Thanksgiving dinner is coming up, and I’ve got the best smoked turkey recipe to share with you! A whole turkey, beautifully seasoned with fresh herbs flavors of rosemary, thyme, and sage smoked to perfection and moist inside! This post contains an affiliate link, read our disclosure policy here.
Smoked Turkey
This smoked turkey recipe goes perfect with homemade cranberry sauce, grandmas turkey stuffing, creamy mashed potatoes, gravy, green bean casserole, and dreamy sweet potatoes for Thanksgiving…. But it’s so good, you’ll wanna make it for Christmas too!
The best way to get that delicious smoky taste is with apple or hickory wood chips or pellets!
Whether it’s your first time smoking a turkey or not, this is a great option for Thanksgiving dinner…. Your guests will be in awe of the delicious smoky flavor created with a smoked turkey rub too!
How to Make Smoked Turkey
First you’ll BRINE the turkey… Brining keeps your turkey moist and juicy through the smoking process!
Prep the turkey by rubbing olive oil all over it… Getting it into every nook and cranny. Then you’ll season it with a mix of finely chopped Rosemary, Thyme, sage, salt, and black pepper.
Smoker Set-Up: If you’ve got a charcoal grill, create an indirect heat zone by pushing the coals to one side. You want to make sure that bird gets indirect heat to get that crispy skin and perfectly cooked meat. Make sure you have plenty of wood chips or fuel to smoke your turkey for at least 8 hours.
Preheat: For those with an electric smoker or a pellet grill like the Traeger smoker, just set the temperature to 225 degrees F for consistent heat. Keep an eye on the grill temperature and make sure it stays steady between 225 and 250 degrees F.
Place a drip pan under the grill grates to catch any juices and prevent flare-ups.
Smoking Turkey
Wood Smoke: When smoking, you can use hickory wood pellets or your favorite fruit wood for that delicious smoky flavor. Apple wood is the best wood choice for turkey!
Cook Time: Depending on the size of your turkey (larger turkey might take a bit longer), the cooking time will vary, but it’s generally a good rule of thumb to plan for at least 30 minutes per pound.
Resting: Once your turkey reaches that perfect internal temperature (165 in the thickest part of the thigh and breast) remove it from the grill and let it rest for 30 minutes. This is the most important thing to ensure all the juices settle nicely and keep that meat moist! Letting the turkey rest is the most important thing – it allows the juices to redistribute, for tender, juicy meat.
Turkey Temperature: Use a reliable meat thermometer or instant-read thermometer to keep track of the internal turkey temperature. We’ll smoke it to a safe temperature of 165 degrees Fahrenheit, in the thickest part of the thigh and breast!
How to Thaw Frozen Turkey
Thawing in the Refrigerator:
Make sure your turkey is thawed properly – take it out of the freezer ahead of time and let it thaw slowly in the refrigerator. Once it’s thawed, give it a good pat down with paper towels to make sure it’s nice and dry.
| Weight of Turkey | Thawing Time (Refrigerator) |
|---|---|
| 8 to 12 pounds | 1 to 2 days |
| 12 to 16 pounds | 2 to 3 days |
| 16 to 20 pounds | 3 to 4 days |
| 20 to 24 pounds | 4 to 5 days |
Thawing in Cold Water:
| Weight of Turkey | Thawing Time (Cold Water) |
|---|---|
| 8 to 12 pounds | 4 to 6 hours |
| 12 to 16 pounds | 6 to 8 hours |
| 16 to 20 pounds | 8 to 10 hours |
| 20 to 24 pounds | 10 to 12 hours |
Prep Your Thanksgiving Turkey
First, brine your turkey. Then make sure your turkey is dry – pat it down with a paper towel to remove excess moisture. This helps the smoke adhere better to the meat, or skin, and ensures that crispy skin we all love!
If you want to keep your smoked turkey moist, brining is the way to go! Brining just means soaking the turkey in a flavorful liquid to lock in all those juicy, and mouthwatering flavors.
How to Brine Smoked Turkey
- In a large container or a clean roasting pan, pour the cold water.
- Add the kosher salt and brown sugar to the water, and stir until they are fully dissolved. This creates the base of the brine and will help flavor and tenderize the turkey.
- Now, add the herbs and spices. Toss in the fresh rosemary and thyme, the bay leaves, the whole black peppercorns, and the crushed garlic. These will infuse the brine with incredible flavors.
- Add the slices of orange and lemon to the brine. The acidity will help break down the fibers in the turkey, making it tender and juicy.
- Take your whole turkey and carefully place it in the brine, ensuring it’s fully submerged. You can add some weight on top or use an airtight container to keep it underwater.
- Cover the container with a lid or plastic wrap and refrigerate. Let the turkey soak in the brine for at least 12 to 24 hours, or up to 2 days for large turkeys.
