Have you always wanted to make your own Smoked Turkey? You’re in the right place! This tutorial will show you how to smoke a turkey of your very own.
Why does smoked food taste so good? Is it the slow, low, deliberate application of something that might otherwise ruin it?
Wouldn’t you love to have a video of the first time someone smoked meat and realized it actually tasted good? No? Just me?
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
Do I need to brine a turkey to smoke it?
My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.
The longer version is that I don’t find brining to the worth the effort and mess it creates. Some people swear by it, but I think it’s extra effort for something that doesn’t need it.
If you’re interested in the effect of brining without the mess, you can dry-brine the turkey using the instructions found in my smoked whole chicken post. Just follow the instructions there, but size up in proportion to the weight of your turkey.
How to smoke a turkey?
The Smoked Turkey, on the other hand, cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. The smoke delivers incredible flavour making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary.
Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics that provide the added help of being full of moisture. Thereby, you’re basting the turkey from the inside out as it absorbs all that gorgeous smoke.
While I know perfectly well that it’s not convenient to leave a big old turkey in a bigger old pan in the refrigerator overnight, it’s kind of crucial. You can blot a turkey’s skin with paper towels all. day. long, but it isn’t going to get it as dry as it would get all by itself sitting on a roasting rack in a refrigerator with air circulating around it.
Why do you want a dry turkey skin? It just behaves better in the smoke. It gets marginally crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. It also helps the meat absorb the smoke flavour better, so it’s worth it!
What spices are best for smoked turkey recipes
I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.
Don’t skip those aromatics inside the turkey cavity! They lend serious flavour to the party.
Smoked Turkey Breast vs. Smoked Whole Turkey
You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.
The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.
You can also use a bone-in turkey breast to make smoked turkey breast. You still have the cavity to stuff with all the goodies, so feel free to go that route if you really prefer just the white meat.
What equipment and wood do I need to smoke a turkey?
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
We need to address what kind of smoke we’re applying right? I swear by apple or alder wood for my turkeys.
I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger smoker/grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
How long to smoke a turkey?
The answer to how long to smoke a turkey is all about the size of your bird. Of course, you want to be sure that you’ve completely thawed it first, but that’s a given.
You’re looking for about 30 to 40 minutes of smoking per pound. The easiest way to tell when you’ve reached the optimal temperature is to use a probe thermometer that can stay in the turkey while you’re smoking it.
A good second choice would be to use an inexpensive instant read thermometer to take occasional readings of the dark meat and white meat both.
Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches?
HELLO! And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD.
Do not forget to save those turkey bones for some incredible turkey pho .
Smoked Turkey
Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
The day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion.
Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat.
Use silicone oven mitts or two sets of sturdy tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Smoked Turkey: How to Smoke a Turkey and Why
Rate RecipeIngredients
- 1 whole turkey 12 to14 pounds, fresh or thawed if frozen, giblets and neck removed and reserved for another purpose
- 1/4 cup peanut oil
- 3 tablespoons kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
For the aromatics:
- 2 yellow onions halved, papery skin removed
- 3 fresh apples stems removed and cut into wedges
- 3 cloves garlic pulled apart, papery skins removed, but left in the peel
Instructions
- Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
- The day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
- Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat. Use silicone oven mitts or two sets of tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
Originally published November 2014, republished October 2018 with an instructional video, revised November 2020 and 2021 with improved information/notes.
Reader's Thoughts...
Bestcookhouse says
Thanks to share your tips. I need to know Should I wrap my turkey in foil while smoking? Is it better to smoke a turkey at 225 or 250?
Rebecca says
Hi there- I do not wrap it in foil. You want to maximize the exposure to the smoke and let the fat render out from beneath the skin to help crisp it up. 🙂
Beck & Bulow says
If I do not have a rack for my roasting pan, should I use vegetables (carrots, etc?) to prop under the turkey? Should I just let it set flat on the pan? Suggestions?
Rebecca says
Hi there! You can definitely use veggies as your rack or make compact balls of foil to prop it up at various points.
