This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My Smoked Turkey Recipe is so tender and juicy, and makes enough to feed a crowd! I am excited to show you how to smoke a turkey perfectly. This is an easy holiday turkey recipe that will save room in your oven and wow your guests with how flavorful it is. Stuffed with fruit, citrus, onion, and herbs, this incredible slow-smoked turkey is a total holiday game changer.
Jump to:
- Smoked Turkey
- Smoking a Turkey Ingredients
- Recipe for Smoked Turkey Preparation
- How to Smoke a Turkey
- Whole Smoked Turkey Tips
- Turkey Smoking Times
- Smoked Turkey Recipe FAQs
- How much turkey per person do I need?
- How to Thaw Turkey
- How to Store Freeze and Reheat Leftover turkey
- Storing Cooked Turkey:
- Freezing Cooked Turkey:
- Reheating Frozen Turkey:
- Leftover Turkey Recipes
- Smoking Turkey Tools
- Turkey Recipes
- Recipe
- Reviews
Smoked Turkey
I have to be honest, I look forward to making a turkey (or a few!) every year. It is so much fun to plan what seasoning and cooking method to use. My family has tried everything from traditional oven-roasted turkey to grilled turkey, and even turkey in the Instant Pot!
So, it was only natural I try smoking turkey next, and let me tell you… I am so glad I did. This easy smoked turkey recipe is unbelievably flavorful and makes an incredible holiday centerpiece. It’s so delicious, I can see myself making turkey throughout the year just to enjoy it again!
Injected with a spiced butter injection for turkey and stuffed with fruit, citrus, onions, and herbs, I can tell you this is the best-smoked turkey recipe you will ever try. It is beyond juicy and tender, with so much flavor.
I was a little intimidated to try a smoked turkey but the directions were so easy to follow. It turned out perfect! I will be making this recipe over and over again.
Tom via email
Smoking a Turkey Ingredients
- Turkey thawed
- Salted Butter
- Old Bay Seasoning
- Paprika
- Garlic Powder
- Apples
- Oranges or Lemons
- Onions
- Dried Rosemary or Fresh Rosemary
- Thyme
- Sage
- salt and black pepper (optional)
Recipe for Smoked Turkey Preparation
- Remove the neck and innards from the turkey. Preheat your smoker to 325°F.
- Quarter your apples, oranges, and onions. Make sure to peel the onion.
- Stuff half of the oranges, apples, and onions into the turkey, followed by all the fresh herbs. Finish by stuffing with the remainder of the apples, oranges, and onions.
- Using butcher’s twine, tie the legs of the bird together to keep the cavity closed.
- Add all the spices to a bowl and mix well. Sprinkle just enough over the bird that the top is barely covered.
- Melt butter in a small dish in the microwave. Add the remaining spices to it and stir well.
- Take half of the mixture and inject it into the breast and thighs of the bird, saving the other half to use for basting throughout the smoking process.
I have used my homemade turkey dry rub and my dry turkey brine on this recipe and they are both delicious. I would recommend trying them both when you want to switch up the flavors.
How to Smoke a Turkey
- After preparing the turkey as instructed above, add the bird to the smoker and cook for 4-5 hours or until the internal temperature reads 165°F with a meat thermometer inserted into the breast and 175°F when inserted into the thigh. It will come to the proper temperature of 170°F in the breast/180°F in the thigh after resting.
- Baste the turkey every 30 minutes during the smoking process using the leftover butter and spice mixture.
- Allow the turkey to rest for 1 hour before slicing with a sharp knife and serving. Enjoy!
This recipe is perfect when accompanied by my homemade turkey gravy. I love making this recipe along with smoked ham for my holiday meals every year.
Whole Smoked Turkey Tips
- As the turkey cools, you can wrap it, if desired, but it’s not necessary.
- You can smoke the turkey on a large cooling rack if desired, as it will make it easier to remove from the smoker. However, this also isn’t a requirement and won’t change the turkey’s outcome.
