This smoked turkey recipe calls for a whole turkey that is covered in a homemade spice rub and then cooked slowly until it is soft and juicy. A super easy and impressive holiday main course that won’t take up any oven space!.
Are you tired of the same old roasted turkey? This smoked turkey is a one-of-a-kind and show-stopping Thanksgiving meal that’s easy enough that even a beginner cook can make it look great and taste great. Serve your turkey with homemade cranberry sauce and watch the rave reviews come in!.
On Thanksgiving, I love making a turkey, but I don’t like how it takes up my whole oven for hours and hours. So now I smoke my turkey instead of roasting it, and the result is nothing less than amazing.
Smoking a turkey in the oven may sound difficult, but it’s actually a simple process that will reward you with incredibly moist, tender and flavorful meat. With just a few basic tools, you can infuse your holiday bird with delicious smoky flavor without needing any special equipment.
In this comprehensive guide, we’ll walk through everything you need to know to smoke a turkey in your standard kitchen oven. Let’s get started!
Why Smoke a Turkey in the Oven?
There are several great reasons to smoke your turkey right in the oven rather than using a standalone smoker:
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Convenience – No need to buy, store and maintain a separate smoker. Just use the oven you already have.
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Space – A whole turkey takes up a lot of room, Smoking it right in the oven saves precious outdoor space,
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Temperature Control – Oven smoking allows you to precisely control the temperature, ensuring fully cooked, safe turkey.
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Weather – Don’t let rain, snow or wind ruin your recipe. Smoke indoors in any weather.
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Flavor – Smoking infuses incredible flavor into the meat that your guests will love
How to Smoke a Turkey in an Oven
Smoking a turkey in the oven is a simple process but does require some special equipment and techniques. Here is a step-by-step guide:
Supplies Needed
- Roasting pan
- Rack to fit inside pan
- Aluminum foil
- Wood chips – apple, maple or pecan work well
- Spray bottle filled with water
- Meat thermometer
Prep the Turkey
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Thaw turkey completely if frozen. Remove giblets and neck.
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Pat turkey dry with paper towels. Don’t wash it.
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Rub turkey all over with olive oil or butter. Season generously with salt and pepper.
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Place turkey breast-side up on rack in roasting pan.
Prep the Oven
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Soak 1-2 cups wood chips in water for 30 mins to an hour. Drain well.
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Line roasting pan with heavy-duty foil, allowing excess to hang over edges.
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Scatter drained wood chips in bottom of foil-lined pan.
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Position oven racks to accommodate roasting pan. Preheat oven to 250°F.
Smoke the Bird
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Place turkey-topped rack into foil-lined roasting pan.
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Loosely tent foil over turkey, sealing edges to pan. Leave room for smoke circulation.
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Roast turkey 30-40 minutes per pound. Spray with water every 45 mins.
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Turkey is done when breast hits 160°F and thighs reach 175°F. Juices should run clear.
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Rest turkey 30 minutes before carving. Enjoy your deliciously smoky bird!
Smoking Turkey Tips
Follow these tips for the best oven-smoked turkey results:
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Choose apple, maple or pecan wood chips for mild, sweet smoke flavor.
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Soak chips well before using. Dry chips can catch fire in the oven.
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Scatter chips in a single layer for even smoke distribution.
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Loosely tent foil over turkey to contain smoke but allow circulation.
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Use a meat thermometer to ensure turkey reaches a safe internal temperature.
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Let turkey rest before carving to allow juices to reabsorb for moistness.
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Carve turkey before serving for picture-perfect presentation.
Common Oven Smoking Mistakes
It’s easy to mess up oven-smoked turkey if you aren’t careful. Avoid these common pitfalls:
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Not thawing turkey fully – this slows cooking. Always thaw in fridge 1-2 days before.
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Overcrowding wood chips – too many will cause bitter smoke and fire risk.
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Poor foil tenting – if foil touches turkey, it prevents smoke absorption.
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No water spray – turkey can dry out without periodic moisture. Spray every 45 mins.
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Wrong wood choice – use milder fruit woods, not mesquite or hickory which overpower turkey.
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Pulling too early – always rely on a meat thermometer for doneness, not appearance.
Frequently Asked Questions
What oven temperature should I use?
- 250°F is ideal for producing clean smoke flavor. Higher temps can make acrid smoke.
How long does it take to smoke a turkey in the oven?
- Count on 30-40 minutes per pound. A 15 lb turkey takes 7-10 hours.
Should I brine the turkey first?
- Brining isn’t mandatory but does help ensure a moist, seasoned finished product.
What kind of wood should I use?
- For turkey, sweeter, milder fruit woods like apple, maple and pecan work best.
Is it safe to smoke a turkey in an oven?
- Yes, oven smoking is completely safe when proper food handling and cooking guidelines are followed.
Smoking a turkey in the oven is an easy, foolproof way to get deliciously moist and flavorful holiday results with equipment you already own. Follow this complete guide for smoked turkey success!
How do you smoke a turkey?
You should put the turkey in the brine solution 24 hours before you want to cook it. Preheat your smoker with the wood of your choice. Place the turkey in a disposable aluminum pan, and tuck the wings under the bird. Put the onion, lemon, and herbs inside the turkey, and then use twine to connect the legs. Place the BBQ rub all over the outside of the turkey. Move the turkey from the pan to the smoker and cook it, basting every now and then, until a thermometer reads 165 degrees F. Let the turkey rest, then carve it and serve.
Tips for the best smoked turkey
- It’s easier to clean up if you leave the turkey in the disposable pan while it smokes instead of moving it straight to the rack.
- A probe thermometer is a must-have when making smoked turkey. The temperature of a smoker can change, which can change the cooking time. Always use the temperature instead of the time.
- When I smoke, I usually use an electric smoker because it’s easy to use and the heat is well controlled.
Making a turkey smoke can take a long time, so begin early in the day to make sure the turkey is ready for dinner. Typically, it takes at least 5 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 25-30 minutes per pound. This time frame can change a bit based on the smoker you use and how well it keeps the temperature steady. It’s imperative to use a thermometer rather than a clock to gauge when the turkey is ready.
I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.
When 165 degrees F is read on a thermometer stuck into the thickest part of the thigh, the turkey is done. I leave a digital thermometer in the turkey while it smokes so I can check on it from home using a temperature remote.
I like to baste my smoked turkey because no one wants a dry turkey! As it cooks, I sometimes baste the turkey with chicken broth to make sure it stays moist. If you’ve brined your turkey before hand, you can skip the basting step.
Plan on one pound of turkey for every person to get an idea of what size turkey you’ll need. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.
This recipe is delicious as-is, but you can also customize the flavors to your tastes if you prefer.
- Spice Rub: If you don’t want to grill, you can use blackened seasoning, Creole seasoning, or Cajun seasoning instead.
- When making brine, you can change up the flavors by adding different herbs, honey for sweetness, or different kinds of fruit like apples or pears.
- When stuffing the bird, you don’t have to use onion and lemon. You can use apples, a half-head of garlic, carrots, orange slices, leeks, or any other vegetable you like.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. I love that it frees up my oven so I can bake the sides and desserts for the big meal. A smoked turkey is always a good choice.