How to smoke turkey

  1. Start with a completely thawed turkey.
    – Go to for instructions on how to safely thaw your turkey.
    – Don’t forget to remove all gravy packets, giblets and the neck from the turkey!
  2. Brine or inject your turkey with your favourite seasonings.
    – We recommend this recipe
  3. Rub the turkey skin with extra-virgin olive oil
  4. Use a 50/50 mixture of apple juice and water in the smoker’s water pan.
    – Do not fill more than halfway, to leave room for drippings.
  5. Smoke at 135°C for 18 minutes per 450 g or 115°C for 30 minutes per 450 g.
    – We recommend apple wood chips
  6. Turkey is done when it reaches 75°C internal temperature in the breast meat.

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