I’ve been asked several times how I smoke turkey. I’ve used this method for nearly a decade now using both wood fired and pellet smokers. Regardless of smoker type, it always comes out great! And it is really easy to do if you have the time. It takes at least 30 minutes per pound so keep that in mind. And you want the internal temperature in the middle of the breast to be at least 165 degrees Fahrenheit. I hope you enjoy! If so I may do more like this in the future. I hope you find this entertaining and/or informative. If have questions that I didn’t answer, feel free to contact me. Thanks for watching.