Turkey must be labeled "smoked" when it is processed using smoke generated from hardwood, sawdust, corn cobs or natural smoke flavoring applied to the surface (with or without heat). Smoking requires a minimum internal temperature of 155ºF. See also HICKORY SMOKED and SMOKE FLAVORING.

(used especially of meats and fish) dried and cured in wood smoke

Meat cuts which have been exposed to the dry smoke of hardwoods, or which have had liquid smoke applied externally or as a cure ingredient.

reminiscent of the pleasant odours of smoked foods

Glass, glaze or clay body discolored by a reducing flame.