This smoked turkey recipe is a whole turkey that’s coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won’t take up any oven space!
Looking for something a little different than your standard roasted turkey? This smoked turkey is a unique and show stopping Thanksgiving meal, but it’s simple enough that even a novice cook can produce a beautiful and delicious end result.
I love to make a turkey for the holidays, but I don’t love how it takes up all my oven space for hours and hours on the big day. Instead of roasting my turkey, I’ve started making a smoked turkey and the end result is nothing short of fabulous.
How do you smoke a turkey?
The first step is to prepare your turkey for the smoker. You can use a fresh turkey or a frozen turkey that’s been completely thawed. It’s best to use a smaller turkey in the 10-12 pound range. If you go with a larger turkey, you run into the potential for food safety issues. A turkey must pass through the temperature range from 40-140 degrees F within 4 hours of being in the smoker, otherwise it could start to spoil before it cooks through.
I like to stuff the cavity of my turkey with aromatics, and then coat the outside of the turkey in my homemade BBQ rub. For extra moisture and flavor, you can brine the turkey before prepping it for the smoker.
How long does it take to smoke a turkey?
Smoking a turkey can be a long process, so be sure to start early in the day so that the turkey will be done by dinner time. Typically, it takes at least 6 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 30 minutes per pound.
What type of wood is best for smoking a turkey?
I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.
When is a smoked turkey done?
A turkey is done when a thermometer inserted into the thickest part of the thigh registers 165 degrees F. I use a digital thermometer that I leave in the turkey while it smokes so I can monitor the progress with a temperature remote from the house.
Do you have to baste a turkey?
I prefer to baste my smoked turkey because no one wants a dry turkey! I occasionally baste the turkey with a little chicken broth as it cooks to ensure a moist end result. If you’ve brined your turkey before hand, you can skip the basting step.
How much turkey per person?
You can estimate the size of turkey that you need by planning on one pound of turkey per person. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. You can never go wrong with a smoked turkey, and I love that it frees up my oven space to bake the sides and desserts for the big meal.
More recipes for your holiday meal
Smoked Turkey Recipe
Ingredients
- 1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting
- 12 lb whole turkey giblets and neck removed
- 1/2 cup BBQ rub
- 1 onion quartered
- 1 lemon quartered
- 4 sprigs fresh herbs such as thyme, rosemary or parsley
- 3 cups chicken broth
- fresh herbs for garnish
- cooking spray
Instructions
- Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
- Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
- Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
- Sprinkle the BBQ rub all over the surface of the turkey.
- Place the turkey in the smoker. Cook for 6-7 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Refill the wood chips as needed.
- If the turkey starts to get too dark, cover it with foil.
- Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.
Jay Littleford says
My new go to recipe! I’m making my second one since the leftovers after Thanksgiving only lasted two days and we want more. Very easy as well. Thank you for posting.
Justin says
I brined & smoked my 14.5 lbs turkey for Thanksgiving, yesterday. Hands down the best turkey I’ve ever had! It was the star of the meal!
Littleton Moody says
Turkey was great. But be sure to check the size of your aluminum pan vs the size of your smoker. I have the largest of the Weber smokers and the large size of the aluminum pan was too large. I took a pair of pliers to it and made it fit.
John H. says
I followed your recipe and used your rub with a 12.8 Lb. Turkey. I just stuffed it and put it in the fridge for overnight though, is this okay? I figured it’s just vegetables and fruit and would think that would be okay? Help, lol
Sara says
Yes that’s fine!
Kenda Townsend says
I’m cooking a 9.98 lb bird. Is 5 1/2 hours too little?
Sara says
It takes about 30 minutes a pound, so it would be approximately 5 pounds for a 10 lb bird. Just keep in mind this is an estimate since there are so many different types of smokers!
Walter says
I’m smoking a 9.9 lb. bird, I’m going to Check timp. after about 4 Hrs.
