Smoked Turkey. How To Smoke A Turkey By EatLikeANative.com

[bhec7715]

@cirionrc - not when you're using a water pan but it's not going to hurt if you wanna give it a spritz. I use water for lean meat like turkey. I like apple wood with a little hickory for this meat also. If you watched this video and your wondering about smoking a turkey....do it! If you can maintain your temperature you'll end up with moister meat. If you use a light wood like app,e it won't taste much different either. It's super easy.

[1TacticalMedic]

Lets smoke a Gator!!

[BobSakamento]

Well done! 

[ihatethelakers07]

I was going to follow her instructions until I saw a LSU flag hanging in the background haha.

[coolguy3337]

It is even funnier whenever you are trying to talk over that annoying boat guy. hahahaha. Throw some lit charcoal at him. LOL. Just kidding. Nice vid.

[coolguy3337]

it is soooo funny whenever you use the shovel to open the smoker. ka bang! it's like watching america's funniest home videos. Nice turkey! I don't know why nobody else laughed at that part of the vid.

[cirionrc]

So do you have to spritz it or spray it down every couple of hours to keep it moist? Or maybe even cook it with foil for the last couple hours? I has a gas smoker, this is my first turkey, hope it comes out good. So hickory chips...right? I heard many people use apple chips or cherry? But I am going to try the hickory, seems everyone on here likes your recipe

[THCJunkiE]

thanks so much for showing your coal setup, it really helped me a lot. I've always had a hard time keeping the heat and this worked perfectly.

[EatLikeANative]

@THCJunkiE , Glad it helped. The coal setup makes all the difference in the world in maintaining steady heat over a long period of time.

[mrpicky510]

I made this yesterday on my smoker. There was not any leftovers, I wanted to thank you for sharing, it was a real winner and my family was impressed

[EatLikeANative]

@mrpicky510, Thanks and glad your family enjoyed it.

[lotzoso]

I came across a great recipe where you stuff the bird with a quartered apple, onion, garlic and butter. You also inject the bird with equal amounts of apple juiceand water. (2 quarts each) kosher salt and brown sugar (1 cup each) inject the bird then soak the bird in the solution in a 5 gallon bucket in the fridge overnight. It keeps the bird more moist and the salt breaks down the enzymes in the tukey making it more tender. Give it a try.

lotzoso 11 minutes ago 

[EatLikeANative]

@lotzoso Sounds great. I've done quail stuffed with pears and sausage. Very good.

[mandassux]

u need a sharper knife

or just learn how to sharp knives.

and dont buw automatic knivesharpers...

do it by ur self - better for ur knives

[mrpicky510]

You soak that hickory first?

[BeeRich33]

Whoah, at 6:03 does your WSM lock up when heated? My top comes off like a hat. I have the 18". A couple dings with a board might fix that. The view you have is incredible. I'd spend all day out there waving. Heck I'd start a boat-thru smoked meat restaurant.

Also, how is the skin after smoking? My chicken skin goes dry.

[EatLikeANative]

Hey BeeRich. My top sticks on there pretty good. No way it's going anywhere but it's not hard enough to be a problem. As for the restaurant, I'm thinking serious about it. A boat drive through would work great.

[BeeRich33]

Honestly you'd get famous. I don't know how many people boat by, but what an attraction. That way you can build your own big smoker, and have people wirelessly submit orders, boom bing. Have a webcam to show off the business.

[EatLikeANative]

@BeeRich33 My WSM does get a little tight with smoking. I'm OK with that. It's got a good tight seal. As for the boat through smoked meat restaurant, I've sure thought about it!!

Skin is good with smoking. Some people like it a little crispier so you can pop it in the oven for 10-15 minutes of crisping at the end but I like mine as is. If I want really crispy skin, I deep fry the turkey. But that's another video.

[gwrjr2000]

I have made this recipe 3 times now and I am doing another one today. Absolutely love it thanks for sharing

[EatLikeANative]

Really glad you have enjoyed it. You are welcome to visit our website forum section for more great recipes.

