I am hoping to smoke a turkey using an electric smoker this year. How big of a turkey can I use? How long will it take to smoke? Should I smoke it in the garage and risk setting off the smoke alarm, or will it stay hot enough outside in Northern Michigan? Should I brine it first? Any suggestions for a good spice rub?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.