The Food Lab's Step-by-Step Guide to Smoking a Turkey

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The Food Lab's Step-by-Step Guide to Smoking a Turkey
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Everything you need to know to smoke the most perfect, juicy, and flavorful turkey at home.

How to Smoke a Turkey Step-by-StepI always recommend using turkeys that are between 10 and 12 pounds, as they have the best flavor and texture. Rather than use a larger turkey for more guests, it's better to cook multiple smaller birds . Removing the wishbone is not strictly necessary, but it makes carving easier down the line. To remove the wishbone, start by lifting the skin around the turkey's neck opening to reveal the Y-shaped bone underneath.

Press down firmly on the breastbone until you hear and feel it crack, so that the breasts will sit flat.

The inside of the grill should hover between 225°F and 275°F for optimally gentle cooking. You can control the temperature by opening and closing the vents . Add more wood chunks to the coals every half hour, and, if necessary, add more coals if the original coals start to burn out too far. If you have a secondary air temp thermometer, it will give you a more accurate picture of what's going on inside the grill than the built-in thermometer on the grill will.

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