Ultimate Smoked Turkey Recipe (How to Smoke a Turkey)
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
Wet Brine (optional):
- 3 gallons water about 48 cups
- 3 cups kosher salt if using table salt - cut salt amount in half
- 2 cups apple cider note: do NOT use apple cider vinegar
- 2 oranges cut in half and squeeze juice into brine + add in orange rinds
- 2 tablespoons garlic minced
- 2 tablespoons worcestershire sauce
- ½ cup brown sugar optional
- 1 apple sliced
- 3-5 sprigs fresh thyme
Turkey:
- 1 fresh or thawed whole turkey giblets removed (photos show a 13 pound turkey)
- 4-6 cups chicken broth sub turkey broth
- 2 yellow onions roughly chopped, divided
- 3 celery stalks 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
- ½ teaspoon ground black pepper
- 2 teaspoons dried thyme leaves
- 2 teaspooons dried sage
- 1 teaspoon smoked garlic powder sub regular garlic powder
- 1 teaspoon dried parsley leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
Smoked Turkey Gravy:
- 4 tablespoons butter
- 6 tablespoons all-purpose flour sub gluten-free
- 2 cups turkey drippings fat separated and removed
- 1 cup chicken broth sub homemade 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 ½ cup 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 1 fresh or thawed whole 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℉.
- 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 4-6 cups chicken broth, 1 onion, 3 celery stalks (cut into large pieces) and 2-3 large carrots (cut into large pieces). 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 4-6 tablespoons 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℉ and let turkey smoke for an additional 2 hours. Then baste with melted butter.
- 350℉ until 165℉ Internal Temp: After 2 hours increase the temperature to 350℉ and let the turkey continue to cook until the internal temperature reaches 165℉. (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 4 tablespoons butter on medium/medium-high heat. Once butter is melted, add in 6 tablespoons all-purpose 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 2 cups 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 1 cup chicken 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 kosher salt and ground black pepper, 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.
Video
Notes
- Total Cook Time: approx. 18-22 minutes per pound, but always budget some extra cook time, just in case.
- Large Turkey: if you have a turkey over 16 pounds or so, consider making a smoked spatchcock turkey instead.
- *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! 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: using a wet turkey 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. 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.
- 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
Calories: 327kcal | Carbohydrates: 9g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 1046mg | Potassium: 516mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1596IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
