- (16 - 18 lbs) LARGE Whole Turkey
- (2 cups) Wood chips of your choice
- (4 - 8 tbs) Organic Imported Extra Virgin Olive Oil
- (4 - 8 cups) Water
- (To taste) Bourbon Smoked Sea Salt
- (To taste) Bourbon Smoked Pepper
- Instant Read Thermometer
- Electric Smoker
- Foil Drip Pan
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 the 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.