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How to smoke turkey

We recommend following the manufacturer’s directions for preparing the smoker. Here are some basic steps for smoking a turkey:

  • Step #1

    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.

  • Step #2

    Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into the lower thigh.

  • Step #3

    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.

  • Step #4

    Cover the turkey and chill or let stand for 20 minutes before carving.

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