Smoked Turkey Made Easy

Follow our step-by-step guide on how to make Smoked Turkey Made Easy.

1. Step 1

   Start your turkey adventure by rinsing the thawed bird under cold water, then gently pat it dry with paper towels.

2. Step 2

   In a small bowl, combine chopped savory, sage, salt (if you’re using it), and black pepper to create a fragrant herb mixture.

3. Step 3

   Take 2 tablespoons of this blend and rub it generously inside the turkey cavity and the neck cavity, infusing the meat with flavor from the inside out.

4. Step 4

   Next, carefully loosen the skin over the breast and legs of the turkey, and rub the remaining 2 tablespoons of the herb mixture underneath the skin.

5. Step 5

   This step is key for achieving that delicious, savory taste.

6. Step 6

   Now, drizzle olive oil all over the turkey, making sure it’s well coated for a beautiful, golden finish.

7. Step 7

   As you prepare to grill, light up 20 charcoal briquettes until they’re covered in gray ash.

8. Step 8

   Once they’re ready, arrange 10 briquettes on each side of the lower grate of your kettle charcoal grill.

9. Step 9

   In the center, place a drip pan or a disposable aluminum baking pan and fill it with water.

10. Step 10

    This will help keep your turkey moist and juicy as it cooks.

11. Step 11

    For that irresistible smoky flavor, add a 2-inch square piece of hickory or your favorite hardwood onto each bank of coals.

12. Step 12

    Now it’s time to position the turkey on the cooking grate above the drip pan and cover the grill.

13. Step 13

    Keep an eye on the grill temperature, aiming to maintain it between 150°F and 250°F (65°C to 120°C).

14. Step 14

    To keep the heat consistent, add 3 to 5 coals to each side every 90 minutes.

15. Step 15

    If the wood pieces catch fire, don’t panic—just douse them with a splash of water or beer to tame the flames.

16. Step 16

    Plan to smoke your turkey for about 20 minutes per pound, which typically takes around 4 hours.

17. Step 17

    As you approach the last hour of cooking, increase the heat to 250°F (120°C) to ensure a perfectly cooked bird.

18. Step 18

    To check if your turkey is done, insert an instant-read meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone.

19. Step 19

    You’re looking for an internal temperature of at least 165°F (75°C).

20. Step 20

    With these steps, you’ll create a mouthwatering smoked turkey that’s sure to impress your family and friends.

21. Step 21

    Enjoy the process and the delicious results!.