Perfect Smoked Turkey

1 Oct

I know what you’re thinking. “But Russ, it just turned October, and you’re already posting about Thanksgiving turkey!” While that’s true, there’s a simple explanation: if you want to celebrate Thanksgiving this year with a wholesome, happy, and pastured turkey, you’re going to need to contact a local farmer and pre-order it soon. As in, right away. So this recipe serves as both a reminder to pre-order a turkey soon, and a guide on what to do with the bird when you get it. I’ve been smoking chickens and turkeys for a while, but I’ve been lousy at sharing my results. So this is my defnitive guide on how to get a great smoked turkey, using either a gas of charcoal grill. I love smoking turkeys because the flavor is awesome, but also because it frees up valuable oven space on what tends to be a hectic day.

The common turkey we eat today is a domesticated descendant of the wild turkeys originally found in North America. When Europeans first saw turkeys, they incorrectly thought they were a form of guineafowl, which was sometimes called “turkey fowl” because back in the day they were imported into Europe through Turkey. The name “turkey” stuck with this bird afterwards. Interestingly, many European countries (including France, Italy, Ukraine, Poland, and Russia) call the bird a derivative of “India” or “Indies” because of a similar confusion with guineafowl (which was also imported from India), or possibly because the New World was often thought to be part of Asia during the European Renaissance.

1 whole unfrozen turkey, 10-15 lbs, neck and giblets removed and set aside
1 quart water
1 cup kosher salt
1/2 cup honey
a bunch of ice cubes
1 large handful wood chips, alder, apple, or cherry wood
2-3 wood chunks, alder, apple of cherry wood
rind of 1 lemon or orange
1 small bunch each fresh sage and thyme
1 small onion, quartered
4 cloves garlic
3 tbsp melted ghee
1 tsp each kosher salt and black pepper

First things first, let’s go over my 6 steps to making a perfect smoked turkey.

1. Turkeys should not be roasted or smoked directly in a roasting pan (or even on a rack in the roasting pan), and especially not be roasted while resting in liquid. This will result in a soggy chicken. My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside.

2. Turkeys should not be trussed. Dark meat tastes best at 175 degrees, and breast is best at 165 degrees; trussing means that the whole bird will reach the same temperature all around, which is not what we want.

3. Turkeys should be minimally stuffed, and only with aromatics, to ensure proper airflow and even heating.

4. Mild smoking woods (alder, apple, or cherry) are best with poultry; a little goes a long way. I use a combination of chunks and chips, which I’ll explain later.

5. Turkeys should be brined overnight, coated with fat only initially, and minimally seasoned. Brining keeps the turkey from drying out during the smoking process. Basting the turkey only results in soggy skin. Overly seasoning the skin just makes inedible skin – let the brine and aromatics add flavor.

6. Turkeys should not be carved from the carcass; the bird should be deconstructed and each piece can be carved individually.

Okay, let’s make the turkey. Pour 1 quart water into your largest stockpot, add the kosher salt and honey. Heat the stockpot on high heat and stir everything together with a wooden spoon until the salt and honey are dissolved. Remove from heat, pour in a bunch of ice and stir everything around until the ice melts and the water turns cold, or at least room temperature. Add the turkey to the stockpot and fill with cold water until the turkey is fully submerged in the brine. Cover the stockpot and put it in the fridge (or a cold basement, between 32-40 degrees) overnight, up to 12 hours.

The next day, remove the turkey from the brine and dry inside and out with paper towels. Place it on a wire rack on a baking sheet to air dry for 30 minutes. If you have room in the fridge for the baking sheet and turkey, great, otherwise you can leave it out at room temperature.

While the turkey dries, prepare your smoking woods. In two small aluminum pans, place one handful of wood chips and a few wood chunks. Fill the pan that has the chips with about 1/2″ of water. This will let the chunks catch fire and smoke first, and by the time the chunks are nearly done smoking, the water will have evaporated out of the wood chips pan and the chips will start smoking. So you’ll get constant smoking without having to add chips. I would either use a combination of alder and a fruit wood, or stick with one fruit wood; mixing fruit woods just seems a little weird to me.

