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Smoked Turkey

4.69 from 16 votes
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By: the Evinks51 Comments
Posted: 11/01/24 Updated: 11/04/24

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Smoked Turkey Pinterest collage. Top image of a whole turkey on the smoker, bottom image of a turkey on a white plate with rosemary.
Smoked Whole Turkey collage. Top image of whole turkey in foil pan, bottom image of turkey on serving tray
Traeger Turkey collage. Top image of turkey in foil pan, bottom images of turkey on the smoker and finished turkey on serving tray
Smoked Turkey on serving tray
Smoked Turkey in foil pan
Smoked Turkey in foil pan

It’s the holidays and your holiday is not complete with this amazing Smoked Turkey! It’s so juicy, full of flavor and easy. Simply brine the turkey overnight, then add butter, seasoning and oil to the turkey and pop it on your smoker the next day. The result is the perfect smoked turkey for your Thanksgiving Dinner!

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Close up picture oof baked turkey on a cutting board

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It’s turkey day and you need a turkey recipe. Am I right? Something that will be the star of the show next to your dinner rolls and apple pie. You need a bird that is full of flavor, juicy and easy to make so your holidays are stress-free. This smoked turkey is your answer!

It’s hands down the best turkey I’ve ever had. Plus, it makes amazing leftovers for sandwiches because of the smoked flavor of the turkey. This yummy smoked turkey recipe is a staple for us every holiday season. If you’ve got a pellet grill, then put it to good use with a yummy recipe like this one!

Why You’ll Love this Smoked Turkey

  • The turkey is brined overnight to lock in flavor and juice. It’s the most juicy and tender turkey.
  • Cook the turkey in a disposable aluminum pan to collect the drippings and make a fabulous gravy that’s packed with flavor from the turkey drippings.
  • We used our Traeger electric smoker to smoke this turkey and it turned out amazing! This smoked turkey recipe really is super easy.
Smoked Turkey Ingredients

Ingredients for Smoked Turkey

  • Turkey – The whole turkey needs to be fully thawed when you are ready to smoke it. We used a 15 lb turkey. Estimate about 1 1/2 lbs of turkey per person. If you need more than 15 lbs of turkey we recommend smoking multiple turkeys, not buying a bigger bird.
  • Hot water – Hot water is key to ensuring all of the brine ingredients thoroughly combine.
  • Kosher salt – Use salt to bring out all the flavors and season the turkey brine recipe well.
  • Apple cider – This is key to make a good brine that will help make the turkey super tender.
  • Black peppercorns – You can use cracker black pepper if that is all you have on hand!
  • Montreal steak seasoning – Really, any steak seasoning will do. You can even make homemade steak seasoning if that’s easier.
  • Thyme and rosemary – Fresh thyme and rosemary is used in the turkey brine, but use dried in the turkey rub. Bay leaves are a good swap for one of these herbs if needed.
  • Rub – Make a mixture of butter, ground black pepper, thyme, rosemary, safe and garlic powder. Other spices and herbs like onion powder and paprika would be great after a wet brine too.

Helpful Tools

  • Wood chips
  • Food safe bucket
  • Instant read meat thermometer or remote meat thermometer
  • Foil pan
  • Silicone grilling mitts
  • Smoker
Overhead picture of raw whole turkey on a wooden cutting board.
Overhead picture of black pot with turkey in brine.
Overhead picture of partially cooked turkey on wooden cutting board.

How to Smoke a Turkey

The night before you want to smoke your bird unwrap the thawed turkey and remove and parts like the neck, giblets etc. that might be in the cavity.

Grab a large food safe bucket and combine the hot water and salt. Stir this mixture until the salt is fully dissolved. Then mix in remaining ingredients for the brine.

Add the turkey to the brine mixture, seal the container and then place in the fridge overnight (8-12 hours). If the brine mixture does not cover the entire turkey, add more water/apple cider to the mixture.

Next prepare your smoker by heating it to 250 degrees Fahrenheit according to the manufacturer’s directions. We used cherry wood chips in our Traeger electric smoker.

The next day, remove the turkey from the brine mixture, rinse under cold water and pat the turkey dry with paper towels. Place in large foil roasting pan.

Grab a small bowl and mix together the ingredients for the rub. Gently lift the skin of the turkey up and rub the butter mixture under the skin. Then brush the outside of the turkey with olive oil. Season the cavity of the turkey with salt and pepper, to taste.

Put the turkey into the smoker and smoke for about 30 minutes per pound, or until an instant read thermometer reads 165 degrees Fahrenheit in the thickest part of the breast meat.

