How to Smoke a Turkey
Oven-roasted turkey is a Thanksgiving classic, but learning how to smoke a turkey is a great way to mix up your holiday cooking repertoire.
Smoking your turkey (and brining it beforehand) infuses the bird with sweet and smoky flavors, helps keep the meat juicy, and frees up oven space for all those other tasty Thanksgiving recipes. Plus, smoking your turkey in a grill or smoker is a great excuse to escape your hot kitchen and get outside to enjoy some crisp, fall air.
The Best Smoker for Smoked Turkey
Here’s a little secret: You don’t actually need a smoker in order to make smoked turkey. You can convert your grill into a smoker, which is the method our Test Kitchen swears by. They used a Weber Original Kettle Charcoal Grill for this recipe, but you can use any charcoal or gas grill.
Wood pellet grills, which combine the functions of a grill, smoker and oven, are also a popular choice. In that category, Traeger pellet grills and Green Mountain pellet grills are well-known options.
Of course, you can certainly smoke a turkey in a smoker. Like grills, smokers can run on charcoal, gas or wood pellets—and there are also electric smokers. With so many different options, consider these things before buying a smoker.
How to Smoke a Turkey (Recipe)
This smoked turkey recipe comes straight from our Test Kitchen. It makes 12 servings, but you can scale it up or down depending on the size of your bird.
Ingredients
For the brine:
2 quarts water
1 medium tart apple, sliced into 1/4-inch-thick rounds
1 cup kosher salt
1 cup maple syrup
4 bay leaves
1 tablespoon cider vinegar
2 teaspoons whole peppercorns
3 quarts ice water
For the turkey:
1 turkey (10 to 12 pounds)
1 large sweet onion, cut into wedges
1 tablespoon kosher salt
1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups soaked apple wood chips
2 large oven roasting bags
Tools
Grill or smoker
Wood chips
Remote probe thermometer
Directions
Step 1: Make the brine
Brining gives you a flavorful, tender and juicy turkey. To make the brine for your smoked turkey, combine the brine ingredients (minus the ice water) in a large kettle and bring it to a boil. Once the salt is dissolved, remove it from the heat and add the ice water to cool the brine to room temperature.
Test Kitchen tip: For extra flavor, add sprigs of your favorite herb (like thyme, sage or rosemary) to the brine. For a different flavor profile, try this maple-sage brine.
Step 2: Brine the turkey
Place the turkey into two oven roasting bags (double-bagging the turkey will help protect against leaks). Pour the cooled brine into the inner bag. Squeeze out as much air as possible, seal the bags and carefully turn to coat the turkey in brine. Place the bagged turkey in a roasting pan and refrigerate for 8 to 12 hours, turning occasionally.
Test Kitchen tip: To keep the entire turkey submerged in the brine, place empty glasses inside the roasting pan to displace the liquid. (If you do this, you don’t have to turn the turkey as it’s brining.)
Step 3: Fire up the smoker or grill
Soak the wood chips in a bowl of water for about 30 minutes—this will cause them to smolder and create a delicious smoky flavor instead of igniting into flames. In the meantime, preheat your grill or smoker to 275°F to 300°F, preparing to cook over indirect heat.
Once your grill or smoker is hot, drain the wood chips and add them to the grill or smoker according to the manufacturer’s directions. This step will look different depending on your cooking method:
Charcoal grill: Put the wood chips directly on top of the coals.
Gas grill: Wrap the wood chips in foil and poke holes to allow the smoke to escape. Turn off the gas, place the foil packet directly on the heating element of the grill. Re-light the grill and set it to a low flame.
Smoker or pellet grill: Place the wood chips (or wood pellets) in the designated door or drawer.
Test Kitchen tip: Instead of using lighter fluid to start a charcoal grill, use a cotton ball soaked in vegetable oil.
Step 3: Prepare the turkey for smoking
Remove the turkey from the brine, rinse it under cold water and pat it dry. Discard the brine. Place the onion and apple wedges into the turkey’s cavity and tie the drumsticks together. Combine the salt, sugar, paprika, onion powder and garlic powder, and rub the mixture over the outside of the bird.