- If you want to catch the drippings of your turkey, you can place the turkey in a roasting pan or drip pan and cook it in the smoker that way. Cooking this way won’t allow the smoke to penetrate the turkey as much as other methods.
- I used hickory pellets for this job, but there’s really no limit to what pellet flavors you can use when smoking a turkey.
- When stuffing the turkey, don’t be afraid to really stuff it. You want it nice and tightly packed.
- You don’t have to sprinkle the spices over the turkey if you don’t want to. However, it makes for a gorgeous ending color on the bird.
Turkey Smoking Times
| Turkey Weight | Feeds | How Long to Smoke Turkey |
|---|---|---|
| 8 pounds | 5 guests and under | 2 hours |
| 15 pounds | 10 guests and under | 3 hours 45 minutes |
| 20 pounds | 15 guests and under | 5 hours |
I always recommend using a meat thermometer to make sure you cook your turkey to the right temperature. Always insert it in both the breast and the thigh area. It should be inserted close to, but not touching, the thigh bone.
The perfect temperature will read 180°F on the thigh and 170°F on the breast. For perfectly smoked turkey, remove it from the smoker at 5 degrees under temperature for the breast – 165°F. It will come to temperature as it rests. Follow my guide to the perfect turkey temperature chart.
Smoked Turkey Recipe FAQs
A smoked turkey should be cooked at approximately 15 minutes per pound when smoked at 325°F. For a 20-pound turkey, this means a 5-hour smoking time.
You do not need to brine a turkey before smoking it. My smoked turkey recipe does not call for a turkey brine.
325°F is the perfect temperature to smoke a turkey for beautifully moist and tender results.
Turkey will not dry out in the smoker unless you do not baste it. Make sure to baste it every 30 minutes and it will not dry out.
How much turkey per person do I need?
Calculate how much turkey per person you will need by following a rule of 1½ pounds of turkey or so per person. A 20-pound turkey will easily feed about 15 people with some leftovers.
Then, you want to calculate how much time you will need to smoke your turkey based on its weight. A turkey should smoke for 15 minutes per pound when smoked at 325°F.
| Turkey Weight | Feeds | Smoke for… |
|---|---|---|
| 8 pounds | 5 guests and under | 2 hours |
| 15 pounds | 10 guests and under | 3 hours 45 minutes |
| 20 pounds | 15 guests and under | 5 hours |
How to Thaw Turkey
Follow my guide on How to Thaw Turkey for precise timing no matter what size bird you have!
How to Store Freeze and Reheat Leftover turkey
Storing, freezing, and reheating leftover turkey properly is essential to maintain its quality and safety. Here are the steps to follow:
Storing Cooked Turkey:
- Cooling: After cooking the turkey, let it cool at room temperature for about 2 hours. This prevents it from staying at an unsafe temperature for too long.
- Carving: You can choose to carve the turkey or leave it whole. Carving it can make storage and reheating more convenient.
- Refrigeration: Store the turkey in an airtight container or wrap it tightly in plastic wrap or aluminum foil. You can also use a resealable plastic bag. Store it in the refrigerator at or below 40°F (4°C).
- Timing: Cooked turkey can be refrigerated for 3-4 days. After this time, it’s best to freeze it to maintain quality.
Freezing Cooked Turkey:
- Preparation: Before freezing, make sure the turkey has cooled completely to room temperature.
- Packaging: Wrap the turkey in a layer of plastic wrap to prevent freezer burn. Then, wrap it in aluminum foil or place it in an airtight container or resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
- Labeling: Clearly label the package with the date so you can keep track of how long it has been in the freezer.
- Freezing Temperature: Store the turkey in the freezer at 0°F (-18°C) or lower. Properly stored, it can be kept frozen for up to 2-3 months without significant loss of quality.
Reheating Frozen Turkey:
- Thawing: When you’re ready to reheat the frozen turkey, it’s essential to thaw it properly. The safest way is to transfer it to the refrigerator and allow it to thaw slowly. This may take 24 hours for smaller portions or several days for a whole turkey.
