Everyone loves a great turkey dinner on Thanksgiving, so make sure you give them the best tasting turkey possible! Oven baked turkey is great, but it doesnt hold a candle to a perfectly smoked turkey.
Smoking a turkey can seem intimidating. After all, you don’t want to end up with a dried out bird on the big day. But with some key tips and techniques, you can smoke a turkey that’s moist, delicious and full of flavor.
As turkey lovers, we were determined to figure out how to get a tender, juicy smoked turkey every time. After years of trial and error, we’ve nailed down a foolproof process.
In this comprehensive guide, we’ll walk you through everything you need to know to smoke a turkey that’s guaranteed to impress.
Why Smoked Turkey Can Dry Out
Before jumping into the how-to, it helps to understand why smoked turkey often dries out in the first place.
Turkey has less fat and collagen compared to other smoked meats like brisket or pork shoulder, Fat and collagen help retain moisture as the meat cooks low and slow
So turkey doesn’t have as much moisture built right into it. Couple that with exposing it to hours of smoke and heat and you can get a dried out bird.
Knowing this, we can take steps to retain as much moisture as possible.
7 Tips for a Moist Smoked Turkey
Follow these tips for a foolproof smoked turkey with tender, juicy meat:
1. Brine the Turkey
Brining is hands down one of the most effective ways to keep turkey moist. It helps the meat retain moisture and seasons the turkey throughout.
Dissolve 1 cup kosher salt per gallon of water along with any desired herbs and spices. Submerge the turkey and brine overnight in the fridge.
Rinse the turkey, pat it dry and let it air dry in the fridge for 8-12 hours before smoking. This helps get that crispy turkey skin.
2. Cook at Higher Heat for Less Time
Resist the urge to smoke the turkey low and slow. Cook it at a higher temperature, around 275-300°F, for less time.
Shoot for about 15-20 minutes per pound, so a 15 lb turkey takes 4-5 hours. The higher heat helps render fat and cooks the turkey before it has a chance to dry out.
3. Butter Baste the Turkey
Basting the turkey as it smokes adds moisture and flavor. Mix softened butter with herbs and gently rub it all over the turkey every 45-60 minutes.
The fat in the butter bastes the meat while smoking to keep it tender.
4. Use a Meat Thermometer
Don’t rely on smoking times alone. Use an instant read thermometer to check the internal temp in the thickest part of the breast and thigh.
Pull the turkey off the smoker when it reaches 160°F. The temp will rise to a safe 165°F as it rests.
5. Let It Rest
Letting the turkey rest is crucial for moisture and flavor. The internal temp rises and the juices redistribute throughout the meat.
Lightly tent the turkey with foil and let rest for 30-45 minutes before carving.
6. Cook Smaller Birds
Avoid huge 20 lb turkeys, which take longer to cook evenly. The breast can dry out while the thighs finish.
Stick to turkeys under 16 lbs, or even better, cook two smaller birds like 10-12 lbs each.
7. Spatchcock the Turkey
Spatchcocking, or removing the backbone so the bird lies flat, helps turkey cook faster and more evenly. It allows seasoning to better penetrate and retains moisture.
Turkey Smoker Setup
Having the right smoker setup helps ensure you can maintain the higher heat needed for moist smoked turkey:
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Fuel: Opt for charcoal or wood chunks to generate enough heat. Supplement with a little hickory, cherry, apple or other wood for flavor.
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Water pan: A water pan helps regulate temps and adds moisture. Fill a disposable foil pan with water and place it on the grill grate.
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Thermometer: Monitor the temp at the grill and meat level. The grill should maintain 275-300°F.
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Drip pan: Place a foil pan under the turkey to catch drippings. Add water, stock or wine to create a moist steaming environment.
Smoking Timeline
Here’s a timeline of the full process start to finish:
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Day Before: Thaw turkey in fridge, brine turkey, drain, rinse and pat dry. Let air dry uncovered in fridge overnight.
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Prep Day: Remove turkey from fridge and let come to room temp for 30 mins. Prepare smoker, light coals, fill water pan.
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Rub turkey all over with oil and favorite seasoning. Place turkey in smoker breast side up, over drip pan.
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Smoke turkey at 275-300°F for estimated 15-20 mins per lb, until breast is 160°F and thigh 175°F.
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Baste turkey with herb butter every 45-60 minutes.
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When temp is reached, remove turkey and tent loosely with foil. Let rest 30-45 mins.
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Carve turkey and serve immediately. Enjoy!
Frequently Asked Questions
What if my turkey gets too smokey?
If you notice the turkey getting overly dark or bitter tasting, tent it loosely with foil to prevent oversmoking.
Can I stuff my smoked turkey?
Yes, you can stuff the cavity lightly, but keep in mind stuffing can slow cooking. Check temp early and if needed, remove stuffing to allow turkey to finish.
