'Josh Vogel’s smoker allows him to start cooking the bird as low as 130°, and then finish smoking at 180°, but other smokers can be almost impossible to keep that cool. This adapted recipe calls for a constant temperature of about 200°. Since times will vary based on smoker temperature, the only reliable way to judge doneness is by cooking the turkey until its inner thigh registers 165°. Make sure to have plenty of hardwood charcoal or wood on hand. Get the full recipe: https://www.foodandwine.com/recipes/wood-smoked-turkey Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. For more great videos, check out: — Food & Wine Culinary Director Justin Chapple’s Mad Genius Tips: https://bit.ly/2CRmgZC — Delicious dinner inspiration, recipes, and how-tos: https://bit.ly/2OjqwT9 More ways to follow Food & Wine: Instagram: http://www.instagram.com/foodandwine Facebook: https://www.facebook.com/foodandwine Twitter: https://www.twitter.com/foodandwine Website: https://www.foodandwine.com Subscribe to Food & Wine: https://www.magazine.store/food-and-wine/ Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed. https://www.youtube.com/channel/UCKH_4hkRSyUSHDIFMzlGCRA'
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