Editor’s tip: Like a brine, a dry rub is another way to season a turkey. The more methods you use to add flavor, the better.
Step 4: Smoke the turkey
Place the turkey breast-side up in two nested foil roasting pans and place it in the smoker or grill. Cook over indirect medium heat for 3 to 3-1/2 hours.
Rotate the pan about halfway through the cooking process to help the turkey cook more evenly. You’ll know the turkey is done when the temperature in the thickest part of the thigh is 170°F to 175°F.
Test Kitchen tip: Resist the urge to raise the lid too many times to check on the turkey—this will release too much heat and smoke. Instead, use a remote probe thermometer to monitor the turkey’s internal temperature.
Step 5: Let it rest
When the turkey reaches the proper temperature, remove it from the heat and tent it with foil. Let it stand for at least 15 minutes before carving. While you’re waiting, make an easy homemade gravy with the pan drippings.
How Long to Smoke a Turkey
Smoking is all about “low and slow”—cooking your bird at a relatively low temperature for a long period of time. Our Test Kitchen recommends smoking your turkey for 15 to 20 minutes per pound at 275°F to 300°F (when testing this recipe, we used an 11-pound turkey and smoked it at 290°F for 3 hours, or 18 minutes per pound).
However, the exact amount of time it takes to smoke your turkey will depend on several factors, including the size of your turkey and the exact temperature of your grill or smoker. Rather than focusing on time, it’s more important to make sure you cook your turkey to the correct internal temperature. The temperature in the thickest part of the thigh should be between 170°F and 175°F.
8 to 10 lbs. | 275° to 300° | 2 to 3-1/3 hours |
10 to 12 lbs. | 275° to 300° | 2-1/2 to 4 hours |
12 to 14 lbs. | 275° to 300° | 3 to 4-3/4 hours |
14 to 16 lbs. | 275° to 300° | 3-1/2 to 5-1/3 hours |
16 to 18 lbs. | 275° to 300° | 4 to 6 hours |
18 to 20 lbs. | 275° to 300° | 4-1/2 to 6-3/4 hours |
*15 to 20 minutes per pound
When it comes to temperature control, our Test Kitchen loves this Thermoworks Smoke Remote BBQ Alarm Thermometer, which eliminates the need for opening your grill or smoker during the cooking process. It has two different probes: one that goes into your turkey and one that monitors the temperature of your grill or smoker. You can use the remote to monitor the temperature of the smoker as well as the meat, and set an alarm to alert you if either goes above or below a certain threshold.
Tips for Smoking a Turkey
How big of a turkey do I need?
As a rule of thumb, plan for 1-1/4 pounds of turkey per person—this should give you plenty of food for Thanksgiving dinner with enough extra meat to make plenty of leftover turkey recipes. For example, a 10-pound turkey will feed eight people.
Keep in mind that the turkey needs to fit in your grill or smoker. If you’re feeding a crowd, consider cooking two or three smaller turkeys—this will also help the birds cook faster and more evenly.
What are the best wood chips for smoking a turkey?
The best wood chips for smoking a turkey are apple wood chips—their sweet flavor pairs nicely with turkey and isn’t overpowering. Our Test Kitchen used these Apple BBQ Smoking Chips, which are affordable and readily available. You can also use cherry, pecan or maple wood chips. Hickory and mesquite wood chips are too strong-flavored for turkey, but you can mix them in with milder wood chips to infuse some of their flavor into your turkey.
What sides go well with smoked turkey?
All of the traditional Thanksgiving sides will taste great with smoked turkey. If this smoked turkey method is inspiring a barbecue-style Thanksgiving, try these BBQ side dishes that you can throw on the grill—but make sure you have enough grill space! (Fun fact: Our prep kitchen manager grills outside year-round and has four charcoal grills!)
