Smoked Turkey Recipe

Have you ever wanted to smoke your own Turkey? Every bite moist and seasoned throughout. Transform traditional Turkey into an extraordinary holiday feast. Follow this recipe for a juicy Smoked Turkey, brined, seasoned, with restaurant quality flavor, perfect for Thanksgiving, Christmas or a special weekend feast with friends. Trust me, everyone will be impressed.

Why You'll Love This Recipe

• Juicy and Smokey - after brining, lock in the flavor, turkey stays moist for days
• Any Smoker Will Work - I've used and Off-Set Smoker, but this recipe also works with a Traeger, a Kamado Smoker, or any with indirect heat - just maintain the temperature of the smoker until internal temp is reached
• Practical for the Holidays - if using a Smoker, this frees up the kitchen for the rest of the cooking, especially freeing up the oven
• Surprisingly Easy - after brining, dry and place on the smoker, your work is minimal, allowing you to do other things

Ingredients

• Whole Turkey - fully thawed, 10-12 pounds (about 5kg)
• Turkey Brine - Water, Salt, Sugar, Onion, Garlic, Herbs
• Oil - neutral Oil like Vegetable or Canola
• Seasoning Salt - for rub (SPG, Chipotle or Cajun work well)
• Cavity Stuffing - 2 Onions and 2 Apples
• For Smoking - Apple or Cherry Wood, Food Safe Bucket for Brining
• Thermometer - leave in probe thermometer is best

How to Smoke a Turkey

1. Defrost Turkey - fully thaw the frozen turkey. It's best done in the fridge and a few days in advance and you will need to plan in advance.
2. Prepare Brine - in a large pot, heat about half of the water with Salt, Sugar, Onion, Garlic, Bay Leaves, Peppercorns, and Herbs until the Salt and Sugar fully dissolve (about 3-4 minutes). Remove from heat, add the remaining cold water (and ice if needed) so the brine cools completely to refrigerator temperature. NEVER add a turkey to warm brine. Place the Turkey in a clean, food-safe bucket or brining bag, breast-side down if possible, and pour the cooled brine over it. Add more cold water if needed to submerge fully; weigh it down with a plate if it floats. Refrigerate for 12-24 hours (ideal range for a 10-12 lb bird). Do not exceed 48 hours or the texture can become overly soft or salty. Keep the temperature at or below 40°F (4°C) the entire time.
3. Season - remove Turkey from brine, pat dry, or place in fridge uncovered for a few hours to dry. Drizzle Oil over the Turkey. Rub in Seasoning Salt all over including inside the cavity.
4. Stuff - place Onions and Apples inside the turkey cavity. Using string, tie the Turkey legs together. It looks nicer when serving.
5. Prepare Smoker - on day of smoking, light and heat your off-set Smoker to 275°F (135°C), according to your manufacturers instructions. For birds larger than about 15 pounds, consider raising the target to around 350°F (175°C) to reduce time spent in the temperature danger zone, or use two smaller birds. When charcoals are lit for at least 20 minutes, then add the Apple Wood chunks.
6. Place Thermometer - insert thermometer probe inside the Turkey Breast and into the deepest part of the Thigh, without touching the bone.
7. Smoke - place Turkey (breast side up) in your smoker and allow to cook for 30 to 40 minutes per pound. A 10-12 lb bird often takes 5-8 hours total, though stalls can extend this. Maintain 275°F (135°C) and add wood as needed for light, consistent smoke - do not over-smoke. 
8. Temperature Check - Internal temperature of the Breast must reach 165°F (74°C) and thigh at 180°F (82°C) in the thickest part of the meat. Use a stick thermometer to check the temperature in several spots before removing the turkey to ensure correct temperature is reached. (smokers can cook unevenly)
9. Temperature Stall - the internal temperature can sometimes stall, usually around 155°F (68°C). If in a hurry for guests, cover with foil and finish in the oven. The smoke would have already penetrated the meat. Cook in oven until internal temperature is reached.
10. Rest - wearing heat proof gloves, remove Turkey from the smoker. Place it in a tray, cover with foil to allow to rest for at least 30 minutes before serving.

Recipe Tips and FAQs

• Avoid Strong Woods - Apple, Cherry and Fruit Woods work great. Avoid heavy woods like Mesquite or Hickory Wood for smoking
• Food Safe Bucket - this is crucial, don't use a washed paint bucket or a reactive metal bucket. Invest in a proper bucket, it's only going to cost you ten bucks, and you will make this recipe again and again
• Dry-brine Alternative - for less fridge space, dry-brine with Salt and Spices rubbed under and over the skin 24–48 hours ahead, then air-dry uncovered. Wet brine generally yields juicier results for long smokes.
• 2 Temperature Probes - to ensure proper cooking, you'll need a probe to the thigh and another for the breast, as they cook to different temperatures. A stick thermometer is also helpful to probe at the end
• Start Early - plan to start early to factor enough time to smoke, and extra time if there is a temperature stall. For a 10-12lb bird, 8 hours plus resting time is expected.
• Save the Carcass - perfect for making soup that you can freeze for later.

