Smoking a turkey is pretty straightforward. I recommend that you get a small turkey and give it a try. If anything, you might learn something and you might just make something that everyone loves.

Turkey Smoking Notes

• Start small – 11-14lbs is a good-sized turkey
• Buy two turkeys and cook one ahead of time. This will be your ace in the hole. Or, it will be your no-pressure backup turkey.
• Brine the turkey for at least 24 hours–this will introduce some flavor and get the turkey ready for smoke.
• Apply a rub with salt, pepper, and herbs (see my secret brisket rub for inspiration). Turkey doesn’t taste like much itself, so feel free to kick up the flavor with some herbs.
• Cover the tips of the wings and legs with foil. This will stop them from burning.
• Smoke at a higher temperature, around 335F for a couple of hours
• Add some cubed butter to the turkey and put it back into the smoker until the bird reaches 165F in the breast and thighs.
• Use your oven after the initial smoke if you can’t keep a steady smoker temperature on a cold day.

My Secret Texas Brisket Rub Recipe

• 1/2 cup of Lawry’s Seasoned Salt
• 1/2 cup of kosher salt
• 1 cup of tellicherry black pepper (coarse ground)

Add all of the ingredients to a container, seal it, and shake it to mix thoroughly.

I also recommend that you watch some YouTube videos and absorb some of the processes and techniques. I suggest starting with Arron Franklin’s BBQ with Franklin series on Thanksgiving. (Really for any holiday.)

Let me know how it goes for you!