Place the small aluminum pans under the grill grates, on whatever side of the grill you’re going to keep hot (my burners run horizontally, some run vertically; adjust as needed). On the cool side of the grill, place a large aluminum pan under the grill grates and fill with 1″ water. This water will keep the grill moist but also catch the turkey drippings and can be used to make gravy afterwards (more on that later).

If you’re using a charcoal grill, the setup will be similar, with your charcoal on one side, and the turkey and drip pan on the other. You’ll want to use only wood chunks, and add more chunks and charcoal about halfway through cooking (I’ll let you know when).

Prepare your aromatics for stuffing. Lemon or orange rind is better than actual fruit pieces, because you’ll get the aroma without the added liquid inside the bird, which can mess up your cooking times.

Once the turkey has air-dried, stuff it with the aromatics, making sure there is plenty of extra room. If it’s a tight squeeze, don’t use all of the onion.

Brush the turkey all over with melted ghee, starting with the underside of the turkey. It’ll start to harden as you brush it on, which is fine. Get every nook and cranny you can. Season all over with kosher salt and fresh-ground black pepper.

Heat your grill on high heat for 10 minutes, until the wood chunks start to smoke. Turn off all the burners but one, and leave the one on high. Adjust the heat as needed to get to a stable 325 degrees. Once the temperature is stable, put the turkey on the grill and cover each wing tip with tin foil. This helps to prevent the wing tips from overcooking too quickly. Cover and smoke for one hour. As it smokes, take the turkey neck and gizzard (not the liver) and about 10 peppercorns and simmer them in a quart of water on low, which we’ll use to make the gravy later.

After an hour, carefully pick up and rotate the turkey 180 degrees, so that its other side is now facing the hot side of the grill. Tilt the turkey towards its backside and drain out any collected liquid into the pan underneath it. Remove the tin foil from the wing tips. Cover and smoke for another 45 minutes. If you’re using a charcoal grill, this is a good time to add more charcoal or wood chunks if needed.

Open the grill and pour out any of the turkey’s collected liquid into the pan underneath it. Check the breast and thigh temperatures with an instant-read thermometer. You want the breasts to register 160F and the thighs to register 170F (they’ll climb another 5 degrees as the turkey rests). If it’s ready, pull it off the grill. If it’s not there yet, cover and continue to smoke, checking every 10-15 minutes. My 12-pound turkey took almost exactly 2 hours to cook.

Place the turkey on a wire rack over a baking sheet to rest for 20 minutes before carving. Don’t cover it with tin foil, unless you want soggy skin. Once your grill has cooled somewhat, carefully remove the grill grates and take out the drip pan. Pour the liquid into a fat separator, then pour the liquid (minus the fat, naturally) in with the turkey neck/gizzard broth. Fish out the neck, gizzard, and peppercorns and continue to keep warm on low heat.

To carve the turkey, remove each section individually – the breasts, thighs, drumsticks, wings, and drummettes. Then you can chop up the turkey as you see fit. I like to slice the breasts against the grain into 1/2″ slices, and shave the thigh meat from the thigh bone. Here is a video I made a few years ago where I carved a chicken in a similar fashion. Be sure take any extra breast meat scraps you can pull off the carcass and chop it up finely to put in the gravy broth.

To make the gravy, make a roux by melting 2 tbsp of butter in a sauce pan and stirring in 2 1/2 tbsp of rice flour (coconut flour is okay but a little gritty), then toast for a couple minutes until golden brown, stirring frequently. Stir the roux into the gravy broth and season with a pinch of thyme, and salt and pepper to taste. Simmer on med/low heat until thickened, about five minutes.

Printer-friendly version

94 Responses to “Perfect Smoked Turkey”

  1. marissaetroiano October 1, 2013 at 11:09 am #

    Reblogged this on Steaks, Squats, and Sundresses and commented:
    Great recipe, just in time for Thanksgiving planning.

