Smoked Turkey Recipe

Thaw the bird and soak in a salt water brine.  Inject the bird for moisture, especially the breast. Generously rub your favorite BBQ seasoning all over the bird. Get your smoker up to temperature and if using charcoal add some hickory chunks to the coals.  For the Traeger its Hickory pellets.

Smoked turkey at about 230º for about 9 hours. Place in an aluminum tray, wrapped them in foil and wait until the family arrives!


Gravy: find a way to get some pan drippings from the smoked bird and make the gravy. This is one advantage of doing an oven roasted bird.

BBQ Sauce: consider offering some as a condiment to the smoked bird. This seems a bit odd, but it may be the perfect addition to your Thanksgiving Day table.