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 for Thanksgiving or any other special occasion can infuse amazing smoky flavor into the bird But smoking large turkeys brings up some questions, How big of a turkey can you safely smoke? Will a large bird dry out if you smoke it low and slow? Let’s look at the answers
Recommended Maximum Size for a Smoked Turkey
When smoking a whole turkey a bird that’s around 15 pounds or smaller is ideal. Turkeys that weigh more than 15 pounds can take too long to fully cook when using low smoky temperatures like 225-250°F.
The United States Department of Agriculture (USDA) states that turkey should reach an internal temperature of 165°F to be safe to eat. A 15-pound or smaller turkey will get there in under 4 hours when smoked around 250°F.
Bacteria multiply rapidly between 40-140°F—the “danger zone.” Keeping turkeys under 15 pounds helps minimize the time they spend in the danger zone while smoking.
Why You Should Choose Smaller Birds for Smoking
Besides food safety issues, smaller turkeys around 12-15 pounds also turn out moister and more tender when smoked low and slow for hours.
With a big 20+ pound turkey, the delicate breast meat can overcook and turn dry before the thick thighs and drumsticks finish cooking. The meat near the bones warms more slowly than the outer breast meat too.
Choosing a moderately sized turkey prevents uneven cooking and drying out, so you get a more enjoyable finished product.
Thawing Your Turkey Safely Before Smoking
If using a frozen turkey, make sure to thaw it safely in the fridge before smoking. Here are USDA recommended thawing times depending on turkey size:
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds —5 to 6 days
Once thawed, remove the turkey from packaging and pat it dry. Let it air dry in the fridge for several hours or overnight before applying a dry rub.
Thawing in cold water is faster but requires diligent monitoring. Change the water every 30 minutes until thawed.
Never thaw turkey at room temperature—this puts it in the danger zone for too long.
How Long Does it Take to Smoke a Turkey?
The smoking time depends on the size of your turkey and temperature of the smoker:
- 10-pound turkey: About 3 hours at 250°F
- 12-pound turkey: About 3.5 hours at 250°F
- 15-pound turkey: Around 4 hours at 250°F
Always use a meat thermometer to check temperature rather than relying on time. Check the breast, thighs, and drumsticks in a couple spots to ensure even doneness.
Let the smoked turkey rest for 20-30 minutes before carving. The temperature will rise another 5-10°F as it rests.
Can You Smoke a Turkey Larger Than 15 Pounds?
It’s possible to smoke turkeys larger than 15 pounds, but extra care must be taken. Here are some tips:
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Monitor temperature closely using a digital meat thermometer with a probe to minimize time in danger zone.
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Spatchcock the turkey to flatten it out and reduce cooking time. Remove backbone and flatten breastbone.
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Inject marinade deep into thick breast and thigh meat to add moisture and flavor.
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Cook at 300-325°F to shorten the smoking time compared to 225-250°F.
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Shield breast and top with foil if browning too fast while legs cook.
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Cook stuffing separately to avoid undercooked centers. Cook it in a baking dish.
Even with these precautions, the breast meat on huge turkeys may still turn out a bit dry when smoked low and slow.
For best moistness and flavor, stick with turkeys 15 pounds or under when smoking. Get a second small bird if needed to feed a crowd rather than one huge gobbler.
Getting the Right Size Turkey for Your Gathering
Figuring out what size turkey to buy for Thanksgiving or any large dinner party can take some calculations.
As a general rule of thumb, plan on having 1 to 1 1⁄2 pounds of turkey meat per person.
Since a whole turkey yields about 75% edible meat after removing bones, skin, etc., here are some estimates:
- 8 to 12 guests: 12-15 pound turkey
- 15 to 20 guests: 15-18 pound turkey
- 25 guests: 20-22 pound turkey
Again, smoking turkeys over 15 pounds brings more challenges. Instead of one huge bird, consider smoking two smaller 12-15 pounders if feeding over 15 people.
For gatherings under 12 people, choose a smaller 10-12 pound turkey to maximize smoky flavor and moisture when smoking.
Best Turkey Options for Smokers
Your best bets when selecting a turkey to smoke are:
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Fresh turkeys 10-15 pounds. Look for all natural with no added solutions. Kosher fresh turkeys are a great choice.
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Frozen young turkeys 10-15 pounds. Make sure no broths/solutions were injected. Young hens or toms work well.
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Turkey breast 5-8 pounds. Takes less time to smoke than a whole bird.
Avoid pre-basted, self-basting, or flavored turkeys which may already be brined. This can make the flavors overwhelming when smoked.
Heritage breed turkeys like Narragansett, Bourbon Red, and Standard Bronze have more flavor but are smaller, so they’re perfect for smokers.
Smoking Just Turkey Parts
Besides whole birds or breasts, consider smoking just turkey legs, thighs, drumsticks, or wings. The dark meat holds up beautifully to low, slow smoking.
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Legs and thighs: Smoke for 2-3 hours at 250°F to internal temp of 175°F.
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Drumsticks: Smoke about 3 hours until internal temp reaches 175°F.
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Wings: Smoke 1-2 hours until internal temp 165°F. Toss in sauce last 30 minutes.
Smoking turkey parts lets you enjoy deliciously smoky white and dark meat without managing a whole large bird.
Key Takeaways on Smoking Turkeys
To sum up Turkey Smoking 101:
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For optimal moisture and flavor, smoke turkeys 10-15 pounds or under.
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Thaw frozen turkeys thoroughly in the refrigerator before smoking.
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Cook turkeys to an internal temperature of 165°F in breast and 175°F in thighs.
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Allow 30 minutes of resting time before carving the smoked turkey.
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Estimate 1 to 1 1⁄2 pounds turkey per person when buying a bird to smoke.
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Monitor temperature closely and modify technique when smoking turkeys over 15 pounds.
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Consider smoking turkey parts like thighs, drumsticks, or wings for perfect smoked dark meat.
Now that you know exactly how big of a turkey you can smoke and how to do it right, you’re ready for amazing smoked turkey dinners! Use your favorite wood chips and rub to bring out the ultimate flavor.
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
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