  2. Pacific Merchants October 1, 2013 at 12:45 pm #

    Have you ever smoked a spatchcocked turkey? I know they work beautifully for even, quick roasting. Would it have the same effect when smoking?

    • Russ Crandall October 1, 2013 at 8:09 pm #

      Spatchcocking the turkey would definitely make it cook faster, but you’d lose the flavor imparted by the aromatics stuffed inside. I think it’s definitely worth a shot. I’ve also seen many turkey smoking purists quarter their birds before smoking, then taking the breasts off the grill when they’re ready and giving the thighs a few more minutes.

  3. thyworkingactor October 1, 2013 at 1:54 pm #

    Wow thank you. I will certainly try!

  4. auntbeckys October 1, 2013 at 3:22 pm #

    It’s NEVER, I repeat, NEVER, the wrong time for turkey!

  5. Matthew W October 1, 2013 at 6:50 pm #

    I’ve never smoked a turkey.
    Too hard to keep lit.

    But seriously , I do need to try this sometime.
    Love turkey leftovers !!!

    • Russ Crandall October 1, 2013 at 8:09 pm #

      Ha, I was waiting for that joke! You’re the first :)

    • Virginia October 2, 2013 at 11:32 am #

      Lol. I use my turkey leftovers to make this outstanding soup!

      • Matthew W October 2, 2013 at 12:10 pm #

        Using the leftover dressing in the soup is interesting !

    • Dorisschoelman November 26, 2014 at 8:48 pm #

      How long can you eat leftover smoked turkey?

      • Matthew W November 26, 2014 at 9:07 pm #

        What are leftovers?

      • Doug Smith November 28, 2014 at 11:57 am #

        Usually not more than twenty or thirty minutes before I’m full.

  6. vanbraman October 2, 2013 at 12:58 am #

    I need to bookmark this for November. I have always seen the turkey carved while it is all together, so may have to try something different this year.

  7. thevulgarchef October 2, 2013 at 1:31 am #

    Now this is what I’m fuckin talkin about baby

  8. Casey October 3, 2013 at 6:47 pm #

    I have never smoked a turkey. It looks wonderful so I might have to give it a go. Thank you for the wonderful instructions.

  9. Sarah October 7, 2013 at 11:06 am #

    I’ve been wanting to smoke meat using our propane grill for a while now and just didn’t know how to go about doing it. Thanks for a very informative post!

  10. Hooray! Food! October 7, 2013 at 10:44 pm #

    Dang! That is one gorgeous bird. Drool-worthy photos and great tips. Thanks for sharing!

  11. Jen October 14, 2013 at 7:16 pm #

    So thankful for this post! I love smoking turkey legs in a very similar fashion, but you’ve given me the tools to make a whole turkey for Thanksgiving this way! THANK YOU! I can’t wait to try this!

    • Russ Crandall October 14, 2013 at 7:24 pm #

      No problem! If you get the time, be sure to test the recipe before the big day – I don’t want to be held responsible for any smoked turkey mishaps :) Good luck!

  12. Cathy November 4, 2013 at 3:47 pm #

    Can this be done with a previously frozen (Butterball) turkey?

    • Russ Crandall November 4, 2013 at 5:04 pm #

      Cathy, good question. Any turkey will do fine.

  13. Toby Boyce (@TobyBoyce) November 24, 2013 at 6:29 pm #

    Why do I have cut the bird in pieces and not carve? I love the manly look of your approach but with 20+ people coming and three birds to smoke … Need the portion control carving offers.

    • Russ Crandall November 24, 2013 at 9:21 pm #

      Toby, there are a few ideas behind it. First of all, cutting the breast against the grain yields a juicer breast, and it needs to be removed to cut it this way. It’s much faster to carve a breast that way as well. Removing the rest (thighs, drummettes) will make it easier to remove the meat as a whole and cut it into the size you want.

