Barbecue Smoker Recipe

If you have not had the opportunity to try smoked turkey, you are missing a delightful taste sensation. A barbecue smoker recipe for turkey makes a yummy main course and it is easy to prepare. Add a few choice ingredients to the bird with a simple brine process and it is ready for the smoker. Barbeque smoker recipes are simple, fast preparation, easy cleanup and delicious.

Purchase Turkey

Pick up a turkey that weights no more than 14 pounds. Any size larger pushes the limit on smoking the bird safely.

Brine Process

Take the time to go through the brine process. This is important for bringing out the wonderful flavor of the turkey. Fill a container large enough to hold the bird and a few ingredients.

• 2 cups sugar


• 2 cups salt


• 2 gallons water


• 12 pound turkey

Put the container in a refrigerator for 12 hours and stir periodically. Remove the turkey from the brine and wash it down in the kitchen sink. Wash it well to remove all the brine solution. Pat it dry with paper towels.

Preparing the Turkey

Rub the entire turkey with butter including any portions under the skin. It is important to avoid damaging the skin, because the skin keeps the turkey meat from drying as it is cooking. Add any spices at this time.

Quarter an onion, dice up a couple of celery stalks and add two to three sliced carrots. Mix all of the ingredients together in a bowl. Place an apple and prepared vegetables inside the turkey cavity.

Smoking the Turkey

Put the turkey into your smoker with the breast side down. The heat should be regulated to about 225 degrees Fahrenheit . Mesquite, hickory and oak are all excellent choices for smoking turkey. Smoke the turkey for 30 to 40 minutes a pound.

Check the turkey every little while making sure it is not browning too much. If it is, you can cover the breast and wing sections with foil. Baste the turkey periodically with butter according to your tastes.

The turkey is done cooking when the thermometer reads 180 degrees in the thickest portion of the thigh and 175 degrees in the thick area of the breast. Remove your turkey just before it reaches these temperatures if possible. Meat continues to cook for a couple of minutes once it has been removed from the heat source.

Rest the Turkey

Any meat should be allowed to "rest" for a minimum of 15 minutes before you carve. This gives the juices time to redistribute through the whole turkey. Enjoy the turkey barbecue smoker recipe.