How to Smoke a Turkey in a Vertical Smoker

Smoking a turkey in a vertical smoker is a fantastic way to prepare a juicy flavorful bird for Thanksgiving or any special occasion. Vertical smokers are ideal for poultry due to their compact upright design and temperature control. Follow these steps to learn how to perfectly smoke a whole turkey in a vertical smoker.

Choose the Right Turkey

• Size – Select a turkey that fits comfortably within your vertical smoker. Leave a few inches of clearance on all sides for proper air circulation. A 12-15 lb bird is a good size for most vertical smokers.

• Brined or Unbrined – Brining is highly recommended to keep the turkey moist during the long smoking time, You can buy a pre-brined turkey or do a simple brine yourself

• Fresh or Frozen – Make sure frozen turkeys are fully thawed in the refrigerator before smoking. Fresh turkeys may need to be pre-ordered from a local farm.

Prepare the Turkey

• Remove giblets and neck from turkey cavities. Rinse turkey under cold water and pat dry with paper towels.

• Trim any excess neck skin or fat flaps so they won’t burn during smoking.

• Lightly coat the skin with oil or butter. This helps crisp up the skin.

• Season the turkey lightly with salt, pepper and any additional herbs or spices. Go easy on the salt if the turkey is pre-brined.

• Allow the seasoned turkey to sit at room temperature for 30 minutes while you prep the smoker.

Prep the Smoker

• Make sure smoker grates and interior are clean. Place a drip pan lined with foil below the grates.

• Fill hopper with dry wood pellets, such as hickory, apple, or cherry flavors. Oak and pecan also work well.

• Turn smoker on, open vent wide open, and preheat to 275°F which will take 15-30 minutes depending on the ambient temperature.

• Soak smoker wood chunks in water for 30 minutes if using them to add more smoke flavor.

Smoke the Turkey

• Place seasoned turkey breast side up directly on smoker grates. Insert a digital meat thermometer probe into thickest part of the breast, being careful not to touch bone.

• Maintain smoker temperature at 275°F, adding a handful of soaked wood chunks every 45-60 minutes.

• After first hour of smoking, baste turkey with melted butter or oil to keep skin from drying out. Repeat basting every hour.

• Smoke turkey until breast meat registers 160-165°F on the thermometer, about 3-4 hours total depending on size.

• Turkey thigh meat should reach 175°F minimum, so check in a few spots. Juices should run clear when meat is pierced.

Finish and Serve

• When turkey is fully smoked, carefully remove from the smoker and tent loosely with foil. Let rest 20-30 minutes which allows juices to redistribute.

• Carve turkey and serve warm. Goes great with classic Thanksgiving sides or on sandwiches and tacos.

• Leftover smoked turkey keeps well refrigerated for 5-7 days. Slice off portions as needed or debone turkey for casseroles and soups.

Tips for the Best Results

• Injecting the turkey with a flavorful marinade adds moisture and flavor throughout the meat.

• Rubbing the skin with browned butter, bacon drippings or duck fat crisps it up even better.

• Use a digital thermometer with a probe to monitor the breast temp. Check often and adjust smoker temp if needed.

• Adding a water pan or spritzing with apple juice keeps the turkey moist without softening the skin.

• Letting the fully smoked turkey rest before carving allows the juices to be reabsorbed for maximum moistness.

• Use the neck and giblets to make turkey stock for gravy from the smoked drippings.

Common Smoking Problems and Solutions

Smoking a turkey does take some practice. Here are some common issues and how to prevent them:

• Turkey skin is leathery or rubbery – Skin dried out from heat being too close or lack of basting. Reduce heat, baste more often.

• Breast meat is dried out – Cooked to too high of temperature. Stop smoking at 160°F.

• Thighs or legs undercooked – Did not reach 175°F minimum. Increase cooking time.

• Bitter or strong smoke flavor – Too much smoke from using wrong type of wood. Use milder fruit or nut woods.

• Skin is pale and not browned – Skin didn’t get hot enough to brown. Raise smoker temp at end to crisp skin.

• Turkey is not fully cooked – Did not cook to proper internal temperature. Always use a thermometer.

• Turkey takes much longer than expected – Smoker running too cool. Check for proper air flow and venting.

Key Smoking Tips to Remember

• Allow 1.5-2 hours smoking time per pound of turkey. A 15 lb turkey takes about 5 hours.

• Use milder fruit and nut wood pellets and chunks for the best flavor.

• Maintain a consistent 275°F smoker temperature for even cooking.

• Brine poultry 12-24 hours for the juiciest meat. No brine if pre-brined turkey.

• Baste turkey every hour during smoking to prevent skin from drying out.

• Always cook to minimum internal temperatures – 160°F breast, 175°F thighs.

Smoking a whole turkey does require time and monitoring, but the super flavorful and moist meat is worth the effort. With proper brining, temperature control and frequent basting your vertical smoker turkey will turn out perfect this Thanksgiving!