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!.
On Thanksgiving, nothing is better than a turkey cooked at home. This smoked turkey recipe will help you make the best smoked turkey ever! Don’t be scared of this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
No matter what kind of grill you have outside, you can smoke a turkey at home. In fact, our very first smoked turkey was cooked on our old gas grill. It is still one of the best smoked turkeys I’ve ever had (you never forget your first!)
I like using my Camp Chef SmokePro pellet smoker more these days because it keeps the smoke and temperature stable, so I don’t have to do as much monitoring. That being said, you can use any kind of smoker you have to make this smoked turkey. The most important thing is to use a grill that can cook food indirectly, keep the temperature stable, and add 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.
Smoking a whole turkey is a fantastic way to add delicious flavor to your holiday bird. And filling that turkey with savory stuffing takes it to the next level. The smoky aromas beautifully complement the herbaceous savory notes of the stuffing. Follow this guide to learn how to perfectly smoke a turkey filled with stuffing.
Choosing the Turkey
When selecting a turkey to smoke with stuffing, opt for a fresh bird between 12-16 pounds This size will fit well in most standard smokers Also make sure the turkey does not come pre-injected or pre-brined, as you’ll want to brine it yourself.
Choose a turkey with the giblets removed to leave space for stuffing. And ensure the turkey is completely thawed if using a frozen one.
Brining the Bird
Before smoking, brining helps keep the turkey meat juicy and infused with flavor. Make a brine by dissolving 1 cup kosher salt and 1/2 cup brown sugar into 1 gallon of water.
Submerge the thawed turkey in the brine, cover, and refrigerate for 12-24 hours. Brining tenderizes the meat while helping it retain moisture.
After brining, rinse the turkey under cold water and pat it completely dry with paper towels.
Making the Stuffing
As the turkey brines, you can prepare the stuffing:
- 1 loaf crusty bread, cubed
- 1 onion, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1⁄4 cup parsley, chopped
- 1 Tbsp sage
- 1 tsp thyme
- 1⁄2 cup chicken or turkey broth
Saute the onion, celery, and garlic until softened. Toss together with bread cubes, herbs, and broth. Season to taste with salt and pepper.
Cool the stuffing completely before using for food safety. You want about 3-4 cups of stuffing to fill the turkey cavity.
Seasoning and Preparing the Turkey
Remove turkey from brine, pat dry, and season the outside with salt, pepper, and poultry seasoning.
Place turkey breast-side up on a rack in a roasting pan. Tuck the wings under the back. Fill the cavity loosely with the cooled stuffing. Truss the legs together with twine so the turkey holds its shape.
Getting the Smoker Ready
Set up your smoker to maintain an indirect heat around 225-250°F using wood chips or chunks. Good wood flavors for turkey include apple, pecan, alder, and cherry.
Have a foil drip pan filled with water in the smoker to help regulate temperature and moisture.
Smoking Time
Figure approximately 30 minutes per pound for the total smoking time. For a 15 pound turkey, estimate about 7-8 hours.
Place turkey in the smoker breast-side up. Insert a probe thermometer into the thickest part of the breast, being careful not to hit bone.
Smoke the turkey until the breast reaches 165°F. The thighs and stuffing should also hit 165°F.
Maintaining the Smoke
Throughout the smoking time, maintain a steady temperature between 225-250°F.
Add more soaked wood chips or chunks about every 45-60 minutes to keep the smoke consistent. Don’t let the smoke fully die out.
If the skin starts browning too quickly, tent foil loosely over the breast and legs. But remove it during the last hour for crispy skin.
Is the Turkey Done?
Verify doneness by inserting an instant read thermometer into the breast, thigh, and stuffing. Everything should hit 165°F.
The juices should run clear with no traces of pink when the thigh is pierced. The joints should feel loose. If underdone, keep smoking until fully cooked.
Resting, Carving and Serving
Once the turkey reaches the proper internal temperature, remove it from the smoker and let rest 30 minutes before carving.
To serve, carve the turkey starting with the thighs. Cut slices along the breast and be sure to cut into the stuffing so it’s portioned out with the meat.
Offer the smoked turkey with gravy, cranberry sauce and your favorite sides!
Turkey Smoking Tips and FAQs
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Allow 12-24 hours for brining to let the salt penetrate deeply. This tenderizes the meat.
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Use an oven-safe meat thermometer to monitor temps without constantly opening the smoker.
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Maintain even, indirect heat between 225-250°F and replenish wood chips regularly.
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Let turkey rest for 30 minutes before slicing to allow juices to redistribute.
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Stuffing should reach 165°F. Check temperature in multiple places to ensure doneness.
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Estimate 30 minutes per pound smoking time at 225-250°F for whole turkeys.
Frequency of Entities
turkey: 23
stuffing: 17
smoke: 12
thermometer: 5
brine: 4
breast: 3
thigh: 3
temperature: 3
wood: 3
juicy: 2
salt: 2
pepper: 2
indirect: 2
rest: 2
ready: 1
season: 1
truss: 1
crispy: 1
moist: 1
tender: 1
carve: 1
aroma: 1
savory: 1
herbaceous: 1
pound: 1
Brine and Seasoning for Smoked Turkey
As soon as you have bought your turkey or turkeys, let’s talk about how to brine and season them for smoking.
- Brining. If you buy a turkey that has already been brined, you don’t have to brine it before smoking it. Do not buy a brined turkey. Instead, make your own brine for the turkey. For this event, I strongly suggest my Apple Spice Smoked Turkey Brine. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Put a simple Sweet Rub or Smoked Turkey Rub on the turkey’s skin to make it taste like a real BBQ and go with the smoke from the grill. You can buy my Sweet Rub from the Hey Grill Hey Store ahead of time to save time on Thanksgiving.
Note: The sugar in the Sweet Rub will turn the bird’s skin very 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.
Catching the Smoked Turkey Drippings
Please make sure you have a drip pan ready to catch the juices and keep the smoker 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 is likely to evaporate while the food is smoking, so be ready to fill the pan up again and keep a few cups of water in it at all times. Make the best Smoked Turkey Gravy you’ve ever had with the juices left over after cooking your turkey.