Smoking a Turkey

Have you been looking for a new way to enjoy a turkey feast for the upcoming holidays? If so, you might want to hop on the smoked turkey trend. Even if you’re making turkey outside the holidays, smoked turkey can be the way to go. It’s not difficult to do, even for a beginner, and it’s sure to please a crowd. 

Why Smoke a Turkey?

There are a few reasons to consider smoking your turkey instead of cooking it in the oven:

• The heat stays outdoors: If you’re not looking to heat up your kitchen—perhaps you’re cooking a turkey for a family reunion over the summer, for example—you can keep the cooking heat outdoors using a smoker or grill. Bonus: All the smells of cooking stay outside, too.
• You can use the oven for other things: Are you also baking macaroni and cheese or roasting vegetables? By smoking your turkey, you can keep your oven free for other dishes to go along with the turkey.
• It doesn’t require a lot of monitoring: Similar to cooking turkey in the oven, you won’t need to hover over your smoked turkey to make sure it’s cooking properly. The smoker does all the hard work, and you’ll just need to check on everything a few times.
• The results are delicious: Smoked turkey gets crisp on the outside and stays moist on the inside, just like you want your turkey to be. We’ll explain how to achieve those results in this guide.

What You’ll Need for Smoked Turkey

Here’s a rundown of what you’ll need to smoke a turkey:

1. The Turkey

First up is, of course, the turkey. You can use any turkey you’d typically roast in the oven to make smoked turkey, as long as it fits comfortably in your smoker or grill without touching the sides or the lid. Just remember that your turkey can take anywhere from 30-40 minutes per pound to smoke, so the larger the turkey, the more time it’ll need to spend cooking. 

A few more points to consider:

• Smaller turkeys tend to be juicier than larger ones, but you may need a large turkey to feed several people. Generally, you’ll need about one pound of turkey per person.
• Frozen turkey can sometimes result in drier meat than a fresh turkey. If you plan to cook your turkey within a couple days, go for fresh; otherwise, you’ll need several days to thaw a frozen turkey.
• Read the turkey’s label carefully. Some may be listed as self-basting, which means they’ve been injected with a basting solution that can add flavor to the meat. If you’re already planning to season the turkey yourself, you might want to avoid a self-basted turkey.

2. A Smoker

You’ll need a smoker that’s big enough to hold your turkey comfortably, meaning that the turkey has some space around it for the smoke to travel. For best results, it should also include a water pan to add moisture to the smoker (although you can create a makeshift one if not) and be thoroughly cleaned before smoking your turkey. 

What Kind of Smoker Should I Use?

Any kind of smoker can work for smoked turkey, including a pellet smoker or electric smoker. The most important thing to keep in mind is the size of the smoker. Some are much bigger than others, and smaller ones may not work well for a large turkey.

With that said, even a grill works as a smoker. For a gas grill, make sure you can set the temperature as low as 225°F. If using a charcoal grill, you should know how to adjust the smoke during the cooking process using vents.

3. Wood Chips or Pellets

Turkeys usually need several hours to cook in the smoker, and wood chips or pellets are an important part of that process, as they create the smoke that flavors the meat. Keep plenty of wood chips or pellets on hand, as you may need to add some as the turkey cooks.

What kind of wood should you use? That’s up to you! Some woods offer bolder flavors, like hickory and mesquite, while others are a bit milder, like cherry and alder. It might be a good idea to experiment with a few flavors on other meats to see what you like best before cooking your turkey.

4. Thermometer

Last but not least, make sure you have an instant-read meat thermometer handy to check the internal temperature of your turkey. You can also use a heat-safe thermometer that remains in the turkey while it cooks. Some connect to mobile apps so you can monitor the turkey without needing to head to the grill, open the lid, and cause smoke and heat to escape.

