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!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of 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 turkey is a fantastic way to prepare a juicy, flavorful bird for the holidays or any special occasion. When smoking a turkey one of the most common questions is “how long do I smoke a 12 lb turkey?” Properly smoking a turkey requires knowing the timing based on the size of your bird.
In this complete guide, we’ll cover everything you need to know to perfectly smoke a 12 lb turkey from start to finish.
Overview of Smoking a Turkey
Smoking is a low and slow cooking method that infuses smoky flavor into meats. The keys to smoking a tender and juicy turkey are:
- Maintaining a temperature between 225-250°F
- Allowing enough time for the bird to fully cook
The general recommendation is to smoke a turkey for 30 minutes per pound. For a 12 lb turkey, that equals about 6 hours of smoking time. However, cooking times can vary based on factors like the shape of your bird and temperature fluctuations in your smoker. It’s best to use a meat thermometer to gauge doneness rather than relying solely on time.
Step-by-Step Guide to Smoking a 12 lb Turkey
Follow these steps for smoking turkey success
1. Select a Smaller Turkey
When smoking a turkey it’s best to select a smaller bird, around 12-15 lbs. Larger turkeys take longer to fully cook and are harder to keep at a safe temperature. A 12 lb turkey is an ideal size for most backyard smokers.
2. Brine the Turkey
Soaking the turkey in a saltwater brine before smoking helps ensure a flavorsome, moist finished product. Brine the turkey for 12-24 hours. A favorite brine contains water, kosher salt, brown sugar, garlic, herbs, and spices.
3. Prepare the Smoker
Set up your smoker with apple, cherry, or pecan wood and preheat to 225-250°F. These woods provide a mild, sweet smoke flavor perfect for poultry.
4. Season the Turkey
Pat the turkey dry and coat liberally inside and out with a dry rub – try a blend of paprika, salt, sugar, garlic, and pepper. Store-bought turkey rub also works great.
5. Insert Aromatics
For extra flavor, place quartered onion, lemon wedges, garlic cloves, herbs, or other aromatics into the turkey cavity. Tie the legs together with butcher’s twine.
6. Place Turkey in the Smoker
Put the turkey in a disposable foil pan and set it on the smoker rack to contain juices and simplify cleanup.
7. Maintain the Temperature
Throughout the estimated 6 hour cook time, monitor the smoker to keep the temperature close to 250°F. Add more coals or wood as needed.
8. Baste and Spritz
Every 1-2 hours, mop or spritz the turkey with a chicken broth and apple juice mixture to prevent the skin from drying out.
9. Check Internal Temp
After about 5 hours, start checking the internal temperature. Insert a digital meat thermometer into the thickest part of breast and thigh without touching bone. It’s done when breast reaches 165°F and thighs reach 175°F.
10. Rest and Carve
Once smoked to the proper internal temperature, remove the turkey and let it rest 30 minutes before carving to allow juices to redistribute for maximum moisture and flavor.
Smoking Time Guidelines
As a general guideline, smoking times for a 12 lb turkey are:
- At 250°F: About 6 hours
- At 225°F: About 6.5 hours
Always rely on a meat thermometer for doneness, as cook times can vary. If smoking at 275-300°F, start checking even earlier after 4-5 hours.
Tips for the Best Smoked 12 lb Turkey
Here are some extra tips for ensuring your 12 lb smoked turkey is juicy, tender and delicious:
- Use a dry brine for crispy skin
- Keep smoker temp steady
- Use a probe thermometer with alarm
- Avoid opening smoker frequently
- Wrap wings/legs in foil if browning too fast
- Let turkey rest before slicing
- Start early to allow 6+ hour cook time
Smoking a turkey takes patience, but the reward of a perfect bird is worth it. With proper technique, monitoring, and temperature control, you can masterfully smoke a 12 lb turkey. Refer to this guide for success!
FAQ
How long per pound to smoke a turkey?
The general rule of thumb is to smoke a turkey for 30 minutes per pound. So for a 12 lb turkey, plan on about 6 hours of smoking time at 225-250°F.
What size turkey for how many people?
A good guideline is 1-1.5 lbs of turkey per person. A 12 lb turkey will feed 8-12 people comfortably.
What is the safe internal temperature for smoked turkey?
smoked turkey is safely cooked and ready to eat when the breast reaches 165°F and the thighs reach 175°F on a meat thermometer.
Should you brine a smoked turkey?
Brining is highly recommended to ensure a flavorful, juicy smoked turkey. Soak the turkey in a saltwater brine for 12-24 hours before smoking.
How often do you baste a smoked turkey?
Baste the turkey with broth/juice every 1-2 hours while smoking. Frequent basting prevents the skin from drying out.
Smoking a 12 lb turkey may seem intimidating, but have no fear! Follow this complete guide for tips and techniques to make yours a success. With the right preparation, seasonings, and monitoring, you’ll have a tender, juicy, smoky star turkey for your holiday table.
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How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!