Thanksgiving dinner is coming, and here’s a reliable smoked turkey recipe to make the centerpiece of your holiday truly memorable. A whole turkey, brined, rubbed with fresh herbs like rosemary, thyme, and sage, then smoked low and slow until moist and flavorful.
Smoked Turkey
This smoked turkey pairs beautifully with classic Thanksgiving sides — cranberry sauce, stuffing, mashed potatoes, gravy, green bean casserole, and sweet potato casserole. It’s also a great option for Christmas or any special meal when you want a flavorful, tender bird.
For the best smoky flavor, use apple or hickory wood chips or pellets. Fruit woods like apple give a subtle, sweet smoke that complements turkey especially well.
How to Make Smoked Turkey
Start by brining the turkey to lock in moisture and flavor. After brining, pat the bird dry and rub olive oil over the skin to help the seasonings and smoke adhere. Season with a mixture of finely chopped rosemary, thyme, sage, salt, and black pepper.
Smoker setup: For charcoal grills, arrange coals to create indirect heat by pushing them to one side. Place the turkey away from direct heat so it cooks evenly and the skin crisps without burning. If you’re using an electric smoker or a pellet grill set it to 225°F and maintain a steady temperature between 225–250°F.
Drip pan: Place a drip pan under the grates to catch juices and prevent flare-ups — the drippings are great for making gravy.
Smoking Turkey
Wood smoke: Use hickory pellets or a fruit wood such as apple for a balanced smoky flavor. Apple wood is a particularly good match for turkey.
Cook time: Cooking time varies with turkey size. A useful guideline is to plan for about 30 minutes per pound, but always rely on internal temperature rather than time alone.
Resting: When the turkey reaches 165°F in the thickest part of the thigh (and the breast has reached around 160°F), remove it from the smoker and let it rest, tented with foil, for at least 30 minutes. Resting allows juices to redistribute and keeps the meat tender and moist.
Temperature check: Use a reliable instant-read or probe thermometer to monitor the internal temperature in both the thigh and breast.
How to Thaw Frozen Turkey
Thawing in the refrigerator: Thaw the turkey in the fridge for several days, depending on weight. Pat dry with paper towels before brining or seasoning.
| Weight of Turkey | Thawing Time (Refrigerator) |
|---|---|
| 8 to 12 pounds | 1 to 2 days |
| 12 to 16 pounds | 2 to 3 days |
| 16 to 20 pounds | 3 to 4 days |
| 20 to 24 pounds | 4 to 5 days |
Thawing in cold water: If you need to thaw more quickly, use cold water and change it every 30 minutes.
| Weight of Turkey | Thawing Time (Cold Water) |
|---|---|
| 8 to 12 pounds | 4 to 6 hours |
| 12 to 16 pounds | 6 to 8 hours |
| 16 to 20 pounds | 8 to 10 hours |
| 20 to 24 pounds | 10 to 12 hours |
Prep Your Thanksgiving Turkey
Brining is the best way to ensure a moist smoked turkey. After brining, remove the bird, rinse, and pat dry with paper towels. Dry skin helps the smoke penetrate and produces the crispy skin everyone loves.
How to Brine Smoked Turkey
- In a large container or roasting pan, combine cold water with kosher salt and brown sugar, stirring until dissolved.
- Add fresh rosemary, thyme, bay leaves, whole peppercorns, and crushed garlic.
- Toss in sliced orange and lemon for bright citrus notes that help tenderize the meat.
- Place the whole turkey in the brine, fully submerged. Use a weight or airtight container to keep it under the liquid.
- Cover and refrigerate for 12–24 hours, up to 48 hours for very large birds.
- When done, remove the turkey, rinse under cold water, and pat dry before seasoning and smoking.
Season & Smoke
After brining and drying, rub the turkey with olive oil and press the chopped herb mixture onto the skin. Place the turkey breast-side up on the grill grate over a drip pan and keep it away from direct heat. The breast-up position helps the breast skin crisp and makes it easier to monitor internal temperature.
Cook – Smoke Time
Use about 30 minutes per pound as a guideline and always check the internal temperature with an instant-read thermometer. Target 165°F in the thickest part of the thigh and 160°F in the breast, then let the turkey rest for at least 30 minutes before carving.
| Weight of Turkey | Smoking Time |
|---|---|
| 8 to 12 pounds | 2.5 to 5 hours |
| 12 to 16 pounds | 3.5 to 8 hours |
| 16 to 20 pounds | 4.5 to 10 hours |
| 20 to 24 pounds | 5.5 to 12 hours |
These times are approximate and depend on your smoker, outdoor temperature, and the turkey’s starting temperature. Rely on a thermometer, not time alone, to ensure safety and doneness.
More Thanksgiving Recipes
How to Roast Turkey
Old Fashioned Stuffing
Green Bean Casserole
Old Fashioned Cranberry Sauce
Mashed Potatoes
Gravy From Scratch
Review the Recipe
Smoked Turkey
Ingredients
- 1 whole turkey size of your choice
- 1 gallon of cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4-5 sprigs of fresh rosemary
- 4-5 sprigs of fresh thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 4 cloves of garlic crushed
- 1 orange sliced
- 1 lemon sliced
- 1/4 cup olive oil
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 1 tablespoon finely chopped sage
- 1 tablespoon salt
- 2 teaspoons pepper
Instructions
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Brining Smoked Turkey
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Rinse the turkey under cold water and pat it dry with paper towels.
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In a large container, combine cold water, kosher salt, brown sugar, fresh rosemary, fresh thyme, bay leaves, whole peppercorns, crushed garlic, orange slices, and lemon slices to create the brine.
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Place the turkey in the brine, ensuring it’s fully submerged. Use a weight or an airtight container to keep it underwater.
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Cover and refrigerate for 12–24 hours, up to 48 hours for larger birds.
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After brining, rinse the turkey, pat dry, and prepare to season.
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Preparing and Smoking the Turkey
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Preheat your smoker or grill and maintain 225–250°F for consistent cooking.
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Rub the turkey with olive oil inside and out.
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Season with the herb mixture (chopped rosemary, thyme, sage, salt, and pepper).
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If needed, truss the legs. Soak wood chips for 30 minutes, then use a smoker box or foil pouch to add smoke.
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Place an aluminum pan with broth under the grates to catch drippings and prevent flare-ups.
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Use indirect heat: turn off burners under the turkey on gas grills or push coals to one side on charcoal grills. Follow manufacturer guidance for electric/pellet smokers.
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Place the turkey breast-side up over the drip pan, close the lid, and smoke until the turkey reaches the safe internal temperature (about 30 minutes per pound as a guideline).
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Remove the turkey and let it rest, tented with foil, for at least 30 minutes before carving.
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Carve and serve with your favorite sides.
Notes
- Brine for flavor: Brining is essential for juicy results. Allow adequate time for the brine to work through the bird.
- Dry the turkey: Pat the turkey dry after brining to help the skin crisp while smoking.
- Preheat the smoker: Start with a preheated smoker and maintain consistent temperatures between 225–250°F.
- Use a thermometer: An instant-read or probe thermometer is the best way to ensure the turkey is cooked safely. Target 165°F in the thigh and 160°F in the breast before resting.
Preparation Time: About 30–60 minutes active time, plus brining (12–24 hours).
Cooking Time: Variable; plan on roughly 30 minutes per pound and allow extra time in cold weather.
Resting Time: At least 30 minutes to let juices redistribute for tender, juicy meat.