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.
Smoking a turkey is a great way to prepare a delicious and flavorful meal for the holidays or any special occasion However, properly smoking a turkey requires knowing how long to smoke based on the size of your bird If you have a 12 lb turkey, how long should you plan to smoke it? In this complete guide, we’ll cover everything you need to know to perfectly smoke a 12 lb turkey.
Overview of Smoking a Turkey
Smoking is a low and slow cooking method that imparts delicious smoky flavor into meats. The keys to smoking a tender and juicy turkey are maintaining a temperature between 225-250°F and allowing enough time for the bird to fully cook The general recommendation is to smoke a turkey for 30 minutes per pound
For a 12 lb turkey, that equals about 6 hours of smoking time. However, cooking times can vary based on factors like the shape of your bird and temperature fluctuations in your smoker. It’s always best to use a meat thermometer to determine doneness rather than relying solely on time.
Step-by-Step Guide
Follow these steps for smoking turkey success:
1. Select a Smaller Turkey
When smoking a turkey, it’s best to select a smaller bird, around 12-15 lbs. Larger turkeys take longer to fully cook and are harder to keep at a safe temperature. A 12 lb turkey is an ideal size for most backyard smokers.
2. Brine the Turkey
Soaking the turkey in a saltwater brine before smoking helps ensure a flavorsome, moist finished product. Brine the turkey for 12-24 hours. My favorite brine recipe contains water, kosher salt, brown sugar, garlic, herbs, and spices.
3. Prepare the Smoker
Set up your smoker with the wood of your choice and preheat to 225-250°F. I prefer using apple, cherry, or pecan wood when smoking poultry for a mild, sweet smoke flavor.
4. Season the Turkey
Pat the turkey dry and coat it liberally inside and out with a dry rub. Try a basic blend of paprika, salt, sugar, garlic, and pepper or a store-bought turkey rub.
5. Insert Aromatics
For extra flavor, place quartered onion, lemon wedges, garlic cloves, herbs, or other aromatics into the turkey cavity. Tie the legs together with butcher’s twine to hold everything in place.
6. Place Turkey in the Smoker
Put the turkey in a disposable aluminum foil pan and set it on the smoker rack. This helps contain juices and makes cleanup easier.
7. Maintain the Temperature
Throughout the 6 hour estimated cooking time, monitor the smoker to keep the temperature as close to 250°F as possible. Add more coals or wood as needed.
8. Baste and Spritz
Every 1-2 hours, mop or spritz the turkey with a mixture of chicken broth and apple juice. Basting helps prevent the skin from drying out.
9. Check Internal Temp
Start checking the internal temperature about 5 hours into smoking. Insert a digital meat thermometer into the thickest part of the breast and thigh, without touching bone. The turkey is done when the breast reaches 165°F and the thighs reach 175°F.
10. Rest and Carve
Once smoked to the proper internal temperature, remove the turkey and let it rest for 30 minutes before carving. This allows the juices to redistribute for maximum moisture and flavor.
Smoking Time Guidelines
As a general rule of thumb, smoking times for a 12 lb turkey are:
- At 250°F = about 6 hours
- At 225°F = about 6.5 hours
However, always rely on a meat thermometer for doneness, as cook times can vary. If smoking at a higher temperature between 275-300°F, start checking even earlier at the 4-5 hour mark.
Tips for the Best Smoked Turkey
Here are some extra tips for ensuring your 12 lb smoked turkey is delicious:
- Dry brine instead of wet brining if you want crispy skin
- Keep smoker temp steady and consistent
- Use a probe thermometer with alarm
- Avoid peeking/opening smoker frequently
- Wrap wings and legs in foil if browning too quickly
- Let turkey rest before slicing for juicy meat
Smoking a turkey requires patience as it can take 6+ hours for a 12 lb bird. But the end result of a tender, juicy, and smoky turkey is well worth the wait. With the proper technique, monitoring, and temperature control, you can masterfully smoke a turkey to perfection. Refer to this guide and you’ll be guaranteed holiday rave reviews!
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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.
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 long does it take to smoke a 12 lb turkey?
FAQ
How long does it take to smoke a 12 lb turkey?
How many people does a 12 lb smoked turkey feed?
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Turkey Size
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Feeds
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12 lbs.
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24 to 36
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13 lbs.
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26 to 39
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14 lbs.
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28 to 42
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15 lbs.
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30 to 45
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When to put rub on turkey before smoking?
What is the danger zone for smoked turkey?