Fire up those smokers! We have been developing smoked recipes on the site for nearly 10 years and this is one of the all-time favorites. With over fifteen 5-Star reviews, this has been a recipe that our amazing readers come back to year after year. We have continued to tweak it and improve it, but the basics remain the same! The result is a juicy, flavorful smoked turkey that becomes the centerpiece of your Thanksgiving (or Christmas or any holiday season meal).
We used a Traeger pellet grill for testing, but feel free to use any kind! Not only are you going to love the flavor, but it is a huge added bonus that your oven will be free for ALL the other Thanksgiving dishes (Giblet Stuffing, Coco’s Broccoli Casserole, Apple Yam Bake and Green Bean Casserole are some of our favs)! We also love serving this with some Brussel Sprouts + Pancetta, Slow Cooker Mashed Potatoes and a gorgeous Thanksgiving Salad!
Key Ingredients and Supplies
See recipe card for a full list of ingredients.
- Smoker (affiliate links): I love this electric smoker or this Traeger smoker) + internal thermometer. We used a Traeger and it was amazing!
- Fresh Turkey: I used a 13 pound turkey – make sure it is fully thawed if it isn’t fresh and remove anything from the cavity (like gravy packet, etc.). If you are using an 18 pound turkey or more you might want to consider a smoked spatchcock turkey.
- Brine: we are huge fans of turkey brines around here and we included a recipe for you in the recipe card below – the main ingredients are salt and water and then you can add in aromatics, etc. to add in flavor.
- Butter: use olive oil or avocado oil if you are dairy-free
- Twine: optional, but you can use them to tie up the legs.
- Large Aluminum Cooking Pans: you gotta catch those turkey drippings and make some homemade turkey gravy!
- Gravy: you will need butter, flour, drippings and maybe some broth to supplement!
Feeding a Smaller Crowd?
If you are looking feed a smaller crowd and a 13-15 pound turkey is going to be way too much, try our Smoked Turkey Breast recipe instead!
6 Easy Steps to Prepare a Whole Turkey for Smoking
Ensure it is fully thawed + empty cavity: if you turkey is NOT fully thawed it will impact the cook time so make sure you are planning ahead – check out our tutorial on how to thaw a turkey! We recommend letting it come to room temperature before cooking (this will decrease cook time) and remove any gravy packet or giblets from the inside (we love using the giblets to make giblet stuffing!).
Optional Brine: we love taking this extra step and while it isn’t required, it definitely takes your turkey to the next level. We have included a smoked turkey brine in the recipe card below, but here is our general tutorial on how to wet brine a turkey. We also have a tutorial on how to dry brine a turkey as well!
Pat dry with clean paper towel: Whether you have chosen to brine your turkey or not, pat dry with a paper towel.
Add Moisture: we recommend using softened butter, but olive oil will work here too.
Season: we have included a smoked turkey rub in the recipe card below, but if you prefer just salt and pepper that will work too.
Optional Stuffing: I generally use some cut up onion (yellow or white), celery and herbs (rosemary, thyme, oregano, etc) and place that in the cavity and then tie the legs up with cooking twine.
3 Steps to Smoking a Turkey
Prep the Aluminum Pan: add your broth and some veggies to a large aluminum pan (I nestle two together so they are strong enough to hold the turkey). Place wire rack on top of that and the turkey on top of the wire rack. The aluminum pan will catch all those amazing drippings (this is a change we made the original recipe!).
Let is Smoke: I developed a specific timetable for smoking a turkey that I just love! We start out really low so we build lots of that smokey flavor then slowly increase until we finish at a higher temp to brown up that skin and make it crispy (see recipe card for full directions + temps! We also baste a few times with butter too!
Let it Rest: Once you hit that internal temp cover with foil and let rest for a good 20-30 minutes.
Don’t Sleep on the Gravy!
Do NOT, I repeat, do NOT throw away the liquid in the bottom of that aluminum pan! Strain it and then place in a glass container and let that fat rise to the top. Spoon off as much as you can (or you can buy a fancy fat separator) and then use the remaining liquid to make gray! Full directions are in the recipe card (and a separate recipe for it is here for more photos).
How Long Does it Take to Smoke a Turkey (an example)
A 13 pound turkey took approximately 4 hours and 10 minutes to smoke with the following cooking schedule: 90 minutes at 180 degrees, 2 hours at 215 degrees and 40 minutes at 350 (or until turkey reaches an internal temperature of 165 and juices run clear).
13 pound turkey example: Here is the internal temps of the a 13 pound turkey throughout the cooking time for reference:
- After 90 minutes at 180 degrees the 13 pound turkey had an internal temperature of 80 degrees.
- Following 2 hours at 215 degrees the 13 pound turkey had an internal temperature of 140 degrees.
- After 40 minutes at 350 degrees the 13 pound turkey had an internal temperature of 168 degrees.
