Smoked Turkey Recipe Recipe

Smoked Turkey Recipe

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Smoked Turkey

A Juicy and Flavorful Holiday Classic

Elevate your holiday table or weekend gathering with this delicious Smoked Turkey recipe. Slow-smoked to perfection, this turkey is tender, juicy, and infused with rich, smoky flavor. With simple seasonings and easy preparation, it’s a wholesome and impressive main dish everyone will love.

PREP TIME: 20 minutes (plus brining time)
COOK TIME: 3-4 hours
COURSE: Main Course
CUISINE: American
SERVINGS: 10-12 servings

EQUIPMENT:

  • Smoker or grill with smoking capability
  • Large roasting pan
  • Meat thermometer
  • Basting brush
  • Aluminum foil
  • Carving knife and cutting board

INGREDIENTS:

  • 1 whole turkey (12-14 pounds), thawed
  • 2 tablespoons olive oil or melted butter
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lemon, halved
  • 1 onion, quartered
  • 3-4 cups wood chips (apple, hickory, or cherry)

INSTRUCTIONS

Step 1: Prepare the Turkey

  1. Remove the turkey from its packaging and pat it dry thoroughly with paper towels.
  2. If desired, brine the turkey overnight in a saltwater solution for extra moisture and flavor. Pat dry before seasoning.
  3. Rub the turkey all over with olive oil or melted butter.
  4. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, thyme, and rosemary. Rub the seasoning blend evenly over the entire turkey.
  5. Place the lemon halves and onion quarters inside the turkey cavity.

Step 2: Prepare the Smoker

  1. Preheat your smoker to 225-250°F (107-121°C).
  2. Add soaked wood chips to the smoker according to manufacturer instructions.
  3. Place the turkey on the smoker rack breast-side up.

Step 3: Smoke the Turkey

  1. Smoke the turkey for approximately 15-20 minutes per pound, maintaining a consistent temperature.
  2. Baste occasionally with pan juices or melted butter to keep the turkey moist.
  3. Use a meat thermometer to monitor doneness. The turkey is ready when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.

Step 4: Rest and Serve

  1. Carefully remove the turkey from the smoker and tent loosely with aluminum foil.
  2. Let the turkey rest for 20-30 minutes before carving to retain juices.
  3. Carve, serve, and enjoy your perfectly smoked turkey.

TIPS:

  • Brining the turkey beforehand helps ensure extra juicy meat.
  • A water pan in the smoker can help maintain moisture during cooking.
  • Letting the turkey rest before carving is essential for maximum tenderness.

KEYWORD: Smoked Turkey, Holiday Main Dish, BBQ Turkey

Author

  • Hello, I'm Brandt, a Certified Grillmaster, chef, and culinary enthusiast with a lifelong passion for creating exceptional flavors through grilling and cooking. Over the past 30 years, I've honed my barbecue skills on a wide range of smokers, grills, and culinary techniques. I've served as a BBQ judge and earned awards and recognition for my achievements in the world of barbecue.

    I'm also an author, writer, and contributor to sites such as Fine Cooking, The Food Chronicles, My Tasty Dish, and The Cooking. I'm dedicated to sharing my expertise and guiding you on your culinary journey.

    Join me as we dive deep into the art of grilling, where I'll be unveiling my time-tested tips and secret recipes that bring people together, one sizzle at a time!

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Last updated: February 16, 2026