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This smoked turkey is coated with a homemade spice rub and cooked low and slow until the meat is juicy and the skin is deeply browned. It can be made on a smoker or a grill set up for indirect heat.
Smoking the turkey also keeps the oven open for the rest of Thanksgiving dinner. If you’re planning the full meal, my Thanksgiving Food Guide covers the turkey, gravy, side dishes, appetizers, desserts and the smaller details that bring everything together.
Season the bird with my homemade BBQ Rub or use a more traditional Turkey Rub.
How To Smoke a Turkey
Smoking a whole turkey is straightforward once the grill temperature is stable. If this is your first time, review my tips for smoking a turkey before getting started.
You can make this recipe on a pellet smoker, electric smoker, charcoal grill or gas grill. Regardless of the equipment, set it up for indirect heat and use a thermometer to monitor both the cooking temperature and the turkey.
Smoker Temperature
Maintain a cooking temperature between 225°F and 300°F throughout the smoking process. This recipe uses 225°F for a slower cook, but the turkey can be smoked at 250°F to shorten the cooking time.
If you’re using a charcoal or gas grill, monitor the temperature closely and adjust the vents or burners as needed. The smoke should be thin and light blue rather than thick and white.
Turkey Smoking Supplies
- Turkey: Use a fully thawed whole turkey weighing approximately 8–12 pounds.
- Fuel: Make sure you have enough charcoal, pellets, propane or gas to maintain the cooking temperature for several hours.
- Smoking wood: Use wood chunks, chips or pellets appropriate for your smoker or grill.
- Drip pan: Place a disposable pan beneath the turkey to catch the drippings. Those drippings can be used for gravy.
- Thermometers: Use one thermometer to monitor the smoker and a food thermometer to check the turkey.
- Spray bottle: Use a clean food-safe spray bottle if you plan to spritz the turkey with broth.
- Smoker box: A smoker box holds the wood chips when smoking the turkey on a gas grill.
How Long To Smoke a Turkey
At 225°F, plan on approximately 30 minutes per pound. A 10-pound turkey should take about five hours. At 250°F, plan on approximately 25 minutes per pound.
Cooking time is only an estimate. The turkey is finished when a food thermometer confirms that the breast and innermost portions of the thigh and wing have reached 165°F.
Try to have the turkey finished about 30 minutes before serving. It is better to finish slightly early and let the turkey rest than to have the rest of dinner waiting on the bird.
Should You Stuff a Smoked Turkey?
Do not cook stuffing inside a smoked turkey. A stuffed bird takes longer to cook and the center of the stuffing may not reach a safe temperature by the time the turkey is ready.
If you want to add aromatics, place a small amount of rosemary, thyme, garlic or onion loosely inside the cavity. Do not pack the cavity because the hot air needs room to circulate.
You can also prepare the turkey with my Smoked Turkey Brine. After brining, remove the turkey from the liquid and pat it thoroughly dry. Do not rinse the raw turkey.
Best Wood for Smoking Turkey
Cherry and apple wood add a mild sweetness that works well with poultry. Pecan is another good option, while maple adds a slightly sweeter flavor. Use hickory if you prefer a stronger smoke profile.
For a more detailed comparison, see my complete guide to the Best Wood for Smoking Turkey.
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Smoked Turkey Temperature
Smoked turkey is ready when a food thermometer registers 165°F in the thickest part of the breast and the innermost portions of the thigh and wing. Check more than one area and use the lowest reading.
Begin checking the temperature about an hour before the estimated finishing time. Every turkey is shaped differently, so two birds of the same weight may not finish at exactly the same time.
Once the turkey reaches 165°F, transfer it to a cutting board and let it rest for approximately 20 minutes before carving.
What To Baste a Turkey With
Spritz the turkey lightly with low-sodium turkey or chicken broth every 45–60 minutes. Work quickly so the smoker does not lose too much heat while the lid is open.
You can also make a double batch of my Turkey Injection and reserve part of it for basting. Never use liquid that has already come into contact with raw poultry.
If the turkey was brined, skip the additional basting or spritzing if the exterior is already browning well.
How Much Turkey per Person?
Plan on approximately 1¼–1½ pounds of whole turkey per person. That accounts for the bones and provides enough meat for generous servings and some leftovers.
Turkey Drippings
Place a drip pan beneath the turkey and add a few cups of water or broth. Check the pan periodically and add more liquid if it begins to dry out.
Use the collected drippings to make Turkey Gravy. Taste before adding salt because the drippings may already be heavily seasoned from the rub or brine.
Side Dish Ideas
Serve smoked turkey with Maple Glazed Carrots, Balsamic Glazed Brussels Sprouts or Garlic Mashed Potatoes.
For more options, browse all of my Thanksgiving Side Dishes, including separate collections of Thanksgiving Potato Recipes and Thanksgiving Vegetable Recipes.
More Turkey Recipes
If you don’t need a whole bird, try my Smoked Turkey Breast. You can also make Smoked Turkey Wings or browse all of my Turkey Recipes.
Drink Pairings
If you’re serving wine, check out my guide to the Best Wine With Turkey.
For even more holiday ideas, browse my complete collection of Thanksgiving Recipes.
The Best Smoked Turkey
Ingredients
- 1 8-12 Lb Whole Turkey, Giblets and Neck Removed (*Note 1)
- 2 Tbsp Olive Oil (*Note 2)
- 1 Batch BBQ Rub (*Note 3)
OPTIONAL:
- 2 Cups Instant Pot Bone Broth (*Note 4)
Instructions
Prep The Turkey:
- Remove the neck and giblets from the cavity. Pat the turkey dry with paper towels. Stuff the turkey, if desired, and tie the legs together with kitchen twine.
- Coat the turkey with olive oil and then generously coat with the BBQ Rub.
Prep The Smoker (Pellet or Electric):
- Pre-heat the smoker to 225℉ and set up for indirect heat. Load the smoker with your wood of choice and a drip pan full of water.
Prep The Grill (Gas or Charcoal):
- Pre-heat the grill to 225℉ and set up for indirect heat. Aim to keep the temperature between 225 – 250℉. Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Use a smoker box to add chips/chunks of wood to create a thin blue smoke. Charcoal – Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.
Smoke The Turkey: Directly on The Grill/Smoker
- Transfer the turkey to a pre-heated grill.
- Cook for 30 minutes per pound at 225℉, spritzing with the broth every 45-60 minutes. When spritzing, check the drip pan to see if more water needs to be added. Replenish the wood chips/pellets/charcoal, as needed, to maintain the temperature.
- Smoke until the thickest part of the breast reaches 165℉. Check the temperature on both legs and use the lower of the two temperature readings. Cover the turkey with foil, if the skin starts getting overly dark.
- Remove the turkey to a large cutting board and let rest for 20 minutes. If not serving right away, cover with foil and wrap with towels to keep in the heat until you're ready to serve.
- Remove the twine before carving and serving.