Smoked Turkey Recipe

Smoked Turkey is a flavorful, tender turkey cooked low and slow over wood chips, creating a rich, smoky flavor. The turkey is coated with a savory seasoning rub and smoked for hours until it reaches the perfect internal temperature, resulting in a juicy, melt-in-your-mouth meal. Perfect for Thanksgiving, holiday dinners, or any special occasion, this smoked turkey is a crowd-pleaser.

Smoked Turkey Recipe

Smoked Turkey is a flavorful, tender turkey cooked over wood chips, resulting in juicy meat and a smoky, savory flavor. Perfect for a special dinner.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole turkey 12-14 pounds, thawed and patted dry
• 1/4 cup olive oil
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon cayenne pepper optional for heat
• 4-5 cups wood chips e.g., applewood, hickory
• 1/4 cup melted butter
• 2 tablespoons olive oil

Equipment

• Smoker or grill with a lid
• Meat thermometer
• Basting brush
• Aluminum foil
• Tongs
• Large tray or platter (for resting turkey)

Method

 

1. Remove the giblets and excess fat from the turkey. Pat the turkey dry with paper towels to remove moisture.
2. Rub the entire turkey with olive oil, ensuring it’s coated evenly.
3. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, thyme, rosemary, and cayenne pepper.
4. Rub the seasoning mixture all over the turkey, making sure to get it under the skin and inside the cavity.
5. Preheat your smoker or grill to a temperature of 225-250°F.
6. Add the wood chips to the smoker according to the manufacturer’s instructions, ensuring the smoke flavor will infuse into the turkey.
7. Place the turkey on the smoker rack, breast-side up. Close the lid and smoke the turkey for about 4 hours, or until the internal temperature reaches 165°F when measured in the thickest part of the breast and thigh.
8. During smoking, baste the turkey with a mixture of melted butter and olive oil every hour to keep the skin moist and flavorful (optional but recommended for extra richness).
9. Once the turkey is fully cooked, remove it from the smoker and let it rest on a tray or platter for about 20 minutes to allow the juices to redistribute.
10. Carve and serve with your favorite sides, such as mashed potatoes, green beans, or cornbread.

Notes

• Storage: Store leftover turkey in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat slices in the oven at 350°F for about 10-15 minutes, or until warmed through.
• Safety Tips: Always monitor the internal temperature with a meat thermometer to ensure the turkey is fully cooked. Keep the smoker temperature steady for the best results.
• Variations: You can add different herbs or spices to the rub based on your flavor preferences (e.g., lemon zest, garlic, or thyme).