To smoke a turkey, start by preparing and seasoning the bird, then use a smoker to cook it low and slow until it reaches a safe internal temperature. The process below covers all essential steps for juicy, flavorful smoked turkey results.
Preparation
- Thaw the turkey completely if it's frozen, then remove giblets and pat it dry.
- Optional, but highly recommended: brine your turkey for 18–24 hours before cooking to enhance juiciness and flavor.
- Rub softened butter (mixed with rosemary and sage for added flavor) all over the skin and inside the cavity. Season generously with salt, pepper, and spices of your choice.
- Optionally, stuff the cavity with aromatics like an onion, lemon, and fresh herbs.
Smoking Process
- Heat your smoker to between 225°F and 300°F. At 225°F, plan for about 30–40 minutes per pound. At 300°F, it may take 3.5–4 hours total for an average-sized bird.
- Use apple, cherry, or hickory wood for mild, smoky flavor. Make sure to preheat the smoker fully before loading the turkey in.
- Place the turkey breast-side up on the grill or in a disposable roasting pan. Insert a meat thermometer into the thickest part of the breast.
- Baste the turkey every hour with melted butter or a mix of broth and butter for extra moisture and to help crisp the skin.
- Smoke until a thermometer in the thickest part of the breast (and thigh) reads 165°F. The skin should look deeply golden and the juices should run clear when sliced.
Finishing Touches
- Remove the turkey and let it rest for at least 15–30 minutes, tented with foil, before carving. This keeps the juices from running out and ensures moist slices.
- Carve and serve with your favorite sides!
Tips for Best Results
- Spatchcocking (removing the backbone and flattening the turkey) can help it cook more evenly and quickly.
- Maintain consistent smoking temperature—avoid opening the smoker too often.
- For crispy skin, consider running your smoker at a higher temperature (375–400°F) for the last 30–60 minutes.
Smoked turkey delivers tender, juicy meat with rich flavor—a great upgrade from traditional roasting.
