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 whole turkey is a great way to prepare a juicy, flavorful bird for your next holiday meal or backyard barbecue While smoking a turkey may seem intimidating, it’s actually quite easy if you follow the right steps In this comprehensive guide, I’ll walk you through everything you need to know to smoke a perfect whole turkey from start to finish.
Overview of the Smoking Process
Here’s a quick rundown of the basic smoking process:
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Choose and prepare the turkey – Select a 10-15 lb turkey remove innards pat dry, truss, and rub with spices/oil.
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Prep the smoker – Set up a charcoal or electric smoker for indirect heat around 225-250°F. Add wood chips/chunks for smoke flavor.
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Smoke the turkey – Place turkey on grate over drip pan, smoke for around 15 minutes per pound, until 165°F.
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Rest and serve – Allow turkey to rest 15 minutes before slicing. Enjoy your juicy, smoky bird!
Step 1: Choose and Prepare the Turkey
The first step is selecting the right turkey and getting it prepped and ready for the smoker.
Pick the Right Size Turkey
For whole turkeys, you’ll want to stick to smaller birds around 10-15 pounds. Turkeys over 15 lbs take too long to cook through and can dry out. It’s safer to smoke two smaller turkeys than one huge one. Figure about 1-1.5 lbs of turkey meat per person.
Thaw the Turkey
Be sure to thaw your frozen turkey safely in the fridge 1-2 days before smoking. You’ll need about 24 hours for every 4-5 lbs.
Remove Innards
Once thawed, remove giblets and neck from turkey cavities. Rinse the turkey inside and out with cold water and pat very dry with paper towels.
Truss the Turkey
Trussing brings the legs and wings close to the body for more even cooking. Tie legs together with butcher’s twine and tuck wing tips under shoulders.
Prepare a Brine or Rub
For extra flavor and moisture, you can brine or dry rub the turkey. A saltwater brine with herbs and spices adds juiciness. A basic dry rub provides flavorful seasoning.
Coat the Skin
Coat the skin with a thin layer of olive or vegetable oil to help the spices stick. This also helps crisp the skin.
Step 2: Prep the Smoker
Before you can smoke a turkey, you need to set up your smoker properly for low and slow indirect cooking.
Choose a Smoker
Charcoal and electric smokers are ideal for hot smoking whole turkeys. Smaller pellet grills can also work well for maintaining an even 225°F.
Arrange for Indirect Heat
Set up your smoker for indirect cooking by only lighting half the burners on a gas grill or piling charcoal on one side of a charcoal grill.
Maintain 225-250°F Temperature
Keep your smoker between 225-250°F for the entire smoke by adjusting vents on a charcoal smoker or controlling the temperature on an electric model.
Add Smoking Wood
Use wood chunks or chips like hickory, apple, cherry, pecan, or mesquite for flavor. Avoid soft woods like pine which can give a bitter taste.
Use a Water Pan
A water pan or aluminum drip pan filled with water or broth helps regulate heat and add moisture. Place it under the turkey.
Step 3: Smoke the Turkey
Once your smoker is heated up and ready to go, it’s time to get that bird on the grill!
Place Turkey on Grate
Set the prepared turkey directly on the cooking grate breast-side up over top of your water pan.
Maintain Even Heat
Rotate or switch turkey placement periodically if there are hotter zones in your smoker to ensure even cooking.
Smoke for 15 Minutes Per Pound
Keep the temperature steady at 225-250°F and smoke the turkey for about 15 minutes per pound, until 165°F. For a 15 lb turkey, that’s about 3.5-4 hours.
Use a Meat Thermometer
Test the internal temperature in the thickest part of the breast and thigh with an instant read thermometer to check doneness. The turkey is safe to eat once it hits 165°F.
Watch for Visual Cues
The turkey skin will turn golden brown and the juices will run clear when it is done smoking. The legs will also wiggle freely.
Step 4: Rest and Serve the Smoked Turkey
The final steps are letting your smoked masterpiece rest before slicing and digging in!
Let It Rest
Let the smoked turkey rest for 15-20 minutes before carving. This allows the juices to redistribute through the meat for maximum juiciness.
Carve and Serve
Carve the turkey into slices and serve it up with your favorite side dishes. Smoked turkey also makes amazing leftovers.
Make Turkey Stock
Save the bones to make a smoky and delicious turkey stock you can use for soups, gravy, or rice.
Smoking Turkey Tips and Tricks
Follow these tips and tricks for the very best smoked turkey results:
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Brining is highly recommended for the juiciest meat. An apple, honey, or herb brine adds lots of flavor.
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Injecting the turkey breast with broth or marinade helps keep it extra moist during smoking.
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Smoke the turkey to an internal temp of 165°F-175°F for a tender, perfectly cooked bird.
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Use a meat thermometer! It’s the only way to accurately tell when the turkey is fully cooked.
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Allow the full 15-20 minutes of resting time before slicing into the turkey.
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Carve across the breast thinly and against the grain of the meat for tender slices.
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Add a flavorful rub on the skin instead of basting while smoking for maximum spice and smoke flavor.
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Use leftover smoked turkey in sandwiches, soups, casseroles, salads, and more!
Frequently Asked Questions About Smoking Turkey
What is the best wood for smoking turkey?
Fruit woods like apple, cherry, and pecan work well with poultry. Hickory and maple also pair nicely. Stay away from heavy mesquite smoke.
Should you brine a turkey before smoking?
Yes, brining makes the turkey much more moist and flavors the meat. Dissolve 1 cup salt + 1 cup sugar per gallon of water.
How long does it take to smoke a whole turkey?
Plan for about 15 minutes per pound at 225-250°F. A 12 lb turkey takes around 3 hours, a 15 lb turkey takes 4-4.5 hours.
What temp do you smoke a turkey to?
Smoke the turkey until it reaches an internal temperature between 165-175°F. The breast and thigh should both hit at least 165°F.
Can you stuff a turkey before smoking?
No, it’s not recommended. The stuffing won’t get hot enough to kill bacteria. Cook stuffing in a casserole dish instead.
How do you keep a smoked turkey moist?
Brining, injecting, proper temperature, and resting help keep smoked turkey juicy and tender. Avoid overcooking.
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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!).
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.