[EatLikeANative]

@gwrjr2000, I'm glad you have enjoyed it.

[pudentane777]

I have a Gas Smoker looks like a Gun Safe, any recommendations on the wood chips and what kind?. also, can you baste it with maybe honey as well?. I got the Bird out today so it will defrost and will do it friday, cause on thanksgiving my brother wants to make spaghetti.

[EatLikeANative]

I love hickory chips for a turkey. Pecan also works well but hickory remains my favorite. You can use a little honey but I'd add it towards the end of the smoke.

[EatLikeANative]

@pudentane777, The cheaper box type smokers tend to not hold temps well. I do use honey with some of my recipes such as chicken.

[EatLikeANative]

@pudentane777, The cheaper box type smokers tend to not hold temps well. I do use honey with some of my recipes such as chicken. I like hickory but also use pecan. I've played with mesquite. Hickory is still my favorite.

[AANDJVIDS]

looks awesomely delicious you cant beat anything smoked especially in Louisiana

[davesnow77]

Question?

What is your soundtrack? Need to get it!

Looks great. Gonna give a try for TG this year.

[EatLikeANative]

It's the Creole Farmers Stomp performed by The Creole Zydeco Farmers.

Glad you enjoyed it.

[Bungcao]

I just did your recipe. Smoke Turkey was awesome! Is there a way to keep the skin golden brown instead of mahogany color?

[EatLikeANative]

You can go lighter on the smoke. You really only need a couple of hours of wood chips to get that good smokey flavor. So just add the chips at the beginning then finish up with just the charcoal.

Another method is to wrap the bird in heavy duty foil after an hour. Again, a little less smoke taste and a much lighter skin. I'd still recommend removing the foil for the last hour so you don't have a soggy skin when served.

[mage213]

i remember the first time i had smoked turkey. we got it from brother's bbq last thanks giving and it was too good. i never thought a turkey could be so juicey and sweet. what a fantastic thanks giving thanks for the recipie!

[jg879mm]

This looks great. A nice device to add is a remote meat thermometer. Sears sells a Weber for about $30. You can select the meat type, and for other than fowl, you can select rare, medium, etc. The remote readout can be as far as 100 ft away from the sending unit. I snaked the wire down through the side door on the smoker, and set the sending unit on the ground. The thermometer will beep when the meat is cooked to the desired temperature. In fact, you can use it in your kitchen oven.

[beerbrewer737]

I think I'm in love!!..with your turkey. Looks great, thanks!

[kwikflikz]

I'm going to smoke a big turkey (home grown) for my families Christmas dinner. how much charcoal do you add during the process? i use a smoker (meco) often, but usually for smaller cuts like steaks and small chickens. it's great to get the advice of others before making my own attempt!

thanks for posting

[EatLikeANative]

I used a Weber Smokey Mountain and loaded with one regular sized bag of Kingsford charcoal. If you smoker is air tight, you should not have to keep adding charcoal. My smoker will go about 11-12 hours on one load. Hope this helps.

[drmrboi927]

My smoker is not necessarily the best at holding smoke so I kept charcoal nearby. Your tips definitely helped. I did wongs and turkey in the same batch.

[EatLikeANative]

Glad we were able to help.

[Energi2DmaxX]

Pretty good looking, nice to know you keep ingredents local. I would love to get a unprocessed turkey that does not have "enhanced with ??% solution", because I would like to brine the bird first, then rub it down with seasoning, then smoke it. just the enhanced bird does not really pick up additional flavors. Also soon as the bird is done cooking I use a wireless thermo, wrap it in airtight foil and just let it slowy come down to serving temp, no matter if you BBQ, roast it will be moist

[EatLikeANative]

Thanks. It is so hard to find a turkey that has not been factory injected. But I do find if you are very liberal with your own seasoning injection prior to smoking or frying, it will hold the seasoning flavor very well. Especially if you inject and rub on the day before the cook.

Thanks for viewing the video.