A beautifully smoked turkey is one of the most impressive dishes you can serve for holidays, gatherings, or any time you want to elevate dinner with deep, savory flavor. Slow smoking infuses the bird with rich wood-smoked aroma while keeping the meat incredibly tender and juicy. This recipe guides you step-by-step—whether you're new to smoking or consider yourself a backyard pitmaster—so you’ll achieve a golden, flavorful turkey with moist meat and crispy skin. It’s straightforward, reliable, and perfect for anyone who loves bold, smoky recipes that make a crowd gather around the table.

Prep & Cook Time

  • Prep Time: 20 minutes (plus optional 12–24 hours brining time)
  • Cook Time: 4½–6 hours
  • Total Time: 5–7 hours
  • Servings: 10–12
  • Yield: 1 whole smoked turkey (12–14 pounds)

Ingredients

For the Turkey

  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 4 tablespoons olive oil or melted butter
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 gallons cold water
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 4 garlic cloves, smashed
  • 2 oranges, quartered
  • 4–6 sprigs fresh thyme
  • 2–3 bay leaves

Wood Options

  • Apple, cherry, hickory, or pecan wood (chips, chunks, or pellets, depending on smoker)

Directions

  1. Prepare the Brine (Optional but Recommended):
    In a large container or brining bag, combine water, salt, brown sugar, garlic, oranges, thyme, and bay leaves. Stir until the salt dissolves. Submerge the turkey completely and refrigerate for 12–24 hours. This step ensures incredibly moist and flavorful meat.
  2. Rinse, Dry, and Season:
    Remove the turkey from the brine and rinse lightly under cold water. Pat very dry with paper towels—dry skin is essential for crispness.
    Rub the turkey all over with olive oil or melted butter. Mix salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary. Season the turkey generously inside and out.
  3. Preheat the Smoker:
    Heat your smoker to 225–250°F (107–121°C). Add your preferred wood. Fruit woods like apple or cherry produce a sweeter, milder flavor, while hickory adds a stronger smoky profile.
  4. Smoke the Turkey:
    Place the turkey breast-side up in the smoker. Insert a meat thermometer into the thickest part of the breast or thigh.
    Smoke for 30–40 minutes per pound, keeping the smoker closed as much as possible to maintain steady heat and smoke.
  5. Crisp the Skin (Optional but Ideal):
    When the turkey reaches 150°F, increase smoker temperature to 300–325°F for the final hour. This boosts skin crispiness without drying the meat.
  6. Check for Doneness:
    The turkey is done when the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
  7. Rest and Carve:
    Transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving. Resting locks in moisture and makes slicing cleaner.

Tips for Success

  • Avoid strong woods like mesquite—they can overpower turkey’s mild flavor.
  • Don’t skip drying the skin; moisture prevents proper browning.
  • Rotate the bird halfway through if your smoker has hot spots.
  • Use a drip pan with water or broth under the turkey to help regulate heat and keep the cooking environment moist.

Nutrition Facts (per serving) — Estimated Values

  • Calories: 410
  • Protein: 58g
  • Carbohydrates: 2g
  • Fat: 18g
  • Saturated Fat: 5g
  • Cholesterol: 185mg
  • Sodium: 690mg

(Values vary based on brining, size of turkey, and exact ingredients used.)

Pro Tip:

If you want truly consistent results with your Smoked Turkey Recipe, consider using an electric smoker. Electric smokers maintain steady temperatures with very little effort, allowing even beginners to achieve that slow-smoked tenderness and deep wood flavor without constantly monitoring heat levels. They’re perfect for holiday cooking when you need reliability and precision, and upgrading to a newer model can make smoking easier, faster, and far more enjoyable. If you don’t own one yet—or your current smoker has seen better days—this is the perfect time to level up your outdoor cooking setup. Click the button below to explore top-rated Electric Smokers on Amazon and find the perfect one for your next smoked masterpiece.

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Conclusion

This smoked turkey recipe delivers the perfect balance of flavor, color, and tenderness that makes smoked poultry unforgettable. Whether it’s your first attempt or a seasonal tradition, following these steps ensures a juicy, smoky turkey with beautifully crisped skin and a flavor profile that rivals any BBQ joint. Serve it for holidays or weekend gatherings—you’ll impress your guests and quite possibly start a new family favorite. If you’ve been looking for a go-to smoked turkey recipe that’s both approachable and delicious, this one will earn a permanent spot in your collection.

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