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
Smoked Turkey: How to Smoke a Turkey and Why
Ingredients
- 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
Originally published November 2014, republished October 2018 with an instructional video, revised November 2020 with improved information/notes.
Carol at Wild Goose Tea says
What an interesting blog. I knew zip before.
Apple Hill Cottage says
thank you. Thank you. We are smoking a turkey this year, and I know I can trust your recipe to get it right!
richard McFadden says
I made a revision upon this recipe. For smaller 10lb bird. And was a mix of applewood and hardwood, no garlic, and a nice Italian seasoning(home made) rub. And turned out wonderful. I’m going to try and stuffing the bird with stuffing this time and see how that goes. Remember DO NOt add water or any liquid,
After pulling the bird, make sure you tent aluminum foil over it. This was the first time the turkey was eaten the same day.
Rebecca says
That sounds fantastic, Richard!
Apple Hill Cottage says
Ha. And there’s plenty of Apple wood chips around here too!
Chris says
Great looking skin on that bird, nice job.
Tim says
Thank you so much. Can’t wait to make this recipe. Do you baste the turkey at all during cooking?
I’m making it on my green egg. Just wanted to know if I need to baste , turn or do anything to bird once I set it.
Rebecca says
Hi Tim- I don’t baste this one at all!
Lou says
When smoking the turkey in the treager so you put it in a pan or fight on the grate ?
Rebecca says
Hi Lou- You can do either, just make sure you have plenty of space for grease in your grease pan if you put it directly on the grate. I have done it both ways. This year in a pan so I could save drippings for smoked turkey gravy.
Dani says
I realize it has a more desirable smoke point, but I’m allergic to peanut oil. Do you think canola would do ok in the smoker?
Rebecca says
I think it probably would. Maybe go for grapeseed oil instead?
Will says
What do i put in my bryn
Rebecca says
Hi Will-
I don’t actually brine this turkey at all. I find it to be an unnecessary step. 😀
Charlie says
Most of the turkeys have been brined before they are sold. Look at the ingredients lable on the turkey. If it includes salts and/or sugars it has been pre-brined. This provides for a better roasting and is essential for smoking.
Elle Be says
We got a 16 pound turkey. Does anything need to be adjusted?
Rebecca says
I would just suggest watching the internal temperature. It’s done when the bird hits that! Times may be a smidge different but shouldn’t be too off!
Jerry says
Wanting to smoke a turkey this Christmas and it’s looking like this might be a winner.
Can’t wait to try it. Thank you for sharing
Rebecca says
You’re very welcome, Jerry! I hope you love it, too!
Joe Dangerfield says
Hi Linda,
I am going to try your smoked turkey recipe tomorrow. It sounds delicious. Question here is during the smoking time how many times would I be adding chips? I am using a masterbuilt digital smoker. Should there be smoke rolling in the chamber all the time or only in the beginning. Yes I am new to this! Merry Christmas and thank you for your website, I’m learning.
Rebecca says
Hi there, Joe. My name is Rebecca, not Linda 🙂 There should be smoke rolling in the chamber at all times. I’m not sure how that works with a Masterbuilt Digital Smoker; I’d refer to the manual to see what you need to do to make that happen! 😀 Best of luck and happy smoking!
mfrost says
We have a smoker. After smoking chips in smoker for 30 min. before the bird goes in, how much more smoke do you need thereafter?
Shannon says
I’ve heard smoked turkey needs to be brined. Do you ever bribe yours?
Kirsten says
I find turkeys respond better to positive reinforcement.
Rebecca says
HAHA!
Christy Wells says
I have a precooked frozen turkey that has to be cooked for 2 hours before serving. Do you think smoking it would be poschrsible.
Rebecca says
Hi Christy-
I’ve never actually tried smoking a pre-cooked turkey. I imagine it’d be okay as long as it actually needs heat before serving, but I don’t know for certain. Please let me know how it turns out if you give it a shot!
Michael "Pops" Huddleston says
usually, precooked meat will not very much smoke flavor, if at all, as the meat seals at about 125-130 deg. if fresh meat is put into too hot of a smoker and it heats up too fast, it won’t take smoke very well. i’m guessing for the same reason. i’ve smoked a bunch, and made a bunch of mistakes. Pops
p.s. the aromatics do work well.
Justin says
Great recipe. I am new to smoking and am curios. How much wood chips should I use and do I need to replenish the chips at any frequency?
