Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
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 work for something that is quite delicious enough without 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.
I know that people often brine their turkey because they’re afraid the roasting process will dry it out. The truth is that roasted turkey can often get a little dry.
How to smoke a turkey?
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 or garlic powder and onion powder superfluous.
Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics like onions, apples, and fresh herbs that provide the added help of being full of moisture. When you use these, you baste 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!
On that note, let’s grab a list of the ingredients you’ll need to make the best smoked turkey. The good news is it is all easy to find!
Smoked Turkey Ingredients:
- One whole turkey, fewer than 15 pounds
- Neutral oil like sunflower, canola, or vegetable
- Kosher salt
- Black pepper
- Granulated garlic or garlic powder
- Granulated onion or onion powder
- Fresh sage
- Two yellow onions
- Three fresh apples
- Optional but tasty: McCormick’s Montreal Chicken Seasoning
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.
You do not need a special dry rub for this smoked turkey, but if you want to guarantee a tasty turkey skin, feel free to use some McCormick’s Montreal Chicken Seasoning. It’s great to have on hand.
Don’t skip the apples and onions and sage inside the turkey cavity! They lend serious flavour to the party.
Smoked Whole Turkey
I recommend using smaller turkeys rather than a larger bird for the smoking process. This is partly a matter of personal preference, and partly a matter of food safety.
Experts agree that it is safest to smoke a turkey that is no larger than 15 lbs. A larger turkey will spend longer in what is known as “the danger zone” of temperatures, making it possible for bacteria that can cause food borne illness to grow to dangerous levels.
If I need more turkey than a smaller bird can provide, I smoke two smaller turkeys at once. My electric smoker and Traeger smoker both have plenty of space to accommodate two whole birds.
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.
How to Smoke a Turkey Breast
Is a whole bird too much for your crew? If you want smoked turkey but don’t want an entire turkey, you have options!
You can also use a bone-in turkey breast o 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 Temp to Smoke a Turkey
This is a great time to share a list of the equipment you’ll need to smoke a turkey because the smoker is going to determine how easily you maintain your temperature. And I’m happy to say you have options!
Equipment for Smoking a Turkey:
- A smoker with a thermostat that allows you to set a temperature and maintain it.
- A Roaster pan or drip pan for your smoker.
- Wood pellets, wood chips, or wood briquettes, depending on the type of smoker you use.
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 wood 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 pellet 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.
If you use a smoker that requires wood chips, you can use the same varieties of wood with good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
You can either smoke your turkey directly on the grates of your smoker with a drip tray below it or in a roasting pan on a rack. I prefer to use the roasting pan because I like to collect the turkey drippings to use in gravy or roasted potatoes.
If you cook the turkey directly on the grates, please check your drip pan to make sure it isn’t over-flowing. Turkeys give off a lot of liquid as they cook!
How long to smoke a turkey?
The answer to “how long does it take to smoke a turkey” is all about the size of the turkey. Of course, if you’re using a frozen turkey, you want to be sure that you’ve completely thawed it first, but that’s a given.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
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.
If you’re trying to time your meal, remember that a smoked turkey is a great choice because you can cook it ahead of time and reheat it for the meal without drying it out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Put the turkey on a rack in a roasting pan, add a cup of chicken or turkey stock to the roasting pan, and tent it with foil.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
The skin of the reheated smoked turkey will not be as crisp as when it is fresh from the smoker, but you can re-crisp it somewhat by giving the turkey a couple of carefully watched minutes under the broiler.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
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 .
And if you’re looking for the ultimate side dish to serve with your beautifully smoked turkey, look no further than our Twice Baked Mashed Potatoes. If you’ve spent all your culinary energy on the main dish and sides, you don’t want to have to spend too much time on your cocktails, and this Bourbon Apple Cider fits the bill while it delivers big on flavour.
Smoked Turkey
Pat the thawed turkey or fresh 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.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On 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 the outside of the turkey 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 or 18ºF in the thickest part of the thigh.
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 aluminum foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings..
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? Dried turkey skin just behaves better in the smoke. The skin gets crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. Drying the skin out 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.
I also do not recommend trussing the bird or otherwise tying the legs together. Trussing the bird makes the dark meat cook more slowly, which is already slower than the rate white meat cooks at.
Let the legs go free! It may not look as aesthetically pleasing as a trussed bird, but it’s a much safer bird to eat!
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
Smoked Turkey: How to Smoke a Turkey and Why
Rate RecipeEquipment
- 1 Smoker Traeger pellet grill, electric smoker, or other smoker that can maintain 250ºF for several hours with minimal intervention
- 1 roaster pan with a rack or a rack on a deep, rimmed pan large enough to accommodate the turkey in the refrigerator then on the smoker
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
- 1 bundle fresh sage
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, garlic, and sage 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 2022 with new photos, and improved instruction and information.
Reader's Thoughts...
Toroso Restaurant says
Just made this today and it turned out soo good!
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!
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.
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!
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. 🙂
Sanchez says
I love it ! the taste is so good
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.
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!
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.
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 🙂
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!
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?
Susie says
Sounds so goo
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.
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!
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. 🙂
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.
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. 🙂
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. 🙂
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.