What is the best way to smoke a turkey?

Answer 1

First of all you need really big papers.
Roll the darn thing up tight and draw the smoke deeply into your lungs.
The draw is tough but the flavor is mighty good!
You should try my Smoked Pot Roast!
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Answer 2

Sugar Pie totally stole my line! And the apple juice sounds like a hit - give that a shot, but with Sugar Pies instructions!

Thanks Wise Guy! I think that you and sugar pie have yourselves one heck of a smoked turkey!

Answer 3

SMOKED WHOLE TURKEY

1 (12 to 14-pound) turkey
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsp peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine

Remove giblets and next from turkey; reserve for other uses. Rinse thoroughly with cold water; pat dry and set aside.
Combine brown sugar, hot water and salt in large stock pot, stirring until sugar dissolves. Stir in next 4 ingredients. Carefully place turkey in stock pot, turning to coat. Cover and refrigerate overnight, turning and basting with brine solution occasionally.

Remove turkey from brine, and rinse thoroughly with cold water; pat dry. Discard brine solution.

Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.

Place turkey on food rack, breast side down; prop body cavity open to permit air circulation. Cover with smoked lid; smoke 6 to 7 hours, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Turkey is done when drumsticks are easy to move or meat thermometer registers 180 degrees. Let stand at least 15 minutes before carving; or cool to room temperature and chill. Yield: 24 to 28 servings.

NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.)

Answer 4

First you get some really big rolling papers...


No, really.... about 190ºF for 5-6 hours. Be sure to keep water in the water pan. Don't confuse drippings for water or your turkey will be dry!

Answer 5

Buy a smoker from Wal Mart. It's worth it. Plus you can smoke other meats with it. It has a nice flavor.

Answer 6

shred it up and air dry it...then place a large pinch onto a cigarette paper...roll it up..and set fire to it...i bet it tastes foul?...