On Thanksgiving, everyone loves a good turkey dinner, so make sure you serve the best turkey you can! Oven-baked turkey is good, but this perfectly smoked turkey recipe is even better!
Smoking a turkey can seem intimidating, but with a few simple tips, you’ll have tender, juicy meat with crispy skin every time The key is controlling temperature, brining, and avoiding overcooking Follow these steps and you’ll master smoking turkey.
Choose the Right Size Turkey
Stick to a 10-14 lb turkey. Larger birds are hard to cook evenly since the breast cooks faster than the thighs and legs. A smaller turkey is easier to manage in the smoker.
Brine is Key
Soaking the turkey in a saltwater brine before smoking is the number one way to keep it incredibly moist. The salt helps retain moisture and seasons the meat throughout. A basic brine of 1 cup salt per gallon of water works well. For more flavor, add sugar, spices, and citrus.
Prep the Bird
Remove the neck and giblets from inside the turkey. Rinse well, pat dry, and let sit uncovered in the fridge for 8-12 hours before smoking. This drying time helps ensure crispy skin.
Smoke Low and Slow
Set up your smoker or grill for indirect cooking at 225-250°F. Use fruit woods like apple, cherry, or pecan for the best mild flavor. Place the turkey directly on the grill grates, breast side up. Resist the urge to peek! Smoke for about 1 hour per pound, until the breast meat reaches 160°F and the thighs are 175°F.
Finish Hot
When the turkey is nearly done, crank the heat to 350°F. Cook for 30-60 more minutes until the skin is nicely browned and the breast is 165°F Don’t rely on pop-up timers, always use a meat thermometer for accuracy
Let It Rest
Letting the turkey rest for 20-30 minutes after smoking allows the juices to redistribute for tender, juicy meat. Tent lightly with foil to keep warm. The internal temperature will continue rising 5-10 degrees during this time.
Carve and Serve
Use an electric knife for easy, clean cuts. Slice the breast meat first, then the legs and thighs. Serve with your favorite sides and gravy made from the tasty smoked drippings.
Follow these tips and your holiday turkey or anytime smoked turkey will be raved about for years to come! Smoked turkey is worth the extra time and effort.
FAQ – Common Smoked Turkey Questions
How long does it take to smoke a turkey?
Allow about 30-45 minutes per pound at 225-250°F. A 12 lb turkey will take 6-7 hours with a 1 hour rest. Larger birds may need even more time. Use a meat thermometer for doneness, not just time.
Should you brine a smoked turkey?
Absolutely! Brining is the best way to get a juicy smoked turkey. The salt HELPS the turkey retain moisture even after hours in the smoker. Try a simple salt and brown sugar brine.
What is the best wood for smoking turkey?
Mild fruit woods like apple, cherry, and pecan give great flavor without overpowering the turkey. Avoid mesquite which can be too strong. Wood pellets in an electric smoker are very convenient.
How do you get crispy turkey skin when smoking?
Letting the turkey air dry overnight in the fridge helps form a nice skin. Finish over higher heat at 350°F to crisp it up. Brushing with oil or butter also promotes crisping without drying out the meat.
Should you cook stuffing in a smoked turkey?
No, stuffing slows cooking. Cook it separately to ensure it reaches a safe temperature. Smoke an unstuffed turkey for even cooking, then mix with smoked drippings for great flavor.
Can you smoke a turkey on a pellet grill?
Absolutely, pellet grills like Traegers are fantastic for smoking turkey. Set to a low temp with your pellet flavor of choice for perfect smoke flavor in a controlled environment. Easy and delicious.
Smoking turkey may seem difficult, but following these guidelines for brining, temperature control, and avoiding overcooking will give you amazing, juicy results each time. Don’t be intimidated to try smoking your next turkey!
In Summary
To keep smoked turkey moist:
- Brine in saltwater for 12-24 hours
- Smoke at 225-250°F using fruit wood
- Cook to 165°F breast, 175°F thighs
- Finish at 350°F for crispy skin
- Let rest 20 minutes before carving
With the right techniques, you can have tender, juicy smoked turkey with crispy skin that is sure to impress!
Charcoal Grill / Gas Grill
I dont recommend using a charcoal grill when smoking a turkey. Keeping a temperature for several hours is not done best with a grill.
Video – How to smoke the perfect turkey
You can’t get a smoky or woodsy flavor in turkey any other way than by smoking it. Sure, oven baked turkey is good, but a juicy smoked turkey with crispy skin is to DIE for!.
This turkey not only tastes great, but it also looks great, with nice color on the skin and meat. This is hands down the best way to smoke a turkey.