Smoked Turkey Tips and Tricks

Smoked turkey isn’t necessarily difficult to make, but these tips can help you achieve success:

• Brine the turkey: Brining helps retain moisture and adds flavor. Soak the turkey in a saltwater solution for about one hour per pound before smoking to ensure juicy, tender meat. Some turkeys come pre-brined, in which case, you can skip this step.
• Pat dry and season: After brining, pat the turkey dry to help the skin crisp up. Season the turkey with a rub or a mix of herbs, spices, and butter under the skin for added flavor.
• Maintain a consistent temperature: Keep your smoker temperature between 225°F and 250°F. Consistent low heat ensures even cooking, allowing the turkey to absorb the smoky flavor.
• Use a water pan: Place a water pan in the smoker to maintain humidity, which helps keep the turkey moist throughout the cooking process.
• Monitor internal temperature: Smoke the turkey until it reaches an internal temperature of 170°F in the thickest part of the breast. Use a meat thermometer to avoid overcooking.
• Let it rest: After smoking, let the turkey rest for 20-30 minutes before carving to help the juices to redistribute, making every slice moist.

Preparing the Turkey for the Smoker

At this point, your turkey should be fully thawed and ready to go. Remove the turkey’s packaging and take out the innards, which are typically contained inside a plastic bag within the turkey’s cavity, and the neck. Then, rinse the turkey and pat it dry. Next comes brining, which we’ll explain in the following section. After brining, place the turkey breast-side up and tuck the wing tips underneath the turkey. Finally, truss the turkey with butcher’s twine to help it keep its shape while cooking. 

Brine and Seasoning Variations

As mentioned previously, brining helps turkey stay moist during cooking, even while cooking over consistent heat, as it will in the smoker. Check that your turkey didn’t come pre-brined, as some do, before brining. 

In its simplest form, brine is a mixture of salt and water. However, for turkey, some cooks add other ingredients for extra flavor, like herbs and spices or some apple juice for additional brightness. To make your brine, mix together about one quart of water and one cup of salt. Pour it over the turkey in a large pot. Then, pour another 1-2 quarts of plain water or your desired brine mixture over the turkey.

Seasoning the turkey comes after the brining process. Once you pull the turkey from the brine, rinse it off and pat it completely dry before seasoning it. This is your chance to use whatever flavors you like most for turkey. Season with a rotisserie seasoning blend, add classic herbs and spices like thyme or rosemary, or give your turkey a kick with some cayenne pepper and paprika.

How Long to Smoke a Turkey

Turkey usually takes 30-40 minutes per pound to smoke. So, a 15-pound turkey can take between 7 and 10 hours, plus preparation time. In other words, you’ll want to have a full day available to dedicate to your smoked turkey, and be sure to consider brining time in the total time you need to set aside. You can always brine the turkey overnight so it’s ready to go in the morning for a full day of cooking if needed.

Turkey Times and Temperatures

Turkey is ready to come out of the smoker when the thigh or breast reaches 170°F using a digital meat thermometer. If smoking at 225°F, expect the turkey to take 30-40 minutes per pound. However, if your smoker or grill has a difficult time maintaining a constant temperature, your turkey could take longer. Check the temperature on both sides of the turkey to ensure it’s completely cooked.

Smoked Turkey Recipe

Ingredients

• 12-15-pound turkey
• Turkey brine (3 quarts water, 1 cup salt)
• 4 cloves garlic, minced
• 1 tbsp dried thyme
• 1/4 cup olive oil or melted butter
• 2 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper

Instructions

1. Brine the turkey using the instructions noted above overnight in the refrigerator for at least 12 hours.
2. Preheat the smoker to 225°F.
3. Remove the turkey from the brine, rinse it, and pat it dry. Rub the turkey with olive oil or melted butter. Mix paprika, garlic powder, onion powder, and black pepper, and season the turkey with the mixture.
4. Place the turkey in the smoker, breast side up, and close the lid. Smoke the turkey for 30-40 minutes per pound, or until the internal temperature reaches 170°F in the breast or thigh. Remember to check both sides of the turkey to ensure even cooking.
5. Let the turkey rest for 20-30 minutes before carving.

Conclusion: Smoking a Turkey

Smoking a turkey is a unique way to elevate your holiday meal, infusing the meat with rich, smoky flavors and creating a juicy, tender dish that’s sure to impress the family. By following the steps outlined in this guide—from brining and seasoning to smoking and resting—you should get a perfectly cooked turkey with a crisp, golden skin and flavorful meat. 

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