Rebecca says
Hi Justin- Each smoker has a different recommendation, so I’d cross-check the information on the owner’s manual for your smoker against the time and temperature recommendations in this recipe. 🙂 As long as you reach the proper internal temperature, all is well!
Dave B says
I cooked my first turkey yesterday using your method minus brining. I placed the bird in a pan in the smoker. The bottom was still bloody when the breast was done. Should I have put the bird directly on the smoker grates?
Rebecca says
Hey Dave- Yes indeedy. I would put it directly on the smoker grates!
Karen gilston says
You’ve talked us into it. We only just started discussing what to do this thanksgiving and instantly dismissed the idea as too problematical. But soon changed our mind after reading this. It better be good!!!!
Rebecca says
No pressure, eh? 🙂 Happy smoking!
Paul says
About how long is cooking time for breast only.
Rebecca says
Hi Paul- I’m afraid I don’t know because turkey breasts can vary so much in size. Follow the general guidelines for cooking time per pound (30-40 minutes per pound) and you should be good.
Janna Camp says
Do you put the turkey directly on the rack or in a pan?
Rebecca says
Hi Janna- It’s on a rack in the roasting pan when you rub it down then let it rest, so I just smoke it in that set up. It makes for a far easier clean up and still allows heat/smoke to circulate.
Scott says
When you say smoke it on the rack do you keep the rack in the pan or just the rack?
Rebecca says
Hey Scott! My preference is to put it directly on a rack with a pan under the rack to catch drippings. If that doesn’t work for your set up, put it in a roasting rack in a roasting pan.
Brian Heller says
Can you use Olive Oil since it is such a low temperature?
Roxane says
What kind of apples do you prefer when using this recipe
Rebecca says
I honestly use about anything I have on hand, and that’s usually Empires or Honey Crisps. I’ve also used Jona Macs and Granny Smiths with good results.
Craig says
We smoked the bird, 225 for 8 hours hit 161 degrees for the breast but were worried with the redness on the dark meat? Is there a temp we should shoot for? The legs were attached. Any help would be appreciated
Rebecca says
Hi Craig- As long as you hit 180°F in the thigh meat, you should be fine! If you need to, you can lob the legs off and keep them going.
Cindi says
Remember, that smoke produces red colored meat. That’s how you know you did it right! The question was, was there blood dripping? 181* should have been totally fine, if not on the border of drying it all out.
Tina Wooten says
Hello Rebecca!
We’re going to smoke our first turkey ever & we’re having the whole family together for the first time in about 20+ years. We’re not sure who has food allergies & who doesn’t. So to be on the safe side would either EVOO or grape oil work to where we won’t have to worry about anyone having a negative allergy reaction during our 2018 Thanksgiving gathering.
Rebecca says
I would say grape seed or sunflower seed oil would be my choice there! And as a side note, I would most definitely canvas the folks coming over and ask them about food allergies if you want to try to accommodate them all. 🙂
Bob says
Your recipe looks wonderful and I will be trying it for Thanksgiving. Two questions. First when you suggest removing the drumstick, do you mean only the drumstick or the drumstick and thigh? Second, would it be reasonable to smoke the turkey the day be fofore thanksgiving and then warm it to serve on thanksgiving?
Rebecca says
Hey there, Bob! I usually take the whole leg off, including the thigh. I love the control that gives me over the end product. I see no problem with smoking ahead of time and reheating it… you’ll just want to take care that it doesn’t dry out in the process. 🙂
David says
Do you get any pan drippings to make gravy?
Rebecca says
Great question, David! There are pan drippings if you have a pan below the rack to catch them, but I don’t actually prefer the smoky drippings for gravy. I personally grab some necks/wings at the grocery store and roast those a couple days ahead of Thanksgiving to get the drippings for gravy. I also either let my kids have at the meat on those bones, or simmer them for stock. It’s win/win because you can get your gravy done ahead of time.
Sam says
Curious if you smoke for the whole cook, or just until the meat seals at 130° and then just finish with charcoal?
Also, why do you spell flavor and favorite with a ‘u’?
