The BEST Smoked Turkey
On October 24, 2022 (Updated November 05, 2024)
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This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Best Smoked Turkey
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
1. Turkey
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
2. Fuel & Wood Chips
Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.
I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.
3. Thermometer
An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.
4. Smoker
This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
Brine and Seasoning for Smoked Turkey
Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking.
- Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Use a simple Sweet Rub or Smoked Turkey Rub on the surface of your turkey to add some authentic BBQ flavor and compliment the smoke from the grill. If you want to save yourself some time on Thanksgiving, you can purchase my Sweet Rub from the Hey Grill Hey Store.
Quick note: The sugar in the Sweet Rub will cause the skin of the bird to get quite dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The image below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
How to Smoke a Turkey
Now that your turkey is prepped, it’s ready to get cooking! Here’s how to smoke a turkey.
- Preheat. The key to a great smoked turkey is indirect heat and consistent temperatures. The goal is to keep your grill temperature at an even 225 degrees F for the duration of the cook. If you’re using a gas grill, turn on half of the burners to medium-low and leave the other half off. For a charcoal grill, preheat your coals until just ashed over, dump them on one far side of your grill, and set the vents to about 25% open. If you are using a dedicated offset, electric, or pellet smoker, preheat your grill to 225 degrees F.
- To the grill! Once your smoker is ready to go, get that bird on the grill! Place the turkey on the grill breast side up (no need for a roasting pan) on the indirect heat side of the grill. If you are cooking on gas or charcoal where you have slightly higher temperatures on one side of the grill, be prepared to rotate the turkey several times during the cooking process for even cooking.
- Smoke the turkey. Close the lid and smoke for around 30 minutes per pound. The turkey is done when it reaches a temperature of 165 degrees F.
- Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap it with towels to insulate and keep it at a safe serving temperature. This can soften the skin, but a quick broil in the oven can get it back to crispy.
- Enjoy! All that’s left is to decide if you’re a light or dark meat person and get after it!
Smoked Turkey Temperature
165 degrees F is the safest temperature for consuming smoked turkey. You need to be sure that you’re achieving the correct internal temperature for both food safety reasons and also for the juiciness factor.
Start testing your turkey for doneness about an hour before it is “supposed” to be done. All birds cook at slightly different speeds, so keep an eye on it to avoid overcooking. Use an instant-read thermometer to check the temperature of the turkey in the breast and thigh as it cooks. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other.
You will be going off of the lowest reading you get from each side of the turkey. Once all temperatures are above 165 degrees F, it is time to remove the smoked turkey to a serving platter.
How Long to Smoke a Turkey
Next up, let’s chat about exactly how long to smoke a turkey. At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound.
For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.
I always recommend planning an extra 30 minutes, just in case your turkey takes longer than you expect. If the turkey finishes a little earlier than planned, you can always wrap it in foil and rest it for a little while until everything else is ready.
More Smoked Turkey Recipes
If you like this smoked turkey recipe, check out these other great smoked turkey recipes! There’s more than one way to smoke a bird, and Hey Grill Hey is here to help you feel successful leading up to the big day.
- Spatchcock Smoke-Roasted Turkey
- Marinated Smoked Turkey Breast
- Bacon Wrapped Turkey Roulade
- Smoked Turkey Breast
- Spatchcock Smoked Turkey
Smoked Turkey Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own smoked turkey at home. Hey Grill Hey is dedicated to helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page.
This post was originally published in April 2018. We recently updated it with more information and helpful tips. The recipe remains the same.
Smoked Turkey
Video
Ingredients
- 1 15-pound turkey defrosted
- 2-3 Tablespoons olive oil or melted butter
- 2-3 Tablespoons Sweet Rub Link in recipe notes
Instructions
- Preheat. Preheat whatever type of grill you are using for indirect smoking at 225 degrees F. If you're using gas, turn on half of the burners to medium-low and leave the other half off. If you are using charcoal, preheat your coals until just ashed over, dump them on one far side of your grill, and set the vents to about 25% open. If you are using a dedicated smoker, preheat your grill to 225 degrees F. Add the wood chunks or chips, if needed, to achieve a thin blue smoke.
- Prep the turkey. Remove your defrosted turkey from the packaging. Remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water. Pat the turkey down on all sides with a paper towel. Tie the legs together with butcher's twine and tuck the wing tips behind the shoulder joint.
- Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub.
- Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.
- Remove to a serving platter. Use an instant read thermometer to check the temperature of the turkey in the breast and thigh. Make sure you test both sides of the bird, ESPECIALLY if you are smoking on a gas or charcoal grill where the temperatures of your grill may have been higher on one side than the other. You will be going off of the lowest reading you get from each side of the turkey. Once all temperatures are above 165 degrees F, it is time to remove the smoked turkey to a large platter or cutting board.
- Rest. Allow the turkey to rest for about 15 minutes before slicing and serving. If your turkey is done a little early, cover the turkey with foil and wrap with towels to insulate and keep the heat at a safe serving temperature.
- Enjoy! All that's left is to decide if you're a light or dark meat person, slice into that pretty bird, and get after it! Happy Thanksgiving!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your smoked turkey recipe is for a 15 lb. bird. It says if you are cooking a larger bird to use the spatchcock recipe. The spatchcock recipe says it is for a 10 lb. or less bird. What about a larger bird?
My honest recommendation when it comes to smoking turkey is that you stick with a 15 pound bird or less. If you need more than that, buy two smaller birds. The end result is much better. The larger birds spend too long in the food safety danger zone outside on the smoker.
Hi HGH!!!
Love the recipes, and love the simple steps that you provide. Really helps to ease the anxiety of smoking for the first time.
My one question is this… I smoked a 7lb turkey for the first time two weeks ago and I was actually proud of myself. The only thing I did not understand is that the skin (yes, was crispy but) not edible at all. Is that normal, or did I do something wrong
I’m confused with pan of water. I have a pellet smoker and I’m not sure a pan with water can fit under my grate, on top of my drip tray. Is the pan of water necessary.
I use a disposable aluminum cake pan. I then center it on the grill and place the grill racks back on top crushing the foil pan into shape. Mine doesn’t hold a lot of fluid so keep an eye on it (just don’t be opening the grill too frequently, you’ll lose your heat).
Further more, I would recommend then placing something like a cookie cooling rack or other thin framed stainless steel rack on top of your grill rack. This will add greater separation (only an inch or two) between your meats and drip tray allowing for more smoke circulation and saturation.
Best I’ve ever had! Perfect detailed directions and so easy even a novice could make it perfect! Thank you Big Bird Master!!!
How can I get a copy of your brine recipe? I could not keep up with your video instructions to write it all down.
What about using a Turkey cannon. Does that affect cooking time?
Hey grill, I have a 17 lb Turkey that I would like to cook in my pellet smoker. What would be a good temperature to smoke at, to avoid the unrecommended cook time for that size bird?
I have a 17 lb Turkey I would like to do and I was wondering how I could manipulate the temperature in my smoker so that the turkey won’t take the unrecommended time to Cook.
If I cook at 225, will the skin still get crispy?
Yes, but if you’re worried about it bumping the temp to 275 won’t hurt.
Hi! So I recently made a turkey breast on my smoker and I brined it in your brine recipe first. The question that I have is that it was only 4 pounds and it took 12 hours to reach 165 degrees. I kept the heat steady at 225 degrees throughout and even used 2 thermometers to make sure they weren’t malfunctioning. The only change from other things I’ve smoked is that I did put an aluminum pan under the grilling rack to catch the drippings (but it didn’t produce any). I can’t figure out why it would have taken so long to reach the 165 degrees – could it have been the brining or the aluminum pan addition?
Hi Erin-I am not the owner of the site just a long-time smoker. I ran into the same situation as you not to say this is the problem but here was my experience. I was living in Denver, CO and smoking a turkey in the wintertime. Denver is the mile high city therefore it is warmer by about 15-20 degrees in the sun. It was about 30 degrees and I had my smoker in the shade and ended up finishing the turkey in the oven because I could not get the turkey to temperature. The following weekend I tried it again with the same weather but positioned my smoker in the sun and it did take a little longer but that fixed my problem.
I live in Breckenridge Co, and fought this issue for years. I then found the magic of welding blankets. All you need to do is get a welding blanket large enough to cover your smoker and you’ll be able to maintain a proper temp regardless of the ambient temp outside (well, within reason…. I’ve smoked brisket in 15 degree weather at 10k ft using a welding blanket).