This smoked turkey recipe calls for a whole turkey that is covered in a homemade spice rub and then cooked slowly until it is soft and juicy. A super easy and impressive holiday main course that won’t take up any oven space!.
Are you tired of the same old roasted turkey? This smoked turkey is a one-of-a-kind and show-stopping Thanksgiving meal that’s easy enough that even a beginner cook can make it look great and taste great. Serve your turkey with homemade cranberry sauce and watch the rave reviews come in!.
On Thanksgiving, I love making a turkey, but I don’t like how it takes up my whole oven for hours and hours. So now I smoke my turkey instead of roasting it, and the result is nothing less than amazing.
Smoked turkey is a delicious alternative to traditional roasted turkey, with an incredible smoky flavor and moist, tender meat. But not everyone has access to a smoker. The good news is you can easily smoke a turkey right in your oven with minimal effort and equipment.
In this detailed guide, I’ll walk you through everything you need to know to smoke a turkey in your oven, including preparation, choosing wood chips, oven setup, tips and tricks, and FAQs. By the end, you’ll have the knowledge and confidence to make phenomenal smoked turkey for your next holiday meal or anytime.
Why Smoke a Turkey in the Oven?
There are several excellent reasons to smoke your turkey in the oven rather than using a standalone smoker:
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Convenience: You don’t need any special equipment beyond wood chips and disposable pans.
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Temperature control Your oven allows precise temperature regulation for even smoking
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Space An oven smoker setup takes up minimal space compared to a large smoker
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Safety: Contained in the oven, there’s no need to constantly monitor an outdoor smoker.
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Affordability: Oven smoking is extremely budget-friendly.
While oven-smoked turkey won’t have quite the same depth of flavor as traditional smoker cooking, the results are still outstanding.
Choosing Wood Chips
The first step is selecting your wood chips. Soak them for at least 30 minutes before using. Good wood choices include:
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Maple: Subtle, mellow, sweet flavor.
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Apple: Delicate and semi-sweet aroma.
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Pecan: Nutty undertones.
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Cherry: Fruity, tart smoke.
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Oak: Strong yet balanced flavor.
Avoid mesquite and hickory chips, which overpower turkey with an intensely smoky flavor.
Oven Setup
You’ll need a roasting pan, disposable foil pan, cooking rack, wood chips, water, and foil.
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Place soaked wood chips in roasting pan with 1/4 cup water.
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Lay wire rack over chips.
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Place foil pan with holes poked in it on top of rack.
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Add turkey to foil pan.
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Seal roasting pan tightly in foil.
This creates a self-contained smoker right in your oven!
Smoking Times and Temperatures
Keep temperatures low and slow, around 250°F. Plan on 30-40 minutes per pound. Monitor the thickest part of the breast until it reaches 160°F.
For a 12 lb turkey, expect a total smoking time of 6-8 hours. Resist opening the oven; maintain consistent heat. If you’re short on time, increase heat to 325°F.
Maintaining Moisture
The extended smoking time can dry out turkey if you’re not careful. Here are some tips:
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Brine turkey overnight before smoking.
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Spritz turkey with apple juice or broth every hour.
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Wrap wings and legs in foil to prevent overcooking.
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Let turkey rest 30 minutes before carving for juicier meat.
Infusing More Flavor
Along with your wood chips, consider adding aromatics for more flavor:
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Coarse salt and spices on the skin
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Herbs and citrus stuffed under the skin
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Onion and apple halves inside the cavity
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Rubbing oil, butter, or drippings over the skin
Handling Smoke
To prevent your kitchen from getting smoked out:
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Keep a window open and use kitchen fans.
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Transfer turkey straight from oven into foil wrap to contain smoke.
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Remove smoke-infused pans and racks immediately to outdoor trash.
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Boil lemon water on stovetop to help absorb odors.
FAQs
What if I don’t have a roasting pan? Use a foil baking pan or oven-safe pot instead.
Can I use my regular oven racks? Yes, but flameproof racks are ideal.
Should I baste the turkey? Avoid opening the oven; turkey will baste in its juices.
What about stuffing? Cook stuffing separately to ensure food safety.
How long does smoked turkey last? Store in fridge 3-4 days. Freeze for 2-3 months.
Can I smoke a turkey breast? Absolutely! Reduce oven temperature and smoking time.
Make Delicious Smoked Turkey in Your Oven
With this complete guide, you can easily infuse incredible smoky flavor into turkey using only your trusty oven. Forget standalone smokers—the convenience and simplicity of oven smoking can’t be beat. Impress your family with your expert-level smoked turkey this holiday season.
How do you smoke a turkey?
You should put the turkey in the brine solution 24 hours before you want to cook it. Preheat your smoker with the wood of your choice. Place the turkey in a disposable aluminum pan, and tuck the wings under the bird. Put the onion, lemon, and herbs inside the turkey, and then use twine to connect the legs. Place the BBQ rub all over the outside of the turkey. Move the turkey from the pan to the smoker and cook it, basting every now and then, until a thermometer reads 165 degrees F. Let the turkey rest, then carve it and serve.
Tips for the best smoked turkey
- It’s easier to clean up if you leave the turkey in the disposable pan while it smokes instead of moving it straight to the rack.
- A probe thermometer is a must-have when making smoked turkey. The temperature of a smoker can change, which can change the cooking time. Always use the temperature instead of the time.
- When I smoke, I usually use an electric smoker because it’s easy to use and the heat is well controlled.
Making a turkey smoke can take a long time, so begin early in the day to make sure the turkey is ready for dinner. Typically, it takes at least 5 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 25-30 minutes per pound. This time frame can change a bit based on the smoker you use and how well it keeps the temperature steady. It’s imperative to use a thermometer rather than a clock to gauge when the turkey is ready.
I like to use apple wood to smoke poultry, as it imparts a mild and sweet flavor. Apple wood is readily available in most stores. Other great choices are cherry wood or hickory.
When 165 degrees F is read on a thermometer stuck into the thickest part of the thigh, the turkey is done. I leave a digital thermometer in the turkey while it smokes so I can check on it from home using a temperature remote.
I like to baste my smoked turkey because no one wants a dry turkey! As it cooks, I sometimes baste the turkey with chicken broth to make sure it stays moist. If you’ve brined your turkey before hand, you can skip the basting step.
Plan on one pound of turkey for every person to get an idea of what size turkey you’ll need. If you want a lot of turkey left over, plan on 1 1/2 pounds of turkey per person.
This recipe is delicious as-is, but you can also customize the flavors to your tastes if you prefer.
- Spice Rub: If you don’t want to grill, you can use blackened seasoning, Creole seasoning, or Cajun seasoning instead.
- When making brine, you can change up the flavors by adding different herbs, honey for sweetness, or different kinds of fruit like apples or pears.
- When stuffing the bird, you don’t have to use onion and lemon. You can use apples, a half-head of garlic, carrots, orange slices, leeks, or any other vegetable you like.
The end result is a beautifully browned turkey that’s tender, juicy and full of flavor. I love that it frees up my oven so I can bake the sides and desserts for the big meal. A smoked turkey is always a good choice.