This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey is a time-honored tradition for many families during the holidays. The savory, smoky flavor and tender, juicy meat make it a classic meal to enjoy However, many home cooks overlook one crucial step that takes the turkey from dry and disappointing to mouthwateringly delicious – letting it rest after smoking So how long should you let a smoked turkey rest?
Typically a smoked turkey should rest for 30 minutes to 1 hour depending on the size before carving and serving. This resting period allows the juices to redistribute throughout the meat for unbeatable tenderness and moisture. Rushing to carve the turkey immediately after smoking is a common mistake that ruins the texture and causes dryness.
Here’s a complete guide to resting times for smoked turkey and techniques to optimize moisture flavor and texture.
Why Letting a Smoked Turkey Rest is Essential
It may be tempting to dive right into carving and indulging in slices of smoked turkey straight out of the smoker. But resisting that urge and allowing proper resting time is key to achieving the best results. Here are the main benefits of letting your smoked turkey rest:
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Allows juices to redistribute – During smoking, juices are forced towards the exterior. Resting gives them time to absorb back into the meat evenly.
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Enhances tenderness – The proteins relax after cooking instead of contracting and squeezing out moisture.
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Completes carryover cooking – The temperature continues rising around 5-10°F after removing from heat.
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Introduces smoky flavor – The rested meat equilibrates allowing smoke essence to penetrate.
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Prevents drying out – Moisture and natural juices remain locked in the turkey meat.
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Makes carving easier – The cooled meat firms up for cleaner, simpler slices.
Simply put, resting prevents a dry, inedible turkey and transforms it into a masterpiece of smoky, tender perfection.
Recommended Smoked Turkey Rest Times
The size of your turkey determines exactly how long you should let it rest after smoking. Follow these general guidelines:
- Small smoked turkey (8-12 lbs): Rest for 30 minutes
- Medium smoked turkey (12-16 lbs): Rest for 40 minutes
- Large smoked turkey (16-20+ lbs): Rest for 1 full hour
You want to allow ample time for carryover cooking to finish and for juices to fully redistribute in the meat. A good rule of thumb is to let turkey rest for about 5 minutes per pound.
For boneless smoked turkey breast, 20-30 minutes of resting time is sufficient due to the smaller size and quicker cooking time.
Smoked turkey legs and other pieces can be rested for just 10-15 minutes before serving since less time is required to allow juices to absorb back into the smaller cuts.
Step-By-Step Guide to Resting Smoked Turkey
Follow this simple process for perfectly rested smoked turkey:
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Remove turkey from smoker once it registers 165°F in the thickest portion of breast and thigh. Use an instant-read thermometer to monitor temperature.
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Transfer turkey to a cutting board or rimmed baking sheet, breast-side down. Tent loosely with aluminum foil.
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Allow turkey to rest undisturbed for 30-60 minutes depending on size. During this time, juices will redistribute throughout the meat.
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After resting, check temperature again – it should read at least 170°F before serving. If held longer, keep turkey warm in a 170°F oven.
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Carve turkey gently using a sharp knife. Cut breast meat against the grain for tenderness.
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Serve immediately and enjoy the mouthwatering smoked turkey! Refrigerate leftovers within 2 hours.
Should You Cover Smoked Turkey While Resting?
You can allow the smoked turkey to rest uncovered or loosely tented with foil:
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Uncovered – Best for crispy skin, but risks cooling down too quickly
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Loosely tented – Helps retain heat and moisture but may soften the skin
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Wrapped in foil – Keeps all the moisture in but steams the skin soggy
For best results, rest uncovered for the first 15-30 minutes. Then you can loosely tent with foil to retain warmth if holding longer before serving.
Why Resting Makes Smoked Turkey More Juicy
Ever sliced into smoked turkey straight out of the smoker only to find it disappointingly dry and tough? Resting prevents this by allowing the natural juices to redistribute and absorb back into the meat.
As the turkey cooks, the heat causes the proteins to contract, forcing moisture out. During resting, these proteins relax and are able to reabsorb the expelled moisture and juices.
Skipping this rest period results in a significant loss of all those flavorful juices. Leaving your turkey untouched for 30-60 minutes makes a dramatic difference in tenderness and juiciness.
Resting Maximizes Smoky Flavor
In addition to preserving moisture, resting also allows time for the hard-earned smoky essence to fully permeate the meat.
As the turkey rests, the temperature equilibrates and the smoky nuances imparted during slow smoking have a chance to evenly distribute throughout the meat.
Rushing to carve means missing out on allowing those cherished smoky notes to develop and meld in each bite. A well rested turkey infused with smoke is irresistible.
How to Tell When Smoked Turkey is Done
It’s critical to rely on an instant-read thermometer to determine doneness instead of appearance, timing or recipes. Cooking times can vary widely.
Test the turkey in the thickest part of the breast and thigh. It is safe to eat and ready to come off the smoker at 165°F. After resting, the temperature will continue rising another 5-10 degrees to around 170-175°F before carving.
If smoked turkey is undercooked, harmful bacteria could remain. Overcooking leads to dry, stringy meat. Use a good digital thermometer and follow resting guidelines for success.
Troubleshooting Resting Smoked Turkey
With the right resting time and method, your smoked turkey will be a juicy, tender masterpiece. However, you may run into a few issues if the turkey isn’t rested properly:
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Meat drying out – Allow a full hour rest for large birds. Tent breast meat with foil.
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Flavor lacking – Rest 60 minutes to allow smoke to penetrate fully.
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Skin not crispy – Uncover while resting and increase smoker heat at the end.
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Too tough and chewy – Let rest for 40+ minutes to relax the proteins.
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Juices pooling in pan – Flip turkey breast-side down and tent with foil if holding.
Frequently Asked Questions About Resting Smoked Turkey
How long can I hold smoked turkey after resting?
You can keep a whole rested turkey in a cooler lined with towels for 1-2 hours. Just wrap in foil first to retain heat and prevent drying out.
Should I make gravy while the turkey rests?
Absolutely! Use this time to prepare homemade gravy from the tasty pan drippings.
Can I leave smoked turkey resting at room temperature?
No, bacteria multiply quickly at room temperature. Keep turkey resting at a safe temperature above 140°F.
Can I rest turkey in the smoker at low heat?
No, for proper moisture retention it should rest out of the smoker so it stops cooking.
Is it OK to add a glaze or seasoning after resting?
Yes, a glaze or seasoning mixed into the pan drippings can add great last-minute flavor once rested.
Conclusion
Allowing your smoked turkey ample resting time is the secret to incredibly juicy, smoky-flavored holiday perfection. Follow the size guidelines to determine how long you should let a smoked turkey rest after smoking – anywhere from 30 minutes to 1 hour.
Be sure to use an accurate meat thermometer and always rest the turkey breast-side down. While waiting, use the time to finish any side dishes and appetizers.
With the right rest, your smoked turkey will be a welcome centerpiece of flavor that has your guests begging for the recipe. Now that you know exactly how long to let that tasty bird rest, you can relax and enjoy smoking turkey even more this season.
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.