How to Smoke a Juicy Turkey in a Vertical Smoker

Smoking a turkey in a vertical smoker is a fantastic way to prepare a moist, flavorful bird for Thanksgiving, Christmas, or any special occasion. Vertical smokers are ideal for poultry because of their compact, upright design and precise temperature control. Follow these steps and tips to learn how to perfectly smoke a whole turkey in a vertical smoker.

Choosing the Right Turkey

Size – Select a turkey that fits comfortably within your vertical smoker, leaving a few inches of clearance on all sides for proper airflow. A 12-15 lb turkey is a good size for most medium vertical smokers.

Brined or Unbrined – Brining is highly recommended to keep the turkey moist during the long smoking time. You can buy a pre-brined turkey or make a simple brine yourself.

Fresh or Frozen – Ensure frozen turkeys are fully thawed in the refrigerator before smoking, Fresh turkeys may need to be pre-ordered from a local farm

Preparing the Turkey

• Remove the giblets and neck from the turkey cavities.
• Rinse the turkey under cold water and pat dry with paper towels.
• Trim off any excess neck skin or large fat deposits.
• Lightly coat the skin with oil or butter to help crisp it up.
• Season the turkey lightly with salt, pepper and any additional herbs or spices. Go easy on the salt if it’s a pre-brined turkey.
• Allow the seasoned turkey to sit at room temperature for 30 minutes before smoking.

Setting Up the Vertical Smoker

• Ensure the smoker grates and interior are clean.
• Place a foil-lined drip pan below the grates to catch drippings.
• Fill the hopper with dry wood pellets – hickory, apple, cherry or pecan flavors work well.
• Turn on the smoker, open the vent wide, and preheat to 275°F which takes 15-30 minutes.
• Soak smoker wood chunks in water for 30 minutes if using them for extra smoke flavor.

Smoking the Turkey

• Place the seasoned turkey breast side up directly on the smoker grates.
• Insert a digital meat thermometer probe into the thickest part of the breast, avoiding bone.
• Maintain a temperature of 275°F, adding soaked wood chunks every 45-60 minutes.
• After the first hour, baste the turkey with melted butter or oil to prevent the skin drying out. Repeat basting hourly.
• Smoke the turkey until the breast meat reaches 160-165°F on the thermometer, about 3-4 hours depending on size.
• Turkey thighs should reach 175°F minimum. Juices should run clear when pierced.

Finishing and Serving

• Carefully remove the smoked turkey from the smoker and tent it loosely with foil.
• Allow the turkey to rest for 20-30 minutes so the juices redistribute.
• Carve the turkey and serve it warm. It pairs great with classic Thanksgiving sides.
• Refrigerate leftover smoked turkey for 5-7 days. Slice off portions as needed or debone for casseroles.

Tips for Best Results

• Injecting the turkey with a flavorful marinade adds moisture and flavor throughout.
• Rubbing the skin with browned butter or bacon drippings crisps it up better.
• Use a digital thermometer probe to monitor the internal breast temp precisely.
• Adding a water pan or spritzing with apple juice keeps the turkey super moist.
• Let the fully smoked turkey rest before carving so juices are reabsorbed.
• Make turkey stock from the neck and giblets to use for gravy.

Common Smoking Problems and Solutions

Rubbery skin – Skin dried out from heat being too close Reduce temperature and baste more frequently

Dry breast meat – Cooked to too high a temperature. Stop smoking at 160°F.

Undercooked thighs – Need to reach 175°F minimum internal temperature. Increase cooking time.

Strong smoke flavor – Too much smoke from wrong wood type. Use milder fruit or nut woods.

Pale skin – Skin didn’t get hot enough to brown. Increase temperature at the end to crisp it up.

Turkey not fully cooked – Always use a meat thermometer to ensure proper internal temperature.

Turkey takes much longer – Smoker running too cool. Check for proper airflow and venting.

Key Smoking Tips

• Allow 1.5-2 hours smoking time per pound of turkey. A 15 lb turkey takes about 5 hours total.

• Use milder fruit and nut wood pellets and chunks for the best flavor.

• Maintain a steady 275°F smoker temperature for even cooking.

• Brine poultry 12-24 hours for juiciest meat. Skip brining if it’s a pre-brined turkey.

• Baste the turkey every hour during smoking to prevent the skin drying out.

• Cook to minimum safe internal temperatures – 160°F for the breast, 175°F for thighs.

Smoking a whole turkey does take time and monitoring, but the incredibly moist, flavorful meat is worth the effort. With proper brining, temperature control and frequent basting, your vertical smoker turkey will turn out absolutely perfect!