Create the juiciest, most tender turkey with this Smoked Turkey recipe. It’s simple to follow: a 18–24 hour wet brine, a flavorful homemade rub, and low-and-slow smoking with a butter baste. Once you try smoking a whole turkey, it may become your go-to method for Thanksgiving and year-round family meals.
Table of contents
- Brine the turkey
- Season the turkey
- Smoke the turkey
- Carve the turkey
- Cook to temperature, not time
- What’s the best wood to use?
- Storage instructions
- What to do with leftovers
- What sides to serve with it
For years I started with smoked turkey breast for small gatherings, but when hosting larger family celebrations I switched to a whole smoked turkey to feed everyone. Smoking a full bird is very similar to smoking a breast—same brine, rub, smoker steps—just plan for a larger brining container and longer cook time. The result is consistently moist, tender, and deeply flavored turkey that’s perfect for Thanksgiving, holidays, or any special dinner.
Brine the turkey
What you’ll need for a wet brine
- Water (enough to fully cover the turkey)
- Sea salt or kosher salt
- Granulated sugar
- Fresh thyme sprigs
- Black peppercorns
- A whole turkey (15–20 pounds works well). If frozen, thaw in the refrigerator—allow about one day of thawing per 4–5 pounds.
How to brine the turkey
- Bring about 4 cups of water to a boil in a large pot.
- Stir in the salt and sugar until dissolved.
- Remove from heat and cool to room temperature. Adding ice will speed this up.
- Remove giblets from the turkey cavity. Place the bird in a large tub or heavy-duty brining bag so it can be fully submerged.
- Pour the cooled brine over the turkey, then add cold water until the bird is fully covered. Add thyme sprigs and peppercorns.
- Cover and refrigerate for 18–24 hours. If the turkey won’t fit in your fridge, use a brining bag placed in a cooler packed with ice and kept in a cold, secure location.
Season the turkey
- Make the rub by combining brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne, ground cloves, oregano, and thyme.
- Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels.
- Gently loosen the skin over the breasts and spread 2 tablespoons softened butter underneath for added moisture.
- Rub the dry spice mix all over the turkey, covering the exterior thoroughly.
- Truss the legs with butcher’s twine and tuck the wing tips underneath the bird for even cooking.
Smoke the turkey
- Preheat your smoker to 275°F and load it with your choice of wood (see recommendations below).
- Place the seasoned turkey directly on the grill grates. Insert a probe thermometer into the thickest part of the breast to monitor internal temperature while smoking.
- Baste the turkey with 1 tablespoon melted butter every hour to encourage browning and add flavor.
- Expect roughly 15 minutes per pound as a guideline (about 5 hours for a 20 lb bird), but timing varies—always follow internal temperature.
- Remove the turkey from the smoker when the thickest part of the breast reaches 160°F. Tent loosely with foil and let it rest for 30 minutes before carving; carryover will bring the internal temperature up slightly.
Pro tip: If you want pan drippings for gravy, place a grill-safe drip pan under the turkey to collect juices.
Carve the turkey
- Remove any twine and set the turkey on a cutting board.
- Detach legs and thighs by cutting through skin and locating the joint; pull the leg down to separate, then slice through the joint.
- Remove the wings by cutting at the wing joints.
- Remove each breast by slicing down one side of the breastbone, keeping the knife close to the ribs to separate the meat in one piece.
- Separate drumsticks and thighs at their joint and slice breast meat against the grain for tender slices. Arrange on a platter to serve.
Cook to temperature, not time
Smoking variables like ambient temperature, smoker performance, and bird size affect cooking time. For consistently perfect results, rely on internal temperature rather than a strict time. Aim to remove the turkey at 160°F in the thickest part of the breast, then rest for 30 minutes before serving. If the turkey finishes early, tent it in butcher paper or foil and keep it warm in a cooler for up to 4 hours without overcooking.
What’s the best wood to use?
Choose a mild to medium fruit or hardwood smoke to complement turkey without overpowering it. Top options:
- Maple – a sweeter smoke that pairs well with the brown sugar in the rub.
- Hickory – classic, robust smoke flavor for a deeper smoky profile.
- Apple – light, fruity smoke that enhances turkey’s natural flavor.
Storage instructions
Store leftover smoked turkey in an airtight container in the refrigerator for up to 7 days. Reheat wrapped in foil at 350°F for about 15 minutes to retain moisture. Slices can also be enjoyed cold.
For longer storage, freeze in a freezer-safe container for up to 6 months. Thaw in the refrigerator for 48 hours, then reheat wrapped in foil at 350°F for 15–30 minutes depending on slice thickness.
What to do with leftovers
Leftover smoked turkey keeps well and is delicious in many dishes. Use it within 7 days refrigerated or up to 6 months frozen. Ideas for leftover turkey:
- Sandwiches with pesto or cranberry sauce
- Turkey pot pie or pot pie-style hand pies
- Hearty turkey and rice or grain bowls
- Turkey soup with dumplings or noodles
- Grilled cheese or melts with buffalo sauce and cheddar
What sides to serve with it
This smoked turkey pairs beautifully with classic holiday sides. Consider au gratin potatoes, maple-bacon Brussels sprouts, broccoli mac and cheese, roasted carrots, sausage stuffing, and loaded mashed potatoes for a satisfying spread.
Au Gratin Potatoes
Maple Bacon Brussels Sprouts
Broccoli Mac and Cheese
Roasted Carrots
Sausage Stuffing
Loaded Mashed Potatoes
Smoked Turkey
Create a juicy, tender smoked turkey using a 18–24 hour brine, homemade rub, and slow smoking with butter baste.
Ingredients
Turkey brine
- 20 pound turkey (or 15–20 lb)
- 2 gallons water
- 1 cup sea salt
- ½ cup sugar
- 12 sprigs fresh thyme
- 2 tablespoons black peppercorns
Rub and basting
- ½ cup brown sugar
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cloves
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1 cup butter, divided (softened and melted)
Instructions
Brine the turkey
- Boil 4 cups water in a saucepan and dissolve the salt and sugar.
- Cool the brine to room temperature, then place the turkey in a tub or brining bag.
- Pour the brine over the turkey, add cold water to cover, and add thyme and peppercorns.
- Refrigerate or keep in a cooler packed with ice for 18–24 hours.
Rub the turkey
- Combine all dry rub ingredients in a bowl.
- Rinse and pat the turkey dry. Spread 2 tablespoons softened butter under the breast skin.
- Coat the turkey with the dry rub and truss the legs; tuck wing tips under.
Smoke the turkey
- Preheat smoker to 275°F and use maple, hickory, or apple wood.
- Place turkey on grates and insert a probe thermometer into the breast.
- Baste with 1 tablespoon melted butter every hour. Plan about 15 minutes per pound as an estimate.
- Remove when the breast reaches 160°F and let rest for 30 minutes before carving.
Notes
- If frozen, thaw the turkey in the fridge one day per 4–5 pounds.
- If the turkey won’t fit in your refrigerator, brine in a bag placed in a cooler with ice and keep it in a cold place.
- Use internal temperature rather than time to determine doneness. If the turkey finishes early, keep it warm wrapped in foil or paper for up to 4 hours.
- Allow roughly 1 pound of raw turkey per person to account for bones and shrinkage.
Nutrition (approximate per serving)
Calories: 585 kcal | Protein: 70 g | Fat: 28 g | Carbohydrates: 13 g