Thanksgiving dinner is coming up, and I’ve got the best smoked turkey recipe to share with you! Trust me; it’s a game-changer! Picture this: a whole turkey, beautifully seasoned with fresh herbs and filled with fresh herb flavors of rosemary thyme and sage for that amazing flavor.
Now, here’s the best way to get that delicious smoky taste – we’re going to smoke it using some wood chips of your choice (hickory chips, fruit wood, or your favorite!). Whether it’s your first time smoking a turkey or not, this is a great option for your Thanksgiving dinner. Your guests will be in awe of the delicious smoky flavor and the impressive results with your smoked turkey rub!
Smoked Turkey Process
First, BRINE your turkey… This will keep your turkey moist and juicy through the smoking process!
Then, prep that beautiful bird! Rub some olive oil all over the turkey, ensuring every nook and cranny is covered. Season it with a mix of finely chopped Rosemary, Thyme, sage, salt, and black pepper. (or your go-to BBQ rub for that fantastic flavor.)
Alright, let’s set up the grill for smoking! If you’ve got a charcoal grill, create an indirect heat zone by pushing the coals to one side. For those with an electric smoker or a pellet grill like the Traeger smoker, just set the temperature to the desired level for consistent heat.
Place a drip pan under the grill grates to catch any juices and prevent flare-ups. You want to make sure that bird gets indirect heat to get that crispy skin and perfectly cooked meat. Keep an eye on the grill temperature and make sure it stays steady.
Speaking of the temperature, use a reliable meat thermometer to keep track of the internal temperature. You want it to reach a safe temperature, especially in the thickest part of the thigh and breast – usually around 165 degrees Fahrenheit. An instant-read thermometer can be a lifesaver here!
Wood Pellets
When smoking, you can use some wood pellets or your favorite fruit wood for that delicious smoky flavor. It’s the best wood choice for turkey, in my opinion! 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 around 30 minutes per pound.
As you wait for that incredible smoky aroma to fill the air, get your roasting pan ready to catch all those amazing drippings! They’ll make an excellent base for a savory gravy later on.
Once your turkey reaches that perfect internal temperature, remove it from the grill and let it rest for a bit. This is the most important thing to ensure all the juices settle nicely and keep that meat moist!
Serving Smoked Turkey
Now comes the fun part – carve that delicious smoky turkey! Make sure to slice it on a cutting board to keep things neat. Serve it up with your favorite Thanksgiving sides, like creamy mashed potatoes and homemade gravy, a green bean casserole, famously candied yams, and old fashioned pecan pie! And you’re all set for a great Thanksgiving dinner with your loved ones!
Remember, whether it’s your first time smoking a turkey or you’re a seasoned pro, this recipe is a great option for everyone. The smoking process might seem a bit intimidating at first, but trust me, it’s totally doable! Your guests will be blown away by the amazing flavors and that crispy skin.
So, let’s get that turkey smoking, my friend, and make this holiday season even more memorable with a delicious smoky flavor that everyone will love! Enjoy! 🦃
Thanksgiving Smoked Turkey Recipe
Ingredients
- 1 whole turkey (size of your choice)
- For Brine:
- 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
- For Smoking
- Wood chips (hickory, fruit wood, or your preferred wood)
- Paper towels
- Cold water
- 1/4 cup Olive oil
- Fresh herbs (2 tablespoons rosemary, thyme, and 1 tablespoon fresh sage)
- Aluminum foil
- 1 tablespoon Salt
- 2 teaspoons black pepper
- *Optional – Dry rub or BBQ rub of your choice
- Chicken broth
- Butcher twine\
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 a paper towel to make sure it’s nice and dry. You can also consider using a turkey brine if you want that extra juicy goodness!
| 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 |
These charts provide you with the recommended thawing times for different sizes of turkeys, whether you choose to thaw in the refrigerator or in cold water.
Prep Your Thanksgiving Turkey
Before we dive into the smoking part, let’s address some key prep steps. First, brine your turkey. Then make sure your turkey is dry – pat it down with a paper towel to remove any excess moisture. This helps the smoke adhere better to the meat and ensures that crispy skin we all love.