Rebecca says
Hi Sam! I smoke for the whole cook personally. 🙂 Feel free to do like you do. As for spelling, as a kid, I thought it was spelled that way because that’s how I heard the words (Great Lakes States) and kept getting corrected. Then I learned that both spellings are considered equally correct and allowed myself to spell it as I’d always heard it. 🙂
Jay says
Trying your recipe Thursday!! Thanks! My only question is time, although I’ll be vigilant with my meat thermometer lol. Yours says 6 hours but when I do the math my 13 lb bird should be over 8. Just wondering. Thanks again !
Rebecca says
Hey Jay! My time was based on how long my birds took to finish. Definitely let the meat thermometer be the one answer to rule them all, though!
Jimmy says
I am a little confused,there was a question whether to set bird on grate directly in smoker,you said yes,but then I saw to put it on roasting grate in roasting pan,which is better.? I suppose you can’t smoke 2 with one on top of each other
Rebecca says
Hey there, Jimmy! My personal preference is to put it on the grate in the smoker, but I also have a Traeger that I can use to smoke it, and I put it in a rack over the pan, so either will work. I wouldn’t do 2 with one on top of the other. In a perfect world, put it straight on the grate with a pan under the grate to catch drippings. If your set up doesn’t quite work that way, though, it’s perfectly find on a rack in the roasting pan.
Susie says
Sounds so goo
Craig says
Smoking my second bird, great color this time, however time of cooking is my issues. I have a 12 pound bird and it didn’t make room temp before I put in smoker and it is going on 7 hrs, I think I failed by not getting to room temp could you concur
Rebecca says
Hi Craig- I’m not a big fan of bringing meat to room temperature before cooking. It gives bacteria and other nasties a chance to wake up and multiply. I wonder if maybe your bird wasn’t completely thawed? Have you taken the temp near the bone in the thigh?
John V says
Did this with two 12 lbs turkeys today. Followed it exactly and added Italian seasoning and had apple cider vinegar and apple cider with water in the pan. Turned out great and had many people ask if I would do it again next year. I appreciate posts like this, thank you.
Rebecca says
Fantastic, John! I’m so glad you liked it and it was a hit for you!
Paul says
Hi Rebecca. We had our Thanksgiving at another family member’s house, but I have a turkey all ready for the smoker for my family tomorrow! I have an electric smoker that keeps pretty consistent temperature. I saw that you recommend a range of 225 to 250 degrees, but you seem to favor the higher end of that scale when possible. I saw a couple other recipes that say 225 degrees results in a very moist turkey, but overall, your method appeals to me more than the others. Are there any benefits/drawbacks to 225, other than the obvious time issue?
Rebecca says
Hi Paul- I guess my only actual issue with 225 is that I just plain love my birds done with the 250°F start temp so I’m a little hesitant to mess with the temperature 🙂
Jeff Imlay says
I tried this recipe yesterday. I followed this almost as written. It was the best smoked turkey in our green egg thus far! Very moist for sure. Thanks for sharing.
Jeff Imlay says
As a side note, we do Pilates three days a week.
Rebecca says
That’s one of the best things you can do for yourself!
Matt says
Does the bird go directly on the rack in the smoker or do you recommend a roasting pan to capture the juices for gravy? Thanks.
Rebecca says
Hey Matt- Either is okay! If you put it directly on the rack, you can put a pan on the rack beneath it to catch juices. I’ve lately been doing mine in a disposable roasting pan and just pulling juices off of the pan with a baster every so often.
Sanchez says
I love it ! the taste is so good
Dave says
I want to smoke a large turkey 21 lbs .I understand it will take longer. Any other thoughts about shining a large bird?
Rebecca says
Hi Dave- Just watch those internal temps! That’s my only advice. 🙂
Diana Gordon says
Can I do this in a Weber?
Rebecca says
I’m sure that’s possible! If your Weber has smoking instructions with it, I’d just follow those instructions!
Jerrett skinner says
Hey there does it matter what kind of apples you use
Rebecca says
Hi Jerrett- I’d say it doesn’t matter much! Whichever apples you like best are probably your best bet.
National Restaurant says
This recipe is BOMB! It’s so good I’m making it two nights in a row! My kids loved it as much as I did! I followed the recipe exactly as stated! Thanks for the awesome recipe!
Toroso Restaurant says
Just made this today and it turned out soo good!
Emily Troeung says
Hi Rebecca,
Right after I saw this post I started looking up smokers, haha. I’m pretty sure I’ll be attempting this for Thanksgiving this year. When I went to the store to peruse smokers, one of the store’s workers said I should put a pan of water in there alongside the pan with the turkey or else it will be dry. Is this the case?
