This Easy Smoked Turkey Recipe is incredibly flavorful, juicy and so moist! Learn how to make the best whole smoked turkey recipe that you are going to want to make year after year! We also have a turkey brine recipe, turkey dry rub and gravy for you to use as well – get this on your Thanksgiving menu now!
We love serving this with some Brussel Sprouts + Pancetta, Ultimate Yukon Gold Mashed Potatoes and a gorgeous Fennel Salad!
BEST Smoked Turkey Recipe
Fire up those smokers! We used a Traeger pellet grill, 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, Broccoli Bacon Salad and Green Bean Casserole are some of our favs)! If you are making a whole turkey for Thanksgiving (or Christmas or any holiday season meal) – this needs to be on your menu!
Cooking for a smaller crowd – try out Smoked Turkey Breast recipe!
If the grill is more your thing definitely check out this Grilled Turkey! Got leftovers – try our Leftover Turkey Salad!
Why You Will Love This Recipe
- Free Up Your Oven: Who DOESN’T need additional oven space on Thanksgiving?! Getting your turkey out of the oven is such a great way to simplify your Thanksgiving!
- Simple: You really just place your turkey on the smoker and then adjust the temperature per the recipe …. and that’s it! Keep an eye on those temps and this recipe is a breeze!
- That Smokiness: Ooooh it is so good!! Cannot wait for you to try it!
Ingredients and Supplies
- 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.)
- 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
- Salt and Pepper: use a little less if you decide to brine
- Twine: optional, but you can use them to tie up the legs.
- Aluminum Cooking Dish: Not necessary and it may result in a less smokey bird, BUT it is a great way to catch those drippings for gravy.
- Drip Tray/Drip Pan: 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!
Brine: See recipe card below for more details on the smoked turkey brine!
How to Prepare a Turkey for Smoking
- Ensure it is fully thawed: 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).
- Remove any gravy packet or giblets from the inside: we love using the giblets to make giblet stuffing!
- 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 turkey brine in the recipe card below, but here is our general tutorial on how to brine a turkey.
- Pat dry with clean paper towel: some people prefer to rinse their turkey after they brine it, but I prefer to simply pat dry.
- Rub: 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.
Smoked Turkey Brine
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
Smoked Turkey Rub
If you are looking for something different than just salt and pepper for your turkey you can try this smoked turkey dry rub – we have included the recipe in the recipe card below. It is a classic mix of flavors that is versatile and easily made your own.
How Long Does it Take to Smoke a Turkey
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).
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.
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.
Traeger Smoked Turkey
We used a Traeger pellet grill for testing this recipe and it worked perfectly, but feel free to use whatever brand of smoker you have! A Traeger smoked turkey is the perfect way to elevate your Thanksgiving dinner table!
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.
How to Smoke a Turkey
Make up your brine and place your turkey inside (this is optional). Follow instructions in the recipe card below.
Pat turkey dry with clean paper towels.
Rub all over with softened butter – we also recommend gently lifting the skin and separating it from the breast meat – slide some butter in there too!
Season with our turkey rub OR salt and pepper.
Place on your smoker (either directly on the grill grates or in an aluminum pan) and follow the timetable in the recipe card.
Remove from smoker when fully cooked (aka when the thickest part of the thigh reaches 165 degrees F), baste with some extra melted butter and then let rest before carving.
Enjoy!
Recipe FAQs + Tips
- Thaw: Make sure your turkey is thaw before cooking. Read more about how to thaw turkey here!
- 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.
- Aluminum Tray: Yes, you can cook this in an aluminum cooking tray, but you might lose a little bit of smokey flavor and it might marginally effect the cooking time.
- Pellets: I used a combination of mesquite and hickory pellets and it turned out lovely! But feel free to use whatever combo you want.
- 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.
- Seasoning: I only seasoned with salt and pepper, but feel free to add other seasoning (like sage) in there too! And yes, you can still season even if you brine!
