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Easy Smoked Turkey Recipe
Ash Tyrrell

Easy Smoked Turkey Recipe

I made this easy smoked turkey recipe for the first time last Thanksgiving, and I still think about it. The skin came out deep golden, and the meat was so juicy that nobody reached for the gravy. I was nervous about using a smoker, but it turned out to be much simpler than roasting.
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Total Time 6 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12 pounds, giblets and neck removed: A 12 to 14 pound bird cooks evenly and stays safe.
  • 1 batch turkey brine optional: Brining keeps the meat juicy and seasoned all the way through.
  • 1/2 cup BBQ rub: A good smoked turkey rub builds the flavorful crust and store-bought works fine.
  • 1 onion quartered: It adds gentle sweetness and moisture inside the cavity.
  • 1 lemon quartered: The citrus brightens the smoke and keeps the flavor fresh.
  • 4 sprigs fresh herbs thyme, rosemary, or parsley: They perfume the meat from the inside out.
  • 3 cups chicken broth: Use it as a smoked turkey baste if you skip the brine.
  • Cooking spray: It keeps the turkey from sticking to the pan.
  • Fresh herbs for garnish: They make the finished bird look beautiful.

Method
 

  1. If you want extra juicy meat, start brining 18 to 24 hours before cooking. I always plan ahead and brine the day before. A good turkey brine recipe seasons the bird deeply and keeps it moist during the long smoke.
  2. Set your smoker to 250°F and add your apple wood. Give it time to settle at a steady temperature. I like to wait until I see thin, clean smoke before the turkey goes in.
  3. Spray a large disposable aluminum pan with cooking spray. Set the turkey in the pan and tuck the wings under the body. This keeps the wings from burning and helps the bird sit nicely.
  4. Fill the cavity with the quartered onion, quartered lemon, and fresh herb sprigs. Then tie the legs together with kitchen twine. These simple aromatics add lovely flavor and moisture from the inside.
  5. Sprinkle the BBQ rub all over the turkey. Cover the breast, legs, wings, and back. I like to pat it in gently so the rub clings to the skin.
  6. Place the turkey in the smoker and cook for 5 to 6 hours. If you skipped the brine, baste with chicken broth every 30 to 45 minutes. If you brined, leave it alone and refill the wood as needed.
  7. If the skin gets dark too fast, loosely cover the turkey with foil. This protects the skin while the meat keeps cooking. I do this about halfway through when I see the color deepening.
  8. Cook until a thermometer in the thickest part of the thigh reads 165°F. Do not rely on the clock alone. Smokers vary, so the thermometer always has the final say.
  9. Let the turkey rest for 10 to 15 minutes before carving. This lets the juices settle back into the meat. Move it to a platter, garnish with fresh herbs, and carve into thick smoked turkey slices.

Notes

  • I always use a probe thermometer that stays in the bird. It lets me watch the temperature without opening the lid.
  • I leave the turkey in the disposable pan the whole time. It saves me from scrubbing a messy rack later.
  • I choose a smaller bird, around 12 to 14 pounds. It cooks faster and stays safer.
  • I use apple wood for a mild, sweet smoke. Stronger woods can overpower the turkey.
  • I check the thigh in a couple of spots. The coolest spot gives me the most accurate reading.
  • I plan about 25 to 30 minutes per pound, but I trust the thermometer more than the math