- Microwave (for small portions): If you need to thaw a small portion quickly, you can use a microwave with a defrost setting. Make sure to use a microwave-safe container and follow the manufacturer’s instructions.
- Oven (for whole turkey): If you’re reheating a whole turkey, preheat your oven to around 325°F (163°C). Place the thawed turkey in a roasting pan, cover it with foil, and reheat it until it reaches an internal temperature of 165°F (74°C). The time required will vary based on the size of the turkey; use a meat thermometer to check for doneness.
- Slicing: If you’ve frozen the turkey in smaller portions, you can reheat those in the oven or microwave as needed.
Once reheated, serve the turkey immediately, and do not refreeze it after thawing and reheating.
Leftover Turkey Recipes
Smoking Turkey Tools
- Meat thermometer
- Injector
- Basting brush
- Baker’s twine
- A pellet smoker is a great choice for this recipe; try this Wood Pellet Grill and Smoker.
Turkey Recipes
- Grilled Turkey
- Cajun Turkey
- Sous Vide Turkey Breast
- Thanksgiving Turkey
- Roast Turkey Breast
- Deep Fried Turkey
- Spatchcock Turkey
- Instant Pot Turkey Breast
- Air Fryer Turkey Breast
Recipe
Smoked Turkey
Equipment
- Injector
- Baker's twine
Ingredients
- 20- Pound Turkey thawed
- 2 Sticks of Salted Butter 1 cup
- 2 Tablespoons Old Bay
- 2 Tablespoons Paprika
- 2 Tablespoons Garlic Powder
- 2 Apples
- 2 Oranges
- 2 Onions
- 2 Large Sprigs Rosemary
- 2 Large Sprigs Thyme
- 2 Large Sprigs Sage
Instructions
- Preheat your smoker to 325 degrees. Remove the neck and innards from the turkey. Quarter your apple, oranges, and onions, being sure to rid the onion of its paper.20- Pound Turkey, 2 Apples, 2 Oranges, 2 Onions
- Stuff half of the oranges, apples, and onions inside the turkey, followed by all the springs of herbs. End with the rest of the apples, oranges, and onions.2 Large Sprigs Rosemary, 2 Large Sprigs Thyme, 2 Large Sprigs Sage
- Using the butcher’s twine, tie the legs together so it helps keep the stuffed hole closed.
- Add all the spices to a bowl or dish and mix well. Sprinkle just enough over the bird that the top is barely covered.2 Tablespoons Old Bay, 2 Tablespoons Paprika, 2 Tablespoons Garlic Powder
- Melt your butter in a small dish in the microwave. Add the remaining spice mix to it and mix well.2 Sticks of Salted Butter, 2 Tablespoons Old Bay, 2 Tablespoons Paprika, 2 Tablespoons Garlic Powder
- Take half of the mixture and inject it into the breast and thighs of the bird, saving the other half for basting throughout the smoking process.
- Place your turkey in the smoker and cook for 4-5 hours or until the internal temperature taken at the breast reaches 165 degrees. Baste the bird every 30 minutes during the smoking process with the leftover butter and spice mixture.
- Allow the turkey to rest for 15 minutes before slicing and serving.
Notes
- You can smoke the turkey on a large cooling rack if desired, as it will make it easier to remove from the smoker. However, this also isn’t a requirement and won’t change the turkey’s outcome.
- If you want to catch the drippings of your turkey, you can place the turkey in a roasting pan or drip pan and cook it in the smoker that way. If you do so, I recommend placing it on a rack and using a shallow pan underneath it so the smoke can still reach all sides of the meat.
- I used hickory pellets for this job, but there’s really no limit to what pellet flavors you can use when smoking a turkey.
- When stuffing the turkey, don’t be afraid to really stuff it. You want it nice and tightly packed.
- You don’t have to sprinkle the spices over the turkey if you don’t want to. However, it makes for a gorgeous ending color on the bird.
Comments
No Comments