Smoked American Style Turkey


  • 16-20lb free-range turkey (room temperature)
  • 5 apples (to be cored and stuffed with butter, sugar cinnamon & raisins)
  • 2 tbsps cinnamon (or to preference)
  • 200g brown sugar
  • 250g soft unsalted butter
  • 100g raisins
  • Optional selection of vegetables to roast underneath the turkey; sweet potatoes, parsnips, potatoes & carrots.


  1. Pre-soak the apple wood chips in water for 30 mins.
  2. Peel and core the apples.
  3. Mix the butter, cinnamon, raisins, and stuff in the apples, then place the apples inside the turkey cavity. Add cinnamon to taste, some people like less!
  4. Place the vegetables in to the rectangular drip pan with a drizzle of rapeseed oil, salt & pepper.
  5. Place the turkey into the V Rack and place into the drip pan.
  6. Drain the wood chips and add in an even fashion across the charcoal.
  7. Add the Plate Setter (Legs up) and place the Drip Pan and V Rack straight onto the Plate Setter. No need for the stainless steel grid. 
    Note: the temperature will appear to drop for about 15-20 minutes because you have added a large amount of meat, as well as the Plate Setter which will be blocking and absorbing heat. No need to constantly fiddle with the vents. Let everything settle.
  8. Check the turkey after about an hour. The smoke will produce a deep colour on the turkey skin. You can add some tin foil to reduce the colour from developing any further.
  9. Cook for approximately 3.5 - 4 hours or until the internal temperature between the thigh and cavity registers 165F or 74C on a digital thermometer.
  10. Pour any apple juice inside the turkey into the drip pan with other juices to create gravy with.
  11. Tent the turkey in tin foil and cover with a towel for insulation. Rest for half an hour before serving.
  12. Slice the apples in to cross-section rings; they make a beautiful addition to the turkey platter.

© Nic Williams 2014