Here is how I have done the couple that I've made. Based on what was left I would say they where very good. The perfect size turkey for this is also between 10 to 12 lbs avoid using one larger if possible. I also put some herb butter under the breast skin which we tried after the first one. It was even a bigger success with the crowd.
Smoked Turkey
Recipes
Smoked turkey doesn't need a recipe as seasonings, ingredients and spices are not necessary. You can add a little salt, pepper or poultry seasoning, but the smoke provides the principle flavor. Don't be afraid, however, to get creative with that smoke by experimenting with different types of wood -- hickory or mesquite being the most popular. Any chunks or chips of water-soaked hardwood or fruit-wood will work, but do not use softwoods like pine, fir, cedar or spruce as they will give the food a turpentine flavor and coat it with an ugly and inedible black pitch.
Also, instead of smoking with water, try wine or juices. For the turkey in the photo above, we used Hickory Chips that had been soaked in a mixture of red wine and apple juice. This same liquid was then poured in the water pan and used for the smoking process.
Once the fire was going nicely, we set the water pan in place along with the smoker's cylindrical body. We strained the wood chips out of the soaking liquid, adding the liquid to the water pan, then filling the pan with additional liquids.
Place the lid on the smoker and wait for the internal temperature to reach 250° F to 300° F. Some smokers have built in temperature indicators, if not use an oven thermometer to determine temperature.
Once you have the right heat, quickly place the turkey on the top grill rack and replace the cover. Add soaked wood chips to the charcoal through the side door of the smoker.
Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid and wood chips as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.
Helpful Hints
Smoking time depends on the size of the turkey, the distance from the heat, temperature of the coals, as well as the outside air temperature. You can roughly estimate about 20 to 30 minutes per pound of turkey, but it's important to use a meat thermometer to be sure your turkey is thoroughly cooked. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F (be sure the thermometer is not touching the bone).
Unless you have a sheltered outdoor spot, avoid smoking on windy days as this can effect the temperature, or even put out the fire. Luckily, our Los Angeles apartment balcony is completely sheltered from the wind, so I rarely have this problem, but it is probably the biggest obstacle facing would-be smokers.
Also, avoid opening the cover or door as much as possible. Smoking takes place at low temperatures and opening the lid or door causes quick heat loss. If you must open the door to add charcoal, chips or liquid, do it as quickly as possible and close it and avoid the urge to peek at the turkey during cooking!
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Basic Brine for Smoking Meat
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.
INGREDIENTS:
1/4 cup kosher salt
1/4 cup packed brown sugar
4 cups water
In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)
