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 juicy and flavorful turkey for your next holiday feast or family gathering can seem daunting, but it doesn’t have to be with the right techniques and temperatures The ideal temperature to smoke a turkey is between 250°F and 275°F. Smoking at lower temperatures over indirect heat allows the turkey to cook slowly and evenly all the way through to the bone. This helps keep the meat incredibly moist, tender and infused with delicious smoky flavor.
Why You Should Smoke Your Turkey Between 250°F and 275°F
There are several key reasons smoking your turkey at 250-275°F leads to the best results:
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Cooks the turkey thoroughly and safely Smoking between 250-275°F ensures the turkey reaches safe internal temperatures to destroy any dangerous bacteria and pathogens The USDA recommends cooking whole turkeys to 165°F. At 275°F, a 12-14 lb turkey will reach this safe internal temp in 3-4 hours. Lower temperatures prevent overcooking and drying out the lean breast meat
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Makes the meat incredibly juicy and tender: The low, indirect heat gently cooks the turkey without drying it out. The natural juices stay locked in, keeping the breast and thigh meat tender and succulent with every bite.
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Infuses deep smoky flavor: The lower temperature gives the wood smoke more time to fully penetrate the turkey skin and flesh. This infuses the meat with delicate, savory smoky notes.
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Allows collagen in the dark meat to break down: The slower cook time gives the collagen in the turkey thighs and legs time to dissolve into rich gelatin. This makes the dark meat fall-off-the-bone tender.
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Crisps up the skin beautifully: The longer smoke helps dry out the skin so it gets wonderfully crispy and golden brown. Rubbing oil or butter under the skin beforehand further ensures crackling crisp skin.
Step-By-Step Guide to Smoking Turkey at 250-275°F
Follow these simple steps for smoking turkey at the ideal low temperature for moist, tender and smoke-infused meat:
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Brine the turkey: Soaking the turkey in a saltwater brine for 12-24 hours seasons the meat and helps it retain moisture.
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Apply a dry rub: Coat the turkey with a spice rub. Try garlic powder, onion powder, paprika, salt, pepper and brown sugar.
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Prep the smoker: Set up your smoker or pellet grill for smoking at 250-275°F using your favorite wood like hickory, apple, cherry or pecan.
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Insert probes: Place a meat probe in the thickest part of the breast and thigh. Monitor the temperatures with a wireless thermometer.
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Smoke for 3-4 hours: Smoke the turkey at 250-275°F until the breast hits 160°F and thigh reaches 175°F. Start checking temps after 2 hours.
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Crisp the skin (optional): For crisper skin, crank the heat to 425°F for the last 30 minutes.
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Rest and carve: Let rest 30 minutes before slicing. The meat will be incredibly moist and tender.
Choosing the Right Size Turkey for Smoking
When smoking turkey, it’s best to smoke two smaller birds rather than one large turkey. Turkeys larger than 14 pounds take too long to fully and safely cook through to the bone at smoking temperatures. Two 10-12 lb birds will cook much faster and more evenly than a 20 lb turkey.
Use an Accurate Wireless Thermometer
A wireless digital meat thermometer is crucial for smoking turkey at lower temperatures. It allows you to monitor the real-time internal temperatures of both the breast and thigh meat without having to open the smoker and let heat escape. This ensures both types of meat reach food safe temperatures. The Thermoworks SmokeX is an excellent choice.
FAQs on Smoking Turkey Temperatures
What if I want crispier skin?
For extra crispy skin, rub the turkey with oil or butter before applying the rub. After smoking for 2-3 hours at 250°F when the meat is nearly done, crank up the heat to 425°F for the last 30 minutes until the skin is crackling and browned.
What wood is best for smoking turkey?
Fruit woods like apple, cherry and pecan pair wonderfully with turkey. They impart a subtly sweet, delicate smoke flavor. Hickory and mesquite are also excellent options for a richer, bolder smoky taste.
Should I brine the turkey before smoking?
Yes, brining is highly recommended. Soaking the turkey in a saltwater solution for 12-24 hours seasons the meat and helps it retain moisture so it turns out incredibly juicy.
How long does it take to smoke a turkey?
At 275°F, expect about 30-35 minutes per pound. So a 12 lb turkey will take 6-7 hours with a 30 minute rest. Monitor with a meat thermometer for doneness, not just time.
Can I smoke a frozen turkey?
Never smoke a frozen turkey! Always thaw fully in the fridge before smoking.
Smoking turkey at the ideal low temperature range of 250-275°F results in a masterfully cooked holiday bird with tender, juicy meat and delicious smoky flavor. Follow these expert tips for your best smoked turkey yet.
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.