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.
A smoked turkey is a fabulous centerpiece for holidays and special gatherings The smoky flavor and tender, juicy meat make it extra special While smoking turkeys often requires an outdoor smoker, you can easily achieve the same delicious results using your regular oven and a smoker box. Follow this guide to learn how to cook a smoked turkey in the oven.
Benefits of Smoking a Turkey in the Oven
There are several advantages to using your oven instead of an outdoor smoker
-
Convenient – You don’t have to monitor an outdoor smoker for hours in cold weather. Simply use your kitchen oven you already have heated
-
Versatile – The oven frees up stovetop space and leaves outdoor grill space available for other items.
-
Flavorful – Smoking the turkey in the oven infuses it with delicious flavor without making your whole house smoky.
-
Simple – With just a smoker box and basic equipment, smoking a turkey in the oven is surprisingly easy.
-
Moist turkey – Oven smoking cooks the turkey evenly, so it stays nice and moist.
Step-by-Step Guide to Smoked Turkey in the Oven
Follow these steps for a foolproof smoked turkey you’ll love:
1. Choose the Turkey
-
Allow 1-1.5 lbs per person. A 12-15 lb turkey works well.
-
Look for a fresh, well-wrapped turkey that is cold and firm to the touch.
-
2 days before, remove giblets and rinse the turkey inside and out. Pat very dry.
2. Brine the Turkey (Optional)
-
Soaking in a saltwater brine ensures a flavorful, moist turkey.
-
Dissolve salt, sugar and spices in 1 gallon water. Submerge turkey 12-24 hrs.
3. Prepare the Smoker Box
-
Fill smoker box with soaked wood chips – apple, hickory and cherry work great.
-
Place box on lower oven rack. Put foil-lined pan on bottom rack to catch drips.
4. Season and Truss the Turkey
-
Rub turkey all over with oil or butter. Generously season with salt, pepper and herbs.
-
Tie legs together to hold shape using butcher’s twine.
5. Smoke the Turkey
-
Place turkey breast-side up on a rack in a roasting pan.
-
Roast at 350°F until breast meat thermometer reads 165°F, about 3 hours.
-
Baste with pan juices every 30 minutes for maximum moisture.
6. Rest, Carve and Serve
-
Let turkey rest 30 minutes before carving for juicy meat.
-
Carve by slicing breast meat, then legs/wings.
-
Arrange on a platter with pan juices spooned over. Enjoy!
Oven-Smoked Turkey Tips and Tricks
-
Brining is highly recommended for the most flavorful and tender meat.
-
Use an oven-safe thermometer to ensure the turkey reaches 165°F.
-
Let the turkey sit at room temp for 1 hour before smoking for even cooking.
-
Tent with foil if smoke or browning is excessive before turkey is fully cooked.
-
Basting helps keep the turkey super moist and flavorful.
-
Letting it rest after smoking allows juices to redistribute for easy, clean carving.
-
Slice across the grain of the meat for tender pieces.
Frequently Asked Oven-Smoked Turkey Questions
What temperature should I cook the turkey at?
- Cook at 350-375°F to maximize smoke infusion while still cooking the turkey through fully.
How long does it take to smoke a turkey in the oven?
- Plan for 15-20 minutes per pound. A 15 lb turkey takes about 3 hours.
What wood should I use?
- Apple, cherry, pecan, hickory and mesquite all work great. Avoid strong mesquite smoke.
Can I stuff my oven-smoked turkey?
Yes! Just ensure the stuffing reaches 165°F. Aromatic stuffing options include lemon, onion and herbs.
How can I prevent the skin from getting too brown?
- Lightly tent the turkey with foil if the skin browns before the turkey is done cooking.
Is smoked turkey safe to eat?
Yes, as long as the turkey reaches an internal temperature of 165°F as measured by a food thermometer.
Enjoy Delicious Oven-Smoked Turkey
From the convenience to the incredible flavor, smoking a turkey in the oven is a fantastic method for holidays and special meals. With the step-by-step instructions above, you’ll have juicy, tender smoked turkey everyone will love. Give oven-smoked turkey a try this season!
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.