Smoked Turkey Recipe
Ah, the smoked turkey—the king of Thanksgiving flavor! This Smoked Turkey Recipe is here to help you create a perfectly seasoned, juicy bird that’s infused with rich, woodsy flavors. Smoking a turkey takes a little planning, but the rewards are oh-so-worth-it. So grab your smoker and get ready to be the star of the holiday table with this simple yet flavorful Smoked Turkey Recipe!
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Why Smoke a Turkey?
If you’re looking for a show-stopping main dish, this Smoked Turkey Recipe has you covered. Smoking infuses your turkey with a depth of flavor that no oven-roasted bird can match. With a savory and slightly sweet rub and a little bit of patience, you’ll get a turkey that’s crispy on the outside, tender on the inside, and delicious through and through. Plus, it frees up your oven for all those delicious side dishes!
Why You Should Avoid Stuffing A Smoked Turkey
While it may be tempting to stuff your bird, I don’t recommend stuffing a smoked turkey:
- Food Safety Concerns: The low-and-slow cooking process of smoking means that it can take hours to bring the stuffing to a safe temperature (165°F). Leaving it in the “danger zone” for too long bacteria can grow.
- Even Cooking: Smoking a turkey with stuffing can result in uneven cooking. The breast and thighs potentially dry out by the time the stuffing reaches a safe temperature.
- Better Texture and Flavor: Without stuffing, the turkey cooks more evenly, and you get a beautifully smoked interior. You can always make your stuffing separately in the oven.
Ingredients Needed
The foundation of any good Smoked Turkey Recipe is a flavorful rub. Here’s the easy yet bold seasoning I use for this recipe, packed with savory and slightly sweet notes:
- 2 Tbsp salt
- 2 Tbsp brown sugar
- 2 tsp paprika
- 1 tsp black pepper
- 2 tsp thyme
- 2 tsp rosemary
- 1 tsp ground sage
- 1 tsp onion powder
- 1 tsp garlic powder
In a small bowl mix all together.
This rub brings a balance of saltiness, warmth, and a hint of sweetness that makes this Smoked Turkey Recipe unforgettable. You’ll use half of this rub on the outside of the turkey and mix the other half with butter to create a rich, herby layer under the skin.
1 stick of butter
10–12-pound turkey – It’s best to avoid smoking a turkey larger than 12 pounds because smoking at the low temperatures required for a flavorful, juicy bird increases the time it takes to cook through. With larger turkeys, the interior may stay in the “danger zone” (40°F-140°F) for too long, raising the risk of bacterial growth and foodborne illness. For larger gatherings, consider smoking two smaller turkeys instead to ensure safe and even cooking. When smoking a turkey, a good rule of thumb is to plan for 1 to 1.5 pounds of turkey per person for whole turkeys, which includes the bones. This will ensure you have enough meat for everyone, plus a bit extra for leftovers.
How to Prepare a Turkey for Smoking
Prep the turkey
Preparing your turkey for smoking is a simple but essential step to ensure everything goes smoothly. Here’s how to get your bird ready for the smoker, from cleaning out the cavity to seasoning it with our delicious rub.
If your turkey is frozen, be sure to allow enough time for it to thaw completely. A large turkey can take 3-4 days to thaw in the refrigerator, depending on its size. A fully thawed bird cooks more evenly and is easier to prep.
Once your turkey is thawed, reach into the main cavity (usually on the larger end of the turkey) and remove any packets inside. These often contain the neck, gizzards, liver, and heart. Most store-bought turkeys come with these parts packaged in a small plastic or paper bag inside the cavity.
- Check Both Ends: In some turkeys, the neck may be tucked into one cavity, while the giblets and organs are in a separate packet in another. Make sure to check both the main cavity and the smaller cavity near the neck area to remove everything.
Set aside the giblets and neck if you want to use them to make gravy or broth or discard them if you prefer.
Applying The Rub
- Apply the Rub: Start by patting your turkey dry with paper towels. Sprinkle half of the rub mixture all over the outside of the bird, making sure to coat the skin evenly.
- Butter Under the Skin: Here’s where the magic happens! Take the remaining half of the rub and mix it with one stick (½ cup) of softened butter. This will be our secret weapon for juicy breast meat in this Smoked Turkey Recipe. To get the butter mixture under the skin, gently lift the skin over the turkey breast without tearing it.
- Pro tip: Start at the bottom edge of the breast near the cavity, sliding your fingers between the skin and the breast meat. Move slowly to separate the two layers without tearing the skin. You don’t need to separate the entire skin—just enough to smear that delicious butter mixture on top of the breast meat. Once you’re done, press down gently to smooth the skin over the butter.
- Let It Rest Overnight: Place your seasoned turkey on a tray and refrigerate it uncovered overnight. This dry-brining step helps the flavors penetrate the meat and lets the skin dry out a bit, which leads to a beautifully crispy skin when smoked.
Getting Ready to Smoke
- Bring to Room Temperature: About an hour before you’re ready to smoke, take the turkey out of the refrigerator and let it sit at room temperature. This helps the bird cook more evenly in the smoker.
- Preheat the Smoker: Heat your smoker to 225°F. This low and slow temperature is ideal for infusing the turkey with deep smoky flavor without drying it out.
