How to Smoke a Perfectly Juicy Turkey in a Gas Smoker

This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!

Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.

You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).

Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.

The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.

Smoking a turkey in a gas smoker may seem intimidating, but with some simple preparation and these step-by-step instructions, you can have a mouthwatering wood-smoked turkey on your table this holiday season

Why Smoke a Turkey?

There are several great reasons to smoke your turkey rather than roasting it in the oven:

Smoked turkey has an incredible rich, wood-fired flavor that oven roasting just can’t match. The smoke infuses into the meat, making it extra juicy and delicious.
Smoking allows you to cook the turkey evenly at a lower temperature, resulting in a very moist and tender bird. The lower heat means you don’t have to worry about drying out the breast meat.
It frees up your oven on a busy holiday when you need oven space for side dishes and desserts,
Impress your family and guests with your smoked turkey skills! A beautifully bronzed smoked turkey is sure to wow the crowd,

Equipment Needed

To smoke a turkey, you will need:

A propane gas smoker. A smoke box or water smoker design works best for large birds like turkey.
Wood chips or chunks – Apple, cherry, pecan, and hickory are great choices. Stay away from mesquite which can be overpowering.
Instant read meat thermometer to monitor the temperature.
Aluminum foil or drip pan to catch drippings.
Meat injector (optional but recommended).

Choosing and Preparing the Turkey

Choose a turkey that is 16 lbs or less. Over 16 lbs may take too long to fully cook.
Thaw turkey completely in the refrigerator 1-2 days before smoking. Do not thaw at room temperature.
Remove neck and giblets from the cavity. Rinse turkey under cold water and pat dry with paper towels.
Inject turkey with low-sodium chicken broth using a meat injector. This keeps the meat very moist.
Coat the skin liberally with olive oil or melted butter. Season the outside with salt, pepper and poultry seasoning.
Truss the turkey legs and tuck the wing tips under to hold their shape on the grill.

Smoker Setup

Soak wood chips in water for 30 minutes before smoking.
Set up smoker for indirect cooking by placing a water pan or foil drip pan on one side and leaving the other side empty.
Fill water pan with water, apple juice, or beer. This will add moisture and flavor.
Preheat smoker to 275°F, adding soaked wood chips to the smoker box or chip tray.

Smoking Times per Pound

At 275°F, smoked turkey takes approximately 30-35 minutes per pound.
For a 16 lb turkey, plan on 8-9 hours cook time. For a 10 lb turkey, about 5-6 hours.
Use an instant read thermometer to check the thickest part of the thigh and breast, without touching the bone. The turkey is done when it reaches 165°F in both areas.

Step-by-Step Smoking Instructions

Preheat your propane gas smoker to 275°F with soaked wood chips loaded.
Pat turkey dry with paper towels. Coat with olive oil, salt, and pepper. Inject with chicken broth if desired.
Place prepared turkey directly on the grill grate over the drip pan on the side without direct heat.
Close smoker lid and smoke turkey for approximately 30-35 minutes per pound, until internal temp reaches 165°F.
Check turkey temp periodically and add more wood chips if needed to maintain thin blue smoke.
After about 2 hours, start basting turkey with melted butter or olive oil every 30 minutes to ensure moist, tender meat.
Once turkey hits 165° inside the breast and thigh, remove from smoker.
Tent turkey loosely with foil and let rest 30-45 minutes before carving.
Carve turkey and serve warm! Delicious on its own, in sandwiches, casseroles, soups, and more.

Turkey Smoking Tips

Always use an instant read thermometer. Do not rely on cook times.
If smoker temperature drops below 250°F, fire up burner to bring temp back up.
Add wood chips every 45-60 minutes to generate consistent smoke.
Rotate or turn turkey halfway through smoking for even cooking.
Baste turkey with butter or oil every 30 minutes in the last 2-3 hours.
Let turkey rest before carving so juices redistribute evenly.
Carve against the grain of the breast meat for tender slices.
Save bones and drippings to make smoked turkey soup stock!

Delicious Smoked Turkey Recipes

A smoked turkey is extremely versatile for all kinds of tasty holiday dishes:

Smoked Turkey Cranberry Sandwiches
Smoked Turkey and Brie Quesadillas
Smoked Turkey Pot Pie
Leftover Turkey Casserole with Stuffing
Hearty Smoked Turkey Chili
Smoked Turkey and Wild Rice Soup

With proper preparation and monitoring, you can master smoking turkey in a propane gas smoker. The succulent wood-fired flavor is well worth the extra time and effort. Impress your family this holiday season with your very own house-smoked turkey!

how to smoke a turkey in a gas smoker

Fuel & Wood Chips

Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.

I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.

An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.

This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.

Supplies Needed for a Smoked Turkey

Here are the supplies you’ll need to gather prior to making your smoked turkey:

Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.

The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.

It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).

How to Smoke a Turkey on a Gas Grill

FAQ

How long does it take to smoke a turkey in a gas smoker?

The smoking time for a turkey in a gas smoker can vary depending on the size of the bird and the temperature of the smoker. As a general guideline, plan for approximately 30 minutes of smoking time per pound of turkey at a temperature of around 225-250°F.

Is it better to smoke a turkey at 225 or 250?

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F.

Can I smoke a turkey on my gas grill?

And you don’t need a fancy smoker to do it. (But if you want one, here are our tried-and-tested picks.) You can smoke a turkey on your regular grill—either gas or charcoal—as long as it has a lid and enough space to fit the bird and still have room for a two-zone fire.

How long to smoke a whole turkey at 225 degrees?

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.

How do you smoke a Turkey on a gas grill?

Brush the cooking grates clean. Drain 2 handfuls of the wood chips, add to the charcoal briquettes or the smoker box of a gas grill, and close the lid. When smoke appears, place the pan with the turkey on the cooking grates and cook over indirect medium-low heat, with the lid closed.

How do you brine a smoked turkey?

This turkey brine is simple, including just a few ingredients like water, salt, sugar, and herbs. The light flavor of the tarragon complements the smoked turkey perfectly. These quantities work best for a 14- to 16-pound bird; if you plan on cooking a larger turkey, you will need to make more brine unless you use a brining bag.

Should you smoke a Turkey?

Smoking a turkey is one of the best solutions to the first problem, infusing your dinner with the wonderfully deep and savory taste of hickory or applewood. The second problem, however — getting your turkey perfectly cooked through while still keeping it juicy — remains just as difficult.