    • Jim November 26, 2013 at 3:39 pm #

      I will be smoking 3 birds on Thursday. One will be for leftovers. :o)

      Wings at joint, legs at joint, thighs at joint then breast as a whole. Slicing breast sideways is a great way to serve while it is still quite hot and very juicy. Using old method left first slice of breast cold before you got to last slice of breast, much less the other side.

      • Sean November 27, 2013 at 10:40 am #

        This will be the fourth year I have smoked the Thanksgiving turkeys. I use a vertical smoker. Wednesday night I put two pork buts on the top shelf and smoke them overnight to let them start to render fat drippings then early Thanksgiving morning I stagger the turkeys underneath the pork so that the pork drippings baste the turkeys while they cook. They always turn out fantastic. With the pork and meat picked off the carcasses, I freeze for a couple weeks and make Brunswick Stew or Carolina Hash during the Christmas holidays for our New Years Eve party.

  14. Chris November 29, 2013 at 7:11 pm #

    I have smoked turkey before in a vertical gas smoker and I have always enjoyed the smoke flavor. I tried the recipe here and it didn’t work very well for me. The turkey did taste very good and was moist but the smoke flavor was not there. I might try it again.

  15. Aaron Johnson November 29, 2013 at 11:15 pm #

    I tried this on Thanksgiving day and I must say it was the best Turkey I (and my family) have ever had! Your instructions were so clear that I was able to do it on the first try and I have never smoked anything before! Thank you…

  16. electricsmoker2014 June 5, 2014 at 11:12 am #

    I think I just went to heaven with the finished product pictures!

    Amazing! I just bought a propane smoker because my electric one, while great for fish and meats, never got the poultry skin crispy enough. This is definitely what I am going to be working on this year!

    Also, Canadian Thanksgiving is in October, so you can always use that as an excuse to bust out the turkeys early :)

    • Richard Cardenas October 7, 2014 at 3:59 pm #

      I have been smoking Thanksgiving Turkey for over 25 years . Nerve racking at first, but with practice there is nothing better. Would’nt have it any other way. Now it’s all second nature. Also if you don’t have a tempature gage to check if done . . . use the leg method , grab both legs and make him run , they should be loose and feel like they can be ripped right off and the bird will look like plastic ;)

  17. Serena October 9, 2014 at 1:17 pm #

    It’s a pity you don’t have a donate button! I’d certainly donate to this fatastic blog!
    I suppose forr now i’ll settle for book-marking and adding your RSS feed
    to my Google account. I look forwadd to brand new updates and will talk
    about this site with my Facebook group. Chat soon!

  18. tttrojan4life October 29, 2014 at 12:04 am #

    Can I use an electric smoker at 220? I know I will have to finish it in the oven to get the skin crispy, but how long do I smoke it for? How long in the oven?

  19. Diane Miller November 12, 2014 at 10:34 am #

    The hubby & I are trying to find a recipe that we can use to smoke just a whole turkey breast and legs… as this is all we eat and its just the two of us. Can you give me some suggestions on how long to smoke them together. Your recipe here sounds wonderful and the bird looks absolutely beautiful.

    • Russ Crandall November 12, 2014 at 11:24 am #

      Diane, if the breasts as bone-in they’ll take about the same amount of time to cook as the legs. I would follow these same instructions (brine overnight, rub with melted ghee) and check the temperatures after an hour and rotate them so they get equal time in front of the hotter part of the grill. Good luck!

      • Kris November 20, 2014 at 4:53 pm #

        How can I make this work with a Traeger set up? The catch plate is slanted and cant get pans below grill grate. Thx!

        • Russ Crandall November 20, 2014 at 5:51 pm #

          Kris, I’m not very familiar with Traeger grills (are they the wood pellet ones?), but you can always make a set of “pans” using heavy duty tin foil to fit your space needs…hope that helps!

        • Robert November 21, 2014 at 8:36 pm #

          Kris, I followed a similar recipe last year and smoked my turkey on my Traeger. Directly on the grill grate, no pan of water below. The whole family agreed, best turkey ever. Super moist meat & crisp skin. Don’t worry about the pan. Just make sure you brine the bird.

