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How to Smoke a Turkey

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A detailed guide to smoking a turkey with expert tips on seasoning, smoking temperature, and basting to achieve a juicy, flavorful smoked turkey perfect for holidays or special occasions.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 cups apple juice or cider (for basting)
  • Wood chips (hickory, apple, or cherry) for smoking

Instructions

  1. Prepare the turkey by removing giblets and patting dry with paper towels.
  2. Mix kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper, thyme, rosemary, and cayenne pepper to create a dry rub.
  3. Rub the dry seasoning mixture all over the turkey, including under the skin and inside the cavity.
  4. Let the turkey rest in the refrigerator uncovered for at least 4 hours or overnight to dry brine.
  5. Preheat the smoker to 225°F (107°C) and add soaked wood chips to the smoker box or directly on coals.
  6. Place the turkey breast side up on the smoker rack and insert a meat thermometer into the thickest part of the breast.
  7. Smoke the turkey for about 30 to 40 minutes per pound, maintaining a steady temperature of 225°F, basting every hour with apple juice or cider.
  8. Continue smoking until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
  9. Remove the turkey from the smoker and tent loosely with foil. Let it rest for 20-30 minutes before carving.
  10. Carve and serve the smoked turkey.

Notes

For best flavor, use a combination of fruit woods like apple or cherry with hickory. Maintaining a consistent smoker temperature is key to juicy meat. Resting the turkey after smoking allows juices to redistribute for moist slices.

Nutrition

Find it online: https://www.receipster.com/smoked-turkey-recipe/

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