How to Smoke a Juicy and Flavorful Turkey in a Vertical Smoker: The Complete Guide
Smoking a turkey in a vertical smoker is a fantastic way to prepare a mouthwatering bird that will be the star of your Thanksgiving or holiday meal. The vertical smoker’s compact design allows for even heat distribution and thorough smoke penetration, resulting in a tender, juicy turkey brimming with smoky flavor.
While smoking a turkey does require some time and technique, the outstanding results are well worth the effort. Follow this complete guide to learn the ins and outs of prepping, seasoning, and smoking a turkey to perfection in a vertical smoker.
Choosing the Right Turkey
When selecting a turkey for smoking there are a few factors to consider
Size – A good size turkey for most vertical smokers is between 12-15 pounds. This allows ample room for smoke and heat circulation.
Fresh vs. Frozen – Make sure frozen turkeys are fully thawed in the refrigerator before smoking. Fresh turkeys may need to be pre-ordered from a local farm.
Brined vs. Unbrined – Brining is highly recommended to keep the turkey moist during smoking. You can buy a pre-brined turkey or do a simple saltwater brine.
Once you’ve selected an ideal turkey it’s time to get it prepped and ready for the smoker.
Preparing the Bird
Before seasoning and smoking, the turkey needs some preliminary prep:
-
Remove giblets and neck from the cavities. Rinse turkey inside and out under cold water. Pat the skin dry thoroughly with paper towels.
-
Trim any excess skin, fat or neck flaps to prevent burning.
-
Lightly coat the skin with cooking oil or melted butter. This helps the skin crisp up.
-
Generously season the turkey cavities with salt, pepper and any additional desired herbs or aromatics. Go easy on the salt if the turkey is pre-brined.
-
Allow the seasoned turkey to sit at room temperature for 30-60 minutes before smoking.
Preheating the Smoker
Proper smoker prep is key for optimum turkey smoking:
-
Make sure the smoker grates and interior are clean. Place a foil drip pan below the grates to catch drippings.
-
Fill the pellet hopper with preferred smoking wood pellets like hickory, apple, cherry or pecan. Mesquite pellets work too but have a more intense flavor.
-
Open the smoker vent wide and preheat to 275°F which takes 15-30 minutes depending on ambient temperature.
-
Soak smoker wood chunks in water for 30 minutes while smoker preheats if using them.
Time to Smoke that Bird!
Once the smoker is hot and ready, it’s go time:
-
Carefully place the seasoned turkey breast side up directly on the smoker grates.
-
Insert a digital meat thermometer probe into the thickest part of the breast, avoiding bone.
-
Maintain the smoker temperature at 275°F, adding a handful of soaked wood chunks every 45-60 minutes for more smoke.
-
After the first hour, start basting the turkey every 60 minutes with melted butter or oil to prevent the skin from drying out.
-
Smoke the turkey until the breast meat reaches 160-165°F on the meat thermometer. The total smoking time depends on the size of the bird, around 3-4 hours for a 15 lb turkey.
-
The thigh meat should reach 175°F minimum. Check the temperature in several spots with the thermometer probe to verify doneness.
Resting, Carving and Serving
The final steps for smoked turkey success:
-
When the turkey is fully smoked, carefully remove from the smoker and tent loosely with foil. Let rest for 20-30 minutes to allow juices to redistribute.
-
Carve the smoked turkey and serve it warm with your favorite holiday sides. Goes great in sandwiches too!
-
Leftover smoked turkey will keep refrigerated for 4-6 days. Slice off portions as needed for sandwiches, salads and casseroles.
Helpful Turkey Smoking Tips
Here are some additional pointers for smoking turkey in a vertical pellet smoker:
-
Injecting the turkey with a marinade/broth adds extra moisture and flavor.
-
Rubbing the skin with browned butter, bacon drippings or duck fat makes it super crispy.
-
Use a digital thermometer with a food grade probe for monitoring the internal temperature. Check it often.
-
Adding a water pan or spraying with apple juice keeps the turkey moist without softening the skin.
-
Allowing the fully cooked turkey to rest before carving maximizes moisture retention.
-
Use the neck and giblets to make turkey stock for gravy using the smoked drippings. Delicious!
Troubleshooting Common Smoking Issues
Smoking turkey can have some potential pitfalls for beginners. Here are solutions to some typical problems:
Issue: Rubbery or leathery skin
Item added to your cart
Posted on: January 12, 2023
If this is your first time, you’re better off choosing a small turkey. First, preheat the Bradley to the highest temperature you can get it. Do not load the bisquettes yet. During preheating, make sure the bisquette burning is also turned on and keep your vent to 1/4 – 1/2 opened. Load the bisquettes, then the turkey. After placing the turkey in the smoker, open the vent to 3/4 to fully open.
When smoking at low temperatures, the skin tends to turn out rubbery or leathery. I like to air dry my turkey uncovered in the refrigerator for 8 – 24 hours prior to smoking. It will look terrible after air drying, but this helps crisp the skin. Besides, it still looks great after it is fully smoked and cooked. I use 2:00 – 2:20 hours of apple or maple bisquettes.
Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical
FAQ
How long to smoke turkey in a vertical smoker?
Tuck the wing tips tightly beneath the turkey. Place the seasoned turkey on the middle rack of the smoker, close the door, and set a timer for approximately 6.5 hours. The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165 ̊F.
How long to smoke a turkey at 225 in an electric smoker?
Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.
How do you keep a turkey moist when smoking?
We swear by wet brining our turkey before smoking because it not only adds a ton of flavor but also helps the turkey retain moisture during the smoking process.Oct 17, 2022
Is it better to smoke a turkey at 225 or 350?
A smoker temp of 225 degrees will give you a nice smokey turkey with skin just like rubber. Any type poultry needs to be smoked at around 300 degrees to give you crisp skin. If you smoke at 225 you would need to either throw it onto a hot grill or into a hot oven meaning temps of 350 or higher to crisp the skin.
Can you smoke a Turkey on a pit boss vertical?
In this video, I produce a Perfectly Smoked Turkey on the Pit Boss Pro Series Vertical. I made a Cajun style turkey, but you can follow these instructions and use any seasoning that you prefer. I promise you will be the star of the show when you carve up your bird. Easy Smoked Turkey Recipe for Thanksgiving (on a Pellet Grill!)
How do you smoke a Turkey in a smoker?
Place the turkey in your smoker. The closer to your vent pipe the better. The smoke exiting the smoker will pass by the turkey ensuring a stronger smoke flavor. Smoke the turkey for 1 hour. Brush the mayonnaise all over the breast. Smoke for 30 more minutes. Line a oven-safe cooking vessel with 2 layers of heavy duty aluminum foil.
How do you smoke a Turkey on a gas grill?
Drain and add two handfuls of wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, place the pan in the center of the cooking grate. Cook the turkey over indirect medium-low heat, with the lid closed, for 1 hour.