Smoking a turkey on an Oklahoma Joe smoker leads to incredibly moist, tender meat infused with rich, smoky flavor While smoked turkey packs huge flavor, perfecting the technique requires focus on several key steps In this complete guide, we’ll share pro tips and recipes to help you make the most insanely delicious smoked turkey on your Oklahoma Joe.

Choosing the Right Turkey

A fresh, high-quality turkey is key for the best results Look for organic and free-range birds for more flavor Allow 1-1.5 pounds per person. For even cooking, opt for smaller 10-15 lb turkeys if possible. Avoid frozen turkey, which tends to be less juicy.

If using a frozen turkey, thaw it 3-4 days in the refrigerator before smoking. This helps the turkey absorb smoke and seasoning better.

Brining Basics

Brining is a must for incredibly moist, well-seasoned smoked turkey. The salt in the brine seasons the meat while dissolving muscle proteins to boost juiciness. Brine your turkey 12-24 hours in the refrigerator.

Make a simple brine with water, salt, sugar, and aromatics like garlic, peppercorns, bay leaves, and fresh herbs. For extra flavor, use apple juice or cider instead of water. Injectable brines are also fantastic for infusing flavor directly into the meat.

Choosing the Best Smoking Wood

The choice of wood has a big impact on the finished flavor. For smoked turkey, sweeter fruit and nut woods work best. Our top picks are:

• Pecan – Sweet and nutty
• Cherry – Mildly sweet fruitwood
• Apple – Bright, fruity smoke
• Maple – Mild, subtly sweet

Use wood chunks either alone or paired with charcoal. Avoid mesquite, which can be overpowering.

Seasoning Suggestions

In addition to brining, a spice rub adds another layer of flavor. For smoked turkey, sticks to savory herbs, warm spices, and citrus. Some tasty combos include:

• Rosemary, sage, garlic, lemon
• Thyme, onion, black pepper, orange
• Chili powder, cumin, oregano, lime

Coat the turkey evenly inside and out with olive oil before applying the rub. Get flavor under the skin by gently loosening it and rubbing seasoning directly onto the meat.

Maintaining Ideal Smoker Temperature

Keep your Oklahoma Joe smoker between 250-300°F for even cooking without drying out the turkey. Use a digital thermometer to monitor it, adding more charcoal as needed to hold the temperature.

Put a water pan in the smoker to help regulate heat. The evaporating water also keeps the turkey extra juicy.

Monitoring Doneness

Track turkey doneness by inserting a probe thermometer into the thickest part of the breast and thigh, without touching bone. Smoke until it reaches an internal temperature of 165°F in the breast and 175°F in the thighs.

Expect the turkey to take roughly 15-20 minutes per pound to reach proper doneness, or around 4-6 hours for a 15 lb bird.

Resting and Carving

Let the smoked turkey rest 20-30 minutes before carving so juices can redistribute. Serve the turkey warm right away, or let it cool completely before storing leftovers. Enjoy smoked turkey slices in sandwiches, salads, soups and more!

With this expert guidance on brining, seasoning, temperature control and more, you’ll be well prepared to smoke the juiciest, most flavorful holiday turkey on your Oklahoma Joe.

Award-Winning Oklahoma Joe’s Smoked Turkey Recipe

This famous smoked turkey recipe from Oklahoma Joe’s yields incredibly moist meat brimming with rich, smoky flavor. It’s won numerous awards and developed a cult following among barbecue aficionados.

Ingredients

• 1 fresh 12-15 lb turkey
• Brine: Water, salt, brown sugar, garlic, herbs
• Rub: Paprika, garlic powder, cayenne, pepper
• Hickory and cherry wood chunks
• Olive oil

Instructions

1. Brine turkey 12-24 hours.
2. Remove from brine, pat dry.
3. Apply rub inside cavity and under skin.
4. Preheat Oklahoma Joe smoker to 275°F with hickory and cherry wood.
5. Smoke turkey 4-6 hours until 165°F breast/175°F thighs.
6. Rest 30 minutes before slicing.

The devoted fans of the original Oklahoma Joe’s swear this recipe produces the most succulent, smoke-infused holiday turkey imaginable. The key is taking the time to brine and smoke low and slow. Set aside 6-8 hours for the process, and your patience will be rewarded with incredible flavor in every bite.

How to Smoke A Turkey on an Oklahoma Joe Grill

Smoking turkey on your Oklahoma Joe grill results in the juiciest, most flavorful holiday bird you’ve ever tasted. Follow these simple steps for success:

Prep:

• Thaw frozen turkey completely
• Remove giblets
• Brine 24 hours
• Pat dry

Season:

• Apply herb rub under skin and in cavity
• Coat with olive oil

Smoke:

• Preheat grill to 275°F
• Add hickory wood chunks
• Smoke 4-6 hours to 165°F

Finish:

• Rest 30 minutes
• Carve
• Serve immediately

With minimal hands-on time, your Oklahoma Joe smoker does the hard work of slowly infusing the turkey with delicious hickory smoke flavor. Brining keeps it incredibly juicy even after hours on the grill. For the best holiday turkey you’ve ever tasted, smoke it low and slow on your Oklahoma Joe!

5 Pro Tips for Smoked Turkey Perfection

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

1. Brine ahead – Soak turkey in a salt/sugar brine 12-24 hrs for ultra-juicy meat.

2. Use a rub – Coat turkey with an herb/spice rub for added flavor.

3. Maintain even heat – Keep temperature steady at 275°F for ideal smoke absorption.

4. Spritz with juice – Mist turkey with apple juice during smoking to prevent drying.

5. Rest before slicing – Let turkey rest at least 30 mins so juices redistribute.

Brining, seasoning, temperature control and proper resting are key for the most mouthwatering smoked turkey possible. With these pro tips, you’ll be a smoked turkey expert in no time!

FAQs About Smoking Turkey on an Oklahoma Joe

Get answers to common questions about smoking turkey on your Oklahoma Joe grill or smoker:

What temperature should I smoke a turkey?

• Keep temperature between 250-300°F for optimal even cooking.

How long does it take to smoke a turkey?

• Around 15-20 minutes per pound, so 4-6 hrs for a 15 lb turkey.

What wood is best for smoking turkey?

• Sweeter fruit and nut woods like cherry, apple, pecan and maple work best.

Should you brine turkey before smoking?

• Yes, brining ensures juicy, well-seasoned meat. Brine 12-24 hrs.

Can you smoke an already cooked turkey?

• Yes, smoking a cooked turkey yields great leftovers. Smoke 2-3 hours.

With the right technique, your Oklahoma Joe smoker or grill consistently delivers incredibly moist, smoke-infused holiday turkeys. Refer to this guide for tips and answers to common questions for smoking turkey success.