When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
Smoking a turkey might seem intimidating, but with some preparation and by following the right steps, you can make a juicy, flavorful smoked Butterball turkey for your next special occasion.
Overview
Smoking brings out amazing flavors in poultry while keeping the meat incredibly moist. A smoked turkey takes time but the rewards are well worth the wait. With the right equipment, ingredients, temperatures and technique you’ll have a show-stopping centerpiece sure to wow your guests.
In this detailed guide, I’ll walk you through exactly how to smoke a Butterball turkey from start to finish using different types of smokers like charcoal, electric, gas or pellet smokers. I’ll provide tips for prepping, seasoning, monitoring temperature, approximating cook times, and ensuring food safety.
Benefits of Smoking a Turkey
There are several advantages to smoking a whole turkey rather than roasting it
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Infuses an incredible smoky flavor into the meat.
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Skin gets deliciously crispy.
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Meat stays very moist and tender.
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You can add creative wood flavor combinations.
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Frees up oven space for sides.
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Makes a stunning presentation.
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Allows you to cook an entire meal outdoors.
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Provides a unique alternative to oven roasting.
Step 1: Thaw the Turkey
Butterball turkeys are sold both fresh and frozen. For even cooking, a frozen turkey needs to be completely thawed before smoking.
There are three safe ways to thaw a frozen turkey:
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Refrigerator: Allow 24 hours for every 4-5 lbs. Place turkey in a container to catch any juices.
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Cold Water: Submerge sealed turkey in cold tap water, changing water every 30 minutes. About 30 minutes per pound.
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Microwave: Follow microwave directions, allowing 6-8 minutes per pound. Be sure to immediately cook.
If you purchase a fresh turkey, you can smoke it right away. But refrigerate fresh turkeys 1-2 days max.
Step 2: Remove Giblets and Neck
Butterball turkeys contain the neck and giblets (heart, liver, gizzard) in the cavities. Remove them before cooking. You can use them for gravy or stock. Rinse turkey cavities well, pat the outside dry.
Step 3: Prepare the Smoker
You’ll need to preheat your smoker before adding the turkey. Getting it up to temp takes 30-60 minutes.
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Charcoal: Fill charcoal chamber with briquettes, light them, let burn until covered in ash before cooking. Add new coals and wood chunks periodically to maintain heat.
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Electric: Many models have built in temperatures, so just set to 225-250°F. Add wood chips to smoker box.
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Propane: Open vents, preheat to desired temp according to smoker directions. Add wood chips.
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Pellet: Ensure hopper is full, select temperature setting, wait for it to preheat fully.
Target a smoking temperature of 225-275°F. Have an oven thermometer inside to monitor it.
Step 4: Prepare and Season Turkey
While smoker preheats, prep and season the turkey:
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Pat turkey dry with paper towels.
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Coat with olive oil, butter, or rub. Get seasoning evenly under skin.
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Insert oven-safe meat thermometer into thickest part of thigh, not touching bone.
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Apply seasoning liberally over and under the skin:
Salt, pepper, poultry seasoning, garlic powder, onion powder, paprika, thyme, sage, rosemary, oregano, chili powder, cumin, brown sugar, citrus zest, etc. Get creative!
- For more flavor, inject marinades deep into the turkey using an injector syringe.
Step 5: Add Turkey to Smoker
Once smoker is fully preheated, carefully place turkey on middle rack, breast side up. This shields breast meat and helps render fat from the back.
Maintain temperature around 250°F, avoiding spikes. Wood chunks or chips create smoke – try apple, cherry, pecan, hickory, mesquite. Replenish them every 45-60 minutes.
Step 6: Monitor Temperature
Use your meat thermometer to monitor doneness. Insert it into the thickest part of the thigh, taking care not to hit bone.
Key temperature milestones:
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140°F: After 2 hours, it should reach 140°F. If not, finish in the oven.
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165°F: The breast should hit 165°F after about 4 hours.
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175 – 180°F: Thighs and legs need to reach 175-180°F for doneness.
If the breast is at 165°F but thighs haven’t hit 175°F yet, tent foil over the breast. Total smoking time is usually 8-12 hours.
Step 7: Rest and Carve the Turkey
Once it hits optimal temp, remove turkey from smoker and let it rest 15-30 minutes. This allows juices to redistribute through the meat.
To carve, slice breast meat first. Then leg quarters, thighs, wings, etc. Arrange on a platter and serve!
Choosing a Turkey
Butterball offers a wide range of whole turkey options:
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Weights: From 8-24 lbs or more. Allow 1 lb per person, plus leftovers.
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Frozen vs Fresh: Both work beautifully. Thaw frozen thoroughly before smoking.
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Prepared Turkeys: Pre-brined or injected with broth for extra moisture.
