The Step-by-Step Guide to Smoking a Juicy, Flavorful Whole Turkey

Smoking a whole turkey may seem intimidating, but it’s one of the best ways to get deliciously moist meat infused with rich, smoky flavor. Once you learn the simple process, you’ll never go back to roasting plain old birds again!

As backyard barbecue masters, we love smoking turkeys for Thanksgiving or any special occasion The process does take some time, but the rewards are so worth it. Follow our guide to get a show-stopping bird that looks and tastes amazing

Why Smoke a Whole Turkey?

There are several excellent reasons to smoke your next turkey rather than roasting it:

• Incredible flavor – Smoking infuses the meat with smoky undertones you just can’t get from an oven. Apple, cherry, hickory, maple, and other wood chips impart subtle complexity.

• Guaranteed moisture – Low, slow smoking keeps the turkey incredibly juicy. No more dry breast meat!

• Frees up oven space – Let your smoker do the turkey while the oven bakes sides and pies.

• Lower temperature is foolproof – It’s nearly impossible to overcook at the low heat. You get even, consistent doneness.

• Looks impressive – A beautifully burnished brown bird is a showstopper centerpiece.

• It’s fun! – Tend the smoker, baste the bird, and impress your guests.

Equipment You’ll Need

Smoking a turkey does require some specialized gear:

• Smoker: Any charcoal, electric, or gas smoker will work. We prefer charcoal for best flavor.

• Roasting pan: This holds the bird and catches drippings.

• Wood chips: Soak chips in water before using. We love apple, cherry, pecan, hickory, or maple.

• Meat thermometer: Monitor internal temp without opening the smoker.

• Basting brush: Use this to glaze the skin with oil, sauce, or pan drippings.

• Heat-proof gloves: Protect your hands from the hot smoker.

• Carving tools: You’ll need a sharp knife to slice the smoked meat.

Prepping the Bird

Follow these simple steps to start:

• Choose a small turkey – Stick to birds around 15 lbs or under to ensure it cooks evenly.

• Thaw if using frozen: Thaw in the fridge 1-2 days before smoking.

• Remove giblets: Check inside both front and body cavities for the bag of giblets and neck. Discard the liver and use the rest for gravy or stock.

• Pat dry: Wipe the turkey inside and out with paper towels to remove excess moisture.

• Coat with oil: Brush lightly with olive oil or melted butter. This helps form a nice browned crust.

• Season: For flavor beneath the skin, gently loosen skin from meat and rub seasonings directly onto flesh before smoking.

• Insert thermometer: Place deep in the thickest part of the thigh, toward the body.

• Set in roasting pan: This will catch the juices for making gravy later.

Now the turkey is ready for the smoker!

Firing Up the Smoker

The right temperature is key for perfect results:

• Use indirect heat – Place a drip pan underneath if needed to prevent flare ups.

• Keep temp 225-250°F – Lower temperature smoking takes longer but ensures moist, tender meat.

• Maintain steady heat – Use a thermometer and open vents as needed to hold the temperature.

• Load wood chips – Soaked chips create smoldering smoke. Replenish as needed during smoking.

• Let smoke build – Allow smoker to preheat until it reaches the target temp and thick smoke develops before adding food.

Placing the Turkey in the Smoker

Once smoke is steadily rolling, it’s time to add the bird:

• Place breast up – This protects the delicate breast meat and crisps the skin nicely.

• Add to center rack – Position the pan in the middle of the smoker for even heat circulation.

• Insert thermometer probe – Run this through the top vent to monitor doneness.

• Close the smoker – Maintain heat and smoke levels by opening it as little as possible.

• Use a spray bottle – Mist the turkey with broth or cider if needed rather than opening the smoker.

Now, let the smoker do its magic! Resist the urge to continually peek inside.

Smoking and Basting Times

• 30-45 minutes per pound – Total smoking time depends on size. A 15 lb turkey takes 6+ hours.

• Check thigh temp occasionally – Insert an instant-read thermometer to monitor doneness.

• Baste every 1-2 hours – Quickly open the smoker and brush on pan juices to help crisp the skin.

• Add wood chips as needed – Additional soaked chips will sustain smoke if it starts to die down.

• Let smoke thin the final hour – This firms the skin. Vent the smoker slightly if needed.

The bird is perfectly smoked once the thigh reaches 165-175°F. The meat will be juicy and tender with a rosy tint.

Resting, Carving and Serving

You’re almost to the best part – digging into the juicy smoked turkey!

• Let rest 15-30 minutes – This allows juices to settle for easier, cleaner slicing.

• Carve the meat – Use a sharp knife to cut generous slices of both white and dark meat.

• Serve with pan juices – Drizzle the smoky, savory liquid over the smoked turkey or use for gravy.

• Enjoy the incredible flavor! – Your patience will be rewarded with outstanding barbecue turkey.

Smoked turkey is fantastic served on its own, in sandwiches and soups, tossed in salads, stuffed into quesadillas – anything you can imagine! Use leftovers creatively.

Handy Smoking Tips

Follow these tips for smoking success:

• Choose the right wood – Apple, cherry, hickory and maple work well. Avoid resiny mesquite.

• Brine the bird overnight before smoking for extra moisture and seasoning.

• Keep the smoker around 250°F for best results. Higher heat dries out the meat.

• Use a disposable foil pan for easy cleanup. It also catches tasty juices.

• Let the turkey rest after smoking. Don’t carve it hot right off the smoker.

• Resist opening the smoker repeatedly. Quickly baste and close again.

• If the skin gets too dark, tent foil loosely over the breast and legs.

• Cook any stuffing separately. Do not stuff the turkey before smoking.

• Slice the breast across the grain for tender texture. Carve the legs by pulling meat from the bone.

• Save bones for making flavorful turkey stock or soup.

Make Your Best Smoked Turkey Yet

We hope these tips help you achieve the moistest, most flavorful whole smoked turkey you’ve ever made. Once you master the process, you can adjust recipes and experiment with different wood smoke flavors.

Smoking turkey is so worth the time and effort. After one bite of tender, juicy meat with that wonderful smoke essence, your family will request you make this the new Thanksgiving tradition!

Let us know how your smoked turkey turns out. We’d be thrilled to hear your feedback, see some photos, and answer any other questions you have about this fantastic cooking method. Smoked turkey season has officially begun!