Go Back
–+ servings
Smoked turkey on a platter garnished with herbs and apples.
Print

Smoked Turkey Recipe

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!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Calories 363kcal
Author Sara Welch

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 use if not brining your turkey
  • fresh herbs for garnish
  • cooking spray

Instructions

  • Prepare the brine according to recipe directions if you decide to brine your turkey. Let the turkey soak in the brine for 18-24 hours before cooking.
  • 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 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.  If you brine your turkey, you don't need to baste it. 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.

Notes

  1. This recipe works best with a turkey that is about 12-14 pounds in size. This is because 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.
  2. A probe thermometer is a must-have when making smoked turkey. Smokers can sometimes be variable in temperature which affects the cooking time, so always go by the temperature rather than the time.
  3. I typically use an electric smoker as I find that they regulate heat well, and are easy to use, even for total beginners.

Nutrition

Calories: 363kcal | Carbohydrates: 1g | Protein: 70g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 231mg | Sodium: 576mg | Potassium: 794mg | Vitamin A: 210IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 3mg