Smoking the Turkey
- Place the Turkey on the Smoker: For the best results, I recommend placing the turkey directly on the smoker grates. This allows the smoke to circulate around the entire bird, giving you even more flavor. However, if you prefer, you can place it in a pan—just know that the pan might block some smoke from reaching the bottom.
- Choose Your Wood: Hickory, apple, and cherry woods are all great choices for smoking turkey. Hickory gives a stronger flavor, while apple and cherry add a slightly sweeter, milder smoke.
- Smoke Time: The cooking time will vary depending on the size of your bird, but as a general rule, plan for about 30-40 minutes per pound. A 12-pound turkey, for example, will take approximately 6-8 hours. Be sure to monitor the internal temperature, and aim for 165°F in the breast and 175°F in the thigh to ensure your turkey is fully cooked.
Checking for Doneness
The best way to ensure your turkey is cooked to perfection is by using a meat thermometer. Insert it into the thickest part of the breast and thigh without touching the bone. When the thermometer reads 160°F in the breast and 170°F in the thigh, your bird is ready! The temperature will raise an additional 5 degrees during rest period.
Resting and Carving
Once your turkey hits the perfect temperature, carefully remove it from the smoker and let it rest for at least 20-30 minutes before carving. This rest period allows the juices to redistribute, giving you the juiciest meat possible.
Serving & Storing Suggestions
A smoked turkey is a showstopper on its own, but it pairs wonderfully with classic sides like mashed potatoes, cranberry sauce, stuffing, and a fresh green salad. Don’t forget to save the turkey carcass to make a delicious smoked turkey broth!
When it comes to leftovers, proper storage is key to keeping your smoked turkey juicy and delicious for a few days after the big meal. Here’s how to store your turkey safely:
- Carve the Meat: Rather than storing the whole turkey, carve it into slices or pieces for easier storage. This helps the meat cool down more quickly, reducing the risk of bacteria growth.
- Use Airtight Containers: Store the turkey slices in airtight containers or resealable plastic bags, keeping white and dark meat separate if possible. This will help keep the meat fresher and easier to use for different recipes.
- Freeze for Longer Storage: If you have a lot of leftovers, freezing is a great option. Place portions in freezer-safe containers or bags, label with the date, and use within 2-3 months for the best flavor. Thaw in the refrigerator when ready to enjoy.
- Reheat Carefully: When reheating smoked turkey, avoid the microwave if possible, as it can make the meat dry. Instead, warm slices in the oven at a low temperature, covered with foil, to retain moisture.
Smoking a turkey might seem like a bit of a project, but it’s truly a labor of love. The smoky aroma, the crispy, well-seasoned skin, and the tender, juicy meat make it all worthwhile. Whether it’s for Thanksgiving or just a weekend feast, a smoked turkey is sure to impress your family and friends!
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Smoked Turkey Recipe
Equipment
Ingredients
- 10-12 pound turkey thawed if frozen
- 2 Tbsp salt
- 2 Tbsp brown sugar
- 2 tsp paprika
- 1 tsp black pepper
- 2 tsp thyme
- 2 tsp rosemary
- 1 tsp ground sage
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup butter
Instructions
- In a small bowl combine the spices.
- Reach into the main cavity (usually on the larger end of the turkey) and remove any packets inside. These often contain the neck, gizzards, liver, and heart. Most store-bought turkeys come with these parts packaged in a small plastic or paper bag inside the cavity.
- Start by patting your turkey dry with paper towels. Sprinkle half of the rub mixture all over the outside of the bird, making sure to coat the skin evenly.Take the remaining half of the rub and mix it with one stick (½ cup) of softened butter. To get the butter mixture under the skin, gently lift the skin over the turkey breast without tearing it. Start at the bottom edge of the breast near the cavity, sliding your fingers between the skin and the breast meat. Move slowly to separate the two layers without tearing the skin. You don’t need to separate the entire skin—just enough to smear that delicious butter mixture on top of the breast meat. Once you’re done, press down gently to smooth the skin over the butter Place your seasoned turkey on a tray and refrigerate it uncovered overnight. This dry-brining step helps the flavors penetrate the meat and lets the skin dry out a bit, which leads to a beautifully crispy skin when smoked.
- About an hour before you’re ready to smoke, take the turkey out of the refrigerator and let it sit at room temperature. This helps the bird cook more evenly in the smoker. Preheat smoker to 225°F.
- Place the Turkey on the Smoker: For the best results, I recommend placing the turkey directly on the smoker grates. This allows the smoke to circulate around the entire bird, giving you even more flavor. However, if you prefer, you can place it in a pan—just know that the pan might block some smoke from reaching the bottom. The cooking time will vary depending on the size of your bird, but as a general rule, plan for about 30-40 minutes per pound. A 12-pound turkey, for example, will take approximately 6-8 hours. Be sure to monitor the internal temperature, I aim for 160°F in the breast and 170°F in the thigh to ensure your turkey is fully cooked. The turkey temperature will raise another 5 degrees or so during the rest period. If you feel more comfortable don't remove from smoker until it reaches 165 degrees in the breast.
- Remove from smoker and and allow to rest for 20-30 minutes before carving!