Thanks!
Rebecca says
Hi Emily! Smoke on!! I don’t usually use a pan full of water because I like a crispy skin and I find it is more crisp if I don’t include the water. I also haven’t had any issue with the meat being dry. I am pretty sure that’s because turkeys in the US are pretty much all brined unless you buy a boutique/freshly harvested one. I’m not sure if that applies outside of the US. If with a little investigation, you find your bird has not been brined, you might want to include the pan of water. 🙂
Beth says
Thanks for the great instructions! Just a dumb question – The turkey shouldn’t be in a pan, in the smoker right? Thanks!
Beth says
if you see this please feel free to ignore! didn’t see all the other comments and have since read them and answered my own question! Can’t wait to try this on Thanksgiving this year. Using my new smoker for the first time today to make a brisket!!
Rebecca says
I’m glad you figured it out. Happy smoking, Beth!!
Dyna Glo Grill says
Oh this looks and sounds so delicious. I may try and make this for Thanksgiving this year, instead of the traditional way.
matthew master says
I was calculating the weight of my turkey its 18lbs at 40 minutes at 250 degrees I calculate 12 hours cooking time and I also have a 15 lb turkey that at 40 minutes at 250 degrees would be 10 hours does that sound right. I some briskets and wanted to try some turkeys I’m gonna follow your recipie to the T but wasn’t sure about the cook time. Also gonna try some pecan wood I always use oak on briskets (got a yard full of it) any help would be appreciated. Thanks Matt
Rebecca says
Hey Matt! I am confident on cook times if temperatures in the recipe are followed. Good luck!
alicia Morton says
We have a masterbuilt electric smoker. tried with two 6 lb chickens . What are your time recommendations for TWO 11-12 lb turkeys. Still 30-40″ a lb so 6.5-8 hrs? Switch positions 1/2 through? Also, is it correct not to add water in the water pan?
Rebecca says
Hi Alicia- The recommendations still hold on time for the turkeys. There’s always a little wiggle room, right? And remember that the turkeys are two separate 11-12 pound birds rather than a combined 24 pounds. I do not use water in my Traeger, but there is not a water pan. I would follow whatever manufacturer’s recommendations your smoker has.
Alan says
I raised 4 birds on my farm and the Tom dressed in at 41 lbs. I plan to smoke him using your recipe. With this calculation. it will take a little over a day to cook. I was thinking of foil wrapping the legs/wings to keep moist. Do you think this will help?
Rebecca says
Hi Alan- That is a HUGE turkey!! I am not sure what kind of adjustments you’d need to make to keep it moist while smoking it. Maybe add a pan of water to the smoker, too? I have never seen a bird that big. 🙂
Chris ross says
So i cook the turkey directly on the Traeger or in a pan?
Rebecca says
Hi Chris- You can go straight to the grate with it with a pan underneath the rack to catch the drippings OR put it on a roasting rack in a roasting pan. Either will get you good results, but the roasting rack/pan set up makes it a little easier to manoeuver it in and out of the smoker.
Jim says
With this recipe do you leave the turkey in a pan while you smoke in a smoker? Or do you just prep in the pan, and take it out to smoke it?
Rebecca says
Hi Jim- There are a couple of ways to do this, neither is wrong. My preference is to smoke it on a rack in a roasting pan, so I can catch all of the drippings for delicious gravy making later. You can also, though, choose to start the bird directly on the grate in the smoker, then transfer to a pan after it reaches a beautiful colour. You’ll lose some of the drippings that way, though.
Susan says
We bought a fresh turkey and I’m wondering if I need to brine it? I read a couple of recipes that use a “dry” brine, which is just kosher salt. Would that work?
Rebecca says
Hi Susan- I do prefer to dry brine mine, but I add some herbs and spices to my kosher salt for the dry brine. You’ll want to get that going ASAP, though!
joey says
I want to roast my bird but also give it a smoke flavor. So, I’m thinking about smoking my brined tom for an hour then completing the job int he roaster. Any reservations with that approach?
Rebecca says
I have no reservations about that at all but I would likely push it to two hours of smoking to really get that smoke flavour to penetrate. It should get a nice crispy skin!
Doug Kraft says
I bought a Plainville pre-brined turkey. Will I still salt the outside before smoking?
