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 great way to infuse delicious smoky flavor into the meat while keeping it incredibly moist and tender But one crucial step that is often overlooked is letting the smoked turkey rest before carving and serving Proper resting time allows the juices to redistribute, smoke to permeate through the meat, and results in easier, cleaner carving. But exactly how long should you let a smoked turkey rest?
Why Letting a Smoked Turkey Rest is So Important
After spending hours carefully smoking a turkey at low temperatures, it may seem tempting to dive right into carving and eating it. However, this is a big mistake if you want the juiciest, most flavorful meat possible. Smoked turkey needs time to rest, for these key reasons:
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During smoking, the heat causes the turkey’s proteins to tighten and squeeze moisture out. Resting allows these proteins to relax and reabsorb the juices.
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If sliced immediately after cooking, the built up juices will run out onto the cutting board instead of staying inside the meat
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Resting gives time for smoky flavor to evenly distribute throughout the turkey.
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It allows carryover cooking to finish without drying out the meat, The internal temperature often rises 5-10°F during resting,
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Inadequate resting can result in dry, stringy meat, especially on the breast.
So resting is clearly vital for maximizing moisture and flavor. But exactly how long should you let your smoked turkey rest?
Recommended Smoked Turkey Rest Times
The ideal resting time for smoked turkey is:
- Minimum of 20 minutes
- Up to 40 minutes for very large birds
- Allow about 20 minutes rest per 5 pounds of turkey weight
For a small 10 pound turkey, rest for 20-30 minutes. For a large 20 pound bird, let it rest 35-40 minutes.
Always rest the turkey breast-side down on a cutting board so juices can redistribute back into the thick breast meat.
Step-By-Step Guide to Properly Resting Smoked Turkey
Follow these simple steps for perfect smoked turkey resting results:
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Once the thigh temperature reaches 165°F, transfer the turkey from the smoker to a cutting board or platter breast-side down.
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Lightly tent with foil if desired, but leave mostly uncovered for crispy skin.
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Let rest for 20-40 minutes based on turkey size. The internal temperature will rise 5-10°F.
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After resting, remove foil, carve against the grain, and serve immediately.
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For longer holding, turkey can rest up to 2 hours when wrapped in foil inside an insulated cooler bag. Check temperature occasionally and reheat to above 140°F before serving if needed.
Should You Cover the Turkey While Resting?
For best results, rest the turkey uncovered. Light foil tenting can help retain some heat but fully wrapping traps steam which makes the skin soggy. Leave uncovered if serving shortly after smoking. Only wrap tightly in foil if holding for longer periods after the initial 20-40 minute rest.
What Happens If You Don’t Let Smoked Turkey Rest?
Skipping an adequate resting period leads to dry, subpar turkey. Without time to relax and reabsorb juices, the proteins immediately squeeze out moisture when sliced. Consequences of inadequate resting include:
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Dry, stringy meat texture
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Less tender and juicy meat
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Juices pooling on the cutting board instead of staying in the meat
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Less smoky flavor distributed in the meat
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Overcooked, dried out breast meat
Proper resting gives you super moist, deeply smoked turkey that your guests will rave about. Don’t ruin your efforts by immediately slicing into the meat after smoking. Let it rest first for best results!
Tips for Better Smoked Turkey Resting
Follow these tips for superior rested smoked turkey:
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Always rest breast-side down so juices redistribute into breast meat.
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Use a wooden cutting board to wick away escaping moisture.
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Keep rested turkey in a warm area to prevent cooling.
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Lightly tent foil to retain heat if resting longer than 30 minutes.
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Uncovered meat keeps the skin crispy.
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Carve across the grain for tender slices.
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Serve immediately after full resting time for ideal texture and flavor.
The Importance of Letting Smoked Turkey Rest
Allowing your smoked turkey to rest sufficiently after cooking is just as vital as the smoking itself. Follow the guidelines of resting breast-side down for 20-40 minutes uncovered for best results. This gives the proteins time to relax and reabsorb all those flavorful juices.
A little patience goes a long way for tremendously moist, deeply smoky smoked turkey. Don’t ruin your efforts by immediately slicing into the meat. Let it rest first for juicy, tender meat that your guests will rave about!
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
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!
Chef shows you how to smoke a turkey! #holidayrecipes #bbq #smokedturkey #turkeydinner #thanksgiving
FAQ
How long should I rest a turkey after smoking?
How long should you rest the turkey after smoking and before serving? Let your turkey sit for about 20–30 minutes after cooking, depending on its size.
Should you let a turkey rest covered or uncovered?
Cover it with foil, but loosely; you don’t want to seal in the moisture, which will cause the skin to steam and lose whatever level of crispness you’ve …Nov 24, 2011
How long to let a 15 lb turkey rest?
Turkey is done at an internal temperature of 165 degrees F (75 degrees C). Allow the turkey to rest for at least 30 minutes before carving and serving. Using an oven thermometer and a meat thermometer to get accurate temperature readings is recommended.
Can you pull turkey off a smoker at 155?
Smoked turkey breast temperature
In fact, skinless turkey breast reaches the same kill-off at only 157°F (69°C) in only 47.9 seconds. It will have the same safety at 155°F (68°C) in 1.2 minutes!