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.
You’ve just spent hours carefully smoking a turkey to absolute perfection The skin is a gorgeous mahogany color, the meat is infused with sweet smoky flavor, and your kitchen smells absolutely amazing. But don’t rush to carve into that bird quite yet! It’s important to let your smoked turkey rest before slicing into it Here’s a guide on how long you should let your smoked turkey rest and why this step is so crucial.
Why You Need to Let Your Smoked Turkey Rest
It can be tempting to dive right in and start carving up your masterpiece of a smoked turkey the moment you take it off the smoker, But resist that urge! Letting your turkey rest after smoking allows some very important things to happen
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The turkey finishes cooking. Even after you remove it from the heat source, the inner temperature of the turkey will continue rising another 5-10°F. Resting ensures it reaches the safe minimum internal temperature of 165°F throughout.
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The juices redistribute. As the turkey cooks, the juices get forced toward the center. Resting gives time for them to absorb back into the meat evenly, preventing dryness.
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The proteins relax. Intense heat from smoking causes the proteins in turkey meat to contract and squeeze out juices. Resting allows them to relax and reabsorb moisture.
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Cooling makes carving easier. Hot turkey can be difficult to handle and carve properly. Cooling facilitates neat, even slices.
So letting your smoked turkey rest results in a bird that is perfectly cooked, incredibly juicy, and a pleasure to carve.
How Long Should You Let a Smoked Turkey Rest?
For optimal results, a smoked turkey should rest for a minimum of 20 minutes before carving. The larger the turkey, the longer the ideal rest time:
- 10-15 lb turkey: Rest for 20-30 minutes
- 15-18 lb turkey: Rest for 30-45 minutes
- 18-22 lb turkey: Rest for 45 minutes to 1 hour
Some experts even recommend resting large smoked turkeys for up to two hours! But that long of a rest is not strictly necessary. Just make sure you hit at least 20-30 minutes.
The Resting Process Step by Step
Follow these simple steps for properly resting your smoked turkey:
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Remove turkey from smoker and insert instant read thermometer into thickest part of breast and thigh. It should read 165°F.
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Place turkey on a cutting board or platter, tent loosely with aluminum foil to retain heat.
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Let sit untouched for 20-30 minutes minimum, up to 1-2 hours for very large birds.
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Check temperature again. It will have risen 5-10° more as turkey finishes cooking.
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Remove foil, carve turkey, and serve!
The resting time ensures your smoked turkey hits the food safe 165°F mark throughout while allowing juices to redistribute and meat to relax for better moisture.
Should You Make Turkey Gravy Before or After Resting?
You can certainly use the drippings from your smoked turkey to make a phenomenal scratch-made gravy. Should you start gravy while the bird rests or wait until after carving?
It’s best to wait until the full resting time is up. Here’s why:
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Drippings will continue accumulating as turkey rests. More drippings = more flavorful gravy.
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Turkey will release less juices/drippings once rested. This prevents dryness.
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Cooler drippings are easier to defat for smooth gravy.
Make gravy right after carving your fully rested smoked turkey for maximum rich flavor and Volume. Just be sure to scoop up all the tasty pan drippings.
The Exception: Crispy Smoked Turkey Skin
For most smoked turkeys, resting is essential for beautifully moist, fork tender meat. But if your goal is ultra crispy, crackly skin, there is one scenario where you may want to skip resting.
Since crispy skin is all about being dry, letting the turkey rest can soften up that delicate crunch. If you absolutely must have the crispiest skin possible, it’s best to carve immediately after removing from the smoker. Just be prepared for more difficult carving and slightly drier meat.
For most cases though, go ahead and let your smoked turkey rest as recommended above. The payoff of perfect doneness, juicy meat, easy carving, and flavorful gravy is well worth the short wait!
Frequently Asked Questions About Smoked Turkey Resting Times
If you’re new to smoking turkey, you probably have some questions about resting times. Here are answers to some of the most common queries:
How long does a smoked turkey need to rest before you can eat it?
Plan on letting your smoked turkey rest for a minimum of 20-30 minutes before eating. For very large birds over 18 pounds, rest up to 1 hour. This allows the turkey to finish cooking and juices to settle for maximum moisture.
Can you rest a smoked turkey too long?
It is possible to over-rest a smoked turkey if left much longer than 2 hours. The meat may cool down too much, moisture can be lost as steam, and the skin won’t be as crispy. Stick within the recommended 20 minutes to 2 hour window for best results.
Should you rest a smoked turkey with foil on or off?
Rest the turkey loosely tented with foil to retain heat and moisture. But remove foil for the last 5-10 minutes so the skin can crisp back up. Uncovered resting is best for ultra crispy skin.
Can you let a smoked turkey rest in a cooler?
Yes, placing the rested turkey in an empty cooler is a great way to keep it hot if you need extra time before serving. Just be sure to rest it first on the counter before holding in the cooler.
Should you let a smoked turkey rest breast side up or down?
It doesn’t matter – rest breast up or down per your preference. The turkey will redistribute juices fine in either position. Tent foil over top while resting.
Let Your Smoked Masterpiece Rest
After putting in the work to smoke a perfect turkey, have patience and let your bird rest properly before enjoying the fruits of your labor. A good 20 minutes to an hour of resting makes all the difference in moistness, texture, and carving ease. Trust the process and your smoked turkey will be a juicy, mouthwatering hit at your holiday table.
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!).