Directions

Special Equipment:

• Instant Read Thermometer
• Electric Smoker
• Foil Drip Pan

Preparation: 

Step 1 – Remove turkey from the packaging and be sure to remove anything from the internal cavity.  Pat dry with paper towels and place on a large cutting board or platter

Step 2 – Coat the turkey with olive oil and season with the smoked salt and pepper to taste

Step 3 – Place turkey into smoker with a foil drip pan underneath and add 4 cups of water to the pan

Step 4 – Check on the turkey after 2 hours, add the second cup of wood chips and water to the drip pan as needed.  Cook for an additional 1 – 2 hours, using an internal read thermometer to check for doneness

The turkey is done when it reaches an internal temperature of 165 degrees, so be sure to pull it out of the smoker when an internal temperature of 155 is reached.  Allow to rest for 15 minutes on a platter or cutting board, and lightly tent with foil to hold in the heat.  It will gradually continue cooking and come up the temperature during that time. 

Slice, Serve and Enjoy!

Pit Master's Tip:  We used pecan wood chips for this recipe, but you can also use apple.  I do not recommend using oak, mesquite, or hickory as they would all be too strong of a flavor for the turkey.

Happy Thanksgiving!

Production Team (Left to right: Chef Tom Miller & Chef Katie Hitzfield & Film Producer Brock Hitzfield)