This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!.
Thanksgiving turkey cooked at home is the best! This recipe for smoked turkey won’t scare you; in fact, it will help you make the best smoked turkey you’ve ever had! Smoking a turkey can be just as easy as cooking it in your kitchen.
It is possible to prepare a smoked turkey at home using any kind of deck grill. Since you never forget your first, our first smoked turkey was actually cooked on our old gas grill and is still one of the best smoked turkeys I’ve ever had.
I now prefer to use my Camp Chef SmokePro pellet smoker because it reduces the amount of babysitting I have to do by maintaining the temperatures and smoke for me. However, you can use any kind of smoker you own, including a gas or charcoal grill, to prepare this smoked turkey. The most crucial thing is to use a grill that allows you to add wood smoke, maintain steady temperatures, and produce indirect heat.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Get ready to impress your family and friends this Thanksgiving with the most delicious smoked turkey recipe ever! This guide, inspired by the fantastic recipe from Hey Grill Hey, will walk you through everything you need to know, from choosing the right turkey to achieving the perfect smoky flavor
Preparing for Smoked Turkey Success:
- Turkey Selection: Choose a fresh turkey around 15 pounds or less for optimal food safety. If you’re feeding a larger crowd, opt for 2-3 smaller birds instead of one giant one. This ensures even cooking and avoids the “food safety danger zone” where bacteria can grow.
- Fuel and Wood: Ensure you have enough propane, gas, pellets, or wood before starting. Apple, cherry, or hickory wood chips are perfect for smoking turkey, providing a light, smoky flavor that complements the turkey’s natural taste.
- Thermometer: An instant-read or remote meat thermometer is your best friend during this process. Temperature is key, so ensure you have a reliable thermometer to monitor the various parts of the turkey as it cooks.
- Smoker Choice: This recipe works on any smoker you prefer, whether it’s a pellet grill, offset smoker, or even an electric smoker. Use what you’re comfortable with and enjoy the process!
Brining and Seasoning:
- Brining (Optional): If using a pre-brined turkey, skip this step. Otherwise, consider using the Apple Spice Smoked Turkey Brine for a sweet and flavorful touch.
- Seasoning: A simple Sweet Rub or Smoked Turkey Rub adds authentic BBQ flavor and complements the smoke from the grill. For convenience, you can purchase the Sweet Rub from Hey Grill Hey’s store.
Prepping the Turkey:
- Thawing: Plan ahead and safely defrost your turkey in the refrigerator. Refer to the image in the recipe for timing based on the turkey’s weight.
- Remove Innards: Once thawed, remove the neck and giblets from the inside cavity. If your turkey is brined, rinse the exterior with cold water.
- Pat Dry and Tie: Pat the turkey dry with paper towels. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint to prevent burning and create a beautiful presentation.
- Seasoning: At this point, coat the turkey with olive oil or melted butter and season on all sides with your chosen rub. If using a brined turkey, the seasoning is already taken care of, but a light coating of oil or butter will help achieve crispy skin.
Stuffing and Drippings:
- Stuffing: Avoid stuffing the turkey with dressing before smoking, as the stuffing won’t reach a safe temperature while the meat cooks. Instead, consider adding apples, onions, herbs, or citrus to the interior for extra flavor. Discard these additions after smoking.
- Smoked Sausage Stuffing: If you’re looking for a delicious side dish, try the Smoked Sausage Stuffing recipe from Hey Grill Hey. It’s cooked in a cast iron skillet and is simply irresistible!
- Catching Drippings: Place an aluminum pan filled with several cups of water under the turkey to catch drippings and keep the smoker environment moist. Replenish the water as needed throughout the smoking process. These drippings can later be used to make the most incredible Smoked Turkey Gravy you’ve ever tasted!
Smoking the Turkey:
- Preheat: Set your smoker to 225° F for indirect heat and consistent temperatures. For gas grills, turn half the burners to medium-low. For charcoal grills, preheat the coals, place them on one side, and adjust the vents to 25% open. For dedicated smokers, simply preheat to 225° F.
