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Karen Adler, Responds:
First, it’s the temperature. The best temperature for smoking a turkey is between 225°F and 250°F. Plan to cook for about 30 minutes per pound or until an instant-read thermometer inserted into the meatiest part of the thigh registers 170°F to 175°F. Use these temperatures when you’re cooking a whole turkey. For only a turkey breast, the temperature in the thickest part of the turkey breast should register 160°F to 165°F. Then let the turkey rest for about 15 minutes before carving. This allows the meat to relax, making it easier to carve. During this time, the temperature may also come up a little.
Then, it’s the type of wood. I suggest using apple, oak, maple, mesquite, or hickory wood burning in an indirect fire away from the bird for the best flavor. You can also treat the turkey with mustard, chutney, or preserves. A smoked turkey adapts well to many flavors, so you can sprinkle on just about any rub you like. The result will be a moist, succulent smoked turkey—and you may not want to wait until the next holiday to prepare it again.
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Karen Adler
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