          • Brad November 26, 2014 at 11:41 am #

            I’m glad you brought this up… I’m smoking mine on a Traeger and had a couple of questions and a comment. I bought a rib-rack @ BBG store that you can also smoke a Turkey in. My plan is to put the bird in the rack, and put the rack in a roaster pan. This will keep the bird elevated a couple of inches and still let me capture the liquid.

            Q: I bought a fresh, unfrozen turkey from a local store, but realized last night that it’s been injected w/ a15% solution. Should I skip the brining? Afraid it’ll be too salty. Assuming I don’t brine it, do I follow the same instructions.

            Q: you said “cover the turkey.” Are you saying to just loosely cover it w/ tin-foil to keep it from browning too quickly? None of your pictures show your turkey covered, so I wanted to clarify.

            Thanks. Great blog BTW!

          • Russ Crandall November 26, 2014 at 12:40 pm #

            Brad, no need to brine the turkey if it’s been brine-injected already. By “cover” I meant put the lid on the grill. Good luck!

  20. Mike November 27, 2014 at 3:29 am #

    I’m about to attempt this at a slightly lower temp in an offset smoker for a bit longer time. Let you know how it works!!

  21. Grant November 27, 2014 at 9:33 am #

    Hey Russ. I’m hoping that for some reason you are checking your replies this morning instead of preparing your Thanksgiving meal. Question re: the wood chips. Are we to pre-soak them per the bag’s instructions or just put them in the aluminum pans dry? Thanks so much for the detailed recipe and pics. Its my first time!

    Happy Thanksgiving!

    • Russ Crandall November 27, 2014 at 11:06 am #

      Grant, you’ll want two sets of chips or chunks – one dry and one submerged in water. As the dry chips smoke, the water in the other pan will evaporate and start smoking – that way they’ll last for longer.

  22. Patric November 27, 2014 at 11:06 pm #

    Thanks for the tips! First time smoking a turkey and it came out freaking amazing. Longtime smoker, just never put a bird in there. The aromatics tip was spot on. Stuffed with Thyme, Lemons, Onions, and Sage – added a tasty kick that was complimented on all night. Super appreciate the blog and thanks again!

  23. Alessio December 5, 2014 at 11:33 am #

    Hey Russ,

    I made this turkey last year for thanksgiving and it was absolutely fantastic! I loved it and so did my family. I was wondering if you could use this method for smoking a goose. Im interested in smoking a goose for christmas and im not sure if the same principles apply or not. Any opinions or thoughts?


    • Russ Crandall December 5, 2014 at 1:08 pm #

      Alessio, I would do the same process, cooking until the thigh registers 175F. Goose is a little tougher and most chefs agree that cooking it to 175F is best (it’ll raise to 180F while resting, which is expected). Be sure to trim any excess fat or skin from the bird, which you can render separately in a pan for later cooking adventures!

      • Alessio December 6, 2014 at 11:53 am #

        Awesome! thank you! Would you recommend brining the goose as well?

        • Russ Crandall December 6, 2014 at 12:30 pm #

          Yep, I would brine it overnight, maybe up the honey to 1 cup per gallon of water to offset the goose’s natural savoriness.

  24. New smoker December 21, 2014 at 4:15 pm #

    Just so I’m sure I understand, you’re saying to put the drip-catching pan right on top of the heating elements (which are OFF) and put the wood-soaked chip pan and the dry chip pan directly on top of the heating element that is ON? I’ve got a weber gas grill with three horizontal heating elements (or “burners). I’ve never lifted up the grate and put anything right on top of them.

    Thanks much.

    • Russ Crandall December 21, 2014 at 8:07 pm #

      Yep, put the drip pan under the OFF burners and the wood under the ON burners. Good luck!

      • New smoker December 23, 2014 at 6:37 pm #

        Thanks. I hope you mean under the grate, not under the burner — my heat elements are affixed to the bottom of the grill. Thanks again.

