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.
Is it possible to wrap this in butcher paper and a towel and place in a cooler to hold the temperature like you do a brisket? In case it is done early? (My family doesn’t understand “we will eat when the big hunk of meat is ready.)
Do you have any updated link to Homemade BBQ Sweet Rub Recipe?
https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/
This year was the first time I had smoked a Turkey, Having just bought my first smoker this last spring I was placed in charge of carrying on the tradition of smoking a turkey for all the sailors who are working on xmas day. needless to say I tried it out for a few people on thanksgiving and it was a hit in my house. come Christmas I had ended up smoking two turkeys, One for me and another for everyone at work. Speaking with people who were there for the clean up It was a huge hit and the turkey was devoured. thanks for the recipe.
I followed this Recipe for thanksgiving. Ive been doing the turkey for our family holiday for decades, always successful. This year i had a unanimous, this is the best Turkey you’ve ever made.
I was able to get a turkey that wasn’t pre-brined and want to use your apple spice brine recipe. After the brining is complete, do I need to rinse the turkey or do I just stuff it with the apple and onions and put it on the smoker?
I don’t typically recommend rinsing.
Sounds yummy! I have two 10# bone-in turkey breasts. I have them soaking up your brine now. I have read several of your posts and one caught my attention…it said that the breast comes from a larger bird, so assume a whole-turkey time. Does that mean my 10# breasts likely came from an 18+# turkey and that I should plan for 18x30min…9 hours!?! I appreciate your last-minute help! Oh, and I rinse them when they’re out of the brine, right?
Hey Kim, I don’t think you need to rinse when it comes out of the brine. And for the turkey breasts, it just means they are large and will take longer than the time for a smaller breast. I would plan around 7 hours for your cook.
So I am kinda freaking out, first time Turkey smoker here, and I pulled my turkey out of the freezer on Sunday 11/22/20 and its still frozen in parts. I have pulled it out of the fridge and made your Apple Spice brine and placed the turkey in there to let go over night in the brine, if I wake up in the morning around 5am and the turkey is still frozen in some parts will it be ok to smoke still?
Don’t freak out! It should hopefully defrost the rest of the way in the cold water of the brine tonight. And if it still seems a little chilly, just plan some extra time on the smoker tomorrow. It’ll be fine!
Quick question, do I need to cover the turkey at any point during the smoke and or baste it?
I am planning to smoke on a GMG at 225
Thanks in advance!
I don’t think you need to wrap at all, unless your turkey starts to get darker in color than you’d like. Then you can loosely tent with foil.
I’m excited to try this recipe. Just to confirm- you don’t badge the turkey? Put it in the smoker and check in again one hour before it’s supposed to be done? Thankz
Don’t bag the turkey. Track your temperature throughout the cook to ensure you don’t over\under cook it.
Hi HGH!
Preparing for my thanksgiving Turkey and all signs point me to your smoked whole Turkey recipe. My question is, should I be concerned that my 15.5lb bird will be int the temp danger zone most likely more than 4 hours? At 30m per lb, that is 7.75 hours. Last thing I want to do is make 2020 any worse by risking my family’s stomachs!
Thank you so much!
Yes, it is a little risky. You could use my spatchcock recipe and it’ll lower the risk substantially and may even come out better! https://heygrillhey.com/spatchcock-smoked-turkey/