- 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!
- Gravy: if you use an aluminum tray and catch those drippings, here is my favorite turkey gravy recipe!
- 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.
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
Storage
Store extra turkey in the refrigerator in an airtight container for up to 4 days.
Can I Freeze Leftover Smoked Turkey
Yes, you can definitely freeze your leftover turkey. Store in a freezer-safe container (try and ensure it is airtight so the turkey doesn’t dry out) and use within 3 months.
Other Thanksgiving Recipes You Might Like
OTHER THANKSGIVING TURKEY RECIPES YOU MIGHT LIKE:
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Ultimate Smoked Turkey Recipe (How to Smoke a Turkey)
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 26 servings 1x
- Category: Thanksgiving
- 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
Turkey:
- 1 fresh or thawed whole turkey (photos show a 13 pound turkey)
- 4–6 tablespoons butter (or ghee), softened (more for basting)
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
- 2 oranges, cut in half and squeeze juice out into brine + add in orange rinds
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/2 cup brown sugar (optional)
- 1 apple sliced
- 3–5 sprigs fresh thyme
- 5–6 whole peppercorns
Turkey Dry Rub:
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried thyme leaves
- 1 teaspoon ground mustard
- 1 teaspoon smoked garlic powder
- 1 tablespoon dried parsley leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 2 teaspoons dried sage leaves
- 1 teaspoons onion powder
Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups turkey drippings
- 1 cup chicken broth (or turkey broth)
- salt and pepper to taste
Instructions
Brine (Optional):
- Boil: Bring 4 cups of water to a boil in a medium saucepan
- Add: Add in salt and brown sugar (if using).
- Simmer: Let simmer until salt and sugar are completely dissolved.
- Cool: Remove from heat and add ice cubes to cool.
- Bucket: 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.
- Turkey: 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.
- 48 hours: Let brine for 12- 48 hours while refrigerated.
- Remove: Remove from brine, pat dry and proceed to the Smoked Turkey Recipe, below. Discard brine.
Smoked Turkey:
- Dry Rub: combine dry rub ingredients in a small bowl.
- Preheat: Preheat smoker to 180 degrees F.
- Prep 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.
- Butter: Take softened butter and rub all over turkey – be sure to lift up the turkey skin where you can and push some butter underneath being careful not to rip the skin.
- Seasoning: Season generously with the Turkey Dry Rub.
- 90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) 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. For a 13 pound turkey this took about 40-60 additional minutes.
- Remove + Baste: Remove from smoker and baste with additional melted butter.
- Rest: Cover with aluminum foil and let the turkey rest for 25-35 minutes.
- Carve: Carve and serve.
Gravy:
- 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.
- 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.
- 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.
- 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: if you are wanting to make gravy then we recommend placing an aluminum pan on the smoker, add 2 cups chicken broth, a chopped onion, a chopped stalk of celery and a smashed garlic clove. Place a wire rack across the top of the aluminum pan and place the turkey on top of that – this way the smoke will still circulate and we can catch those drippings. You can also place the turkey directly in the aluminum pan, but there might be a little less smoke flavor.
- 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!
- 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.
- Cook time (step 8): 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 degrees F. If your turkey is not completely thawed that will also effect the cooking time.
- Seasoning: The recipe includes our Smoked Turkey Dry Rub but feel free to use this Classic Turkey Seasoning or you can simply use salt and pepper.
- 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 (or other fresh herbs)!
- Carving: here is a great video on how to properly carve your turkey!
- Gravy: if you use an aluminum tray and catch those drippings, here is my favorite turkey gravy 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
Originally published November 10, 2020.
Craig says
Curious how to adjust the smoking times for a larger turkey? Say for example a 22 lb turkey.
Do I add to the time in each temperature step, or do I only increase the time at 350 degrees until it hits 165 internal?
Erin says
Hi Craig – You can just add that time on to the end (when the temp is at 350)!