- When brining time is up, remove the turkey from the brine, and rinse it under cold water to wash off any excess salt. Then, pat it dry with paper towels and get ready to season and smoke!
Season & Smoke
After BRINING, pat dry and rub it generously with the chopped herbs, salt and pepper.
Place the turkey breast side up on the grill grate, making sure it’s away from direct heat. Make sure a drip pan is underneath it to catch any juicy drippings – they’re fantastic for making a flavorful homemade gravy!
The breast side up position also allows the skin on the breast to get crispy and golden brown, for a perfectly smoked turkey. Plus with the breast side is up, it is easier to monitor the internal temperature of the turkey with a meat thermometer.
Cook – Smoke Time
Plan around 30 minutes per pound of turkey, but keep an eye on that internal temperature using an instant-read thermometer.
| Weight of Turkey | Smoking Time |
|---|---|
| 8 to 12 pounds | 2.5 to 5 hours |
| 12 to 16 pounds | 3.5 to 8 hours |
| 16 to 20 pounds | 4.5 to 10 hours |
| 20 to 24 pounds | 5.5 to 12 hours |
Keep in mind that these smoking times are approximate and can vary based on factors like your specific smoker, weather conditions, and the turkey’s initial temperature. It’s important to use a meat thermometer and monitor the internal temperature. Smoked Turkey is done and a safe internal temperature at 165 degrees Fahrenheit in the thickest part of the thigh and breast. (Test both the thigh and breast.)
Recipe Card
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Smoked Turkey
Ingredients
- 1 whole turkey size of your choice
- 1 gallon of cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4-5 sprigs of fresh rosemary
- 4-5 sprigs of fresh thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 cloves of garlic crushed
- 1 orange sliced
- 1 lemon sliced
- 1/4 cup olive oil
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 1 tablespoon finely chopped sage
- 1 tablespoon salt
- 2 teaspoons pepper
Instructions
- Brining Smoked Turkey
- Rinse the turkey under cold water and pat it dry with paper towels.
- In a large container, combine cold water, kosher salt, brown sugar, fresh rosemary, fresh thyme, bay leaves, whole black peppercorns, crushed garlic, orange slices, and lemon slices to create the brine.
- Place the turkey in the brine, ensuring it's fully submerged. Use a weight or an airtight container to keep it underwater.
- Cover the container and refrigerate. Let the turkey brine for at least 12 to 24 hours, or up to 2 days for larger turkeys.
- After brining, remove the turkey from the brine, rinse it under cold water to remove excess salt, and pat it dry with paper towels.
- Preparing and Smoking the Turkey
- Preheat your smoker or grill according to manufacturer instructions. Maintain a consistent temperature between 225-250 degrees Fahrenheit for the best results.
- Rub the turkey with olive oil both inside and out.
- Season generously with the herb mixture (a mixture of finely chopped rosemary, thyme, sage, salt, and pepper).
- If you're using a larger turkey, truss the legs with butcher twine.
- Soak wood chips in water for at least 30 minutes, then drain and place them in a smoker box or wrap them in aluminum foil with holes to release the smoke.
- Place an aluminum pan with chicken broth underneath the grill grates to catch drippings and prevent flare-ups.
- If using a gas grill, turn off burners directly under the turkey. For a charcoal grill, push coals to one side for indirect heat. For an electric or pellet smoker, follow manufacturer instructions.
- Place the turkey breast-side up on the grill grate over the drip pan. Close the lid of the smoker or grill.
- Smoke the turkey until it reaches an internal temperature of 165 degrees Fahrenheit in the thickest part of the thigh and 160 degrees Fahrenheit in the thickest part of the breast (approximately 30 minutes per pound).
- Remove the turkey from the smoker or grill and let it rest for at least 30 minutes, tented with aluminum foil.
- Carve the turkey and serve with your favorite Thanksgiving sides.
Notes
- Brine for Flavor: Brining is a key step to infuse your turkey with flavor and keep it moist. The brine in your recipe includes herbs, spices, and citrus, which is excellent. Make sure to allow enough time for the turkey to soak in the brine, as it can greatly enhance the flavor.
- Dry the Turkey: After brining, ensure you pat the turkey dry with paper towels. This will help the skin crisp up during smoking.
- Preheat the Smoker: Preheat your smoker or grill to the desired temperature before adding the turkey. This ensures a stable cooking environment and even smoking.
- Maintain Consistent Temperature: It's crucial to maintain a consistent temperature (around 225-250°F) in your smoker or grill. Fluctuations can affect the cooking process and the smoky flavor.
- Use an Instant-Read Thermometer: Invest in a reliable instant-read meat thermometer to monitor the turkey's internal temperature. This is the most accurate way to determine when your turkey is perfectly cooked. Aim for 165°F in the thickest part of the thigh and 160°F in the breast.
Nutrition
Thanksgiving Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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