Home / Recipes

Smoked Turkey

A smoked turkey frees up your oven and puts a showstopper on the table. The keys are a properly thawed, dry-brined bird, a smoker hot enough to keep it safe and crisp the skin, and a thermometer in both the breast and the thigh.

Prep30 min
Dry brine1–3 days
Smoke3½–6 hrs
Smoker275–325°F
Serves10–14
Dietary notes
Gluten-freeSugar-freeHalal-friendly*Kosher-friendly*
  • Gluten-free and sugar-free: As written. Avoid pre-injected or 'self-basting' turkeys if you're strict, since their solutions can contain added ingredients. Check the label.
  • Halal: Use a certified halal turkey.
  • Kosher: Use a certified kosher turkey and oil instead of butter (no meat and dairy together). Kosher turkeys are already salted, so skip the dry-brine salt.

* Depends on certified ingredients or a simple swap. See the notes above.

Ingredients

  • 1 whole turkey, 12–14 lb, fully thawed, giblets removed
  • 3 tbsp kosher salt (for the dry brine; skip it for kosher turkey)
  • ¼ cup olive oil (or melted butter if not cooking kosher)
  • ¼ cup poultry rub (Cajun or Lemon Herb)

Wood: apple, cherry, pecan or maple. Stick to turkeys under about 14 lb so they pass through unsafe temperatures quickly. For a bigger crowd, smoke two smaller birds or a turkey breast.

Instructions

  1. Thaw safely. Thaw in the refrigerator, allowing about 1 day per 4–5 lb. A 12–14 lb turkey needs about 3 days. Never thaw at room temperature.
  2. Dry brine. Pat dry, then season all over (and under the breast skin) with the salt. Refrigerate uncovered on a rack for 1–3 days. The skin will look dry and tight.
  3. Season. Rub with oil and season with the rub. Tuck the wing tips under and tie the legs loosely if you like.
  4. Fire up. Bring the smoker to 275–325°F. Don't smoke a whole turkey below 250°F.
  5. Smoke. Place the turkey breast side up with a probe in the thickest part of the breast. At 275°F, expect about 30 minutes per pound. At 325°F, it's closer to 15–20 minutes per pound.
  6. Check doneness. It's done at 165°F in the breast and 175–180°F in the thighs. If the breast is racing ahead, tent it loosely with foil.
  7. Rest and carve. Rest 30–45 minutes, loosely tented, before carving.

Faster, more even option: spatchcock the turkey (remove the backbone and flatten it). It cooks much faster and more evenly. See the spatchcock steps; the method is the same, just with a bigger bird and stronger shears.

Gear I use

Thermapen ONE by ThermoWorks

With a big bird, the breast and thighs finish at different times. A fast instant-read lets you check both in seconds so you don't dry out the breast.

See it at ThermoWorks

Smaller crowd? Try Smoked Whole Chicken using the same method.