Selecting Wood Chips
Let’s talk about the best wood choices for smoking that turkey to perfection. For that rich and robust smokiness, I highly recommend using hickory chips or any fruit wood of your choice. They infuse the meat with a delicious smoky flavor, elevating the overall taste of the turkey.
Throughout the smoking process, you can enhance the flavors even further by adding a pan of wood chips to the grill. This will maintain that wonderful smokiness throughout the entire cooking time.
Smoker – Grill Cooking Method
Now, let’s talk type of smoker! Whether you have a gas grill, charcoal grill, electric smoker, or a pellet grill like the Traeger smoker, you can achieve that mouthwatering smokiness. Just make sure you can maintain a consistent temperature around 225-250 degrees Fahrenheit for the best results.
If you’re using a charcoal grill, set it up for indirect heat by placing the hot coals on one side and leaving the other side empty. For an electric smoker or pellet grill, follow the manufacturer’s instructions to set the desired temperature.
Now, let’s get that bird ready for the smoker! After BRINING, pat dry and rub with herbs salt and pepper.
Place your turkey breast side up on the grill grate, ensuring it’s away from direct heat. You can also consider using a drip pan underneath to catch any juicy drippings – they’ll be fantastic for making a flavorful homemade gravy!
When smoking a whole turkey, it is generally recommended to place the turkey breast side up on the smoker. This positioning helps to retain moisture in the breast meat as it cooks, preventing it from drying out during the smoking process. The breast side up position also allows the skin on the breast to get crispy and golden brown, which is a desired characteristic in a perfectly smoked turkey.
When the breast side is up, it is easier to monitor the internal temperature of the turkey using a meat thermometer. You can insert the thermometer into the thickest part of the breast to ensure it reaches the desired safe internal temperature of 165 degrees Fahrenheit.
So, remember, when you put the turkey on the smoker, make sure the breast side is facing up for the best results in terms of moisture retention and crispy skin. 🦃
Cook – Smoke Time
Here’s a good rule of thumb for the cooking process: 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 3.5 hours |
| 12 to 16 pounds | 3.5 to 4.5 hours |
| 16 to 20 pounds | 4.5 to 5.5 hours |
| 20 to 24 pounds | 5.5 to 6.5 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 essential to use a meat thermometer to monitor the internal temperature and ensure your turkey reaches a safe internal temperature of 165 degrees Fahrenheit in the thickest part of the thigh and breast.
Smoked Turkey Cook Temperature
Speaking of temperature, it’s crucial to monitor both the grill temperature and the internal temperature of the turkey. Maintain a consistent temperature around 225-250 degrees F for the best results, higher temperature will dry out your meat. You want to reach a safe temperature, especially in the thickest part of the thigh and breast meat – around 165 degrees Fahrenheit.
Once your turkey is perfectly smoked, remove it from the smoker and let it rest for a bit. Use this time to prepare your other delicious Thanksgiving dishes. Letting the turkey rest is the most important thing – it allows the juices to redistribute, resulting in tender and juicy meat.
So, fire up that grill or smoker, my friend, and get ready for a Thanksgiving to remember! The holidays are all about embracing that warm and inviting holiday season feeling, and this best smoked turkey recipe is just the way to do it! Enjoy! 🦃
How to Smoke Turkey Instructions
- Thaw the turkey if using a frozen turkey, following the instructions on the packaging. Make sure the turkey is fully thawed and at room temperature before smoking.
- Prepare the turkey by removing any giblets or neck from the cavity. Pat the turkey dry with paper towels.
- 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, it’s time to add the aromatic 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.
- For some citrusy goodness, 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 even up to 2 days for larger turkeys.
- When the brining time is up, remove the turkey from the brine and rinse it under cold water to wash off any excess salt. Pat it dry with paper towels and get ready to smoke that flavorful turkey!
- Combine 1/4 cup olive oil, 2 table spoons finely Chopped Rosemary, 2 tablespoons finely chopped thyme 1 tablespoon finely chopped sage 1 tablespoon salt & 2 teaspoons pepper. Use a food processor or a herb pedestal to crush and mix well.
