How does it take to smoke a turkey

Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!

Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!

Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.

Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.

The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?

Do I need to brine a turkey to smoke it?

My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.

The longer version is that I don’t find brining to the worth the effort and mess it creates. Some people swear by it, but I think it’s extra work for something that is quite delicious enough without it.

If you’re interested in the effect of brining without the mess, you can dry brine the turkey using the instructions found in my smoked whole chicken post. Just follow the instructions there, but size up in proportion to the weight of your turkey.

I know that people often brine their turkey because they’re afraid the roasting process will dry it out. The truth is that roasted turkey can often get a little dry.

How to smoke a turkey?

Smoked Turkey, on the other hand, cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. The smoke delivers incredible flavour making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion or garlic powder and onion powder superfluous.

Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics like onions, apples, and fresh herbs that provide the added help of being full of moisture. When you use these, you baste the turkey from the inside out as it absorbs all that gorgeous smoke.

While I know perfectly well that it’s not convenient to leave a big old turkey in a bigger old pan in the refrigerator overnight, it’s kind of crucial. You can blot a turkey’s skin with paper towels all. day. long, but it isn’t going to get it as dry as it would get all by itself sitting on a roasting rack in a refrigerator with air circulating around it.

Why do you want a dry turkey skin? It just behaves better in the smoke. It gets marginally crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. It also helps the meat absorb the smoke flavour better, so it’s worth it!

On that note, let’s grab a list of the ingredients you’ll need to make the best smoked turkey. The good news is it is all easy to find!

Smoked Turkey Ingredients:

1. One whole turkey, fewer than 15 pounds
2. Neutral oil like sunflower, canola, or vegetable
3. Kosher salt
4. Black pepper
5. Granulated garlic or garlic powder
6. Granulated onion or onion powder
7. Fresh sage
8. Two yellow onions
9. Three fresh apples
10. Optional but tasty: McCormick’s Montreal Chicken Seasoning

I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.

You do not need a special dry rub for this smoked turkey, but if you want to guarantee a tasty turkey skin, feel free to use some McCormick’s Montreal Chicken Seasoning. It’s great to have on hand.

Don’t skip the apples and onions and sage inside the turkey cavity! They lend serious flavour to the party.

Smoked Whole Turkey

I recommend using smaller turkeys rather than a larger bird for the smoking process. This is partly a matter of personal preference, and partly a matter of food safety.

Experts agree that it is safest to smoke a turkey that is no larger than 15 lbs. A larger turkey will spend longer in what is known as “the danger zone” of temperatures, making it possible for bacteria that can cause food borne illness to grow to dangerous levels.

If I need more turkey than a smaller bird can provide, I smoke two smaller turkeys at once. My electric smoker and Traeger smoker both have plenty of space to accommodate two whole birds.

You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.

The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.

How to Smoke a Turkey Breast

Is a whole bird too much for your crew? If you want smoked turkey but don’t want an entire turkey, you have options!

You can also use a bone-in turkey breast o make smoked turkey breast. You still have the cavity to stuff with all the goodies, so feel free to go that route if you really prefer just the white meat.

What Temp to Smoke a Turkey

This is a great time to share a list of the equipment you’ll need to smoke a turkey because the smoker is going to determine how easily you maintain your temperature. And I’m happy to say you have options!

Equipment for Smoking a Turkey:

1. A smoker with a thermostat that allows you to set a temperature and maintain it.
2. A Roaster pan or drip pan for your smoker.
3. Wood pellets, wood chips, or wood briquettes, depending on the type of smoker you use.

Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.

We need to address what kind of wood smoke we’re applying right? I swear by apple or alder wood for my turkeys.

I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.

I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.

It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.

If you use a smoker that requires wood chips, you can use the same varieties of wood with good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.

You can either smoke your turkey directly on the grates of your smoker with a drip tray below it or in a roasting pan on a rack. I prefer to use the roasting pan because I like to collect the turkey drippings to use in gravy or roasted potatoes.

If you cook the turkey directly on the grates, please check your drip pan to make sure it isn’t over-flowing. Turkeys give off a lot of liquid as they cook!

How long to smoke a turkey?

The answer to “how long does it take to smoke a turkey” is all about the size of the turkey. Of course, if you’re using a frozen turkey, you want to be sure that you’ve completely thawed it first, but that’s a given.

The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.

A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.

If you’re trying to time your meal, remember that a smoked turkey is a great choice because you can cook it ahead of time and reheat it for the meal without drying it out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.

