How To Smoke A Whole Turkey Recipe

Everything You Need for the Best Smoked Turkey

The best part about this smoked turkey recipe is that it uses simple ingredients from your cabinet! Thanksgiving is hectic as it is, no need to brave the grocery store! See the recipe card below for a full list of ingredients and measurements.

Turkey Brine: A brine is a simple saltwater mix, but I like to add herbs and citrus for extra flavor! It also helps to tenderize. While this step is optional, I highly recommend putting in the time for a more flavorful turkey! You can find my full recipe here. Whole Turkey: Make sure the giblets and neck are removed. Paprika: I love adding paprika to my turkey rub for some mild spice! It tastes amazing in contrast to the smoky flavor. Garlic Powder: You can’t go wrong with garlic! Added for the perfect savory flavor. Italian Seasoning: This is my personal blend of herbs like rosemary, thyme, marjoram, and basil. It upgrades whatever dish it’s added to! Onion Powder: I love the hint of sharp flavor that onion powder adds to turkey. Salt and Pepper: Used to enhance the smoked turkey’s overall flavor. Apple: I add quartered apples to the inside of the turkey for moisture and a subtle, sweet flavor. Onion: Like the apples, I stuff the turkey with quartered onions to flavor from the inside out! Lemon: Sliced lemons are added to the inside of the turkey for zesty flavor. Fresh Rosemary: I like adding whole sprigs of rosemary inside the turkey for flavor. They also work great as a pretty garnish!

How to Make the Perfect Smoked Turkey

In just five easy steps, you can make an amazing smoked turkey, too! Trust me, this turkey is going to be the star of the show, given how tender, delicate, and juicy it is! It’s always a favorite with my friends and family.

Thaw in Time: Be sure to thaw your turkey before smoking so it cooks through completely! For a 12-15 pound turkey, I like to thaw four days in advance. Don’t Skip the Brine: If you want the best turkey possible, don’t skip the brine! Brining your turkey helps to break down proteins. This makes your turkey more moist and tender! I like to add herbs and citrus to help infuse flavor, too. You can find my recipe here! It does take 1-3 days to see the best results, so keep this in mind so you’re not scrambling before Thanksgiving! Keep Your Grill Closed: I know it’s tempting to open your grill to see how everything’s coming, but I recommend keeping it closed for as long as possible to maintain the right smoking temperature! Check Internal Temperature: The last thing you want to do this Thanksgiving is make your guests sick. It’s super important to make sure the internal temperature of your smoked turkey has reached at least 165 degrees Fahrenheit.

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In the Refrigerator: Remove any stuffing or fillings and wrap the turkey in plastic wrap. Store in the fridge for up to 1 week. In the Freezer: You can store leftover smoked turkey in a freezer-safe bag for up to 4 months. Thaw in the fridge for 24 hours before serving/reheating. Reheating: I like to warm leftover turkey in the oven at 325 degrees Fahrenheit. Be sure internal temperatures reach 165 degrees before serving.