Looking for a way to seriously impress guests this Thanksgiving or Christmas? Swap out the traditional turkey for this easy smoked turkey recipe! Smoking transforms the bird with savory garlic herb butter, lemons, and fresh herbs inside—resulting in unforgettable flavor, tender juicy texture, and an irresistible crispy skin that’s restaurant quality but doable at home. Plus, you free up oven space for all those classic holiday sides!
Why Make Smoked Turkey?
Smoking turkey gives you a beautiful, golden-brown exterior and deep smoky flavor you just can’t replicate in the oven. It keeps the meat moist and juicy with every bite, and—bonus!—the smoker means your oven’s free for side dishes like casseroles and baked veggies.
Ingredients You’ll Need
- 12-15 pound fresh or thawed turkey (Butterball or Norbest work great)
- 1 onion, quartered
- 1 lemon, quartered
- ½ cup softened garlic herb butter (see notes for homemade options)
- Salt and pepper—to taste
- Your favorite fresh herbs: thyme, rosemary, parsley
Pro Tips for Smoked Turkey:
- For extra tenderness, use a brined turkey! Here’s our easy Turkey Brine Recipe for guaranteed juicy results.
- Applewood chips are a classic choice for turkey, but cherry, hickory, or maple add delicious twists. Avoid strong woods like mesquite for turkey—they’re better suited to beef.
Thawing & Prep Tips
The most important step: ensure your turkey is fully thawed! Plan 4 days in the fridge or 8-10 hours in cold water. Pat the bird dry (inside and out) with paper towels for crispy skin.
Remove the neck and giblets from the body and neck cavities. Tie the legs with twine, if not already trussed, and salt the turkey generously. Let it rest 30-60 minutes before you start seasoning.
How to Smoke a Turkey (Step-by-Step)
- Prep the Bird:
- Pat outside and inside dry.
- Salt and pepper the cavity, then stuff with onions, lemons, and herbs.
- Lift the skin using the back of a spoon and work about 1/4 cup garlic herb butter underneath.
- Rub remaining butter all over the skin.
- Get the Smoker Ready:
- Preheat smoker to 225°F with your preferred wood chips.
- Let’s Smoke!
- Place breast side down in a roasting pan.
- Smoke for 2.5 hours or until the thickest part of the thigh reads 110°F.
- Increase smoker to 350°F.
- Continue smoking for another 1.5–2 hours, until the thickest part reaches 160°F. (Check every 30 minutes!)
- Rest & Carve:
- Remove and tent with foil; the bird will reach a perfect 165°F while resting.
- Let rest 15-20 minutes.
- Reserve drippings for easy homemade turkey gravy.
- Slice and serve.
Related resource: For oven directions, check Best Oven Roasted Turkey Recipe—perfect backup option if you don’t have a smoker!
Flavor Boosts & Seasoning Options
Don’t be afraid to experiment! The smoker infuses rich taste, but these extras take your turkey up a notch:
- Brown sugar for subtle caramel notes
- Smoked paprika or regular paprika for color and depth
- Minced garlic, garlic powder, or onion powder for more savory flavor
- A quartered apple in the cavity for a hint of sweetness
- Italian seasoning or poultry seasoning blends
Best Wood Chips for Turkey
Traditionally, applewood gives a gentle sweet smokiness. For bolder flavor, consider cherry, hickory, or even maple, which stand up well to turkey’s richness. Mesquite has a much stronger bite; use sparingly or skip for poultry.
Expert Tips for Moist, Crispy Turkey
- Brine for Juiciness: Don’t settle for dry turkey—brining helps retain moisture!
- Pat Dry: Dry meat equals crispy skin.
- Rest before Slicing: Allows juices to redistribute, keeping every slice juicy.
- Cover Early Birds: If done before mealtime, tent with foil and top with kitchen towels to hold heat.
- Optional Baste: For extra flavor, baste with drippings the last hour of cooking.
Serving Suggestions
Smoked turkey pairs beautifully with classic sides like mashed potatoes, stuffing, green bean casserole, or baked sweet potatoes. Drizzle with homemade gravy and sprinkle with extra herbs for a festive finish.
Leftover Ideas
Transform leftover turkey into:
- Turkey pot pie
- Sliders or sandwiches
- Hearty turkey soup
- Turkey tetrazzini
Don’t toss the carcass! Use it for robust turkey stock.
Recipe FAQ
How do I keep turkey moist when smoking?
Brining plus butter under the skin help seal in juices. Also, avoid overcooking—use a thermometer!
Should I baste my turkey while it’s smoking?
Optional! Some chefs baste during the last hour. If you prefer extra moisture in the skin, baste every 30 minutes using pan drippings.
Do I wrap the turkey in foil while smoking?
No need while cooking, but lightly tent it with foil after removing to keep heat and juices in.
Final Thoughts
This smoked turkey recipe makes holiday prep stress-free and crowd-pleasing. Simple steps, straightforward ingredients, and flavor-packed results will make this the go-to turkey for every celebration!