NJKris says
Cooking time per lb is way off. I got up at 0500, because I thought I would need all the time this recipe calls for. Smoker was ready by 0600 and bird on. Done 4.25 hours later, breast was at least 160 or better in all spots tested. That’s about 18 minutes per pound, NOT 30-40 minutes! My average smoker temp was 250F.
Rebecca says
Hi NJKris- Actually, I’m sorry to tell you there is a HUGE amount of variance depending on the size/age of bird, temperature outdoors, and a whole host of other factors. In the three previous years, my 16 pound bird has been done at 3 hours, 6 hours, and 4 hours. Sometimes smoking is unpredictable. 🙂
Martha Hodges says
What is your recommendation on transporting smoked turkey after smoking
Edwina says
Love the recipe and directions. The only problem I have is the turkey I bought is closer to 23 pounds than the 15 pounds your recipe calls for. Can you help me with changing the recipe for a larger bird?
Rebecca says
Hi Edwina! The rule of thumb is to increase the time by about 20ish minutes per pound above the 15 pounds, but I’d start checking at the 3 hour mark. I’ve had some turkeys smoke super fast! The good news is that a smoked turkey holds and reheats well when it is done.
Christian boykins says
I got a 22lb turkey and im new to the smoking thing I have an electric masterbuilt smoker would you still recommend doin it at 225 degrees for 6-8 hrs????
steven koff says
Hi Rebecca. Sounds like a good recipe. I’m relatively new to smoker grilling.
I intend to smoke an 8.5 lb 1/2 turkey(leg and breast).
What time & temp modifications would you recommend, when compared to your recipe for a whole bird?
I assume that meat side is up. should it be directly on the rack, or in a pan?(less to clean up)!
I have a dynaglo electric vertical smoker grill. water pan, wood chip pan. temp settings up to 275 deg.
thank you
Rebecca says
Hi Steven- I’m afraid I’m not familiar with your particular smoker. You can smoke directly on the rack or on a rack in a pan. I used a pan this year to collect drippings for smoked turkey gravy. When it comes to time, you’ll just need to watch it, I think. Check on it semi-frequently. I’ve not done as small an amount as that. Just remember the rule of thumb that you’re looking for 30 to 40 minutes of cooking per pound of meat.
As for temp modifications, I’d make none. 🙂 Happy Smoking, Steven!
steven koff says
thx. not sure when this will happen. bought the 1/2 bird sun, but put in freezer. enough turkey from TG for now. weather in MA a factor!
Rebecca says
No problemo! I smoked one in a blizzard, once. It was so worth it. 🙂
Don santucci says
Holy Cow Batman. I was starting a riot when that bird came out of my Traeger. ( first time I used it). It was and still is. supercalafragaliciousexpealagosis
Rebecca says
HAHAHHA. Thank you, Don! Thanks for taking the time to rate the recipe and let me know you loved it and for the great comment. 🙂 Happy Thanksgiving!
Rick Ryan says
Very nicely done I like the way you cover all the basic of smoking a Turkey 101
Plus after I realized that you don’t have to have a ton of seasoning I use a combination of salt ,pepper ,garlic salt, and powder, onion salt ,and powder, if you like some heat spice it up with cayenne pepper slap ya mama for the easy way out a good choice to use is the blend seasoning by kinders
Rebecca says
Thanks so much, Rick!
Tony Zarzecki says
Do you smoke it on the smoker shelf, or in a roasting pan with the rack?
Rebecca says
Either is okay, Tony. If I want to collect the juices, I put it on a rack in a roasting pan. If I don’t care, I go straight to the rack with it. 🙂
Rose Mary says
I am so glad that I found this site. I have been searching and reading about smoking a larger turkey. I have a 19 lb turkey that we want to smoke in our Big Boss smoker this year. But I am concerned about what I have read about the danger temperature between 40 – 140 degrees too long and bacteria setting in. At the same time I am reading that other people are smoking their turkeys that long. My husband says to just put it in the oven.
What is your advice on smoking a 19 – 20 lb turkey?
Rose Mary says
Let me correct this by stating it is a Pit Boss Pellet Grill.
Rebecca says
Hi Rose Mary- I’m not sure what to tell you. It’s not a bad idea to smoke it for a while, then stash it in the oven. I’m not familiar with your type of smoker.