The best way to smoke a turkey is to brine it for moisture, dry the skin well, cook it at a steady 250–300°F with mild fruit wood, and pull it when the breast hits about 160–165°F and the thigh 170–175°F, letting it rest before carving for maximum juiciness and smoke flavor. Using a smaller bird (12–14 lb) and a good thermometer makes the whole process more reliable and safer.

Bird size and food safety

• Choose a turkey around 12–14 lb; large birds take too long to get through the “danger zone” and are harder to cook evenly.

• Fully thaw in the fridge (about 24 hours per 4–5 lb) and keep everything under refrigeration until smoking time for safety.

Brining and seasoning

• Wet brine or dry brine the turkey 18–24 hours with salt-based brine to help it stay juicy and well seasoned throughout.

• Pat the turkey very dry, then season under and over the skin with a simple rub (salt, pepper, herbs, garlic, or your favorite poultry/BBQ rub); aromatics like onion, apple, lemon, and herbs in the cavity add extra flavor.

Smoker setup and temperature

• Preheat the smoker to 250–300°F; many pitmasters favor around 275–300°F for better skin and less drying.

• Use mild to medium woods like apple, cherry, pecan, or a light touch of hickory for clean smoke that won’t overpower the meat.

Smoking, timing, and doneness

• Plan roughly 25–30 minutes per pound at 250°F or about 3.5–4 hours total at ~300°F, but always cook to internal temperature, not time.

• Place a probe in the thickest part of the breast (and/or inner thigh) and cook until the breast reaches 160–165°F and the thigh about 170–175°F; tent with foil if the skin gets too dark.

Resting and simple upgrades

• Let the turkey rest 15–30 minutes so juices redistribute and carryover cooking finishes the bird before carving.

• For even faster, more even cooking and crispier skin, you can spatchcock (remove the backbone and flatten) the turkey and smoke it the same way; this is a popular “best results” method on modern pellet and charcoal smokers.