A smoked turkey frees up your oven and tastes better than most roasted birds. This recipe uses a simple dry brine, a savory poultry rub and a slightly hotter smoker so the skin isn't rubbery. Start a day ahead for the brine.
The recipe
Ingredients
- 1 whole turkey, 12–14 lb, fully thawed, neck and giblets removed
- 3 tbsp kosher salt (Diamond Crystal; use 2 tbsp if using Morton), for the dry brine
- 1 tsp baking powder (optional, for crisper skin)
- 2/3 cup herb and paprika poultry rub
- 4 tbsp unsalted butter, melted, or 3 tbsp olive oil
- 1 onion, quartered, and a few sprigs of fresh thyme or rosemary, for the cavity (optional)
- 4–6 lb smoking wood: apple, cherry, pecan or a mix (chunks, chips or pellets)
Steps
- Thaw the turkey completely in the refrigerator, about 1 day for every 4–5 lb. Never smoke a partly frozen bird, because it stays in the unsafe temperature range too long.
- Pat the turkey dry inside and out. Mix the salt with the baking powder, if using, and rub it all over the skin and inside the cavity. Set the turkey on a rack over a sheet pan and refrigerate it uncovered for 12–24 hours.
- Do not stuff the turkey. Stuffing slows cooking and may not reach a safe temperature in a smoker. If you like, put the onion and herbs loosely in the cavity.
- Set up your smoker for 275°F with apple, cherry or pecan wood. Let the fire settle until the smoke runs thin and blue.
- Brush the turkey with the melted butter or oil, then coat it evenly with the poultry rub. Since the bird is already brined, go light on any extra salt. Tuck the wing tips under the back.
- Place the turkey on the smoker breast side up, with the legs pointing toward the hottest part of the cooker. Insert a leave-in probe into the thickest part of the breast, not touching bone.
- Smoke at 275°F, about 25–30 minutes per pound. A 12–14 lb bird usually takes 5–7 hours. If the skin gets too dark before the meat is done, tent the breast loosely with foil.
- The turkey is done when the thickest part of the breast reads 165°F and the innermost part of the thigh and the thickest part of the wing also read at least 165°F. Many cooks like the thighs closer to 175–180°F for tenderness.
- Rest the turkey loosely tented with foil for 30–45 minutes before carving. Carve the breast off the bone in whole lobes, then slice across the grain.
Why this works
A dry brine seasons the meat deep down and dries out the skin so it browns. Smoking at 275°F instead of 225°F helps in two ways. The bird moves through the unsafe temperature range faster, and the fat under the skin renders better. You still get plenty of smoke flavor because turkey takes on smoke quickly.
The rub
Turkey needs a rub with less sugar, or the skin turns dark before the meat is done. Our herb and paprika poultry rub makes enough for one 12–14 lb bird. It's the same rub we use for smoked whole chicken, so you can practice on a chicken first.
Best wood
Fruit woods like apple and cherry give a light, sweet smoke and a nice mahogany color. Pecan is a little stronger. Skip heavy mesquite, which can turn bitter on poultry. Check the wood pairing chart for more ideas.
How to tell it's done
Go by temperature, not time or color. Check the breast, thigh and wing with an instant-read thermometer. All three should read at least 165°F. Juices running clear is not a reliable sign on its own. A good meat thermometer matters more for turkey than any other piece of gear.
Make ahead / storage
Refrigerate leftovers within 2 hours of cooking. Pull the meat off the bones first so it cools faster. Leftover turkey keeps 3–4 days in the fridge or 2–6 months in the freezer. Reheat to 165°F. Save the carcass for smoky turkey stock.
Variations
- Spatchcock it. Cut out the backbone and press the bird flat. It cooks in about half the time and more evenly.
- Turkey breast only. A 6–8 lb bone-in breast takes about 3–4 hours at 275°F. Pull it at 165°F.
- Wet brine. If you prefer a wet brine, skip the salt in the rub and rinse and dry the bird well before smoking.
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