Remove your turkey from the smoker, then tent with foil and let rest for about 30 minutes. This will let the juices redistribute and give you that amazing juicy turkey!

Overhead picture of white bowl with creamed butter and seasonings in it
Overhead picture of turkey with butter and seasoning rub on it.
Baked turkey in smoker in an uncovered black pan.

How long does it take to smoke a turkey?

I would recommend planning about 30 minutes per pound of turkey when you smoke it between 225 – 250 degrees F. The internal temperature of a turkey needs to be 165 degrees F in the thickest part of the thigh.

Please remember that if you live in a colder climate it will take longer than this so plan a little bit of extra time. We use an insulated blanket on our smoker and I highly recommend using one to keep the heat in. It will make a huge difference.

If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. The reason for this is because your turkey will be sitting in the food danger zone for far to long at a lower temperature. You can risk bacteria growing and spoiling your turkey before it’s finished. We don’t want that!

We have increased our temperature to 350 degrees F on the smoker and smoked a larger bird that way and it was great, but there wasn’t as much smoke flavor.

If you need to serve more people and want to cook turkey at a lower temp just grab multiple turkeys! Serving a small crowd? Check out our recipe for smoked turkey breast.

What flavor of wood chips should I use when smoking turkey?

We used cherry wood chips for smoking this turkey, but you can also use flavors such as apple, maple or even mesquite! Hickory is a stronger flavor but it is a classic and gives an even smoky flavor.

How much Turkey per person?

Usually you will estimate that 1 1/2 lbs of turkey will feed one person. It may seem like a lot, but the weight includes the bones, giblets etc. which will not be consumed.

Love this recipe? I’d love it if you comment below and leave a five-star rating!

Do I need to brine the turkey?

Technically, no you do not have to brine the turkey. However, brine will give it a lot of extra moisture so you won’t end up with a dry turkey. I personally think it’s key to making the best smoked turkey.

If you skip the brine, then you will need to baste the turkey every 30-45 minutes with either the drippings in the pan or some chicken broth.

How to Store Leftover Turkey

Once your turkey is carved, you can store the leftovers in an airtight container or plastic zip top bag. Allow it to cool completely and then transfer to a storage container.

FRIDGE: Store leftover smoked turkey in the fridge for 3-4 days.

FREEZER: Leftover turkey will also freeze well for a couple of months. Allow to thaw before reheating.

For best results, reheat in the oven with a bit of extra liquid like water or broth.

What if my turkey is done early?

If your Thanksgiving turkey finishes cooking earlier than you want to eat, then just cover it with foil then place it in a large cooler with towels on top to insulate it. The skin won’t be as crisp when you do this, but to make it crisper just pop it under the broiler in the oven for a few minutes to crisp it up again.

What to Serve with Smoked Turkey

Serve this delicious smoked turkey with Thanksgiving favorites like smoked green bean casserole, seasoned smoked potatoes, and smoked stuffing. You could seriously create a whole Thanksgiving menu on the smoker!

Don’t forget some fluffy dinner rolls on the smoker and some easy turkey gravy. A sweet treat like smoked pumpkin pie is a great way to round out the meal.

Partially cut up turkey on a white serving plate.

You’re going to love this easy smoked turkey recipe. Have a Happy Thanksgiving!

More Must Have Holiday Recipes!

  • Every holiday needs these delicious and easy Smoked Cheesy Potato Casserole! It’s easy and always a hit.
  • Serve up some BBQ Smoked Meatballs as an appetizer to keep guests happy. You can make these ahead of time and keep them warm in the crock pot.
  • This Bacon Wrapped Asparagus recipe is a wonderful side dish to serve with your holiday favorites.
  • Need an appetizer? Then check out these Smoked Deviled Eggs!

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

Smoked Turkey Square Image
4.69 from 16 votes

Brined Smoked Turkey

Quick and easy brine to lock in flavor and moist, then a delicious butter rub make this Smoked Turkey packed with flavor and so juicy!
Prep:20 minutes mins
Cook:7 hours hrs
Total:7 hours hrs 20 minutes mins
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Ingredients

  • 15 pound turkey defrosted
  • 2 Tablespoons olive oil
  • salt and pepper

Brine

  • 16 cups hot water
  • 8 cups apple cider
  • 1 cup kosher salt
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon Montreal steak seasoning
  • 1 Tablespoon thyme fresh
  • 1 Tablespoon rosemary fresh

Rub

  • ½ cup butter softened
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • ½ teaspoon garlic powder

