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My barbecue turkey recipe is out of this world and you are getting ready to find out all about it.

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A friend of mine gave me some plum wood the other day and I have been dying to try it but I could not make up my mind on what kind of meat to use with it.

I decided on turkey since we had some relatives coming in and I was feeling brave enough to try something new on the kin folk.

The 10 pound bird was not minimally processed and therefore I did not brine it as I usually do but it was perfect for my new barbecue turkey recipe.

I did nothing major as far as preparation for the smoker other than washing the turkey and removing the neck and giblet packages from the cavity.

I got my smoker going and waited until I saw smoke before placing the turkey in the smoker breast side down. I was able to hold a fairly consistent temp of around 225 for the entire time and 6 hours later it reached 170 degrees in the thickest part of the thigh.

I went ahead and removed it from the smoker and brought it in to let it cool off since it would not get eaten until the next day.

It was 2:45 a.m. and everyone was in bed but me so I could not resist a little taste…. I was awestruck by the flavor and had to stop myself from just tearing into it right then and there.

I wrapped it carefully in foil, placed it in the fridge and then retired to my bed dreaming of plum turkey.

It was the best yet and if you have the opportunity to use some plum in your smoking quests then definitely give it a go… you will thank me!

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Plum Tasty Barbecue Turkey Recipe

A simple whole turkey smoked with plum wood, retaining the original recipe's minimal preparation.

Cook Time6

Servings: 10 servings

Ingredients

Turkey

▢ 1 whole turkey (about 10 lb, fully thawed; the source used a bird with solution added)

Instructions

Remove the turkey packaging and the neck and giblet packets from the cavity.
Prepare the smoker for about 225°F using plum wood.
Place the turkey breast side down in the smoker once smoke is flowing.
Smoke about 6 hours. The source removes the bird when the thickest part of the thigh reaches 170°F; also check that the breast has reached 165°F.
Allow the turkey to rest before carving and serving. If preparing ahead, refrigerate promptly rather than leaving it out to cool for an extended period.

Notes

Estimated yield: 10 servings from a 10 lb raw bird, allowing about 1 lb raw turkey per person. The source did not brine its solution-added turkey and specifies no seasoning or rub, so none has been added to this card. Its 225°F smoker temperature, breast-down orientation and 170°F thigh target are retained. The original narrative served the turkey the next day; this card does not invent a separate reheating recipe.