Ingredients
18
18 servings
- •1 (12 pound) whole turkey, neck and giblets removed
- •1 (20 pound) bag high quality charcoal briquettes
- •hickory chips or chunks
Instructions
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutritional Facts
Per 18 servings
- Calories: 447
- Fat: 21g
- Protein: 60g
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