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 smoked turkey in the oven may seem intimidating, but it is actually quite simple once you understand the basic steps. A smoked turkey infused with deep, smoky flavor is sure to be the star of your holiday table. In this complete guide, I will walk you through everything you need to know to smoke a turkey in the oven like a pro.
Why Cook a Smoked Turkey in the Oven?
There are several advantages to smoking your turkey in the oven rather than using an outdoor smoker
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It’s more convenient since you don’t have to monitor an outdoor smoker for hours in potentially inclement weather.
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Your oven is already heated for all your side dishes, so it saves energy.
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No need to buy special equipment – all you need is your regular oven and a smoker box.
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Infuses the turkey with delicious smoky flavor without overpowering your kitchen.
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Frees up stovetop space since you don’t need a deep fryer or other equipment.
Smoking the turkey in the oven gives you moist, flavorful meat without the hassle of traditional smoking methods.
What You’ll Need
Smoking a turkey in the oven is simple with minimal equipment:
- An oven-safe roasting pan with a rack
- Aluminum foil
- Wood chips – I recommend apple, cherry, hickory, or mesquite
- A smoker box or smoker pouch
- Roasting thermometer
- Basting brush and oil or butter for basting
- Oven mitts
Choosing and Preparing the Turkey
When selecting your turkey, allow 1 pound of turkey per person. For a juicy, evenly cooked bird, stick to a 12-15 lb turkey.
Look for a turkey that is well-wrapped and feels cold and firm to the touch. The sell-by date should be in the future and there should be no tears in the packaging.
A day or two before smoking, take the turkey out of the packaging and remove the giblets. Rinse the turkey inside and out with cool water and pat very dry with paper towels. Place on a baking sheet or plate, loosely cover with plastic wrap or foil, and refrigerate.
Taking the turkey out of the fridge an hour before cooking will help it cook more quickly and evenly.
Brining the Turkey
For the juiciest, most flavorful smoked turkey, I highly recommend brining before cooking. Brining involves soaking the turkey in a saltwater solution which helps season the meat and keeps it incredibly moist.
My favorite brine recipe includes:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- Herbs and spices like peppercorns, bay leaves, garlic, citrus
Submerge the turkey in the brine, cover, and refrigerate 12-24 hours. Rinse the turkey, pat dry, and let sit at room temperature for 1 hour before smoking.
If you don’t have time to brine, rub the turkey all over with butter or oil and generously season the skin with salt and pepper.
Setting Up the Smoker Box
A smoker box allows you to easily infuse smoked flavor into foods using wood chips. Place the wood chips in the smoker box and set directly on the oven rack.
I recommend putting a disposable foil pan on a lower rack to catch any drippings. The smoker box should go on a higher rack so the smoke can circulate freely around the turkey.
Preheat the oven to 350°F which will allow the box to start smoking before the turkey goes in.
Trussing and Roasting the Turkey
Once your oven and smoker box are heated, place the turkey breast-side up on a roasting rack set inside a roasting pan. Tuck the wing tips under the body and tie the legs together with butcher’s twine to hold its shape during cooking.
Brush the turkey all over with melted butter or oil and sprinkle with any additional desired seasonings.
Place the pan on the top rack of the oven above the smoker box. Baste the turkey with the pan drippings every 30 minutes during roasting.
Roast the turkey until the thickest part of the thigh reaches 165°F on a meat thermometer, about 3 hours. The skin will become a beautiful mahogany color from the smoke.
If the skin starts getting too brown before the turkey is done, tent it loosely with foil.
Letting It Rest
Resist the urge to carve the turkey straight out of the oven! Letting it rest for 30 minutes allows the juices to redistribute so they don’t run out when you carve. The internal temperature will also continue to rise 5-10 degrees during this time.
Lightly tent the turkey with foil as it rests to keep it warm. This is a great time to finish up any last minute side dishes.
Carving and Serving
Now the fun part – carving and serving this beautiful smoked turkey! Transfer the turkey to a cutting board and carefully slice off the legs and wings. Then carve the breast meat by making thin slices parallel to the breastbone.
Arrange the sliced meat on a platter and spoon over the delicious pan juices. Serve alongside classic Thanksgiving sides and get ready for the rave reviews!
Leftovers will keep in the fridge for 3-4 days. The smoked turkey also freezes beautifully for up to 3 months – just wrap tightly in plastic wrap and foil.
Smoked Turkey Tips and Tricks
Follow these tips for smoked turkey perfection:
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Brine for the juiciest meat. A wet brine of salt, sugar, and aromatics does wonders!
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Use an oven-safe meat thermometer to ensure the turkey reaches a safe internal temp of 165°F.
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Let the turkey sit out at room temperature for 1 hour before cooking for more even roasting.
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Place a layer of sliced onions and celery on the bottom of the roasting pan to add flavor.
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Rub the skin with butter, olive oil, or bacon fat before cooking for golden crispy skin.
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Tent with foil if the skin is browning too quickly or the smoke is excessive.
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Carve across the grain of the meat for tender, slicing instead of shredding.
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Use leftovers for easy smoked turkey sandwiches, soups, casseroles, and salads.
Frequently Asked Questions
What oven temperature should I use?
Cook the turkey at a high temperature like 350-375°F to maximize browning and smoke infusion. Cook to an internal temperature of 165°F.
How long does it take to smoke a turkey in the oven?
Plan for about 15-20 minutes per pound, so a 15 lb turkey will take 3-4 hours at 350°F. Use a meat thermometer for the most accurate doneness.
What kind of wood should I use?
Apple, cherry, pecan, hickory, and mesquite wood chips all impart great smoke flavor. Avoid stronger woods like mesquite if you don’t want an intense smoky taste.
Can I stuff my smoked turkey?
Yes, you can stuff the turkey cavity with a traditional bread stuffing or aromatic ingredients like lemons, onions, and herbs. Just be sure to cook the stuffing to a safe internal temp of 165°F.
Is it safe to smoke a turkey?
Smoking is safe when the turkey reaches an internal temperature of 165°F as measured by a food thermometer. This kills any potential bacteria. Don’t let the temp fall below 140°F for more than 2 hours.
How do I prevent the skin from getting too brown?
If the skin starts getting too dark before the turkey is finished cooking, tent it loosely with foil to block the direct heat and smoke. Baste to keep the skin moist and flavorful.
Can I make gravy from the drippings?
Absolutely! Strain the juices from the foil pan through a mesh strainer and use to make a delicious smoked turkey gravy.
Get Smoky with Your Holiday Turkey
From brining to carving, smoking a turkey in the oven helps you celebrate the flavors of the season with a little added smoky twist. With these simple tips, you’ll have a show-stopping entree ready for your next Thanksgiving or holiday feast. Let your oven do the smoky work so you can spend more time with family and friends.
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.