Do I Need to Brine a Turkey for Smoking?

In short, yes! If you brine your Turkey for 24 hours in advance, you will get the best smoked results and a juicy and flavorful bird. Dry brining is an option, but it's not as juicy. Check out my Beet Brine Turkey Recipe to add drama, flavor and bright pink color to your kitchen. Some brining recipes are just salty water, but mine uses Beets, Vegetables for a flavorful and colorful Turkey. It's worth the extra effort, you won't regret it.

When brining a Turkey, you will need space in your fridge, as you cannot brine it on the counter top because you will get sick. I have a spare drinks fridge in my house which worked perfectly.

What Temperature Do You Smoke a Turkey?

When smoking a Chicken or Turkey, you want to go low and slow with temperatures around 250°F (120°C). However, I go slightly higher at 275°F (135°C). It's up to you, as the temperature variations will impact cooking time. The higher the temperature, the faster it cooks, also can dry out or burn.

There is one exception to the low and slow rule. If your Turkey is large and over 15 pounds (6.8 kg), use a higher temperature of 350°F (175°C). This is because the larger turkey takes a longer time to cook, which leaves the turkey in a danger zone temperature wise for Salmonella. So crank up the heat for a longer bird, or use 2 smaller turkeys.

Can I Stuff with Traditional Stuffing?

No. Cook the stuffing separately. Stovetop Stuffing is one of my favorite stuffings, packed with butter and flavor. The Onions and Apples in the cavity add aroma and flavor without food safety issues.

Does Smoked Turkey Stall?

Yes. Sometimes when smoking meats, the temperature increase reaches a stalling point where it seems that the internal temp of the meat is no longer increasing. Usually I just wait it out, and it can add an hour to your cooking time, but have had it stall for even longer. This usually happens when the meat is close to being done, but not yet. My turkey stalled at 154°F (68°)C in this recipe.

Alternatively, to beat the stall, you can pop it into the oven to complete the cooking process. Every true meat smoker reading this just screamed in horror, but it is sometimes done. The smoked flavor has already penetrated the meat, so you can pop it into the oven on 350°F (175°C), and cover with foil until you reach the right temperature. Of course, like i said, smoking purists would not be necessarily happy with this, but sometimes it's necessary, especially if you have company waiting!

Smoked Turkey vs Deep Fried Turkey

There is a certain amount of theatre when Smoking a Turkey or making Deep Fried Turkey. Both versions have benefits and downfalls and I have made both. We are lucky in Australia, Christmas happens in the summer time and it's easy to smoke or deep fry, as the weather is co-operative. Definitely is harder to do in the snow!

The benefit of Deep Frying a Turkey is the speed. It only takes about 3½ minutes per pound when frying your turkey. This is fast and efficient, and in many ways an easy option to prepare a turkey for the holidays. The downfall is that you will need a few gallons of oil, and the right deep fryer to make it happen.

The benefit of this smoked turkey recipe is the smoked flavor. It's absolutely delicious, juicy and a different twist of making regular turkey. The downside of smoking turkey is the amount of time. You will need to start early in the day, as the turkey in this recipe took 7 hours to smoke!

Either version will be an interesting conversation starter at dinner, and something a little bit different from the usual. If you really want different, try the Beet Brined Turkey, as a fuchsia bird always turns heads. If it's all too hard, you can just make a traditional Butter Basted Oven Roasted Turkey or a tasty Citrus Roast Turkey. Either way, you have a few options on how to make a turkey.

What to Serve with Smoked Turkey?

The same usual side dishes and trimmings work perfectly with smoked turkey. Here are some of my favorites!

• Easy Stovetop Stuffing
• Smoked Corn on the Cob
• Creamy Garlic Mashed Potatoes
• Homemade Cranberry Sauce
• Creamy Scalloped Potatoes Bake
• Savory Mashed Sweet Potatoes
• Garlic Butter Green Beans
• Air Fryer Garlic Asparagus
• Garlic Parmesan Broccoli
• Olivier - Russian Potato Salad
• Roast Goose - not Turkey but perfect for a large holiday table

Turkey Leftovers Ideas

• Turkey Sandwiches on sourdough with Onion Jam
• Puff Pastry Turkey Turnovers with Cranberries and Cheese
• Leftover Turkey Soup with Bacon
• Leftover Turkey Broth
• Leftover Turkey Pho (Vietnamese Soup)
• Turkey Pot Pie
• Turkey Caesar Salad
• Turkey Quesadilla or Turkey Paninis

Whatever you're celebrating, you and your guests will love this smoked turkey recipe! Fire up the smoker, enjoy the process. Flexible enough for beginners. Brined, smoked, and full of juicy flavor, your guests will love the flavors. It's a break from the ordinary holiday feast. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally published September 2020, updated August 2026