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Smoked Turkey


Ready In: 555 Minutes
Prep Time: 15 Minutes
Cook Time: 300 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Rinse and dry turkey. Remove neck and giblet bag from the small cavity in the front, as well as the large body cavity. Place turkey in large reclosable plastic bag.
  • Combine pineapple juice and soy sauce. Pour inside cavity and over outside of turkey. Seal bag, squeezing out air. Turn bag several times to evenly coat turkey with pineapple marinade. Refrigerate several hours or overnight, turning occasionally.
  • Remove from refrigerator one hour before smoking. Drain marinade and discard. Combine salt, poultry seasoning, mustard, garlic, black pepper, and paprika. Sprinkle seasoning mix inside turkey, reserving some for the exterior surface. Lightly rub turkey with vegetable oil, then sprinkle with seasoning mix.
  • Meanwhile, prepare coals and cook turkey according to grill manufacturer's instructions. If using a water smoker, allow approximately 1 hour per pound. Replenish charcoal as needed to maintain cooking temperature.
  • If using a charcoal grill with lid, light coals and allow them to cook down until covered with gray ash. Push coals against sides of smoker. Place a tray of water between the piles of hot coals. Place turkey on grid over the water tray and cover with lid. Cook 30 to 45 minutes per pound, adding additional hot coals as needed to maintain medium temperature.
  • Temperature should read 180° when thermometer is inserted in thickest part of thigh. Juices should run clear when thigh is pierced with a fork at the thickest part.
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