What wood is best for smoking turkey?
Milder fruit woods like apple, cherry and pecan pair nicely with turkey. Stay away from heavy smoke like hickory, which can overwhelm the delicate flavor.
How long does smoked turkey last?
Store leftovers for 3-4 days refrigerated. Slice off meat and freeze in an airtight container for 2-3 months.
Moist and Delicious Smoked Turkey
We hope these tips take the guesswork out of smoking a juicy turkey. The keys are brining, cooking at higher heat and monitoring temperature closely.
Let us know if you have any other turkey questions! We’re always happy to help fellow turkey lovers smoke the perfect bird.
Charcoal Grill / Gas Grill
I dont recommend using a charcoal grill when smoking a turkey. You can line the inside perimeter of the grill with charcoal briskets in a snake form and light only one side.
This would allow the charcoal to burn slowly and keep a lower temperature. Its pretty inconsistent with temperature unless you have a lot of experience with it. Start testing this method on a chicken, and definitely NOT for Thanksgiving dinner.
Gas grills can be used, just be prepared to have a lot of propane on hand. You will get a nice flavor on the turkey, but not as good as a wood smoker.
- Whole Turkey – Grab a 10-14lb turkey from your local grocery store. They will come frozen most of the time and around Thansksgiving, you can find REALLY good deals.
- Brine – Brining a chicken in fresh water, kosher salt, apple juice, & dark brown sugar helps keep the turkey moist during cooking and will churn out a nice tender bird.
- Seasoning – Succulent flavors and great ingredients make this turkey really stand out. Salted butter, fresh cracked black pepper, minced garlic, rosemary, thyme, & sage is all you need.
- Wood chips – Using fruit woods such as cherry wood or apple wood chips give this smoked turkey a great flavor. They dont overpower the seasonings yet still impart a nice mild smoke on the bird.
- Perfect side dishes – Mashed potatoes, stuffing/dressing, green beans, rolls, and a nice pumpkin pie really go well with this turkey.
Before we can start cooking this bad boy, a little prep and seasoning is required. So lets get this bird ready to go on the smoker.
Before starting the smoker or seasoning the turkey, we need to remove the giblets from inside of the turkey. These are normally placed in a bag inside the cavity of the turkey.
This bag(s) will include the heart, liver, kidneys, gizzard, and neck of the bird. The neck will be outside of the bag, but inside the turkey cavity.
Brining the turkey before seasoning and smoking is optional. This will help keep the chickens moist while cooking, but is not required. To brine the turkey, grab a bucket big enough to submerge the turkey fully in water, such as a 5 gallon bucket commonly found at Lowes or Home Depot.
In a pot combine these smoked turkey brine ingredients and heat to boiling.
- 3 gallons fresh water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
After bringing to a low boil, stir pot until all ingredients are dissolved into the water. Remove from heat and allow to cool. Ice cubes can be added to speed up the cooling process.
Add turkey (gizzards removed) to the 5 gallon bucket and pour the cooled brine water over the turkey until fully submerged. Place bucket in your refrigerator and brine for at least 4 hours, if not overnight
Remove the turkey from the brine and rinse with fresh cold water. Discard the brine, do NOT save the brine to use in the future. Always use fresh brine when brining turkey or chickens.
Pat the whole chickens dry with paper towels making sure to get around the legs and under any skin. Tie the legs together with butcher twine or leave the plastic leg holder on the turkey. This helps the bird cook evenly and prevents the breast meat from drying out faster than the legs and thighs.
Were using fresh herbs and salted butter for this smoked turkey recipe.
Soften the butter in the microwave or leave on the counter for several hours. Get the ingredients ready to add to the butter.
- Salted butter
- Black pepper (freshly cracked)
- Garlic (minced, not garlic powder)
- Rosemary
- Thyme
- Sage
When butter is soft, mix in the remaining seasonings and mix well.
Next, its time to rub the turkey all over with the seasoned butter. Make sure the turkey is patted dry before rubbing the butter all over the turkey.
Also make sure to rub the butter underneath the skin and onto the breast meat. This will help give the meat as well as the skin this amazing flavor.
Smoke low & slow
Pre-heat your smoker to 225°F with a fruit wood such as cherry, apple, or your desired wood. Once the smoker temperature has leveled at 225° Fahrenheit, place the whole turkey directly on the grill grates breast side up, no need to use a roasting pan!
If you are looking for drippings to make gravy, you can place the turkey in a roasting pan. I like NOT using a pan so the smoke can rise up and all around the turkey while smoking.
Smoke the turkey for 1 hour, then begin spritzing with chicken broth every 45 minutes for the remainder of cooking to give the bird a little moisture. After the first 3 hours of the turkey being in the smoker, its time to kick that temperature up.