Maple Smoked Turkey

  • Active Time 10m
  • Total Time 3h 20m

Serves 12 Tip: When grilling your turkey, the best way to determine doneness is by registering the internal temperature with a digital instant read thermometer. It registers the temperature accurately within 15 seconds of insertion. It's an ideal tool for all poultry and roasts.


  • 1 tablespoon of each: kosher salt, ground white pepper, sweet paprika and maple sugar or golden brown sugar
  • One 10-12-pound turkey; neck, heart and giblets removed
  • 2 tablespoons melted butter or vegetable oil

  • 4 cups maple wood chips, soaked in water 30 minutes, drained
  • Disposable 9 x 6 x 1-inch aluminum broiler pans


Mix the salt, white pepper, paprika and sugar in a small bowl. Set aside. Rinse the turkey inside and out. Pat the turkey dry with paper towels. Sprinkle the neck and main turkey cavities with the spice mixture. Tuck the wing tips under the turkey body. Tie the legs together to hold its shape. Brush the turkey with butter. Sprinkle the turkey with the remaining spice mixture.


Mound lump charcoal in the barbecue and burn until light gray. Using tongs, carefully divide the hot charcoal into 2 piles, 1 pile at each side of the barbecue. Sprinkle each pile with generous 1/2 cup maple wood chips. Place an empty broiler pan between the piles. Position the grill at least 6 inches above the charcoal. Position the vents on the barbecue so that the chips smoke and the charcoal burns (no flame).


Preheat the barbecue with all burners on high. Turn off the center burner and lower the outside burners to medium-low heat. Place generous 1/2 cup maple wood chips in each of 2 broiler pans. Set the pans over 2 lit burners. Place the empty broiler pan over the unlit burner. Position the grill at least 6 inches above the burners.

Arrange the turkey breast-side up on the grill, centering it above the empty broiler pan. Cover and cook until a thermometer inserted into thickest part of thigh registers 160 degrees F, adding 1 cup maple wood chips (and 7 charcoal pieces if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.


Prepare the smoker according to manufacturers' instructions and preheat the smoker to 225 degrees F. Wash, rub and season the turkey as described above. Place the turkey in the smoker. Place 1 quart water in the water pan. For extra flavor, add 1/4 cup spice mixture to the water. Smoke turkey until a thermometer inserted into thickest part of thigh registers 160 degrees F, about 6-8 hours.

Transfer the turkey to a platter, tent with foil to keep warm, and let rest for 10 minutes. Carve and serve.

Recipe created exclusively for by Steven Raichlen.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4404

nutrition information per serving

454 calories; 12g total fat; 241mg cholesterol; 725mg sodium; 1g carbohydrates; 0g fiber; 79g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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