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My Whole Smoked Turkey Recipe is so tender and juicy, and makes enough to feed a crowd! 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:
- Best Smoked Turkey Recipe
- FAQs
- How much turkey per person do I need?
- How to Thaw Turkey
- Required Tools
- How to Prepare a Turkey for Smoking
- How to Smoke Turkey
- Turkey Temperature Chart
- Recipe Tips
- How to Store Smoked Turkey
- How to Freeze Leftover Turkey
- How to Reheat Smoked Turkey
- How to Serve Smoked Turkey
- Best Turkey Recipes
- 📌 Pin it for later!
- 📋 Recipe
Best Smoked Turkey Recipe
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 mixture 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.
You will be so grateful for any leftovers you have to make amazing smoked turkey sandwiches!
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 brine.
It is not necessary to wrap a turkey in foil when smoking. Leave the turkey unwrapped.
The lid to your smoker should always be closed when smoking turkey. You do not need to cover it with foil or anything else while it smokes.
325°F is the perfect temperature to smoke a turkey for beautifully moist and tender results.
When smoking a whole turkey, you should baste the bird every 30 minutes to ensure it stays nice and juicy.
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 for 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!
Required Tools
How to Prepare a Turkey for Smoking
- Remove the neck and innards from the turkey. Preheat your smoker to 325°F.
- Quarter your apple, 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.
How to Smoke 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.
- 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 and serving. Enjoy!
Turkey Temperature Chart
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 in the thigh and 170° F in the breast.
Recipe 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 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.
How to Store Smoked Turkey
Store sliced leftover turkey in airtight containers in the refrigerator for up to 4 days. It’s best to store leftover turkey in several small containers rather than one large one, as it will cool more quickly that way.
How to Freeze Leftover Turkey
You can freeze leftover turkey by first cooling it, then wrapping it in freezer paper or foil before sealing it in plastic freezer bags with the air pushed out. Label with the freezing date and store for up to 2-3 months.
How to Reheat Smoked Turkey
To reheat leftover turkey, heat your oven to 300°F. Place the leftover turkey in aluminum foil along with gravy or some chicken stock, plus a pat of butter. Tightly close the foil and cook for 30 to 45 minutes until heated through.
Alternatively, heat over the stove with chicken stock in a pan with a lid. Bring to a simmer, then heat for 3-5 minutes.
For frozen turkey, allow it to thaw first in the refrigerator overnight before reheating.
How to Serve Smoked Turkey
Serve smoked turkey as part of a BBQ or holiday menu! It pairs deliciously with traditional holiday sides and BBQ side dishes:
If serving as part of a BBQ menu, smoked turkey makes delicious sandwiches. Leftover smoked turkey from the holidays will also make amazing sandwiches. Try my Leftover Turkey Sliders.
Save the carcass! You can use the whole turkey carcass to make my amazing Turkey Carcass Soup.
Best Turkey Recipes
- Grilled Turkey
- Best Thanksgiving Turkey
- Roast Turkey Breast
- Instant Pot Turkey Breast
- Air Fryer Turkey Breast
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📋 Recipe
Whole Smoked Turkey Recipe
Equipment
- Injector
- Basting brush
- 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 an hour before slicing and serving.
Notes
- 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 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.
Let us know what you think or ask a question about the recipe!