Smoking a turkey isn’t hard, but there are a few tricks that make a huge difference. In this post I’ll break down how to smoke a turkey and share the exact recipe I use to get juicy meat and crisp skin every time.
If, after reading this blog, you don’t think a smoked turkey is for you, no worries. This traditional Roasted Turkey With Brown Sage Butter is a great option.
And while I’m plugging my other turkey recipes, this East Carolina meets Sweet Thai Chili Turkey is also killer if you’re up for something non-traditional.
That said, I hope you give this smoked turkey a shot, it’s so simple and so good!
Why This Method Works
Learning how to smoke a turkey is really simple. Doing it right gives you the best chance at a juicy bird, with crisp skin. (Without the burnt spots on the skin that you’ll often see with an oven roasted bird.)
Starting the turkey lightly salted, and uncovered in the fridge, dries out the skin just enough so it browns faster in the smoker.
Stuffing the cavity with herbs, citrus, and veggies boosts flavor and helps the bird cook more evenly. As the turkey cooks, those disposable ingredients release a gentle steam that keeps everything moist, and adds dynamite flavor.
Smoking at 325°F is a big part of the process. It’s hot enough to tighten the skin and render the fat, but still low enough to pick up a clean smoke flavor.
Basting with the seasoned butter near the end adds color, shine and helps to crisp the skin. Put together, this method gives you even cooking, amazing flavor, and a picture perfect turkey with little to no hassle. It’s about as straight forward as it gets.
How to Prep a Turkey for Smoking
As you learn how to smoke a turkey, you’ll realize that the prep work is everything!
Start by removing everything from the turkey cavity and getting rid of any plastic parts that bind the legs or pop-up thermometers. (Some frozen turkeys include these, others do not.)
Dry the turkey as much as possible, lightly salt the skin, and let it sit uncovered in the fridge for a few hours or overnight. This dries the skin so it browns better on the smoker.
Once dry, fill the cavity with the citrus, veggies, and herbs. Tie the legs together with butcher’s twine so the turkey holds its shape, and cooks evenly.
Tuck the wing tips under the bird so they don’t burn. Coat the skin with oil and season the turkey all over before it hits the smoker.
When Is a Smoked Turkey Done?
As a general rule, you can plan on roughly 15 minutes of cooking time per pound of turkey when smoking it at 325°F. The turkey is finished when the thickest part of the breast reaches 160°F and the thigh reaches about 170°F.
These temperatures allow for carryover cooking as the turkey rests.
Always use a reliable instant-read thermometer so you’re checking the meat and not relying on time alone. Every turkey cooks at a slightly different rate, so the thermometer is more important than the clock.
Once the turkey is done, let it rest (covered) for 20 to 30 minutes before carving so the juices stay in the meat.
Do You Need to Brine a Turkey First?
You can of course brine the turkey if you want to take it up a notch. Wet brining works great, but it takes up a lot of real estate in your fridge for a couple days.
A dry brine is easier but still needs time to work. If you have the space and the extra day, both methods help. If not, this smoked turkey recipe still gives you killer flavor, juicy meat, and crisp skin without the long prep time.
Wood Choices for Smoked Turkey
Turkey works well with mild and medium smoke. Fruit woods like apple and cherry give a sweet flavor that fits the lighter meat. Pecan is another great choice and adds warm richness without overpowering the bird.
If you are cooking in Texas like I am, post oak is always dependable. It burns clean and adds classic smoke flavor. Stronger woods like mesquite can be too much for turkey so I don’t personally recommend it.
What to Serve With Smoked Turkey
Smoked turkey pairs well with all the traditional holiday sides:
Mashed Potatoes
Cranberry & Sausage Stuffing
Roasted Vegetables
Green Bean Casserole
How To Smoke a Turkey
Serves: 12 | Prep Time: 15 mins | Cook Time: 3 hrs
Ingredients
1 10 to 12 lb whole turkey
1 tbsp kosher salt
2 tbsp olive oil
1 small navel orange, quartered
1 small sweet onion, quartered
1 medium carrot, cut into thirds
2 stalks celery, cut into thirds
4 sprigs rosemary
1 bunch thyme
1 bunch sage
1 stick unsalted butter
Seasoning
1 tbsp kosher salt, Diamond Crystal
1 tsp coarse black pepper
1 tsp sweet paprika
2 tsp thyme
2 tsp rosemary
2 tsp sage
1 tsp garlic powder
1 tsp onion powder
Step 1: Unwrap the thawed turkey, remove any plastic thermometer or drumstick holders. Rinse under cold water, and pat the bird as dry as possible. Lightly salt the entire bird with kosher salt, then place the turkey on a platter and refrigerate uncovered for 2 to 4 hours (or overnight) to help dry the skin.
Step 2: Preheat the smoker to 325°F. Remove the turkey from the fridge and blot the turkey again to remove any remaining moisture. Stuff the cavity with the orange, onion, carrot, celery, rosemary, thyme, and sage. These ingredients will be discarded after cooking but add flavor as the turkey smokes.
Step 3: Tie the legs together with butcher’s twine to hold the shape and close the cavity. Tuck the wings under the bird.
Step 4: Mix all of the seasoning ingredients together, reserving one third. Rub the turkey with oil and season all over with two thirds of the blend.
Step 5: Place the turkey on the smoker and close the lid. Let it smoke for 90 minutes.
Step 6: Melt the butter in a small saucepan over medium heat. Whisk in the remaining seasoning.
Step 7: Open the smoker and baste one side of the turkey with the seasoned butter. Rotate the bird 180 degrees and baste the other side. Close the lid and let the turkey finish cooking.
Step 8: Remove the turkey when the breast reaches 160°F and the thigh reaches 170°F. Let it rest for at least 20 to 30 minutes before carving.
Ingredients
- 1 10-12 lb Turkey
- 1 tbsp kosher salt Diamond Crystal
- 2 tbsp olive oil
- 1 small navel orange quartered
- 1 small sweet onion quartered
- 1 medium carrot cut into thirds
- 2 stalks celery cut into thirds
- 4 sprigs rosemary about a loosely packed cup
- 1 bunch thyme about a loosely packed ½ cup
- 1 bunch sage about a loosely packed cup
- 1 stick butter
Seasoning
- 1 tbsp kosher salt Diamond Crystal
- 1 tsp finely ground black pepper
- 1 tsp paprika
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tsp dried sage
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Unwrap the thawed turkey, remove any plastic thermometer or drumstick holders. Rinse under cold water, and pat the bird as dry as possible. Lightly salt the entire bird with kosher salt, then place the turkey on a platter and refrigerate uncovered for 2 to 4 hours (or overnight) to help dry the skin.
- Preheat the smoker to 325°F. Remove the turkey from the fridge and blot the turkey again to remove any remaining moisture. Stuff the cavity with the orange, onion, carrot, celery, rosemary, thyme, and sage. These ingredients will be discarded after cooking but add flavor as the turkey smokes.
- Tie the legs together with butcher’s twine to hold the shape and close the cavity. Tuck the wings under the bird.
- Mix all of the seasoning ingredients together, reserving one third. Rub the turkey with oil and season all over with two thirds of the blend.
- Place the turkey on the smoker and close the lid. Let it smoke for 90 minutes to two hours.
- Melt the butter in a small saucepan over medium heat. Whisk in the remaining seasoning.
- Open the smoker and baste one side of the turkey with the seasoned butter. Rotate the bird 180° and baste the other side. Close the lid and let the turkey finish cooking.
- Remove the turkey when the breast reaches 160°F and the thigh reaches 170°F. Let it rest (covered) for at least 20 to 30 minutes before carving.