Smoked Turkey Recipe: How to Smoke a Turkey

Smoked turkey is a dish made by slow-cooking a whole turkey with indirect heat and smoke. Start by brining your bird or seasoning it with a simple blend of salt and pepper or a barbecue dry rub. Then, if desired, stuff the cavity with aromatic vegetables and herbs. Have some turkey stock or chicken broth on hand for basting. (You can skip this step if using a brined turkey.)

Here’s how to get the juiciest smoked turkey at home:

1. 1. Use the right smoker. There are a variety of smokers on the market to fit different skill levels and preferences, including gas smokers, electric smokers, and pellet grills. Each of these options will require slightly different techniques and impart various levels of smoke flavor.
2. 2. Use hardwood. When smoking meat, choose hardwoods, like cherry, pecan, mesquite, hickory, or applewood. Each of these smoking woods will impart a unique flavor, and you can use any of them for this smoked turkey recipe. Softwoods, like pine and cedar, or chemically treated lumber are not ideal for smoking as they contain resin, sap, and toxins that could cause illness.
3. 3. Choose the right turkey size. For best results, a turkey in the ten- to twelve-pound range is best. Since smoking is a slow cooking process, it’s important to ensure the meat reaches safe internal temperatures without spoiling.
4. 4. Brine your bird. For the juiciest meat, brine your turkey well ahead of time. This process seasons the meat thoroughly and ensures the turkey breast won’t dry out during the cooking process.
5. 5. Start early. A turkey will take anywhere from six to eight hours to smoke, so you may need to wake up early to start your meal. Factor in the time you need to set up the smoker and temper the turkey.

No matter what type of smoker you have, smoking your Thanksgiving turkey is easy if you follow these steps:

1. 1. Brine the turkey. Brine the turkey 24 hours in advance using a dry or wet brine. You can use a whole bird or spatchcock a large turkey to save space and time. Save the giblets to make a rich stock for gravy.
2. 2. Heat the smoker. Prepare your smoker according to the manufacturer’s directions, using your choice of hardwood.
3. 3. Prepare the turkey. Transfer the brined turkey to a disposable aluminum roasting pan to catch any drippings. Stuff the turkey with aromatic vegetables and herbs, and season the skin with mustard, salt and pepper, or a dry rub if you did not already brine your bird.
4. 4. Smoke the turkey. Place the turkey in the smoker and cook until the internal temperature of the thickest part of the breast reaches at least 165 degrees Fahrenheit, refilling the smoker with wood chips or wood pellets as needed throughout the process. A probe thermometer with an alarm feature can alert you when the turkey is ready, so you won’t have to keep opening up the smoker to check for doneness.
5. 5. Rest the turkey. Once cooked, rest the turkey for at least fifteen minutes before carving to distribute the heat and juices evenly.