To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Put the turkey on a rack in a roasting pan, add a cup of chicken or turkey stock to the roasting pan, and tent it with foil.

Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.

The skin of the reheated smoked turkey will not be as crisp as when it is fresh from the smoker, but you can re-crisp it somewhat by giving the turkey a couple of carefully watched minutes under the broiler.

Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.

Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!

And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .

Pat the thawed turkey or fresh turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.

This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.

On the day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.

Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub the outside of the turkey with the salt, granulated garlic, and granulated onion.

Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat or 18ºF in the thickest part of the thigh.

Use silicone oven mitts or two sets of sturdy tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with aluminum foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.

Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings..

Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.

Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.

The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?

Do I need to brine a turkey to smoke it?

My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.

The longer version is that I don’t find brining to the worth the effort and mess it creates. Some people swear by it, but I think it’s extra effort for something that doesn’t need it.

If you’re interested in the effect of brining without the mess, you can dry-brine the turkey using the instructions found in my smoked whole chicken post. Just follow the instructions there, but size up in proportion to the weight of your turkey.

How to smoke a turkey?

The Smoked Turkey, on the other hand, cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. The smoke delivers incredible flavour making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary.

Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics that provide the added help of being full of moisture. Thereby, you’re basting the turkey from the inside out as it absorbs all that gorgeous smoke.

While I know perfectly well that it’s not convenient to leave a big old turkey in a bigger old pan in the refrigerator overnight, it’s kind of crucial. You can blot a turkey’s skin with paper towels all. day. long, but it isn’t going to get it as dry as it would get all by itself sitting on a roasting rack in a refrigerator with air circulating around it.

Why do you want a dry turkey skin? Dried turkey skin just behaves better in the smoke. The skin gets crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. Drying the skin out also helps the meat absorb the smoke flavour better, so it’s worth it!

What spices are best for smoked turkey recipes

I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.

Don’t skip those aromatics inside the turkey cavity! They lend serious flavour to the party.

Smoked Turkey Breast vs. Smoked Whole Turkey

You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.

The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.

I also do not recommend trussing the bird or otherwise tying the legs together. Trussing the bird makes the dark meat cook more slowly, which is already slower than the rate white meat cooks at.

Let the legs go free! It may not look as aesthetically pleasing as a trussed bird, but it’s a much safer bird to eat!

You can also use a bone-in turkey breast to make smoked turkey breast. You still have the cavity to stuff with all the goodies, so feel free to go that route if you really prefer just the white meat.

What equipment and wood do I need to smoke a turkey?

Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.

We need to address what kind of smoke we’re applying right? I swear by apple or alder wood for my turkeys.

I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.

I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger smoker/grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.

It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.

How long to smoke a turkey?

The answer to how long to smoke a turkey is all about the size of your bird. Of course, you want to be sure that you’ve completely thawed it first, but that’s a given.

You’re looking for about 30 to 40 minutes of smoking per pound. The easiest way to tell when you’ve reached the optimal temperature is

Smoked Turkey: How to Smoke a Turkey and Why

Rate Recipe

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

The Smoked Turkey cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. The smoke delivers incredible flavour, making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion superfluous and unnecessary.

• 1 Smoker Traeger pellet grill, electric smoker, or other smoker that can maintain 250ºF for several hours with minimal intervention

• 1 roaster pan with a rack or a rack on a deep, rimmed pan large enough to accommodate the turkey in the refrigerator then on the smoker

• 1 whole turkey 12 to14 pounds, fresh or thawed if frozen, giblets and neck removed and reserved for another purpose
• 1/4 cup peanut oil
• 3 tablespoons kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion

For the aromatics:

• 2 yellow onions halved, papery skin removed
• 3 fresh apples stems removed and cut into wedges
• 3 cloves garlic pulled apart, papery skins removed, but left in the peel
• 1 bundle fresh sage

• Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.

• The day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.

• Stuff the onions, apples, garlic, and sage in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub with the salt, granulated garlic, and granulated onion. Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat. Use silicone oven mitts or two sets of tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.

Calories: 282kcalCarbohydrates: 6gProtein: 35gFat: 12gSaturated Fat: 2gCholesterol: 115mgSodium: 1489mgPotassium: 423mgFiber: 1gSugar: 4gVitamin A: 110IUVitamin C: 2.7mgCalcium: 25mgIron: 1.5mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Originally published November 2014, republished October 2018 with an instructional video, revised November 2022 with new photos, and improved instruction and information.

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