This smoked turkey recipe is a whole turkey that’s coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won’t take up any oven space!
Looking for something a little different than your standard roasted turkey? This smoked turkey is a unique and show stopping Thanksgiving meal, but it’s simple enough that even a novice cook can produce a beautiful and delicious end result. Serve your turkey with homemade cranberry sauce and watch the rave reviews come in!
I love to make a turkey for the holidays, but I don’t love how it takes up all my oven space for hours and hours on the big day. Instead of roasting my turkey, I’ve started making a smoked turkey and the end result is nothing short of fabulous.
Cooking a turkey in a smoker may seem intimidating, but it’s easier than you think! Smoking results in an incredibly flavorful, juicy and tender turkey that will wow your guests. In this comprehensive guide, we’ll cover everything you need to know about smoking a turkey, from prep to carving.
Why Smoke a Turkey?
There are several great reasons to smoke your holiday turkey instead of roasting it in the oven
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Smoked flavor – The smoke infuses the meat with a lovely smoky aroma and flavor. Hickory, apple, cherry, pecan and mesquite wood chips all pair deliciously.
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Moist and tender – Smoking cooks the turkey gently at a low temperature, keeping it incredibly moist and tender. No more dried out turkey!
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Foolproof – With the steady, even heat of the smoker, it’s nearly impossible to overcook. You’ll get juicy results every time.
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Showstopper – A beautifully bronzed smoked turkey is sure to be the talk of your holiday table!
Smoker Basics
To smoke a turkey, you’ll need a smoker or grill that can be used for indirect smoking. A charcoal or gas grill can work if it has a lid. Pellet grills and electric smokers also work wonderfully.
The basic process is to generate smoke using wood chips or chunks, and cook the turkey in the smoker at 225-250°F until fully cooked. Maintaining an even, low temperature and having a lid to contain the smoke are key.
Smokers allow you to impart that irresistible smoky flavor into the turkey. Types of smokers include:
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Charcoal smoker – Uses charcoal for fuel and wood chunks or chips for smoke. Temperature is controlled by adjusting air vents.
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Electric smoker – Has a heating element to generate smoke from wood chips and an element to regulate temperature. Set it and forget it!
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Pellet smoker – Burns compressed wood pellets for heat and smoke. Digital controllers make it easy to dial in the perfect temp.
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Propane smoker – Propane heats a box for the wood chips, while another holds the turkey. Great for maintaining consistent temperatures.
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Offset smoker – Uses an offset firebox attached to the main smoking chamber. Ideal for larger smoked turkeys!
Choosing and Preparing the Turkey
Size – For food safety, stick to turkeys under 16 lbs. Larger birds take too long to cook through, staying in the bacteria danger zone too long. Opt for two smaller birds if needed.
Thawing – Thaw frozen turkeys in the fridge 1 day for every 4 lbs. A 16 lb turkey takes 4 days to thaw. Never thaw at room temperature.
Brining – Soaking the turkey in a saltwater brine ensures a juicy bird. A simple brine of 1 cup salt per gallon of water works great. Brine 24 hours.
Rub – Coat the turkey with olive oil or melted butter then apply a basic poultry rub. The sugars will help form a beautiful crispy skin.
Trussing – Truss the legs and tuck the wings to maintain good bird structure for even cooking.
Smoking Times and Temperatures
The optimal smoking temperature for turkey is between 225-250°F. At this low and slow temp, expect the turkey to take about 30 minutes per pound. A 15 lb turkey will take about 7-8 hours.
Always use an instant read thermometer to check doneness, not just time. The turkey is safe to eat once the breast and thighs reach 165°F. If they reach this point early, simply wrap in foil and towels to rest.
Maintaining an even, consistent temperature in your smoker is key for proper cooking. Keep the top vent wide open and regulate temp with the lower intake vents.
Smoker Wood Choices
The type of wood used for smoking turkey makes a big difference. Good options include:
- Apple – mild, sweet flavor
- Cherry – slightly sweet and fruity
- Pecan – nutty and subtly sweet
- Hickory – classic bold, smoky flavor
- Mesquite – intense, earthy smoke
For turkey, we recommend lighter fruit and nut woods like apple, cherry and pecan. Hickory is also excellent. Mesquite can sometimes be overpowering.