Rub Turkey with Seasonings
- Rub the entire turkey with your herb mixture
- When the turkey is done brining, prepare your smoker or grill. For a gas grill, preheat one side of the grill to high heat and leave the other side off. For a charcoal grill, light the charcoal and let it burn until covered with white ash. Push the coals to one side of the grill to create an indirect heat zone. For an electric smoker or pellet smoker, follow the manufacturer’s instructions for preheating and setting the temperature.
- Remove the turkey from the brine, if using, and rinse it under cold water. Pat it dry with paper towels.
- Rub the turkey with olive oil, both inside and out. Season generously with salt, black pepper, and your preferred dry rub or BBQ rub. Place fresh herbs (rosemary, thyme, sage) inside the turkey cavity for added flavor.
- If using a larger turkey, truss the legs with butcher twine to keep them close to the body.
- Soak the wood chips in water for at least 30 minutes. Drain the wood chips and place them in a smoker box or wrap them in aluminum foil, poking holes to allow the smoke to escape.
- Place an aluminum pan filled with chicken broth underneath the grill grates to catch any drippings and prevent flare-ups.
- If using a gas grill, turn off the burners directly underneath where the turkey will be placed. If using a charcoal grill, push the coals to one side to create indirect heat. If using an electric or pellet smoker, ensure the temperature is set to the desired smoking temperature (usually around 225-250 degrees Fahrenheit).
Smoke Turkey
- Place the turkey breast-side up on the grill grate over the drip pan. Close the lid of the smoker or grill.
- Monitor the temperature of the smoker or grill, aiming to maintain a consistent temperature between 225-250 degrees Fahrenheit. Add more wood chips as needed to maintain smoke throughout the cooking process.
- 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. Use an instant-read thermometer or a digital thermometer to check the temperature. Cooking time will vary depending on the size of the turkey, but a good rule of thumb is approximately 30 minutes per pound of turkey.
- Once the turkey reaches the desired internal temperature, carefully remove it from the smoker or grill and transfer it to a cutting board. Tent the turkey loosely with aluminum foil and let it rest for at least 30 minutes. This allows the juices to redistribute and ensures a moist turkey.
- After the resting period, carve the turkey and serve it with your favorite Thanksgiving sides.
This recipe should give you a delicious smoked turkey with a crispy skin and a delicious smoky flavor. Enjoy your Thanksgiving dinner!
Brining Smoked Turkey
So, if you want to take your smoked turkey game to the next level, brining is the way to go! It’s not as complicated as it sounds, trust me. Brining just means soaking the turkey in a flavorful liquid to lock in all those juicy, mouthwatering flavors.
Here’s the best way to brine your turkey before smoking:
- First things first, you’ll need to get your hands on a fresh turkey (frozen is fine too, just make sure it’s fully thawed). Rinse it under cold water to get rid of any excess liquid and pat it dry with some paper towels.
- Now, it’s time to whip up a simple brine. In a large container or a roasting pan, mix together cold water and kosher salt. You can add some brown sugar, herbs like rosemary and thyme, and other seasonings if you want to get fancy. The salt helps the turkey soak up all the goodness, making it super flavorful and moist.
- Gently place the turkey in the brine, ensuring it’s completely submerged. You might need to weigh it down with a heavy plate or cover it with an airtight container to keep it fully immersed.
- Now, pop that container in the fridge and let the magic happen! The general rule is about 1 hour per pound of turkey, but even just a few hours of brining can make a big difference in taste.
- Once the brining time is up, take the turkey out and give it a good rinse under cold water to wash off the excess salt. Pat it dry with some paper towels again and you’re ready to start smoking!
Brine 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
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, it’s time to add the aromatic 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.
- For some citrusy goodness, 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 even up to 2 days for larger turkeys.
- When the brining time is up, remove the turkey from the brine and rinse it under cold water to wash off any excess salt. Pat it dry with paper towels and get ready to smoke that flavorful turkey!
Brining is a great way to prep your turkey for the smoker. It’s like giving it a little flavor bath to make sure it’s packed with all the goodness. Your smoked turkey will come out juicy and delicious, and your friends and family will be totally impressed with your culinary skills!
🦃 Happy smoking, my friend!
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