How to Smoke a Juicy, Flavorful Turkey

To smoke a turkey, you really just need a smoker–and a turkey! The smoker could be a homemade, makeshift one or one of the fancy smokers on the market. Add a turkey that’s been brined and a few simple ingredients, and you are in for the best meal of your life!

In the South, everyone has that family secret that is the very best recipe, technique, and equipment for smoking meat, from turkey to brisket. Anything smoked automatically trumps any other cooking method; it quickly becomes the pride of anyone with any business in the kitchen.

However, I convinced myself that a roasted turkey was every bit as good as a smoked one, maybe even better because of the ease. My husband begged to differ and challenged me to a cook-off. He would smoke his turkey and I would roast mine. I, of course, lost by a long shot.

There is no denying it: there’s nothing like a smoked turkey for the Thanksgiving table with its crispy skin and moist, succulent meat. It really can’t be beat for tenderness. This smoked whole turkey / smoked turkey breast recipe will give you a perfect bird every time.

Since our cookoff, I’ve smoked all sorts of meats, from chicken to sausage. We can’t get enough of them!

By smoking the turkey, you’re setting yourself up for a one-of-a-kind experience full of flavor and an unbeatable texture that just melts in your mouth.

Smoking a turkey may seem intimidating, but it’s one of the best ways to end up with a flavorful, moist, and tender bird The low, slow heat from the smoker cooks the turkey evenly all the way through while infusing it with delicious smoky flavor. Follow these tips and techniques for smoking the perfect turkey

Selecting and Preparing the Turkey

Choose a turkey under 16 pounds Larger birds take too long to cook evenly Make sure to thaw the turkey completely in the refrigerator for 24-48 hours before smoking,

Remove the giblets and neck from the cavities. Reserve for making gravy or stock. Pat the turkey dry inside and out with paper towels.

Consider brining the turkey. Soaking it in a saltwater solution seasons the meat and helps it retain moisture. Make a basic brine with 1 cup salt per gallon of water. You can also add spices, herbs, sugar, or citrus. Soak 12-24 hours.

Apply a rub. Coat the turkey with olive oil or melted butter then cover liberally with a dry rub. Try a basic blend of salt, pepper, garlic powder, paprika, brown sugar, and chili powder. Rub it all over and under the skin.

Setting Up the Smoker

Use a water pan. Having water in the smoker helps regulate temperature. Fill a disposable foil pan with water and place it on the grill grates.

Add wood chips. Use fruit wood like apple, cherry, or pecan which complement poultry well. Soak chips in water 30 minutes then scatter over hot coals or put in a smoking box.

Get the temperature to 240-275°F. The smoker needs to remain at a steady, low temperature the entire time.

Use a meat thermometer. Insert a leave-in thermometer into the thickest part of the thigh to monitor the internal temperature.

Smoking the Bird

Place turkey breast up on the grill grates over the water pan. Tuck wingtips under.

Maintain the temperature. Don’t peek or open the smoker often. Add a few wood chips every 45-60 minutes to keep smoke going.

Baste with broth occasionally. Mop or brush turkey with chicken broth, apple juice, or melted butter every 1-2 hours.

Cook to 165°F internal temperature. This will take 10-15 minutes per pound, around 6 hours for a 12 pound turkey.

Let rest before carving. Once it reaches the target temp, remove turkey from the smoker and let sit 15-30 minutes. This allows juices to reabsorb.

Serve with sauce. Offer several BBQ sauce options like tangy, sweet, or spicy. Smoked turkey also pairs well with cranberry sauce and gravy.

Troubleshooting Smoked Turkey

If you run into any problems, here are some troubleshooting tips:

Turkey taking too long to cook? Check that the smoker is maintaining steady heat. Add more coals or wood to increase temperature.
Skin not getting crispy? Apply oil or rub under the skin. Smoke at 275°F. Brush skin with oil hourly.
Meat drying out? Use a thermometer and don’t overcook. Brine the turkey first. Baste more frequently while cooking.
Not enough smoke flavor? Make sure chips are soaking and replenish them regularly. Try different wood varieties like hickory or mesquite.
Burning or off tastes? If you notice any unpleasant flavors, check that you removed giblets. Discard any turkey juices that smell bad.

Smoked Turkey Tips

Here are some extra pointers to ensure your smoked turkey is a success:

If using a charcoal smoker, let coals burn until covered in gray ash before cooking.
Try adding herbs, citrus, or spices to the water pan for extra flavor.
Injecting the turkey with a marinade helps ensure it’s seasoned throughout.
Cooking multiple small turkeys instead of one huge bird helps them cook faster.
Fried turkey can get soggy if you smoke it after frying. Smoke first, then crisp the skin by frying.
Let turkey cool completely before carving. The meat needs time to firm back up.
Save those smoked turkey leftovers for easy sandwiches, salads, casseroles, and soups!

Smoking a turkey infuses it with tender juiciness and makes it irresistibly delicious. With some preparation, patience, and these helpful tips, you can master the art of smoking a perfect turkey. Monitor the temperature closely and baste frequently for ideal results. In no time, your family will be asking for you to smoke the turkey every year!

moke a turkey

How long does it take to smoke a turkey?

The key rule when smoking a turkey is to remember that for every pound of meat, it will take 11 to 12 minutes to smoke. Therefore, if you have a 12 lb. turkey, it will take somewhere between 2 and 3 hours to smoke. The internal temperature should register 160 degrees with a meat thermometer. That is the minimum temperature at which turkey is considered safe to eat.

How do I get crispy smoked turkey skin?

To get crispy skin, load up on oils such as butter and avoid basting or wrapping the turkey as it cooks.

Spatchcocked Smoked Turkey by Matt Pittman | Traeger Grills

FAQ

How long should you smoke a turkey?

At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.

Is it okay to slow smoke a turkey?

Low & Slow Smoked Turkey – Smoke your turkey at the low temperature of 225 degrees F for approximately 6-8 hours for a 22 pound turkey. Remove turkey from the brine and pat dry with paper towels (this is an important step, don’t skip it).

What is the best way to brine a turkey?

Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. Remember that you may add aromatics like peppercorns, bay leaves, or citrus for flavor in the brine. Allow the solution to cool completely.

Can you smoke a turkey at 150 degrees?

Smoking the turkey Our target temperature for the turkey is a thigh temperature of 160 and a breast temperature of 150 (the turkey will continue to cook when removed from the smoker for a final target temp of 165 for the thigh and 155 for the breast).