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Specialty Options: Antibiotic-free, organic, free-range, pasture-raised, heirloom breeds.
Select the right size turkey for your gathering. Small turkeys smoke in 4-6 hours, big turkeys 10-12+ hours.
Smoker Type Tips
Water Smoker
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Use hot water in the water pan for humidity. Refill periodically.
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Place foil under turkey to catch drippings.
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Maintain temp between 225-250°F.
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Add 12-15 new briquettes every 1.5 hours.
Electric Smoker
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Use built-in temperature controls.
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Add wood chips to the smoker box.
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Cook 8-12 hours until thigh reaches 180°F.
Propane Smoker
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Open vents fully and preheat to 225-250°F.
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Add new wood chips every 45-60 minutes.
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Cook for approx. 1 hour per pound.
Pellet Smoker
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Ensure hopper is full of pellets.
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Set to smoke setting or 225-250°F.
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Let pellets slowly feed firebox automatically.
Handy Tips for Smoking Turkey
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Brining or injecting adds moisture and flavor.
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Use an oven-safe meat thermometer for monitoring doneness.
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Allow 10-15 minutes per pound for approximating cook time.
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Watch out for temperature spikes – keep heat steady.
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Use drip pan below to catch juices for gravy.
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If breast done but thighs need more time, tent foil over breast.
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For crispy skin, coat with oil/butter and place breast up.
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Let turkey rest 15-30 minutes before carving.
Common FAQs
What temperature should I smoke a turkey?
- Try to maintain a steady temperature of 225-275°F in your smoker. Use an oven thermometer to monitor it.
How long does it take to smoke a turkey?
- Estimate 10-15 minutes per pound, so an 12 lb. turkey takes 12-18 hours. Thighs need to reach 175-180°F.
What wood is best for smoking turkey?
- Milder fruit and nut woods like apple, cherry, pecan and alder work well with poultry. Stronger woods can overwhelm.
Can I stuff a turkey I want to smoke?
- It’s not recommended. Stuffing makes it harder for the turkey to cook evenly and poses food safety risks. Cook it separately.
Do I need to brine a turkey before smoking?
- Brining isn’t mandatory, but it helps keep the turkey juicy and enhances flavor. Injecting marinades works too.
What sides go well with smoked turkey?
- Classic Thanksgiving favorites like mashed potatoes, stuffing, gravy, cranberries, roasted veggies, rolls, etc.
Conclusion
Smoking a whole turkey may take some time, but the super juicy meat and amazing smoky flavor make it well worth the wait. With the proper thawing, seasoning, temperature control and monitoring, you can master smoking a turkey on any type of smoker. Injecting, brining and seasoning underneath and on top of the skin helps ensure a flavorful, tender bird your whole family will love.
How To Choose a Turkey
Before we get into how long to smoke a turkey or the type of brine you’ll want to use, we have to start with how to choose the right turkey for your big day.
You first need to ask yourself – “how big of a turkey should I get?” The size of turkey you’ll need to smoke depends on the number of guests. The general rule of thumb for buying turkey is 1 1/2 pounds per person.
But be warned if youre feeding a big group: Before you go running out to find the biggest turkey you can find we recommend sticking with one that weighs 16 pounds or less. Why? Nearly all the birds you can find that weigh more than 16 pounds are bound to be male turkeys, and male turkeys are not as tender as females. If you cook a large male bird, your meat will be a little bit tougher.
That’s why if you’re cooking for a large holiday crowd, smoking multiple smaller turkeys or adding a bone-in turkey breast to supplement your whole bird is the way forward. It will also take less time to smoke smaller birds.
Select a Wood Pellet
When choosing a wood pellet flavor for turkey, you’ll want something that enhances the bird’s natural flavors without overpowering it. Pellets that are a little sweeter, and more mild will complement your bird and let the natural flavors and brine shine through. You can find the best pellets for turkey by reading our guide.
When you’ve done all your turkey prep, set your pellet grill temperature to 225°F with Super Smoke if available and preheat with the lid closed for 15 minutes.
Once you’ve chosen your pellets and preheated the grill, it’s time to smoke your bird. First, insert your wireless meat thermometer into the thickest part of the turkey breast and place it breast-side up on the grill. You can either smoke the bird at this temperature until fully cooked (165°F) or start with smoke for a few hours and then crank the heat to 350°F or so to finish for browner more crispy skin. The time this takes will vary depending on the size of your turkey, but it will be at least 3 to 4 hours.
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.)
To ensure its fully cooked and safe to eat, insert a meat thermometer into the deepest part of the breast, making sure not to touch any bones, as that can give an inaccurate reading.
A leave-in meat thermometer, wired or wireless, lets you monitor the temperature remotely without having to open the lid.
Let the smoked turkey rest for 15 to 20 minutes before carving to allow the juices to redistribute.