Smoking a turkey is a fabulous way to add delicious smoky flavor while keeping the meat incredibly moist and juicy. For the best smoked turkey BBQ pitmaster Malcolm Reed of HowToBBQRight has honed his technique over years of experience.
In this guide, we’ll break down Malcolm’s advice on every step of the process Follow these pro tips for smoking a tender, flavorful turkey with an irresistible bark that your guests will rave about
Selecting and Preparing the Turkey
Choosing the right size bird and proper prep are key first steps:
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12-15 lbs works best – Going smaller dries out easily while larger birds are hard to cook evenly.
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Thaw safely – Keep the wrapped turkey in the fridge 1 day for every 4 lbs. Never thaw on the counter.
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Remove giblets – Check both main cavities for the neck and bag of giblets. Reserve for gravy.
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Trim excess fat – Use a knife or kitchen shears to cut away large fatty areas This prevents grease fires,
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Dry brine – Rubbing the turkey all over with salt and letting sit absorbs moisture for a crispier skin.
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Air dry uncovered – Place the turkey on a cooling rack in the fridge overnight. The dry skin will help prevent sogginess later.
Selecting the Right Smoker
You can smoke a turkey on a charcoal or gas smoker, but Malcolm recommends a pellet grill for easiest temperature control. Look for a grill with plenty of capacity like a large Traeger.
For even cooking, you want ample clearance around the turkey with a drip pan underneath to catch fat. Having an integrated meat probe is helpful for monitoring doneness.
Choosing the Right Wood
The wood pellets impart a big flavor component. For turkey, Malcolm suggests lighter fruitwoods over heavy mesquite or hickory smoke.
Good all-purpose woods like apple, cherry, pecan, and maple work well. Mixing a blend of pellets produces a more complex smoke flavor.
Use wood pellets rather than chunks or chips. Pellets burn longer and more consistently in a pellet grill.
Dialing in the Right Smoker Temperature
Set your pellet grill or smoker to hold a steady 225-250°F indirect temperature. At this low heat, the turkey cooks slowly while absorbing ample smoke.
Maintain an even temperature inside the grill throughout the entire cook time. Avoid frequent lid lifting or radical temp changes.
Use a wireless digital thermometer with multiple probes. Monitor the grill temp and turkey in multiple spots.
Seasoning the Turkey
With a pellet grill, you don’t need much seasoning thanks to the smoke providing plenty of flavor. Malcolm keeps it simple:
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Dry brine – Salt not only seasons but also aids browning. Rub kosher salt inside the cavities and all over the outside.
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Olive oil – Lightly coat the skin to help crispness. Don’t use butter or it may burn.
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Black pepper – Fresh cracked pepper adds a little kick without overwhelming the smoke.
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Herbs – Stuff the cavities with fresh herbs like thyme, sage, and rosemary for extra aroma.
Maintaining Proper Smoke
The goal is thin blue smoke, not heavy white billowing smoke:
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No smoke at first – Don’t start smoking until the turkey reaches 100°F. Keep the grill lid closed.
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Add more pellets – Check the hopper occasionally to ensure ample fuel remains.
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Let smoke clear – Give smoke a chance to stabilize before closing the lid. Don’t seal in thick white smoke.
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Adjust the damper – Closing down the exhaust damper slightly can reduce smoke volume.
Monitoring Doneness
With a large turkey, thorough cooking is essential but overcooking leads to dry meat.
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Use a meat probe – Insert it into the thickest part of the breast without contacting bone. This monitors the internal temp.
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Target temperatures – Smoke until the breast hits 160°F, then finish to 165°F. The thighs should reach 175-180°F.
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Check multiple locations – Test the temperature in both breasts and thighs using an instant read thermometer.
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Allow carryover cooking – Resting continues to raise the temperature 5-10° degrees. Don’t overcook.
Finishing for Crispy Skin
The skin will initially be pale and rubbery after the low, slow smoke. Here’s how Malcolm crisps it up:
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Rub with oil – Coat the skin with a light layer of olive oil to help browning.
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Flip breast side down – Carefully flip the turkey once the breast hits 160°F internal temperature.
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Increase the heat – Bump the grill temp up to 300-325°F. Avoid going higher to prevent burning.
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Quick burst – Roast breast side down for around 30 minutes until the skin crisps and browns.
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Watch the temp – Monitor that the breast doesn’t overcook during this final step.
Letting the Turkey Rest
Never carve the turkey immediately after removing from the smoker. Resting is Malcolm’s secret weapon.
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Carryover cooking – The internal temp will continue rising 5-10°F as it rests.
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Moisture redistribution – Resting allows juices to absorb back into the meat rather than spill out when cut.
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Relaxing fibers – This makes the turkey easier to carve cleanly. Cutting immediately tears the fibers.
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Tent loosely – Cover with foil but leave open a bit to allow steam to escape.
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Rest at least 30 minutes – This gives ample time for carryover cooking and moisture absorption.
Carving and Serving
Follow these steps for pretty presentation and easier serving:
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Remove legs/thighs – Carefully slice through the hip joints and remove the legs/thighs.
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Separate drumsticks – If desired, cut through the knee joint to detach the drumsticks.
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Slice breast meat – Cut thin even slices from each breast half working across the grain.
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Arrange on platter – Fan out slices from each section for a beautiful presentation.
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Make gravy – Use the drippings in the drip pan to make a delicious smoke-infused gravy.
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Enjoy! – Your perfectly smoked turkey is ready to wow your guests.
With Malcolm Reed’s expert advice, you can master smoking turkey for a juicy, tender bird packed with incredible smoky flavor. nov, crispy skin, and succulent meat.
