How to Smoke a Juicy, Flavorful Butterball Turkey

Smoking a turkey brings out incredible flavors and produces a juicy, tender bird that is sure to impress your family and guests While smoking a turkey requires patience and attention to detail, the payoff is well worth the effort. If you are new to smoking meat, a Butterball turkey is a great option for your first smoked bird Butterball’s high quality turkeys are easy to find, affordable, and specifically bred to be moist and delicious. Follow the steps below for foolproof instructions on how to smoke a Butterball turkey with beautiful brown skin and succulent, smoky meat.

Getting Started

Choose the Right Turkey

Select a 10 to 15 pound frozen, fresh, or fully thawed Butterball whole turkey Smaller or larger birds can be used, but this size range will fit well in most smokers Opt for an all natural or organic turkey for the best flavor.

Thaw Safely

If using a frozen turkey, allow ample time for it to fully thaw in the refrigerator. Plan for 24 hours of thaw time per 4 to 5 pounds of turkey. A thawed turkey ensures even cooking.

Prep the Bird

Remove the neck and giblets from the turkey cavities. Rinse the turkey inside and out with cool water and pat it completely dry with paper towels. Applying a dry rub? Do it now, getting into every crack and crevice.

Make a Brine (optional)

Soaking the turkey in a saltwater brine before smoking will season the meat and help it retain moisture. Dissolve 1 cup salt and 1⁄2 cup brown sugar per gallon of cool water. Submerge the turkey and chill for 8 to 12 hours. Rinse and pat dry before moving to the smoker.

Setting Up the Smoker

Choose Your Wood

Fruit woods like apple, cherry, and pecan complement turkey nicely. For a more robust smoke flavor, opt for hickory or mesquite. Avoid softwoods like pine which can impart a bitter taste.

Get the Temperature Right

Aim to maintain a temperature between 225°F and 250°F inside the smoker. This low and slow heat gently cooks the turkey without drying it out. Add water pans as needed to provide moisture.

Use a Meat Thermometer

Investing in a good digital meat thermometer with a smoker probe is a must. This allows you to monitor the turkey’s temperature without constantly opening the smoker.

Use Drip Pans

Placing disposable foil pans under the turkey will catch drippings and prevent flare ups. Change pans as needed to avoid overflow.

Time to Smoke

Place Turkey on Rack

Set turkey breast side up on a cooking rack inside the smoker. Tuck wing tips underneath to prevent burning.

Maintain Even Heat

Keep temperature steady by adjusting air vents and adding fresh coals or wood as needed. The turkey should not cook above 250°F.

Rotate as Needed

For even doneness, rotate the turkey every 1 to 2 hours. Monitor thicker parts like breasts and thighs.

Check Temperature

Start checking temperature after about 4 hours. Turkey is done when breast meat hits 165°F and thighs reach 175°F. If using a remote thermometer, no need to open smoker.

Let Turkey Rest

When finished smoking, let the turkey rest 30 minutes before carving. This allows juices to redistribute for better flavor.

Carve and Serve

Carefully carve turkey and serve immediately for maximum juiciness. Enjoy your succulent, smoked Butterball turkey!

Handy Tips

• Injecting the turkey with a saltwater brine helps infuse flavor and moisture deep into the meat.

• Rubbing the skin with oil or butter before smoking helps crisp up the skin beautifully.

• Placing a pan of water or apple cider in the smoker provides extra moisture. Replenish liquid as needed.

• Use apple, cherry, pecan, or other fruit woods for a sweet, delicate smoke flavor.

• Maintaining an even, low temperature between 225-250°F is crucial. Turkey can dry out if cooked too hot.

• Letting the smoked turkey rest before carving allows juices to be reabsorbed for a moister texture.

• Carve the turkey shortly before serving. Cut into thin slices across the grain for tenderness.

• Leftover smoked turkey makes amazing sandwiches, soup, casseroles, salads, and more!

With the right techniques and patience, your smoked Butterball turkey will turn out perfect. The smoldering wood flavor beautifully complements the turkey, while retaining its natural juices and tenderness. As you master the smoking process, try experimenting with different wood types, brines, rubs, and sauces to customize your holiday bird. Your family will be begging for your secret recipe!