        • Russ Crandall December 23, 2014 at 6:54 pm #

          Yes, I meant grates, thanks for the catch!

  25. Andrew T January 11, 2015 at 8:35 pm #

    So I followed your directions, and the turkey came out great–mostly. The bottom 2″ of the bird was very much undercooked. What did I do wrong? Too much water in the pan, or perhaps the oven wasn’t warm enough?

    I’m one of those crazy winter grillers, so at around 14F my grill’s one burner struggled to get the oven up to 300F. Mostly it hovered around the 250F mark. My 12 lb turkey took a little over 3 hours to get the thigh and breast temperature to what your recipe recommended. Unfortunately the thigh and wing drummette joints to the body along with the bottom 2″ of the body were undercooked. I ended up putting those parts in a roasting pan in the oven after carving the turkey.

    I left the “flavor wave” on the burners, with the wood chip and drip pans on top… maybe I should’ve taken out the flavor wave and put the pans directly on the burners to get more distance from the bottom of the turkey?

    The parts that cooked were perfectly moist and tender with a smoky flavour, so I’m definitely trying this again per my wife’s orders. Looking forward to your response so I can try this again and get it right. :)


    • Russ Crandall January 12, 2015 at 7:36 am #

      Hi Andrew, yep sounds like the bird was too close to the water and there wasn’t good air circulation. Was the drip pan resting on “flavor wave” burner coverings, too? If so, definitely remove them so that you can get more distance between the water and the bird. I don’t think you have to worry about putting the wood chips directly on the burners as long as they were smoking. It may be that your grill is too shallow to allow good circulation, which is fine; if so, next time I would spatchcock the turkey and place the aromatic stuffing ingredients in the drip pan. That way all of the meat is exposed at the top of the grill, and the underside (bones, mostly) won’t undercook.

  26. Don March 25, 2015 at 5:41 pm #

    what is “Brush the turkey all over with melted ghee, starting with the underside of the turkey.” ghee in the middle mean? Melted butter??

    • Russ Crandall March 25, 2015 at 8:00 pm #

      Hi Don, the recipe calls for ghee (clarified butter) since it has a higher smoking point than regular (unclarified) butter. You just want to brush the turkey all over (including the underside) with the ghee, but not the inside of the bird. Hope that makes sense!


  1. This Week’s Best - October 4, 2013

    […] Perfect Smoked Turkey – Russ Crandall of The Domestic Man provides the definitive guide to smoking a turkey. Break out some fruit wood. […]

  2. Grill-Roasted Turkey | The Domestic Man - October 13, 2013

    […] I’ve tweaked this recipe over the years, and HERE is my definitive […]

  3. 25 of the Best Paleo Thanksgiving Recipes - November 7, 2013

    […] 1. Perfect Smoked Turkey […]

  4. Best Paleo Foods Forky Friday: 10/4/13 | Best Paleo Foods - November 10, 2013

    […] Th&#1077 super-talented Russ Crandall &#959f Th&#1077 Domestic Man shows &#1091&#959&#965 th&#1072t &#1110t’s never t&#959&#959 early t&#959 &#1109t&#1072rt meditative &#1072b&#959&#965t Thanksgiving w&#1110th h&#1110&#1109 Perfect Smoked Turkey recipe. […]

  5. Paleo Menu: 50 Thanksgiving Recipes — A Girl Worth Saving - November 12, 2013

    […] Perfect Smoked Turkey […]

  6. Link Love: 75 Paleo AIP & GAPS-Friendly Thanksgiving Recipes | Phoenix Helix - November 17, 2013

    […] Perfect Smoked Turkey from Domestic Man (substitute coconut oil for the ghee, if strict AIP) […]

  7. Thanksgiving: A Day of Sustenance and Blessings | 700 South Deli and Catering - November 18, 2013

    […] Smoking does indeed deliver a tasty bird, but often over salted, and sometimes a bit dry. Perfect Smoked Turkey Recipe. […]

