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.
Smoked turkey has become a popular alternative to roasted turkey, especially around the holidays. But for those who have never tried it before, the question remains: what does smoked turkey actually taste like?
An Overview of Smoked Turkey Flavor
At its core, smoked turkey has a similar flavor profile to roasted turkey, with the addition of smoky nuances from the smoking process. When prepared properly, it offers these main qualities
- Juicy, moist meat like a roasted turkey
- A pink smoke ring around the outer layer of meat
- A brown, slightly crispy smoked skin
- Savory, rich dark meat with a hint of sweetness
- Tender, lean white meat
- A subtle smoky aroma and flavor throughout
The level of smokiness can vary depending on the type of wood used. Common smoking woods like hickory, pecan, apple, and cherry impart milder smoky notes, while woods like mesquite give a bolder smoke flavor.
Key Factors that Impact Flavor
There are a few key factors that affect the final flavor of smoked turkey:
1. Brining
Like roasting brining is highly recommended prior to smoking a turkey. The salt solution enhances moisture and seasons the meat, ensuring a juicy and flavorful finished product. Popular brines include apple brown sugar, herb, and citrus brines.
2. Rub/Seasoning
A rubbed seasoning blend or dry brine helps form a flavorful crust on the turkey skin during smoking. Common turkey rub spices include brown sugar, chili powder, garlic, onion, paprika, salt, and pepper.
3. Type of Smoker
The smoker itself impacts flavor. Common types include charcoal smokers, pellet grills, electric smokers propane smokers and offset smokers. Charcoal and offsets produce the most smoke, while electric and propane offer milder smoke. Pellet grills are known for convenience.
4. Wood Chips/Chunks
The choice of wood determines the intensity and nuances of smoky flavor. Mild woods like apple and cherry provide subtle smoke, while hickory and mesquite give a bolder, richer smoke flavor. Pecan wood is popular for smoking poultry.
5. Cook Time and Temperature
A low and slow smoking method (225-250°F for 4-6 hours) gives the smoke more time to penetrate the turkey. Higher heat can make the meat dry. Smoking to 165°F internal temp ensures safety.
6. Age of Turkey
Younger turkeys tend to be more tender and juicy, while older turkeys take on more smoky flavor but can be drier. Look for less than 1 year old turkeys for peak quality.
Flavor Profile by Turkey Part
Since turkey parts cook at different rates, the smoke flavor profiles vary:
Whole Turkey
The lean white breast meat takes on mild smoke, while the fattier dark leg and thigh meat absorbs more smoke and gets imbued with richness.
Turkey Breast
Skinless turkey breasts develop a delicately smoky flavor. The meat stays juicy but doesn’t gain as much smoke penetration without the skin.
Turkey Legs
With ample fat and connective tissue, smoked turkey legs deliver bold, ham-like smoke flavor in both the skin and meat, while remaining moist.
Turkey Wings
These fatty drumettes offer similar deeply smoked flavor to legs along with crispy skin and succulent, fall-off-the-bone meat.
Turkey Thighs
Skin-on thighs pick up great smokiness from the skin, along with juice, tender meat. Deboned thighs absorb less smoke flavor.
What to Serve with Smoked Turkey
Here are some classic sides that pair well with smoked turkey to complement its flavors:
- Smoky barbecue sauces or gravy
- Herb-roasted vegetables like Brussels sprouts or carrots
- Rich casseroles like smoked mac and cheese
- Hearty smoked sausage stuffing
- Roasted garlic mashed potatoes
- Sweet potatoes with brown sugar and marshmallows
- Savory cranberry sauce
- Fresh baked rolls or biscuits
A smoked turkey offers incredible depth of flavor when done right. The smoky taste is noticeable but complements the natural turkey flavor rather than overpowering it. For your next special occasion, give smoked turkey a try! The mouthwatering flavors are sure to impress.
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.
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
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