- Get Cooking: Place the turkey on the grill, breast side up, on the indirect heat side. If using a gas or charcoal grill with varying temperatures, rotate the turkey occasionally for even cooking.
- Smoke It Up: Close the lid and smoke for approximately 30 minutes per pound. The turkey is done when it reaches an internal temperature of 165° F.
- Rest and Enjoy: Allow the turkey to rest for 15 minutes before slicing and serving. If it’s done early, cover it with foil and wrap it in towels to maintain a safe serving temperature. This might soften the skin slightly, but a quick broil in the oven can restore its crispiness.
Temperature and Timing:
- Safe Temperature: 165° F is the golden rule for safe turkey consumption. Use an instant-read thermometer to check the temperature in both the breast and thigh, ensuring both sides are cooked evenly, especially if using a gas or charcoal grill with varying temperatures.
- Smoking Time: At 225° F, plan on approximately 30 minutes per pound of turkey. If your smoker runs at 250° F, the time reduces to 25 minutes per pound. For a 15-pound turkey, expect a cook time of around 7.5 hours at 225° F. Remember to always plan for an extra 30 minutes, just in case.
More Smoked Turkey Inspiration:
- Spatchcock Smoke-Roasted Turkey: This method involves flattening the turkey for faster, more even cooking.
- Marinated Smoked Turkey Breast: A flavorful option for those who prefer white meat.
- Bacon Wrapped Turkey Roulade: A show-stopping presentation with a smoky, bacon-infused flavor.
- Smoked Turkey Breast: A simple and delicious option for smaller gatherings.
- Spatchcock Smoked Turkey: Another method for achieving faster, more even cooking.
Additional Tips:
- Sweet Rub Recipe: Find the recipe for the Sweet Rub mentioned in the article on the Hey Grill Hey website.
- Nutrition Information: The recipe provides an approximate nutritional breakdown for the smoked turkey.
- Reader Reviews: Check out the comments section for valuable insights and feedback from other users who have tried this recipe.
- Social Media: Follow Hey Grill Hey on social media for more BBQ inspiration and delicious recipes.
With this comprehensive guide and the fantastic recipe from Hey Grill Hey, you’re well on your way to achieving smoked turkey perfection this Thanksgiving. Get ready to impress your loved ones with a flavorful, juicy, and perfectly cooked turkey that will be the star of the show!
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. I suggest getting two or three smaller birds for Thanksgiving dinner rather than one large one if you’re hosting a large group of people. If you are not sure what size turkey to buy, see the next section about how much turkey to plan per person.
I advise against smoking a turkey heavier than fifteen pounds because it can take too long to cook. You run the risk of bacteria growing and ruining your turkey before it’s done because it will be left in the danger zone for food safety, which is between 40 and 140 degrees Fahrenheit, for an extended period of time.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. There are no dry breasts on a spatchcocked bird because the bird is flattened and cooked at a higher temperature.
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Give yourself plenty of time to properly defrost your turkey. When to transfer your turkey from the freezer to the refrigerator before cooking is explained below. If the bird weighs fifteen pounds, refrigerate it the Sunday before Thanksgiving.
- Remove innards. After the turkey has completely defrosted, take it out of its packaging and remove the giblets and neck from its interior. Should your turkey have been brined, gently give it a cold water rinse on the outside.
- Pat dry and tie. Next, use a paper towel to gently pat the turkey all over. Use butcher’s twine to bind the legs together, and tuck the tips of the wings behind the shoulder joint. This will lessen the chance of the tips burning and make the final bird look more exquisite.
- Season. At this point, I like to rub some olive oil or melted butter on the bird’s exterior before seasoning it all over with either Sweet Rub or Smoked Turkey Rub. If your turkey was brined, it will be well-seasoned and won’t need any extra seasoning on the outside. For crispier skin, I would still lightly coat with melted butter or olive oil.
How long to smoke a 20lb turkey at 225?
FAQ
How long does it take to smoke a 20 lb turkey?
Is it better to smoke a turkey at 225 or 250?
Is a 20lb turkey too big to smoke?
Can you smoke a turkey at 325?