Instructions

  • Unwrap thawed turkey and remove any parts (neck, giblets etc.) that may be inside cavity.
  • In a large food safe bucket combine the hot water and salt. Stir until dissolved. Mix in remaining ingredients for the brine. Add turkey to brine, seal container and place in the fridge overnight (8-12 hours). If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture.
  • The next day remove turkey from brine, rinse under cold water, and pat dry with paper towels. Place the turkey in a large foil roasting pan, breast side up.
  • Then tie the legs together with baking twine.
  • Heat your smoker to 250°F according to manufacturer’s instructions. We recommend using cherry wood chips.
  • In a small bowl mix together the ingredients for the rub. Gently lift the skin of the turkey up and rub butter mixture under the skin.
  • Brush the turkey with olive oil. Season the turkey cavity with salt and pepper, to taste.
  • Put the turkey into the smoker and smoke for about 30 minutes per pound, or until an instant read thermometer reads 165 degrees F in the thickest part of the breast meat.
  • Remove turkey from smoker. I recommend using silicone mitts to lift the roasting pan off the smoker. Tent the turkey lightly with foil for at least 30 minutes before slicing, giving the juices time to redistribute.

Tips

  • If you are smoking a turkey that is over 15 lbs please make sure to smoke it at a higher temperature about 350 degrees. The reason for this is because your turkey will be sitting in the food danger zone for far to long and you can risk bacteria growing and spoiling your turkey before it’s finished. We don’t want that!
  • We have increased our temperature to 350 degrees F on the smoker and smoked a larger bird that way and it was great, but there wasn’t as much smoke flavor.
  • If you need to serve more people and want to cook turkey at a lower temp just grab multiple turkeys!
  • If the brine mixture does not cover the entire turkey we add more water/apple cider to mixture.
  • Technically, you do not have to brine the turkey. The brine will give it a lot of extra moisture so you won’t end up with a dry turkey. If you skip the brine you will need to baste the turkey every 30-45 minutes with either the drippings in the pan or if you don’t have enough you can use chicken broth.

Nutrition Information

Calories: 685kcal (34%), Carbohydrates: 10g (3%), Protein: 75g (150%), Fat: 37g (57%), Saturated Fat: 14g (88%), Cholesterol: 284mg (95%), Sodium: 13610mg (592%), Potassium: 866mg (25%), Fiber: 1g (4%), Sugar: 6g (7%), Vitamin A: 720IU (14%), Vitamin C: 2.9mg (4%), Calcium: 89mg (9%), Iron: 4.3mg (24%)
© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Did you make this?

Be sure to upload a photo & tag me at @gimmesomegrilling. I love seeing what you made!

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Meet the Evinks

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

Read more...

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Recipe Rating




  1. Amanda says

    Posted on 12/22/23 at 1:08 pm

    I’m going following you recipe and was wondering if you spatchcock the turkey?

    Reply
  2. Thomas says

    Posted on 12/4/23 at 8:19 pm

    5 stars
    Awesome recipe! Made it for thanksgiving an now making another one tonight! It wont last long thank you it was juicy an delicious

    Reply
    • Courtney says

      Posted on 12/5/23 at 8:27 pm

      Love it! Thank you for sharing!

      Reply
  3. Tracie Simonson says

    Posted on 11/25/23 at 6:33 pm

    5 stars
    This was thee best recipe for turkey I have ever made! It was incredible will definitely try again!!

    Reply
    • Courtney says

      Posted on 12/4/23 at 9:51 am

      That is so great to hear! Thank you so much for trying this Turkey recipe!

      Reply
  4. Lisa Hinds says

    Posted on 11/24/23 at 10:05 pm

    5 stars
    We used this brine and rub recipes prior to smoking a bone-in turkey breast for Thanksgiving. The skin browned and crisped nicely, the meat moist and incredibly flavorful! Definitely making this again. Thanks

    Reply
    • Courtney says

      Posted on 12/4/23 at 9:52 am

      Yum!! Thank you for giving this recipe a try and for rating it!

      Reply
  5. Corena Underwood says

    Posted on 11/14/23 at 1:55 pm

    I have a 21 pound Turkey so I will cook at 350 degrees but for how many minutes per pound?

    Reply
    • Courtney says

      Posted on 11/20/23 at 7:46 pm

      30 minutes per pound at 250 degrees

      Reply
  6. Paula says

    Posted on 10/6/23 at 7:55 am

    Can I use apple juice instead of apple cider?

    Reply
    • Courtney says

      Posted on 10/6/23 at 9:09 am

      That should be just fine!

      Reply
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