  8. Mashed Boniato (White Sweet Potato) | The Domestic Man - November 19, 2013

    […] Serve as you would serve mashed potatoes: alongside Salisbury Steak, on top of Shepherd’s Pie, or with your Thanksgiving turkey. […]

  9. 17 Amazing Classic Paleo Thanksgiving Recipes - Paleo Grubs - November 20, 2013

    […] 3. Perfect Smoked Turkey If you want to do something different this year, try smoking your turkey. It takes a little more work, and requires some extra steps, but the flavor really gets absorbed by the meat, and you end up with a perfectly cooked and succulent turkey. The ingredients that you use are a simple mix of spices, onions and garlic, and ghee. This leaves the natural flavor of the bird intact, as the spices and smoky flavor don’t overpower, but merely enhance the flavor that’s already there. Depending on where you live this might be your last chance to smoke some meat before winter comes. […]

  10. Thanksgiving Grilling Tips – The Perfect Turkey | Wayne's Grilling World Blog - November 21, 2013

    […] has a great step by step outline for the “Perfect Smoked Turkey.” […]

  11. The Ultimate Healthy Holiday Survival Guide | Care2 Healthy Living - November 24, 2013

    […] […]

  12. The Ultimate Healthy Holiday Survival Guide | - November 24, 2013

    […] may be tempting, but it is dangerous, expensive, and unkind to your waistline. Instead, try smoked turkey, which is an out of this world delight. It seriously tastes like bacon’s less greasy cousin — […]

  13. The Ultimate Healthy Holiday Survival Guide | Cut Fat - November 24, 2013

    […] may be tempting, but it is dangerous, expensive, and unkind to your waistline. Instead, try smoked turkey, which is an out of this world delight. It seriously tastes like bacon’s less greasy cousin — […]

  14. The Ultimate Healthy Holiday Survival Guide | Magazine On Health - November 25, 2013

    […] may be tempting, but it is dangerous, expensive, and unkind to your waistline. Instead, try smoked turkey, which is an out of this world delight. It seriously tastes like bacon’s less greasy cousin — […]

  15. Maple Pumpkin Pie | Slim Palate - November 25, 2013

    […] Perfect Smoked Turkey – The Domestic Man […]

  16. The Ultimate Healthy Holiday Survival Guide | Health Senses by - November 25, 2013

    […] may be tempting, but it is dangerous, expensive, and unkind to your waistline. Instead, try smoked turkey, which is an out of this world delight. It seriously tastes like bacon’s less greasy cousin — […]

  17. 15 Alternative Thanksgiving Turkey Recipes - Maple Brined to TurduckenTom's Foodie Blog - November 25, 2013

    […] Recipe from The Domestic Man […]

  18. The Roundup: Edition 19 - November 27, 2013

    […] The Domestic Man: Perfect Smoked Turkey […]

  19. 5 Awesome Thanksgiving Turkey Recipes — Eat Well 101 - November 28, 2013

    […] 2. Perfect Smoked Turkey A great make-ahead, stuffed with citrus aromatics and smoked over alder, apple, or cherry wood. By The Domestic Man. […]

  20. Viva La Bowling! » Harlan vs. Food Round One – The Thanksgiving Turkey - December 7, 2013

    […] tried and true down, I’ll update this to reflect my recipe. For now…take a look at The Domesticated Man, where I picked up this first attempt […]

  21. Thanksgiving: A Day of Sustenance and Blessings « Corporate Catering | Gourmet Deli | Food Delivery - February 17, 2014

    […] Smoking does indeed deliver a tasty bird, but often over salted, and sometimes a bit dry. Perfect Smoked Turkey Recipe. […]

  22. Inspiration: Cook a Turkey - Root and Vine - February 27, 2014

    […] The Domestic Man will tell you all you need to know to smoke the perfect turkey! […]

  23. Smoker Recipes: A Little History and Inspiration - June 12, 2014

    […] The Perfect Smoked Turkey by The Domestic Man […]