Your total time will depend upon how many pounds your turkey is, whether it is stuffed and whether it is fully thawed before cooking (as well as wind, humidity, hot spots, etc.). If you are cooking a 18lb turkey you are most likely looking at a 5 – 5 1/2 hour cook time following this recipe.
Recipe FAQs + Tips
- Brine: Again, the brine is completely optional – I have made the recipe both ways and it turns out amazing even if you don’t take that additional step! Learn more about brining here!
- Prep Time: I didn’t include the brine in the prep time listed as it is an optional step.
- Hock: Unlike making a Deep Fried Turkey, you CAN leave the plastic hock on the turkey legs if you want. I chose to remove it here (personal preference) – feel free to use kitchen twine to tie the legs together.
- Pellets: I used a combination of mesquite and hickory pellets and it turned out lovely! But feel free to use whatever combo you want.
- 350 Degree Cook time: How long you need to cook the turkey at 350 degrees F. (at the end of cooking) will vary depending upon how many pounds your turkey is. For a 13 pound turkey it took 40 minutes cooking at 350 degrees F. for the turkey to reach an internal temperature of 165. If your turkey is not completely thawed that will also effect the cooking time.
- Dairy-Free: Feel free to sub olive oil for the butter if you are dairy-free!
- Stuffing: Feel free to stuff the turkey with onion, oranges, garlic and fresh sage leaves!
- Carving: here is a great video on how to properly carve your turkey or here is a step-by-step post we did for you as well!
- Gravy: if you use an aluminum tray and catch those drippings, here is my favorite turkey gravy recipe (also included in the recipe card).
- Larger turkey or larger bird: if you have a really big bird you may want to consider a Smoked Spatchcock Turkey to speed up the process and ensure it doesn’t dry out.
- How much turkey: you should budget for approximately 1/2 pound of turkey per person, more if you want leftovers.
- How to Smoke a Turkey in an Electric Smoker: This recipe can easily be used for an electric smoker as well – simply follow the timetable, keep an eye on that internal temp and your wood chips (you do NOT want to run out of chip mid-cook).
- Can I use a Regular Grill to Smoke a Turkey: Yes, you can use a gas or charcoal grill to smoke a whole turkey (or smoke a turkey breast) if you use a wood chip smoker box and then simply continue to add smoking chips throughout the cooking process. You just really need to keep an eye on the temp as it is easier for it rise on a gas grill or charcoal grill.
- How to Know When a Turkey is Fully Cooked: A turkey is fully cooked when the internal temperature of the turkey reaches 165 degrees F. at its thickest part. Use an internal meat thermometer or temperature probe to keep track.
Leftover Smoked Turkey Ideas
Here are a few easy and delicious leftover smoked turkey recipes that might come in handy for the days following your Thanksgiving celebration:
- Leftover Turkey Noodle Soup
- Leftover Turkey Salad (turkey salad sandwich)
- Homemade Turkey Broth
- Turkey Cranberry Wrap
- Leftover Turkey Wild Rice Soup
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ultimate Smoked Turkey Recipe (How to Smoke a Turkey)
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 26 servings 1x
- Category: Turkey
- Method: Smoker
- Cuisine: American
Description
Smoked Turkey (so JUICY!) – a delicious smoked turkey recipe that includes a brine, dry rub and gravy instructions! This Traeger smoked turkey is perfect for your Thanksgiving menu!
Optional brine recipe included – be aware that the brine takes significant more planning ahead – as it needs to sit for up to 48 hours.
Ingredients
Brine (optional):
- Approx. 3 gallons of water (48 cups)
- 3 cups of kosher salt (if using table salt at least cut salt amount in half)
- 2 cups apple cider (note: do NOT use apple cider vinegar)
- 2 oranges, cut in half and squeeze juice out into brine + add in orange rinds
- 2 tablespoons garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/2 cup brown sugar (optional)
- 1 apple, sliced
- 3–5 sprigs fresh thyme
- 5–6 whole black peppercorns
Turkey:
- 1 fresh or thawed whole turkey, giblets removed (photos show a 13 pound turkey)
- 4–6 cups chicken or turkey broth
- 2 yellow onions, roughly chopped, divided
- 3 stalks celery, each cut into 3–4 pieces
- 2–3 large carrots, each cut into 4–5 pieces
- 1 orange, cut into large chunks
- 4–6 tablespoons butter (or ghee), softened (more for basting)
Turkey Dry Rub:
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons each dried thyme leaves, dried sage leaves
- 1 teaspoon each ground mustard, smoked garlic powder, dried parsley leaves, dried oregano leaves, dried basil leaves, onion powder
Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour, (sub gluten-free)
- 2 cups turkey drippings, fat separated and removed
- 1 cup chicken broth (or turkey broth)
- kosher salt and ground black pepper, to taste
Instructions
Brine (Optional):
- Make Brine: Bring 4 cups of water to a gentle simmer in a medium saucepan. Add in kosher salt and brown sugar (if using). Let water warm until salt and sugar are completely dissolved. Remove from heat and add ice cubes to cool. Once the mixture is completely cooled add to your brining vessel (large pot/bucket/brine bag) along with the rest of the water and other remaining ingredients.
