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How to Smoke the Perfect Turkey

Updated on December 5, 2012


5 stars from 1 rating of Smoked Turkey

The intimidation factor

Smoking a turkey can seem to be an undertaking of herculean proportions. The reality is that smoking a turkey is an almost effortless method to producing a juicy, tender and flavorful bird that will wow even the most jaded Thanksgiving guest.

Cook Time

Prep time: 24 hours
Cook time: 6 hours
Ready in: 30 hours
Yields: Varies


  • 1 cup Table Salt
  • 2 cups Kosher Salt
  • 1/2 cup Worcestershire Sauce
  • 1 tsp (optional) Liquid Smoke
  • 1 5 gallon bucket
  • 1 Turkey, 8-10 lbs


  1. Wash and sterilize bucket thoroughly.
  2. Fill bucket 2/3 full with cold water.
  3. Add both salts to water and stir until completely dissolved.
  4. Add remaining flavors and stir to combine
  5. Remove any giblets and place turkey in water, cover turkey with something heavy to hold it under water. Add 1 tray ice to bucket and cover tightly with lid or plastic wrap. leave turkey submerged for 24 hours in brine. Add ice as necessary to keep between 35-40 degrees.
  6. Place turkey in heavily smoking smoker. Most smoke flavor will absorb in the first hour of cooking so it is important for the smoker to have a dense smoke emitting when you first introduce the turkey
  7. Smoke 4-6 hours at 225 degrees or until internal temperature reaches 170 degrees.


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