Smoked Turkey Recipe: Juicy, Flavorful, and Easy to Master
This smoked turkey recipe delivers juicy, tender meat with crispy skin and rich smoky flavor. Learn how to brine, season, and smoke a whole turkey like a pro using simple techniques that guarantee perfect results every time. Whether you’re cooking for Thanksgiving or a backyard feast, this step-by-step guide makes it easy to serve the best turkey you’ve ever tasted.
Servings 10 8-10 hungry
Calories 520kcal
Equipment
- Smoker
- Food safe 5-gallon bucket with lid or correctly sized cooler.
- Wire rack and sheet pan for air-drying
- Meat thermometer or probe thermometer
- Kitchen Twine for Trussing
- Aluminum foil
- cutting board and carving knife
- cotton liner gloves and nitrile gloves for handling hot meat
Ingredients
- 1 14-18 pound turkey with offal removed
- ½ gallon water (for bring base)
- 1.5 cups Kosher Salt
- 2 cups Sorghum or Molasses
- 2 Lemons Halved
- 2 Oranges Halved
- ½ cup Cajun seasoning such as Tony Chachere's
- 10 pounds Ice
- 3 tablespoon melted butter or canola oil for the skin
- 2 tablespoon favorite bbq rub (optional)
Instructions
- Make the brine. Add ½ gallon water to a large stockpot and bring to a boil. Add kosher salt, sorghum, lemons, oranges, and Cajun seasoning. Stir until the salt and sorghum dissolve. Remove from heat and let cool slightly.
- Set up the brining bucket. Add about 7 pounds of ice to a clean 5-gallon bucket. Pour in the cooled brine.
- Prep the turkey for brining. Remove the neck and giblets from the cavity. Submerge the thawed turkey completely in the brine. Top with the remaining ice and weigh it down with a plate if it floats. Keep the brine under 40°F. Brine 12 to 24 hours, about 1 hour per pound.
- Optional crispy skin step. Remove the turkey from the brine. Rinse under cool water and pat completely dry. Place on a wire rack set over a sheet pan and refrigerate uncovered for at least 8 hours to form a pellicle that promotes browning and crisp skin.
- Truss and season. Tie legs and wings snug to the body with twine. If desired, apply a very light dusting of BBQ rub.
- Preheat the smoker. Heat to 325°F. Choose light to medium smoke. Apple, cherry, or peach work well. Oak is fine if used lightly. Avoid mesquite for poultry.
- Prep the skin. Right before the turkey goes on the smoker, pat away any condensation. Brush a light coat of melted butter or canola oil over the skin. This promotes even browning and helps trigger the Maillard effect for a golden, crispy finish.
- Smoke the turkey. Place the turkey in the smoker. Cook at 325°F for about 2½ to 3 hours. Always cook to internal temperature, not time.
- Check doneness. Probe the deepest part of the thigh near the hip joint. Pull the turkey when dark meat reaches 165°F. The breast will usually be near 160°F and will finish with carryover heat.
- Rest and carve. Tent loosely with foil for 15 to 20 minutes. Carve and serve hot. If serving later, wrap and hold in a clean, warm cooler. Do not reuse the brining cooler unless it has been cleaned and sanitized thoroughly.
Notes
- Thawing guide: Plan ahead. Thaw in the refrigerator for about 24 hours per 4 to 5 pounds. Example timelines: 12 lb bird = about 3 days. 16 lb bird = about 4 days. 20 lb bird = about 5 days. Keep on a tray to catch drips. Never thaw at room temperature.
- Pre-brined or injected turkeys: If the label says pre-brined, self-basting, or contains up to 8 percent solution, skip the full brine. Soak in cold water overnight to reduce salt, then use the optional drying step for crisp skin.
- Wood choices: Fruitwoods give gentle, sweet smoke that suits poultry. Oak is stronger but still good. Use mesquite sparingly.
- Crispy skin key: The optional air-dry step forms a pellicle that helps the skin crisp. Apply the butter or oil only after drying and right before smoking.
- Trussing: Trussing helps the turkey cook evenly and look great on the table. If you need a refresher, see your How to Truss a Turkey guide.
- Thermometer tip: A fast, accurate thermometer prevents overcooking and keeps you from opening the smoker repeatedly and dumping heat.
- Serving idea: Slice into pencil-thick slices and spoon the buttery pan juices over the top.