- Brine: Add turkey and ensure it is completely submerged (you may need to put a small sauce pot on top of it to keep it submerged). Let brine for 12- 48 hours while refrigerated. Remove from brine, pat dry and proceed to the Smoked Turkey Recipe, below. Discard brine.
Smoked Turkey:
- Preheat: Preheat smoker to 180 degrees F.
- Turkey (if haven’t brined): Ensure turkey is completely thawed. Remove giblets or any gravy packet, if any, from inside the turkey. Pat turkey dry with a clean paper towels.
- Prep Pan + Turkey: Nestle 2 large aluminum roasting pans on counter and add broth, 1 onion, celery and carrots. Place a wire rack across the aluminum pans and place turkey on top. Stuff turkey with the other onion and orange. Tie turkey legs with cooking twine. Rub turkey all over with butter. In a small bowl combine Turkey Dry Rub Ingredients. Rub all over turkey as well, ensuring you get into every nook and cranny (and under the skin if you can).
- 90 Minutes at 180: Carefully transfer aluminum pans + turkey to the smoker*, insert temperature probe (if using) and close the lid. Let smoke for 90 minutes and then baste with melted butter.
- 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours. Then baste with melted butter.
- 350 Degrees until 165 Internal Temp: After 2 hours increase the temperature to 350 degrees F. and let the turkey continue to cook until the internal temperature reaches 165 degrees F. (Note: For a 13 pound turkey this took about 40-60 additional minutes – this will vary for everyone).
- Remove + Baste + Rest: Remove from smoker and baste with additional melted butter. Cover with aluminum foil and let the turkey rest for 25-35 minutes. Carve and serve. Strain the liquid in the bottom of the aluminum pan and pour into large liquid measuring cup. Let fat rise to the top and remove. Use this liquid to make smoked turkey gravy per the recipe below!
Gravy:
- Make Roux: In a deep skillet or medium saucepan melt butter on medium/medium-high heat. Once butter is melted, add in flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell.
- Add Liquid: Then slowly add in the turkey drippings, whisking constantly. Continue slowly pouring in the turkey drippings, whisking all the while, until it is all added. Then do the same thing with the broth.
- Adjust: Assess the consistency of the gravy – if you like it a little thinner add broth a little at a time, whisking to combine, until you have reached your desired consistency. If you want it a bit thicker let it simmer (a soft boil) for a bit and it will continue to thicken. Taste and add salt, to taste. Serve immediately.
- Revive: If gravy ends up having to sit for a bit and you feel it dries up a bit, just add a splash of broth and whisk to revive.
Notes
- *Drippings: you don’t have to use the aluminum pan/wire rack method – you can put the turkey directly on the grill grates, but then you won’t catch all the drippings!
- Thaw: Make sure your whole bird is thawed before cooking. Read more about how to thaw turkey here! Bottom line: trying to smoke a frozen bird will greatly impact how long it will take to cook – the best way to thaw a turkey is keep it in its original packaging and submerge in cold water (while keeping it refrigerated) for a couple days prior to cooking.
- Brine: Again, the brine is completely optional – I have made the recipe both ways and it turns out amazing even if you don’t take that additional step. Learn more about brining here. We also have a Turkey Dry Brine recipe!
- Prep Time: I didn’t include the brine in the prep time listed as it is an optional step.
- Hock: Unlike making a Deep Fried Turkey, you CAN leave the plastic hock on the turkey legs if you want. I chose to remove it here (personal preference) – feel free to use kitchen twine to tie the legs together.
- Pellets + Wood Chips: I used a combination of mesquite and hickory pellets and it turned out lovely, but feel free to use whatever combo you want.
- Dairy-Free: Feel free to sub olive oil for the butter if you are dairy-free.
- Carving: here is a great video on how to properly carve your turkey.
- Next Level – Injection: feel free to take this turkey to the next level with this Turkey Injection Recipe!
- Nutrition: estimated nutrition provided only includes the turkey – it does not include the optional brine, dry rub or gravy.
Nutrition
- Serving Size: Approx. 1/2 pound turkey
- Calories: 359
- Sugar: 0 g
- Sodium: 222.7 mg
- Fat: 20 g
- Carbohydrates: 0 g
- Protein: 44.6 g
- Cholesterol: 163.5 mg
Other Thanksgiving Recipes You Might Like
OTHER THANKSGIVING TURKEY RECIPES YOU MIGHT LIKE:
Originally published November 10, 2020.
Erin says
So juicy! Absolutely perfect for Thanksgiving!