  24. Thanksgiving Recipes - October 4, 2014

    […] Perfect Smoked Turkey […]

  25. (Real Food) Thanksgiving Recipes - Cavewife Cooks - November 4, 2014

    […] (courtesy of The Healthy Foodie) Paleo Thanksgiving Turkey and Stuffing (courtesy of Primal Palate) Perfect Smoked Turkey (courtesy of The Domestic Man) Slow Cooker Cajun Turkey Breast (courtesy of This Silly Girl’s […]

  26. 50 Paleo Thanksgiving Recipes | Oh Snap! Let's Eat! - November 10, 2014

    […] Perfect Smoked Turkey […]

  27. Paleo Thanksgiving Recipes (+ Including Full Dinner Menu) - November 12, 2014

    […] 5. Perfect Smoked Turkey […]

  28. 11 Delicious Ways to Cook a Thanksgiving Turkey - November 19, 2014

    […] Looking for something strong in flavor that also frees up some of that invaluable oven space? Happen to have or know someone who has a charcoal or gas grill? Then you should definitely be thinking about smoking your turkey this year! Brining overnight is highly suggested for perfectly moist meat according to this smoked recipe. […]

  29. A little Thanksgiving inspiration before you head to the store | Sweat. Laugh. Love. - November 19, 2014

    […] great, but can’t speak to it since I’m fish and veggies only. This year, my husband wants to smoke the bird, but in years past he has perfected the apple cider […]

  30. 2014 Thanksgiving Recipe Round Up | PamperedPaleo - November 23, 2014

    […] Perfect Smoked Turkey by The Domestic Man […]

  31. 25+ Thanksgiving Recipes | Boston Girl Bakes - November 23, 2014

    […] stuffing is always left to my mom and she sticks with the classic. It has never disappointed. 16. Smoked Turkey- In our house, my brother smokes a turkey. If you have never had a smoked turkey, you really […]

  32. All Things Thanksgiving - Feed Me I'm Hungry - November 24, 2014

    […] turkey. Turkey can honestly be… rather dry and flavorless. Then I discovered the way of the smoked turkey. And then I discovered brining. And then there was deep fried turkey… Suddenly I knew the […]

  33. Holidays in the Army and a Real Food Thanksgiving Round Up - Vibrant Life Army Wife - November 24, 2014

    […] Smoked Turkey from the Domestic Man […]

  34. Thanksgiving Roundup: My Dream Primal Thanksgiving Menu - Primal Bites - November 25, 2014

    […] Then for the main course, the Domestic Man’s Perfect Smoked Turkey. […]

  35. Happy Thanksgiving – Enjoy these Everything Turkey Links! | Designs by Jeanne R - November 26, 2014

    […] BBQ Grill Smoked Turkey – How to smoke a turkey on a gas grill […]

  36. Osäker på vad du ska äta till jul? Här är några goda julrecept som är paleo | Sannas Paleo - December 17, 2014

    […] Kalkon – jag tror inte kalkon är så vanligt på de svenska julborden, men det är många som inte äter gris nuförtiden och jag tycker det här är ett bra alternativ. Det här receptet kräver en grill, man jag utgår ifrån att det går minst lika bra i en vanlig ugn.   […]

  37. Tips and Tricks: Using Credit Card Rewards to Offset Wedding Expenses | Blog Trending Now - January 16, 2015

    […] Perfect Smoked Turkey | The Domestic Man […]

  38. Some tips on ( Internet persuasion | Blog Trending Now - January 22, 2015

    […] Perfect Smoked Turkey | The Domestic Man […]

  39. Tips for staying safe in freezing temperatures | Blog Trending Now - February 6, 2015

    […] Perfect Smoked Turkey | The Domestic Man […]

  40. Tips For Attending A High Times Cannabis Cup Event | Blog Trending Now - February 7, 2015

    […] Perfect Smoked Turkey | The Domestic Man […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 64,374 other followers

%d bloggers like this: