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!.
On Thanksgiving, nothing is better than a turkey cooked at home. This smoked turkey recipe will help you make the best smoked turkey ever! Don’t be scared of this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
No matter what kind of grill you have outside, you can smoke a turkey at home. In fact, our very first smoked turkey was cooked on our old gas grill. It is still one of the best smoked turkeys I’ve ever had (you never forget your first!)
I like using my Camp Chef SmokePro pellet smoker more these days because it keeps the smoke and temperature stable, so I don’t have to do as much monitoring. That being said, you can use any kind of smoker you have to make this smoked turkey. The most important thing is to use a grill that can cook food indirectly, keep the temperature stable, and add 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.
For many people, Thanksgiving just isn’t complete without a juicy, tender smoked turkey served alongside fluffy, flavorful stuffing. Smoking a whole turkey imparts an incredible depth of flavor and produces deliciously moist meat. Pairing it with stuffing adds texture, soak up the delicious juices, and provides the perfect complement to the smoky turkey. However, smoking a turkey can seem daunting, especially when you want to add stuffing to the mix. Follow this comprehensive guide to learn the ins and outs of smoking a turkey with stuffing.
Choosing the Right Bird
When selecting a turkey for smoking with stuffing, opt for a fresh turkey between 12-16 pounds. This size will accommodate plenty of stuffing while still fitting comfortably in most standard smokers. Avoid overstuffing, as it can hinder smoke absorption. Also, be sure to remove the giblets from the turkey cavity before smoking.
For best results, brine the turkey for 12-24 hours before smoking. This tenderizes the meat and helps it retain moisture during the prolonged smoking time. A basic brine contains 1 cup kosher salt, 1/2 cup brown sugar, and 1 gallon water. For added flavor, consider adding garlic, citrus, herbs, or spices to the brine.
Crafting the Stuffing
While the turkey brines you can prepare the stuffing. For a classic turkey stuffing
- Dice 1 onion, 3 ribs celery, sauté with 3 cloves minced garlic until soft
- Combine with 1 loaf cubed crusty bread, 1/4 cup chopped parsley, 1 Tbsp sage, 1 tsp thyme
- Add 1 beaten egg and 1/2 cup chicken broth, season with salt and pepper
You want enough stuffing to fill the turkey cavity without overcrowding Loosely pack the stuffing so it has room to expand during smoking
Pre-Smoking Prep
Once brined remove the turkey and pat dry. Season generously inside and out with salt pepper and poultry seasoning.
Next, truss the turkey by tying the legs together with kitchen string. This maintains the bird’s shape during smoking. Make sure the stuffing is packed securely, then truss up the cavity.
Set up smoker for indirect heat at 225-250°F. Use apple, cherry, maple or pecan wood for flavor. Place a drip pan filled with water in the smoker.
Calculating Smoking Time
Figure approximately 30 minutes per pound for the total smoking time. For a 15 lb turkey, plan on 7-8 hours at 225°F.
Place turkey breast-side up in the preheated smoker. Insert a probe thermometer in the thickest part of breast to monitor temperature.
Maintain a steady smoke and temperature of 225-250°F. Add soaked wood chunks every 45-60 minutes to keep smoke consistent.
Is the Turkey Done?
The turkey is finished when the breast and thigh meat reach 165°F on a meat thermometer. The internal temp of the stuffing should also reach 165°F.
When fully cooked, the juices should run clear and the joints should feel loose. If undercooked, return to the smoker for more time.
Resting, Carving and Serving
Allow the smoked turkey to rest 30 minutes before carving. This allows the juices to redistribute for moist, tender meat.
Carve by first removing the legs and wings, then slicing the breast meat off the bone. Make sure to cut into the stuffing in the cavity so it gets portioned out with the turkey.
Serve with gravy, cranberry sauce and your favorite side dishes. Smoked turkey also shines in sandwiches, soups and casseroles.
Turkey Smoking Tips
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Brining helps keep turkey juicy. Rinse and dry turkey after brining
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Use a meat thermometer to monitor temperature without constantly opening smoker
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Let turkey rest 30 minutes before carving for best results
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Add more soaked wood chunks every 45-60 minutes to maintain steady smoke
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Maintain consistent low temperature of 225-250°F
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Stuffing should reach 165°F. Do not overstuff cavity
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Estimate 30 minutes per pound smoking time at 225°F
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Fruit woods like apple, cherry or pecan pair well with turkey
With proper technique, smoking a turkey with stuffing is sure to become your new favorite holiday tradition. The combination of juicy smoked meat, savory stuffing and crisp skin is impossible to beat. So fire up your smoker and get ready for a mouthwatering feast this Thanksgiving!
Brine and Seasoning for Smoked Turkey
As soon as you have bought your turkey or turkeys, let’s talk about how to brine and season them for smoking.
- Brining. If you buy a turkey that has already been brined, you don’t have to brine it before smoking it. Do not buy a brined turkey. Instead, make your own brine for the turkey. For this event, I strongly suggest my Apple Spice Smoked Turkey Brine. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Put a simple Sweet Rub or Smoked Turkey Rub on the turkey’s skin to make it taste like a real BBQ and go with the smoke from the grill. You can buy my Sweet Rub from the Hey Grill Hey Store ahead of time to save time on Thanksgiving.
Note: The sugar in the Sweet Rub will turn the bird’s skin very dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.
Catching the Smoked Turkey Drippings
Please make sure you have a drip pan ready to catch the juices and keep the smoker 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 is likely to evaporate while the food is smoking, so be ready to fill the pan up again and keep a few cups of water in it at all times. Make the best Smoked Turkey Gravy you’ve ever had with the juices left over after cooking your turkey.
Stuffed Smoked Turkey
FAQ
Should I stuff my turkey before smoking?
How long to smoke a stuffed turkey at 225 degrees?
Is it better to smoke a turkey at 225 or 250?
Is it safe to cook a turkey with stuffing inside?