This smoked turkey recipe is a whole turkey that’s coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won’t take up any oven space!
Looking for something a little different than your standard roasted turkey? This smoked turkey is a unique and show stopping Thanksgiving meal, but it’s simple enough that even a novice cook can produce a beautiful and delicious end result. Serve your turkey with homemade cranberry sauce and watch the rave reviews come in!
I love to make a turkey for the holidays, but I don’t love how it takes up all my oven space for hours and hours on the big day. Instead of roasting my turkey, I’ve started making a smoked turkey and the end result is nothing short of fabulous.
Smoking an entire turkey is a fantastic way to prepare this festive bird, infusing it with delicious smoky flavor. However, smoking a whole turkey requires patience and proper technique to ensure the meat turns out tender and juicy. In this comprehensive guide, I’ll walk through everything you need to know to smoke a turkey from start to finish.
The Key Factors That Determine Smoking Time
The total smoking time depends on several key factors
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Weight and size – A small 10 lb turkey may take only 5-7 hours while a large 20 lb turkey can need up to 15 hours. Allow 30-45 minutes per pound.
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Smoking temperature – The optimal range is 225°F to 250°F. Higher heat will speed up cooking time but risks drying out the meat.
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Meat thermometer – Cook to an internal temperature of 165°F in breast and 175°F in thighs.
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Resting – Let the smoked turkey rest 15-30 minutes before carving to allow juices to redistribute,
Step-by-Step Instructions for Smoking an Entire Turkey
Follow these simple steps for juicy, flavorful results:
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Brine the turkey (optional) – Soak in a salt, sugar and aromatic brine for 12-24 hours. Helps keep meat moist.
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Prepare smoker – Setup smoker to maintain 225-250°F using charcoal or wood chunks. Avoid temperature fluctuations.
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Apply dry rub – Coat turkey evenly with a dry rub of brown sugar, herbs and spices Adds flavor
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Insert aromatics – Stuff the cavity with onions, apples, lemons, garlic and herbs. Infuses the meat.
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Place in smoker – Put turkey in smoker breast-side up. Protects lean breast meat.
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Monitor temperature – Use a reliable meat thermometer to check doneness. Cook to 165°F breast/175°F thighs.
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Maintain moisture – Spritz turkey with broth every 1-2 hours. Prevents skin from drying out.
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Allow to rest – Let turkey rest 15-30 minutes before slicing into it. Juices redistribute.
Timing Guidelines Based on Turkey Weight
Here are general time estimates based on weight. Use a meat thermometer for accuracy:
- 10 lb turkey: approx. 5-7 hours
- 15 lb turkey: approx. 7.5-11 hours
- 20 lb turkey: approx. 10-15 hours
Since smoking times can vary, it’s best to allot extra time. You can always rest the turkey in a cooler wrapped in towels if it finishes early.
Choosing the Right Smoker
You’ll need the right smoker to achieve the characteristic low and slow smoking flavor. The main options are:
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Charcoal smoker – Uses charcoal for heat and wood chunks for smoke. Temperature can be controlled by adjusting vents.
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Electric smoker – Uses electricity to automatically regulate temperature. Add wood chips for smoke flavor. Easiest to use.
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Offset smoker – Has a main chamber for the turkey and a side firebox. Temperature control requires practice but produces excellent results.
Any of these three types will infuse your turkey with delicious smoky taste when used properly.
Handy Equipment for Smoking Turkey
Having the right gear makes the smoking process much easier:
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Digital meat thermometer – Tests doneness accurately. The Thermapen is excellent.
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Insulated gloves – Protect hands from heat when handling smoker.
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Spritzer bottle – Use to mist turkey with apple juice/broth while smoking.
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Disposable drip pan – Catches drippings below the turkey to simplify cleanup.
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Cutting board and carving knives – Needed to properly slice once turkey is smoked.
Mastering the Perfectly Smoked Turkey
Tips for the best smoked turkey
- I find that clean up is a lot easier if you leave the turkey in the disposable pan while it smokes rather than transferring it directly onto the rack.