More Classic Thanksgiving Recipes
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Molded Cranberry-Orange Salad
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Butternut-Pineapple Crumble
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Cheese-Stuffed Sweet Onions
These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan. Any blend is delicious! —Sonya Labbe, West Hollywood, California
Grandma's Collard Greens
My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Classic Sweet Potato Pie
This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make this a comforting seasonal classic. —Paul Azzone, Shoreham, New York
Beets in Orange Sauce
To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen
Potluck Candied Sweet Potatoes
To make it easier to bring this traditional southern staple to a potluck or gathering, I updated it so that it can be cooked in a slow cooker. It's hard to go wrong with candied sweet potatoes when it comes to pleasing a crowd. —Deirdre Cox, Kansas City, Missouri
Pumpkin Pie Cake
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Fluffy Cranberry Delight
This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire
Pecan-Cornbread Dressing
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen
Squash Custard Pie
Acorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California
Minty Peas and Onions
Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
Braised & Creamy Vidalia Onions
In Georgia where sweet Vidalia onions are king, I make big batches of creamy onions as a side dish for grilled chicken and beef. — Elaine Opitz, Marietta, Georgia
Oyster Stuffing
My mother made this stuffing every Thanksgiving for my, father who loves it! And now I make it.—Amy Voights, Brodhead, Wisconsin
Pepper Jack Hash Brown Casserole
I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
Raisin Date Bread Pudding
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Wild Rice and Squash Pilaf
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California
Cran-Raspberry Gelatin Salad
Just like Grandma’s, this pretty gelatin salad has full berry flavor without being too tart. It’s perfect for any holiday dinner. —Rosemary Burch, Phoenix, Arizona
Special Scalloped Corn
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also a smart idea for when you need to prepare a dish ahead of time—easy baking is all it takes to finish it up. —J. Brown, Fort Dodge, Iowa
Creamed Pearl Onions
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona
Baked Corn Pudding
Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. —Peggy West, Georgetown, Delaware
Dad's Creamed Peas & Pearl Onions
While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. —Nancy Heishman, Las Vegas, Nevada
Persimmon Squash Pie
I created this recipe for our local persimmon festival, using homegrown squash. Make sure the persimmons are ripe! I like to use a few extra toffee bits and pecans in the garnish. —Betty Milligan, Bedford, Indiana
Butternut Squash Custard
My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige!—Maura Calusdian, Londonderry, New Hampshire
Sweet and Tangy Beets
Fresh beets are delicious when combined with aromatic spices and a hint of orange. These have the ideal balance of sweet and sour flavors. —Taste of Home Test Kitchen
Candied Pecans
I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! —Opal Turner, Hughes Springs, Texas
Cornbread Pudding
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom’s recipe, and it always reminds me of her. —Bob Gebhardt, Wausau, Wisconsin
Cranberry Fluff
This fluffy fruit salad gets its sweet-tart flavor from cranberries and whipped cream. We like it because it's not as sweet as many other "fluffs." I'm often asked for the secret to this luscious holiday salad. —Lavonne Hartel, Williston, North Dakota
Asparagus and Green Beans with Tarragon Lemon Dip
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. —Bonnie Hawkins, Elkhorn, Wisconsin
Super Simple Scalloped Potatoes
I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California
Orange Gelatin Pretzel Salad
Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It’s a family favorite that is a slam-dunk at potlucks. —Peggy Boyd, Northport, Alabama
Pretty Duchess Potatoes
Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
Shaved Brussels Sprout Salad
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Cranberry Waldorf Salad
Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Southern Pineapple Casserole
When I make pineapple casserole, I double the amount —because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. —Catherine Ann Goza, Leland, North Carolina
Sweet Potato Orange Cups
Serve this refreshingly sweet side dish to your guests in separate cups you craft…from oranges! All you have to do is cut oranges in half, scoop out the fruit and fill the peel with the sweet potato mixture. It's a hit among our family and friends. —Melonie Bowers, Sugarcreek, Ohio
Apple Pecan Salad
I remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. —Debra Slone, Crossville, Tennessee
Caramel Apple Pie with Streusel Topping
I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
Herb-Buttered Baby Carrots
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Spiced Butternut Squash Pie
My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.
Catherine Ward, Taste of Home Prep Kitchen Manager, and Josh Rink, Taste of Home Food Stylist, contributed to this article.
The post How to Smoke a Turkey appeared first on Taste of Home.
