Smoking a whole turkey for Thanksgiving is a long-standing tradition in my family! This whole smoked turkey recipe is way easier and quicker than you might think.
What’s Thanksgiving without a turkey? Cooking a turkey for Thanksgiving is an American tradition. But, when I married into my husband’s family, I was surprised that they made turkey for other occasions, too!
In his family, big football games or any cold weather gathering were enough of a reason for them to fire up the smoker and throw on a whole turkey! For me, learning how to smoke a whole turkey took time, but I absolutely married into the right family to learn.
I think that my husband’s family was able to pull off having turkey for more than just Thanksgiving because they cooked it on the smoker. Smoked turkey takes on so much delicious flavor, the meat is moist and it’s just so dang good!
So, whether you’re using this smoked turkey recipe as your Thanksgiving turkey or “just because,” I know you’ll love it!
This perfect turkey recipe has been a favorite of ours for over 15 years now, and I am quite convinced that you will feel the same once you give it a try. Below, you can find detailed instructions on how to smoke a whole turkey for Thanksgiving (or any other special occasion)!
Smoking a turkey for your next holiday meal or family gathering can seem daunting especially when working with a large bird like a 19 lb turkey. But with some key tips on selecting preparing, and smoking your turkey, you can have moist, tender, smoked turkey perfection. In this smoking guide, I’ll cover everything you need to know to smoke a juicy 19 lb turkey from start to finish.
Selecting the Right Size Turkey
When selecting a turkey to smoke, a 19 lb bird is a great size for feeding a crowd. You’ll want to plan on about 1-1.5 lbs of turkey per person, keeping in mind that a whole turkey contains bones and other parts that won’t be consumed. A 19 lb turkey will feed around 12-19 people comfortably with some leftovers.
I recommend selecting a premium, all-natural fresh turkey if possible for the best flavor. Make sure to check that it has not already been pre-brined or injected, as that will affect the brining and prep. Frozen turkeys work as well, just be sure to thaw them properly in the fridge 1 day for every 4 lbs.
Brining is Key for a Juicy Turkey
Brining is one of the most important steps to ensure your smoked turkey stays incredibly moist and flavorful. I highly recommend brining a 19 lb turkey 12-24 hours before smoking. My Apple Spice Smoked Turkey Brine works perfectly to make the turkey juicy and seasoned.
Make sure you have a container big enough to submerge the turkey completely in the brine. Use 1 cup of salt per gallon of water and add your favorite flavorings. Keep the turkey chilled in the fridge while brining. Rinse and pat dry before smoking.
Prep Work for Smoking
Before smoking, remove the neck and giblets from the turkey cavities. Rinse if brined. Tuck the wing tips under and tie the legs together to help hold its shape.
Coat the turkey lightly in olive oil or butter and rub the Sweet Rub all over the skin. This adds fantastic flavor and aids browning.
Avoid tightly packing the cavity to allow airflow. You can add citrus, herbs, onions for extra flavor.
indirect Heat is Key
To smoke a turkey perfectly, indirect heat around 225-250°F is ideal. This lets the turkey cook low and slow while absorbing plenty of smoke flavor.
If using a charcoal or gas grill, set up for indirect heat by only using the burners on one side. For electric, pellet, or offset smokers, simply preheat to 225-250°F.
Use a drip pan filled with water underneath the turkey to catch drippings and add moisture. Replenish the water as needed.
Estimating Smoking Time
For a 19 lb turkey, estimate smoking time to be about 30 minutes per lb at 225°F. This means around 9-10 hours for a 19 lb bird to reach the safe internal temperature of 165°F.
I like to plan for extra time, as large turkeys can sometimes take longer than expected. It’s always better to finish early and keep it wrapped and warm rather than rushing at the end.
Monitoring Temperature
Use a good digital meat thermometer to monitor turkey temp periodically once you get close to the estimated finish time. Test the thickest part of the breast and thigh, making sure to check both sides.
Look for at least 165°F in the breast and thigh before removing from the smoker. If done early, tent with foil and let rest 15 minutes before carving.
Serving Smoked Turkey
Allow your smoked turkey to rest at least 15 minutes before slicing to let juices redistribute. Use the drippings to make an incredible smoked turkey gravy.