Rebecca says
Hi Doug- I usually salt the outside for flavour, but I don’t know specifically about the Plainville pre-brined turkeys. If you’re very worried, you could try to cut a piece of skin from the excess and fry it up in a pan until crisp then taste it.
Carlene says
Wow!! My turkey came out so juicy and moist!! I did not have peanut oil so I used grape seed oil as a replacement per your suggestion. Thank you for sharing!!!
Rebecca says
That’s fantastic, Carlene! Thanks so much for sharing your input and for rating the recipe. It’s much appreciated!
Randy Fong says
Your recommendations on brining the turkey prior to smoking it?
Rebecca says
My recommendation is not to bother. HA. Sorry. I don’t find it makes an appreciable enough difference to warrant the trouble. 🙂
Jeffrey Jones says
Thanks my Turkey was great 40 min per lb it was the best Turkey we ever had thank y’all from Hanna Oklahoma the only way to do a wild Turkey
Rebecca says
I’m so glad you loved it, Hanna and Jeffrey! Happy Easter!!
Nate says
I had an 18 pound turkey and got up at 6am to make sure I had a solid 9 hours, relying on the recommended 30-40 minute per pound.. not even 7 hours later and this bird is very well done, probably should’ve taken it out at 6 hours. And way too early for dinner. So it is now in the oven resting for the next 3 hours.. hope it doesn’t dry out. Haha!
Aclarke34 says
I just smoked a 20lb turkey and kept it at 225. It took about 10 hours and came out awesome. I brined for two days, didn’t baste, kept loose foil on top except for the last hour.
Rebecca says
I’m so glad you loved it!
Linda says
Everyone tells me I need to brine the turkey, you do not. Is this an important step
Rebecca says
Hi Linda- I don’t bother brining my turkey. I don’t find that the effort required in making the brine and brining the turkey and then cleaning up is worth it for the return in flavour or moisture. Of course, that’s my opinion and some people disagree. 🙂 I’d say it’s up to you.
Georges S says
I have done this for MANY years and here is what I would recommend. First while the bird is still frozen I use a Sawzall with a new blade and cut the Turkey in half. This allows you to lay the 2 halves flat on the grill for easier and more thorough smoking. On the shelf under the turkey I make what I call Stuffing Loafs. I use 6-8 bags of Pepperidge Farm herb stuffing. In a large 10-12 quart boiling pan I place 2 Jimmy Dean breakfast sausage tubes and break it up. Add 2 quarts water as the sausage starts cooking and boil the sausage until it is all cooked, continuing to break up the sausage as much as possible. Add 1-2 sticks of butter and melt into the water and sausage mix. Add 2 more quarts of water and bring to almost boil. In VERY large mixing bowl use sausage water and butter mix to make the stuffing following the directions on the bag. Add cold water to complete total amount of water per directions on bag. Mix up thoroughly by hand. On non stick baking sheet, form stuffing into 2 loaf like mounds. Place stuffing and baking sheet under Turkey for entire time smoking turkey. The drippings will add lots of flavor to stuffing. I smoke at about 250 for 8-10 hours. I don’t put anything on the bird and I don’t brine it. Comes out AMAZING. The stuffing has been the hit of every thanksgiving I have made it for.
Mary W Brown says
I just discovered your lovely website. I plan to use your recipe for smoked turkey for this Thanksgiving. I also copied down your recipe for Chinese 5-Spice Powder, and look forward to using it in the future. Thank you for sharing all of your knowledge! Oh, and I have a question. My turkey is a little over 13 lbs, and I am wanting to smoke the turkey so that the smoke flavor goes down to the bone. If I follow your recipe, will I get smoke flavor deep down into the meat? I’ll be using lump charcoal and soaked wood chips. I want the smoke flavor to be noticeable for sandwiches made with the left-overs.
Rebecca says
Hi Mary! I find the smoke flavour goes clear to the bone on this one! I hope you love it!
Loretta K Columbia says
Do you leave the turkey in a pan to catch juices when smoking it or place turkey right on the grill?
Rebecca says
Hi Loretta- You can put it on a pan or opt against it… 🙂 If you do put it on a pan, please put it on a rack above the pan so you maximize how much turkey is exposed to the smoke.
Yana says
Do you wash out the cavity before you start letting it dry out in the frig.?
Rebecca says
Hi Yana- It is not advisable to rinse turkeys or chickens ever, so I wouldn’t. 🙂
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.
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. 🙂
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!
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!
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. 🙂