How to Smoke a Turkey on a Gas Grill: A Detailed Guide for Beginners

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 turkey on a gas grill may seem intimidating, but with some preparation and technique, you can make a juicy, flavorful smoked turkey at home. This detailed guide explains everything you need to know to smoke a turkey on a gas grill for your first time.

Why Smoke a Turkey on a Gas Grill?

There are several advantages to smoking a turkey on a gas grill rather than oven roasting:

You get delicious wood-smoked flavor infused into the meat,
The turkey stays moist and tender.
The skin gets beautifully browned and crisp.
It impresses your guests with your grilling skills.
You can free up your oven for sides and desserts.

While specialized smokers or charcoal grills allow for ideal smoke flavor, a gas grill works perfectly well for smoking turkey too. Follow this guide for foolproof results.

Choose the Right Size Turkey

When smoking a turkey you want to keep it under 16 pounds. Larger birds take too long to fully cook and are prone to drying out. For a group get two 10-12 pound turkeys rather than one huge one.

Figure 1-15 pounds of turkey meat per person after bones and fat are removed For Thanksgiving, plan for leftovers by getting 1.5 pounds per guest.

Prep the Turkey

Thaw: Give yourself several days to thaw the turkey in the fridge. Never thaw at room temperature.
Brine (optional): Brining keeps the turkey extra moist. Make a simple saltwater brine or try an apple, herb, or spice brine. Brine for 12-24 hours.
Dry and truss: Pat the turkey dry with paper towels. Tie the legs together and tuck the wing tips in to get a tidy shape.
Season: Coat with olive oil or butter then sprinkle on a basic poultry seasoning blend.

Set Up Your Gas Grill for Smoking

You’ll need to configure your gas grill for indirect heat:

Place a drip pan filled with water on one side to catch drippings.
Turn 2 burners to medium-low heat on the other side.
Wood chips in foil over the heat source will provide smoke.
Keep the grill temp around 325°F for even cooking.

Smoke the Turkey

Place turkey breast-side up on the grill’s cool side, over the drip pan.
Smoke the turkey for around 12 minutes per pound. For a 15 lb turkey, smoke for 3 hours.
After 90 minutes, rotate the turkey 180° for even cooking.
Check temp periodically until breast and thigh reach 165°F.
Remove turkey and let rest 15 minutes before carving.

Smoking Tips and Techniques

Use apple, cherry, or pecan wood chips for mild, complementary smoke flavor.
Keep the water pan filled to keep the grill environment moist.
Monitor the grill temp and tweak burners to maintain 325°F.
Use an instant read thermometer to check doneness in breast and thigh.
Let the turkey rest before slicing for juicier meat.
Save the drippings to make a flavorful gravy or sauce.

Common Smoking Mistakes

Avoid these pitfalls when smoking your first turkey on a gas grill:

Skipping thawing and brining steps. This dries out the meat.
Putting stuffing inside the turkey. It prevents even cooking. Cook it separately.
Using too large of a turkey. Stick under 16 pounds for food safety.
Not rotating the turkey. It can overcook on one side. Turn it halfway through.
Over-smoking. Go easy on the first try—you can always add more smoke flavor.

Expert Tips for the Best Gas Grill Smoked Turkey

Take your smoked turkey to the next level with these pro tips:

Dry out the skin

Unwrap turkey and place on a baking rack in the fridge overnight. This dries out the skin so it gets ultra crisp.

Make a compound butter

Blend softened butter with herbs, citrus, or spices and spread under and on top of skin.

Use a meat thermometer

Probe thermometers let you monitor the temp without continually opening the grill.

Let it rest

Never slice straight off the grill. Letting it rest allows juices to redistribute.

Finish over direct heat

Crisp up the skin at the end by quickly searing over direct heat if needed.

Make turkey stock

Simmer the carcass, neck, and giblets to make a tasty homemade turkey stock.

Favorite Recipes for Leftover Smoked Turkey

Leftover smoked turkey makes amazing sandwiches, soups, salads, and casseroles. Try these delicious recipes:

Smoked Turkey Salad Sandwiches – Shredded turkey, mayo, celery, and cranberries.
Turkey and Rice Soup – Leftover turkey simmered in broth with veggies and rice.
Turkey Pot Pie – Turkey, vegetables, and creamy sauce topped with biscuits.
Turkey Enchiladas – Shredded turkey, cheese, and green sauce wrapped in tortillas.
Turkey Tetrazzini – Turkey, mushrooms, and spaghetti in a creamy parmesan sauce.

Get Smoking!

Now you’ve got all the secrets to smoking a turkey on your gas grill for the first time. Brine it, prep it, set up indirect heat, keep an eye on the temperature, and avoid common mistakes.

Use apple or other mild woodsmoke and let the grill work its magic. Your guests will be impressed with your show-stopping wood-smoked turkey this holiday season.

how to smoke a turkey on a gas grill

Brine and Seasoning for Smoked Turkey

Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking.

Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices.
Seasoning. Turkey tastes great with a little seasoning. Use a simple Sweet Rub or Smoked Turkey Rub on the surface of your turkey to add some authentic BBQ flavor and compliment the smoke from the grill. If you want to save yourself some time on Thanksgiving, you can purchase my Sweet Rub from the Hey Grill Hey Store.

Quick note: The sugar in the Sweet Rub will cause the skin of the bird to get quite dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.

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!).