How to smoke turkey
We recommend following the manufacturer’s directions for preparing the smoker. Here are some basic steps for smoking a turkey:
Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into the lower thigh.
Place the turkey on a cooling rack and cook until the breast reaches at least 165° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is below 140° after 3½ hours, take your turkey off the smoker and finish it in the oven.
Cover the turkey and chill or let stand for 20 minutes before carving.
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