Stuffing Your Smoked Turkey
For food safety and optimal smoke absorption, it’s best not to stuff your smoked turkey. Cook your stuffing separately in a baking dish.
If you do want to stuff, opt for a lighter filling like apples, onions, herbs and citrus. Avoid dense bread stuffings which take too long to heat through. Cook till 165°F.
And be sure to discard any stuffing after cooking to avoid bacteria growth!
Resting, Carving and Serving
Once the turkey reaches 165°F, remove it from the smoker and let it rest at least 15-30 minutes before carving. This allows the juices to redistribute for better moisture.
Use a sharp carving knife to carefully slice the breast meat. Make sure to scoop out the oyster meat tucked near the backbone. Carve the legs and thighs as desired.
Serve the smoked turkey warm, at room temperature, or chilled. Leftovers will keep refrigerated for 3-4 days. Reheat pieces in the oven, microwave, or by simmering in broth or gravy to moisten.
Delicious Smoked Turkey Recipes
Beyond the basic smoked turkey, there are tons of amazing flavor combinations to try:
- Apple Cider Brined Smoked Turkey
- Brown Sugar & Bourbon Smoked Turkey
- Chili Lime Smoked Turkey
- Cajun Deep Fried Smoked Turkey
- Maple Glazed Smoked Turkey
- Jerk Paste Smoked Turkey
Smoking a turkey may seem intimidating for first-timers, but follow this guide and you’ll turn out a juicy, tender and flavorful smoked turkey masterpiece! The unmatched flavor is well worth the effort.
Tips for the best smoked turkey
- I find that clean up is a lot easier if you leave the turkey in the disposable pan while it smokes rather than transferring it directly onto the rack.
- A probe thermometer is a must-have when making smoked turkey. Smokers can sometimes be variable in temperature which affects the cooking time, so always go by the temperature rather than the time.
- I typically use an electric smoker as I find that they regulate heat well, and are easy to use, even for total beginners.
Smoking a turkey can be a long process, so be sure to start early in the day so that the turkey will be done by dinner time. Typically, it takes at least 5 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 25-30 minutes per pound. This timing can vary somewhat depending on the type of smoker you’re using and how well it holds the temperature steady. It’s imperative to use a thermometer rather than a clock to gauge when the turkey is ready.
I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.
A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F. I use a digital thermometer that I leave in the turkey while it smokes so I can monitor the progress with a temperature remote from the house.
I prefer to baste my smoked turkey because no one wants a dry turkey! I occasionally baste the turkey with a little chicken broth as it cooks to ensure a moist end result. If you’ve brined your turkey before hand, you can skip the basting step.
You can estimate the size of turkey that you need by planning on one pound of turkey per person. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.
This recipe is delicious as-is, but you can also customize the flavors to your tastes if you prefer.
- Spice Rub: Not in a BBQ kind of mood? This recipe also works well with blackened seasoning, Creole seasoning or Cajun seasoning.
- Brine: Feel free to switch up some of the flavors in the brine recipe by using different herbs, honey as a sweetener, or add other types of fruit such as apples or pears.
- Stuffing: Rather than stuffing the bird with onion and lemon, you can try other ingredients such as apples, a halved head of garlic, carrots, orange slices or leeks.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. You can never go wrong with a smoked turkey, and I love that it frees up my oven space to bake the sides and desserts for the big meal.
How do you smoke a turkey?
If you’re brining your turkey, place it in the brine solution 24 hours before you plan to cook it. Preheat your smoker with the wood of your choice. Place the turkey in a disposable aluminum pan, and tuck the wings under the bird. Fill the cavity of the turkey with the onion, lemon and herbs, then tie the legs together with twine. Place the BBQ rub all over the outside of the turkey. Transfer the turkey in the pan to the smoker, then cook, basting occasionally, until a thermometer registers 165 degrees F. Let the turkey rest, then carve it and serve.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
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