A smoked Thanksgiving turkey is a flavorful, juicy alternative to the traditional roasted bird that adds a deep, rich, smoky flavor to your holiday meal. Slow-cooked over wood chips, this turkey develops a beautiful golden-brown skin and tender meat that stays incredibly moist throughout the cooking process. It’s the kind of centerpiece that makes guests stop and admire before diving in.
The process starts with seasoning the turkey generously. A simple dry rub of salt, pepper, garlic powder, paprika, and dried herbs like thyme and rosemary works wonderfully. Some like to dry brine the bird overnight, which helps the skin crisp up while locking in moisture and flavor. Others may choose to inject the turkey with a mixture of broth, melted butter, and spices to ensure every bite is juicy.
When it comes to smoking, wood choice is key. Hickory, applewood, pecan, or cherry wood are popular options. Apple and cherry give a slightly sweet, mild smoke that complements turkey beautifully, while hickory and pecan offer a stronger, nuttier flavor.
The turkey is placed in the smoker at a low temperature, usually around 225 to 250 degrees Fahrenheit. Smoking times vary depending on the size of the bird, but a general rule is about 30 minutes per pound. Patience is part of the process – as the turkey cooks slowly, the smoke infuses the meat with irresistible flavor while keeping it tender and juicy.
The result is a turkey with crisp, mahogany-colored skin and meat that’s juicy and flavorful all the way through. The smoky aroma alone is enough to make mouths water as soon as you lift the smoker lid.
Serve your smoked turkey with classic Thanksgiving sides like stuffing, mashed potatoes, cranberry sauce, and green beans. It pairs perfectly with a glass of Pinot Noir, a wheat beer, or a crisp cider to complement the smoky flavors.
A smoked Thanksgiving turkey isn’t just a meal – it’s an experience. The rich flavors and irresistible aroma turn the holiday feast into something truly special that guests won’t forget.
Ingredients
- 12 pound whole turkey thawed if frozen
- 1/2 cup unsalted butter softened
- 2 tablespoons kosher salt for seasoning
- 1 tablespoon black pepper freshly ground
- 2 tablespoons paprika smoked or regular
- 1 tablespoon garlic powder for rub
- 1 tablespoon onion powder for rub
- 4 cups apple wood chips soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F (107°C).
- Pat the turkey dry with paper towels and season generously with kosher salt, inside and out.
- In a small bowl, mix together black pepper, paprika, garlic powder, and onion powder.
- Rub the softened butter under the skin of the turkey, then rub the spice mixture all over the turkey.
- Place the turkey on a smoker rack and insert a meat thermometer into the thickest part of the breast without touching bone.
- Add the soaked wood chips to the smoker, and smoke the turkey at 225°F (107°C) for about 6 hours or until the internal temperature reaches 165°F (74°C).
- Remove the turkey from the smoker and let it rest for 30 minutes before carving.
Nutrition
Honestly, I was skeptical at first. Smoked turkey? Seems like a lot of work for a bird. Ended up being pretty tasty tho. Might try it again next year.
This smoked turkey turned out amazing! Juicy and full of flavor. My whole family loved it. Definitely doing this for Thanksgiving again!
Too much paprika! My turkey looked like it was on fire. Who needs that much spice? I prefer simple salt and pepper. Next time I’ll just roast it.
Followed the recipe, but my turkey came out overcooked. I don’t know what happened. Maybe my smoker was too hot? Sad face. 🙁
Sorry to hear that! Sometimes it happens, especially with smokers. Could be the temperature for sure. Maybe try a lower temp next time? 🤞