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.
Smoked turkey has become an increasingly popular alternative to traditional roasted turkey, especially around the holidays. But for those who have never tried it before the biggest question is – what does smoked turkey actually taste like?
In this complete guide, I’ll walk you through everything you need to know about the flavors, texture, and overall eating experience of smoked turkey. Whether you’re considering smoking your Thanksgiving bird or just curious about this smoky delicacy, you’ll have all the details to decide if smoked turkey might be your new favorite way to enjoy turkey!
An Overview of Smoked Turkey Flavor
At its core, smoked turkey has a similar flavor profile to oven-roasted turkey, with the addition of smoky nuances from the smoking process. When prepared properly, it offers these main qualities:
- Juicy, moist meat like a roasted turkey
- A pink smoke ring around the outer layer of meat
- A brown, slightly crispy smoked skin
- Savory, rich dark meat with a hint of sweetness
- Tender, lean white meat
- A subtle smoky aroma and flavor throughout
The level of smokiness can vary depending on the type of wood used for smoking. Common smoking woods like hickory, pecan apple and cherry impart milder smoky notes, while woods like mesquite give a bolder, richer smoke flavor.
Key Factors that Impact the Flavor
There are a few key factors that affect the final flavor of smoked turkey:
1. Brining
Brining is highly recommended prior to smoking a turkey, just as you would for roasting. The salt solution enhances moisture and seasons the meat, ensuring you end up with a juicy and flavorful finished product. Popular brines include apple, brown sugar, herb, and citrus.
2. Rub/Seasoning
A spice rub or seasoning blend helps form a flavorful crust on the turkey skin during smoking. Common turkey rub flavors include brown sugar, chili powder, garlic, onion, paprika, salt, and pepper.
3. Type of Smoker
The type of smoker itself impacts flavor. Common types include charcoal smokers, pellet grills, electric smokers, propane smokers, and offset smokers. Charcoal and offsets produce the most smoke, while electric and propane offer milder smoke. Pellet grills are known for convenience.
4. Wood Chips/Chunks
The specific choice of wood smoke determines the intensity and nuances of smoky flavor. Mild woods like apple and cherry provide subtle smoke, while hickory and mesquite give a bolder, richer smoke flavor. Pecan wood is popular for smoking poultry.
5. Cook Time and Temperature
A low and slow smoking method (225-250°F for 4-6 hours) gives the smoke more time to properly penetrate the turkey. Higher heat can make the meat dry out. Smoking to 165°F internal temperature ensures safety.
6. Age of Turkey
Younger turkeys tend to be more tender and juicy, while older turkeys take on more smoky flavor but can be drier. Look for less than 1 year old turkeys for peak quality.
Flavor Profile by Turkey Part
Since turkey parts cook at different rates, the smoke flavor profiles vary by cut:
Whole Turkey
The lean white breast meat takes on mild smoke, while the fattier dark leg and thigh meat absorbs more smoke and gets imbued with richness.
Turkey Breast
Skinless turkey breasts develop a delicately smoky flavor. The meat stays juicy but doesn’t gain as much smoke penetration without the skin.
Turkey Legs
With ample fat and connective tissue, smoked turkey legs deliver bold, ham-like smoke flavor in both the skin and meat, while remaining moist.
Turkey Wings
These fatty drumettes offer similar deeply smoked flavor to legs along with crispy skin and succulent, fall-off-the-bone meat.
Turkey Thighs
Skin-on thighs pick up great smokiness from the skin, along with juice, tender meat. Deboned thighs absorb less smoke flavor.
What Does Leftover Smoked Turkey Taste Like?
Like any leftover meat, smoked turkey flavor will diminish some with age. But that doesn’t make leftover smoked turkey any less enjoyable. In fact, some find that the smoky notes tend to deepen as the turkey sits in the fridge, giving an even more flavorful bite the next day.
Properly stored smoked turkey keeps well for 3-4 days refrigerated. Reheating maintains the juiciness. The taste makes amazing sandwiches, casseroles, and more!
Smoked Turkey vs Roasted Turkey Taste Comparison
Comparing smoked turkey to its roasted counterpart, you can expect quite a difference in flavor profile along with texture:
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Smoked turkey has a deeper, richer, and smokier flavor due to the hours of slow cooking. Roasted turkey is more neutral, with flavors from herbs, butter, and aromatics.
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Smoked turkey skin gets deliciously crispy from smoking, while roasted turkey skin is softer and more delicate.
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Smoked turkey tends to be pink/reddish with dark, caramelized skin due to smoke reactions. Roasted turkey has lighter golden skin.
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Smoked turkey is more tender and juicy throughout while roasted turkey has a softer texture.
They each offer a delicious experience – smoked turkey just has bolder, more complex flavor if that’s your preference!
Why Does Smoked Turkey Sometimes Taste Like Ham?
A common question is why smoked turkey can sometimes taste similar to ham. There are a few reasons for this:
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Some turkey brines/rubs use ingredients also found in ham curing like salt, sugar, nitrates. This can make the flavors resemble ham.
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Popular smoking woods for both turkey and ham include hickory and apple, causing flavor association.
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The tender, juicy properties with crispy smoked outer layer are similar in both turkey and ham.
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Since cured ham is smoked as well, there are inherent similarities between the two when turkey is smoked too.
The takeaway is that a hint of hamminess in smoked turkey is totally normal and doesn’t indicate an issue with preparation or quality!
Tips for the Best Smoked Turkey Flavor
Follow these tips for maximum smoked turkey flavor:
- Brine the turkey to season the meat and keep it juicy
- Use a rub with spices, garlic, brown sugar to form a tasty crust
- Choose flavorful smoking wood like pecan, hickory, apple
- Smoke low (225-250°F) and slow for 4-6 hours
- Cook to 165°F internal temperature
- Select a less than 1 year old turkey for ideal texture
- Rest smoked turkey at least 15 minutes before carving
With the right techniques, you can enjoy moist, tender smoked turkey with incredible smoky richness and savoriness. The flavors speak for themselves!
When prepared with care, smoked turkey is a delicious, mouthwatering treat with savory smoked flavor, juicy meat, crisp skin, and wonderful aromas. While slightly ham-like at times, the overall eating experience is quintessentially turkey, just amplified by the smoking process. With the information above to set your expectations and guide your preparation, smoked turkey can become your new favorite holiday bird!
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!
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
How To Cook Kirkland Smoked Turkey from Costco | Chef Dawg
FAQ
Does a smoked turkey taste good?
From the first cured turkey I made, the tenderness and flavor was absolutely incredible. I’ve done it several times now and don’t think I’ll ever go back to smoking an uncured turkey again! The cure gives the meat a delicious “hammy” flavor and keeps it very tender.
Does a smoked turkey taste like ham?
Key Ingredients Smoked Turkey Meat — Specifically the meat from smoked turkey legs. It’s tender, juicy, and tastes a little like ham. Smoked turkey has a deeper, richer flavor than roasted turkey thanks to the use of smoke and the long cooking time.
Is a smoked turkey already cooked?
Our smoked products are fully cooked so preparing them is quick and easy! Here are two great heating methods for heating up large items, like our whole smoked turkey: Using your crockpot: Place your crockpot on LOW and cover the bottom with water or broth.
Why is smoked turkey so tough?
The high-convection environment of a smoker is enough to draw out the moisture faster than the skin can crisp. The result is tough, leathery skin. We do a couple things to combat that effect. First off, the dry brine you apply will actually help the turkey skin retain moisture longer as it smokes.