Overnight Smoked Turkey

Oxmoor House
about 24 servings


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1 (12- to 14-pound) turkey
1/4 cup vegetable oil
1/2 cup salt
1/4 cup pepper
1 cup vinegar


Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry. Rub oil over surface of turkey. Combine salt and pepper; sprinkle over surface and in cavity of turkey.

Close cavity of turkey with skewers. Tie ends of tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely. Set aside.

Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker, and fill with vinegar. Add enough hot water to fill pan, if necessary.

Place turkey on food rack. Cover with smoker lid; cook about 16 hours, refilling water pan with water, if needed. Turkey is done when drumsticks move easily.

Transfer turkey to a serving platter. Let stand at least 15 minutes before carving.

Note: Leftover turkey may be stored for later uses.

Created date

February 2010