Ayshia says
I LOVE your BBQ rub, but my daughter is a bit picky and is not a fan of anything BBQ (but loves the smoker…go figure lol)… is there something else that I can use for the outside with this recipe? Some sort of garlic rub maybe? Or is it best to stick with the BBQ rub?
Sara says
You could try using my herb based turkey rub instead, here is the recipe: https://www.dinneratthezoo.com/turkey-rub-recipe/
Ayshia says
Thank you this is perfect!! Can’t wait to give it a try!
Emily says
I haven’t tried this recipe yet but it looks terrific and we are going to give it a try this year! I did have a question about making this recipe ahead of time and reheating – how would you recommend doing that?
Sara says
I would not recommend making this ahead of time and reheating it as you’re basically cooking the turkey twice and there’s a real possibility it could end up dry. If you absolutely have to I’d carve the turkey, then put the carved pieces in a baking dish covered with foil and bake at 325 degrees F until warmed through. You can also brush a little turkey or chicken broth over the cut turkey pieces to keep them from drying out. Hope this helps.
Tim says
Anybody try putting the turkey in something like an aluminum pan to catch drippings for gravy?
Sara says
That’s fine to do!
Sarah says
Do you need to remove the giblets before adding the lemon & herbs or no?
Sara says
Yes remove the giblets!
Carla says
I used a 12 pound turkey, followed all of your directions and had a perfect bird! I’m so happy with this recipe!
Whk383 says
The last two years I’ve used a 11-12 ish lb turkey and it has cooked in less than three hours. I’m cooking at 225F on an electric smoker. Any ideas why this is cooking so fast? I now have to find away to keep this perfect turkey warm for 3+ hours. Any help would be much appreciated!
Sara says
Two thoughts. One is that your smoker is running much warmer than 225 degrees F, you may want to use an oven thermometer to see if the smoker temperature is truly accurate. You would have trouble cooking a turkey in a 350 degree oven that quickly which is why I’m suspicious! Also, where are you placing the thermometer probe to check for doneness? If I find something seems to be cooking too quickly I try placing the thermometer in another location. For example, if you’ve checked the temperature in the thigh I’d also check in the thickest part of the breast. Sometimes if the probe touches bone or pokes through the meat into the cavity it can also throw an inaccurate temperature.
Ernie says
Maybe open the stack a little to relieve some of the heat.
Dan Kuhl says
Is it safe to smoke a 24lb turkey whole? I am gonna smoke the same size bird but not sure on temps and cook time.
Dan
Sara says
The problem with that large of a turkey is that a turkey must pass through the temperature range from 40-140 degrees F within 4 hours of being in the smoker, otherwise it could start to spoil before it cooks through. One person commented yesterday that they were going to split their large turkey in half. You could also try spatchcocking it as it will cook a lot quicker that way, here’s my method for that https://www.dinneratthezoo.com/spatchcock-turkey/
Adam R Rushford says
Yes, I smoked a 23lb today. One thing to remember is the 40 – 140 degree with in 4 hours can be disregarded if you are using a 48 hour brine. Salts prevent the bacteria growth. A 23lb stuffed with apples took 14 hours at 225 degrees.
Brn says
For a larger bird like that, I would recommend spatchcocking. It will help it cook faster and more evenly.
Richard says
Is 17lbs too big to smoke whole?
Sara says
I think that should be a safe size!
Robert B. McMurry says
I am smoking a 24 lb turkey tomorrow and wondering if I should divide it into 2 12 lb sections, each in its own pan to prevent the danger zone?
Thank you so very much!
Robert
Sara says
You could either cut it in half, or you could try spatchcocking it by following the technique listed in this recipe: https://www.dinneratthezoo.com/spatchcock-turkey/
Clayton R Bogus says
How about a 20 lb bird? Could I just smoke it a t a higher temp so it reaches temp quicker without spoiling?
Sara says
Yes you can start at a higher temperature so it gets to the correct temperature quicker, then lower the temp after that!