Smoked Turkey

Why Smoke a Turkey?

There’s something special about taking a traditional holiday centerpiece and giving it that backyard barbecue twist. Smoking a turkey infuses it with a rich, wood-fired flavor that you just can’t get in the oven. It also keeps the meat incredibly juicy, especially if you start with a brine or a good dry rub. And the best part? You free up your oven for side dishes like mac and cheese, stuffing, and rolls can bake away while the turkey smokes outside.

Don’t forget to defrost the turkey.

When it comes to a Smoked Thanksgiving Turkey, there are many options. You can get fresh, frozen, free range, organic, and probably a whole lot of other types. Depending on the size of your crowd, don’t get too big of a turkey.  10 lb turkey can easily feed a group of 8-10 people.  The larger the bird, the longer the cook.

If you get a frozen turkey, be sure to put it in your refrigerator 4-5 days before your cook day. You want to give it plenty of time to defrost. The defrost time will of course vary based on the weight of the turkey, so be sure to take that into account.

After the turkey is defrosted, remove all the giblets from the inside cavity and pat it dry. The bird is now ready for prep

Prepare the turkey brine (optional)

It’s easy to overcook a smoked, roasted or grilled turkey and dry it out.  But if cooked properly, you could have a winning dish.  One of the ways to avoid dry meat is by soaking a turkey in brine. This is an optional step that will ensure tender and juicy meat. If you decide to move forward, make sure to soak the turkey an hour for every pound. The timing will provide enough moisture into the meat without making it too salty.

The brine is simple, pour 1 gallon of water in a deep dish or tub. Add half a cup of kosher salt and another half a cup of brown sugar.  Whisk the ingredients together until they dissolve in the water.  For this recipe, I also like to add freshly squeezed citrus juice and herbs.  It’s just another great way to add additional flavor to the meat ensuring a flavorful and tender dish. Squeeze out the juice of a lemon, lime and orange into the water based brine. Throw in the left over skin peals. Add a sprig of rosemary and thyme and a tbsp of peppercorns.  Mix it all together and slowly place the unfrozen turkey into the brine.  Close shut and store in the refrigerator. 

Season the turkey

On Thanksgiving day, after the turkey has finished brining, remove it from the mixture and rinse it with water. The reason for the rinse is to remove any access salt that is on the outside of the turkey.  If you don’t, you run the risk of it being too salty, especially once you season it. 

Make sure to pat the turkey dry including under the skin.  Any moisture on the outside will cause the skin to be tough instead of crispy.

To get started on this Smoked Turkey recipe, spray some cooking oil on the entire turkey, especially on the breast.  Coat the entire turkey with Dad’s Steak Seasoning first, which has garlic, herb and buttery notes.  Then add Dad’s All Purpose rub for the salty and peppery flavor.  Both rubs will create the ultimate thanksgiving blend. Season generously. The turkey is a large piece of meat and can handle a lot of seasoning.  The worst thing you can have aside from a dry turkey is a bland turkey. Place the seasoned turkey on a roasting rack breast side up.

What to stuff a Turkey with?

Next is the stuffing.  I like to stuff my turkey with fresh seasonal veggies and more citrus fruits to help give it more flavor as it evaporates into the meat.  This is not for eating, just flavor. Cut up a white onion, celery, carrots, lemon, lime and orange.  Place them inside the cavity without overstuffing the bird.  Also add garlic cloves and more rosemary and thyme. Place any left overs on the wire rack around the turkey. 

How to smoke a turkey

Preheat the grill to 350 degrees and set it for indirect heat. Smoke the turkey until the internal temperature of the breast reaches 160 degrees, approximately 2-3 hours depending on size of the turkey. To help monitor the internal temperature, insert a meat thermometer into the thickest part of the breast and set the alarm for 160 degrees. I like using the Thermoworks Smoke temperature alarm. Check on the turkey every 45 minutes or so. If the outside starts to get too dark, cover with aluminum foil. If it looks like the skin isn’t getting as crispy as you want, baste it with some melted butter.

Resting

Once your smoked turkey hits temperature, pull it off the smoker and tent it with foil. Let it rest for at least 30 minutes before carving. This step is crucial — it allows the juices to redistribute, keeping every slice moist and flavorful. The skin will be golden and crisp, the meat tender and smoky, and the aroma? Absolutely irresistible.

Serving Suggestions

Smoked turkey pairs beautifully with all your favorite comfort sides. Think creamy mashed potatoes, smoked mac and cheese, Balsamic Brussels sprouts or Cheesy Dinner Muffins.

The leftovers are just as good — try them in sandwiches, wraps, stuffed turkey biscuits or even a hearty turkey chili.

Final Thoughts

Smoking a turkey might sound intimidating at first, but it’s one of those recipes that pays off big. With a little prep and patience, you’ll end up with a juicy, flavorful bird that outshines any roasted version. Once you try this smoked turkey recipe, you might never go back to oven roasting again.

So fire up the smoker, grab your favorite wood, and get ready to carve into the best turkey you’ve ever made — smoky, juicy, and packed with holiday-worthy flavor.

Happy Thanksgiving!

Frequently Asked Questions:

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Check out the Recipes page for other tasty ideas.