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Smoker Recipes

Smoked Turkey

A holiday turkey smoked low and steady after an overnight brine, stuffed with aromatics, basted with butter, and cooked until the breast and thighs reach the right temperature.

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Two whole turkeys cooking on a smoker
Prep Overnight brine
Cook About 4 hr
Smoker 300 F
Done at 165 / 170 F

My Personal Notes

I like using my pellet grill for this cook. Some people brine turkey for up to 48 hours, but I think it comes out too salty if it sits longer than 12 to 14 hours. Turning the turkey during the cook helps it brown more evenly, especially if the smoker has hotter and cooler spots.

The aromatics really come through when the turkey is done. After it rests, cut the twine, remove the stuffing from the cavity, slice, and serve.

Printable recipe

Smoked Turkey

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Serves about 12 Pellet grill Breast: 165 F Leg and thigh: 170 F

Ingredients

  • 1 whole turkey, completely thawed, with the pop-up timer removed

Stuffing Aromatics

  • 3 to 4 celery sticks
  • 1 onion, peeled and halved
  • 1 lemon, halved
  • 6 to 8 garlic cloves, peeled but not chopped
  • 2 to 3 sprigs fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • 2 to 3 sprigs fresh sage

Turkey Brine

  • 2 gallons water
  • 1 1/2 cups kosher salt
  • 1/2 cup brown sugar

Optional Homemade Brine Add-Ins

  • Bay leaves
  • Whole peppercorns
  • Chopped garlic cloves
  • Rosemary
  • Thyme
  • Lemon or lemon peel

Smoker Method

  1. Make sure the turkey is completely thawed before starting. Follow the package directions if it is frozen.
  2. Place a brine bag in a large stock pot or bucket and lower the turkey into the bag. Mix the brine and pour it over the turkey until completely covered. Tie the bag shut, making sure the brine covers the turkey, and refrigerate overnight.
  3. Heat the smoker to 300 F while preparing the turkey.
  4. Remove the turkey from the brine and pat it dry with paper towels.
  5. Stuff the cavity with celery, onion, lemon, garlic, rosemary, thyme, and sage. Tie the legs together with cooking twine.
  6. Brush the outside of the turkey with melted butter. If using a brine kit, use the included rub. Otherwise, use poultry seasoning or a favorite rub. For a milder flavor, add a light dusting of poultry seasoning.
  7. Place the turkey on a rack with a pan underneath. The pan catches juices for gravy and makes the turkey easier to turn while basting.
  8. Turn the turkey a quarter turn every hour. If cooking two turkeys at once, swap sides in the smoker occasionally.
  9. After the first hour, baste the turkey with butter and turn it a quarter turn. Repeat every hour.
  10. If the wings start getting too brown, wrap them with foil. They can burn more easily than the rest of the turkey.
  11. Cook until the internal temperature reaches 165 F in the breast and 170 F in the leg and thigh area. A 15-pound turkey usually takes about 4 hours.
  12. Remove the turkey when it reaches temperature and let it rest for 15 to 30 minutes before slicing. Cut the twine, remove the stuffing from the cavity, slice, and serve.

Finished turkey

Rest, slice, and serve.

Letting the turkey rest gives the juices time to settle before slicing. These finished photos show the color you are looking for when the turkey comes off the smoker.

Finished smoked turkey resting on a rack Back side of a finished smoked turkey resting on a rack

Reader notes

Comments and ratings

This is the spot for reader questions, substitutions, smoker timing notes, and star ratings once comments are connected.