- A probe thermometer is a must-have when making smoked turkey. Smokers can sometimes be variable in temperature which affects the cooking time, so always go by the temperature rather than the time.
- I typically use an electric smoker as I find that they regulate heat well, and are easy to use, even for total beginners.
Smoking a turkey can be a long process, so be sure to start early in the day so that the turkey will be done by dinner time. 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 timing can vary somewhat depending on the type of smoker you’re using and how well it holds 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.
A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F. I use a digital thermometer that I leave in the turkey while it smokes so I can monitor the progress with a temperature remote from the house.
I prefer to baste my smoked turkey because no one wants a dry turkey! I occasionally baste the turkey with a little chicken broth as it cooks to ensure a moist end result. If you’ve brined your turkey before hand, you can skip the basting step.
You can estimate the size of turkey that you need by planning on one pound of turkey per person. 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: Not in a BBQ kind of mood? This recipe also works well with blackened seasoning, Creole seasoning or Cajun seasoning.
- Brine: Feel free to switch up some of the flavors in the brine recipe by using different herbs, honey as a sweetener, or add other types of fruit such as apples or pears.
- Stuffing: Rather than stuffing the bird with onion and lemon, you can try other ingredients such as apples, a halved head of garlic, carrots, orange slices or leeks.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. You can never go wrong with a smoked turkey, and I love that it frees up my oven space to bake the sides and desserts for the big meal.
How do you smoke a turkey?
If you’re brining your turkey, place it in the brine solution 24 hours before you plan 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. Fill the cavity of the turkey with the onion, lemon and herbs, then tie the legs together with twine. Place the BBQ rub all over the outside of the turkey. Transfer the turkey in the pan to the smoker, then cook, basting occasionally, until a thermometer registers 165 degrees F. Let the turkey rest, then carve it and serve.
How to Smoke a Turkey Full of Flavor and Dripping with Moisture
FAQ
How long does it take to smoke a whole turkey?
It takes about 3 ½ hours to smoke a 10-12lb turkey but checking the internal temps is key. It has to hit at least 165 in the breast and 175 in the thigh.Nov 22, 2014
How long to smoke a 7 lb turkey?
How Long to Smoke a Turkey. A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F.
Is it better to smoke a turkey at 225 or 350?
The best approach to smoking a turkey breast is to cook it at around 350°F. It’s not a traditional barbeque technique, but instead it’s what I refer to as “smoke-roasting” the bird.
How long to smoke a 10 lb turkey on Traeger?
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175°F in the thigh next to the bone, and 160°F in the breast. Traeger smoked turkey will continue to cook once taken off grill to reach a final temperature of 165°F in the breast.
How long does it take to smoke a Turkey?
The most significant factor in smoking time is the weight and size of your turkey. Similar to roasting a turkey in the oven the general rule of thumb is to allow 30-45 minutes of smoking time per pound. The smoking time can vary based on the temperature and type of smoker but using 30-45 minutes per pound as a baseline is a safe bet.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How do you smoke a smoked turkey?
Follow these tips for the highest quality smoked turkey result: Brine – Soak in a saltwater brine overnight before smoking. Pat Dry – Pat turkey dry before applying rub to help it adhere. Apply Rub – Generously season with a flavorful dry rub. Maintain Temp – Use a thermometer and make adjustments to keep your smoker temp steady.
How long do you smoke a Turkey in a crock pot?
Place turkey on grates. Smoke for 4-6 hours, or until internal temperature has reached 180°F/ (82°C). Remove turkey from smoker and place on cooling grate or chopping board. Cover in aluminum foil and leave to rest for 15 minutes.
Should you smoke a Turkey?
Smoking a turkey is a delicious and flavorful way to prepare the bird for holiday gatherings or special occasions. However, it’s important to pay attention to the cooking time and temperature to ensure that the turkey is cooked to perfection.
What temperature should a Turkey be smoked at?
When smoking a turkey, it’s important to keep the temperature low and slow. Chris Lilly, competition pitmaster and BBQ expert, recommends a temperature of 225-250 degrees Fahrenheit and smoking the turkey for about 30 minutes per pound.