Carve into slices, making sure everyone gets some white and dark meat. Pair with your favorite side dishes and get ready to enjoy the juiciest, most flavorful smoked turkey you’ve ever tasted!
Smoking Turkey Tips
Follow these tips when smoking a 19 lb turkey for the very best results:
- Brine 12-24 hours for increased moisture and flavor
- Apply a sweet or savory rub for added flavor
- Use indirect heat around 225-250°F
- Allow 30 minutes per lb smoking time, about 9-10 hours for a 19 lb turkey
- Monitor temperature and cook to 165°F
- Let rest 15 minutes before carving
- Serve with homemade gravy from the drippings
With the right preparation and smoking technique, you can have amazing smoked turkey every time, even with a large 19 lb bird. Smoked turkey is sure to be a hit at your next gathering!
Frequently Asked Questions
What size smoker is needed for a 19 lb turkey?
You’ll want a smoker big enough to lay the turkey flat, like a 22+ inch kettle grill or medium-sized offset smoker. Pellet grills and electric smokers work well too. Avoid cramped, upright smokers.
Should you brine a pre-brined turkey?
If your turkey is labeled pre-brined or injected, do not brine it further as that can make it overly salty. Check the label and adjust your recipe accordingly.
Is it safe to stuff a smoked turkey?
Stuffing inside the turkey is not recommended, as it can take much longer to cook than the turkey meat. Cook stuffing separately for food safety.
Can I smoke a frozen turkey?
Yes, a frozen turkey can be smoked just like a fresh one. Just be sure to thaw it properly in the fridge before smoking to ensure it cooks evenly and safely.
Should I tent turkey with foil while smoking?
Tenting with foil isn’t necessary during smoking since the turkey is cooking indirectly. Leaving it uncovered allows for better smoke absorption. You can tent it with foil while resting.
Can I smoke a turkey on a pellet grill?
Absolutely! Pellet grills like Traeger are fantastic for smoking turkey. Set to 225-250°F with turkey-friendly wood pellets like maple, cherry, or apple.
How do I get crispy turkey skin when smoking?
Rubbing the skin with oil/butter and seasoning helps get crispy skin. Also try chilling the turkey uncovered in the fridge before smoking to dry out the skin. Cranking up the heat at the end can also help crisp the skin.
Smoking a large 19 lb turkey may seem intimidating, but it can actually be simple and very rewarding when you follow the right techniques. With a few preparation tips, proper smoking temperature, and monitoring your time and temp, you’ll have everyone asking for seconds…and thirds! A juicy, well-smoked turkey is the perfect centerpiece to your next festive meal.
Choosing the Right Turkey
When choosing a whole bird, you first need to decide whether you’d like to buy a frozen or fresh turkey. And that choice largely depends on when you need it!
Fresh birds have limited availability, typically just the two weeks prior to Thanksgiving.
Frozen turkey is available year-round, but do have the added consideration of de-thawing, which takes several days.
I used a 17 pound turkey for this recipe.
Pro Tip: If you can’t find a turkey, ask the meat counter to order one for you!
Preparing the Turkey: Dry Brine vs. Wet Brine
We have experimented with both dry and wet brines for our smoked turkey recipes. The conclusion we’ve come to is that dry brining the bird is best when you’re learning how to smoke a whole turkey. A few reasons for this; first, there are some questionable safety issues related to soaking a big bird in a water bath for a long period of time.
Second, a wet brine adds about a day to what can already be a fairly long process of de-frosting and preparation. And finally, when you take just a few easier steps to ensure juiciness (see below), your bird will not dry out, which is what a wet brine aims to prevent.
We do two extra things to ensure a juicy and flavorful turkey.
First, and most important, we rub softened butter under the breast skin before cooking it. You can also rub butter in the turkey cavity.
Second, we apply a dry brine to the turkey for a short amount of time, typically an hour. This turkey brine helps to keep the skin nice and crispy. If you use a dry brine, remember to gently wipe off the brine with a paper towel (or rinse the bird in the sink), to remove most of the salt before cooking.
Once the dry brine is wiped out, we rub softened butter under the skin and apply a dry rub to the skin. At this time, you can also choose to inject your bird with melted butter and additional seasonings.