How to smoke turkey

  1. Start with a completely thawed turkey.
    – Go to Butterball.com for instructions on how to safely thaw your turkey.
    – Don’t forget to remove all gravy packets, giblets and the neck from the turkey!
  2. Brine or inject your turkey with your favourite seasonings.
    – We recommend this recipe
  3. Rub the turkey skin with extra-virgin olive oil
  4. Use a 50/50 mixture of apple juice and water in the smoker’s water pan.
    – Do not fill more than halfway, to leave room for drippings.
  5. Smoke at 275°F for 18 minutes per lb or 225°F for 30 minutes per lb.
    – We recommend apple wood chips
  6. Turkey is done when it reaches 165°F internal temperature in the breast meat.

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