This smoked turkey recipe delivers a juicy, flavorful bird with deeply seasoned, delicious skin. The turkey is wet-brined overnight, rubbed with a homemade turkey seasoning, then smoked low and slow and basted during cooking. The method takes time but produces consistent, crowd-pleasing results.
A Quick Rundown on This Smoked Turkey
If you want one Thanksgiving turkey recipe to master, make this smoked turkey. It works on a dedicated smoker or on a grill set up for indirect smoking. This version uses a 13–15 lb turkey and serves roughly 12 people when paired with sides. Plan for at least two days total including thawing and brining.
High-level steps:
- Thaw the turkey completely
- Wet-brine the turkey overnight
- Rinse, dry and apply dry rub/turkey seasoning
- Smoke the turkey low and slow, basting periodically
- Make gravy from the drippings
Five Things to Do Before You Start
- Buy the right turkey: Choose a 13–15 lb whole turkey that is not pre-brined or pre-seasoned. Larger birds risk drying out during smoking.
- Thaw completely: A fully thawed turkey is essential. Thaw in the refrigerator; a 15 lb turkey can take multiple days to thaw safely.
- Gather tools: You will need a large container for brining, a disposable or heatproof aluminum tray for the smoker, a baster or brush for basting, and a reliable meat thermometer.
- Stock fuel: If you use a pellet smoker or wood, make sure you have enough pellets or wood chips for the full cook. Hickory, cherry, or a mild blend are good choices.
- Clean the smoker: Remove old ash or residue and clean the drip tray so old flavors or flare-ups won’t affect the turkey.
Ingredients for a Smoked Turkey
The ingredients cover the turkey, the brine, the dry seasoning, the basting liquid, and gravy components. Keeping the preparation simple and organized makes this two-day process smooth.
- Whole turkey: 13–15 lb, thawed, giblets removed.
- Brine: Water, kosher salt, onion, smashed garlic, peppercorns, whole cloves, fresh thyme and rosemary. A wet brine infuses flavor and helps retain moisture.
- Turkey seasoning (dry rub): A balanced mix of dried thyme, dried rosemary, dried oregano, brown sugar, garlic powder, coarse salt, black pepper, chili powder and smoked paprika. This rub flavors the skin and outer meat.
- Stuffing aromatics: Onion, garlic and fresh herbs to place inside the turkey cavity while smoking.
- Butter: Cold salted butter to tuck under the skin for added richness.
- Basting liquid: Chicken broth with smashed garlic and fresh herbs to baste the turkey every 1.5–2 hours while smoking.
- Gravy: Turkey drippings, leftover basting liquid if available, extra chicken broth and cornstarch to thicken.
How to Prepare the Turkey — Thaw, Brine and Season
Sanitize the sink and set a baking sheet in it before unwrapping the turkey. Remove the neck and giblets and keep them for stock or discard.
- Thaw: Make sure the turkey is completely thawed before brining and smoking.
- Brine: Prepare a wet brine by dissolving kosher salt in hot water, then adding the remaining brine aromatics. Cool the brine and submerge the turkey in the refrigerator overnight (at least 12 hours).
- Rinse and dry: After brining, discard the brine, rinse the turkey thoroughly and pat it dry with paper towels.
- Butter and rub: Slip small pieces of cold butter under the breast skin, then season the entire turkey generously with the dry turkey seasoning, pressing it into the skin and crevices.
- Stuff cavity: Place onion, smashed garlic and fresh herb sprigs into the cavity for extra flavor.
Why brine? Wet brining improves flavor and helps the meat retain moisture through the long smoking process. Brine for at least 12 hours or overnight.
Ready to Smoke — Final Prep
During the last hours of brining, prepare the basting liquid and the roasting pan. The bird will smoke for approximately six hours, so work backwards from the time you want to serve.
- Make basting liquid: Combine chicken broth, smashed garlic and fresh sage, rosemary and thyme. Keep it in a small heatproof container to sit in the smoker next to the turkey.
- Select an aluminum roasting pan: Use a pan large enough to hold the turkey and catch drippings that will become gravy.
- Preheat smoker: Set the smoker or indirect grill to 225°F and stabilize the temperature before putting the turkey on.
Smoking Temperature and Timing
Smoke the turkey low and slow at 225°F, covered for roughly 6 hours for a 13–15 lb bird. At about the five-hour mark, remove foil or cover and increase the temperature to 250°F for the final hour to crisp the skin. Always verify doneness with an instant-read thermometer.
Smoked Turkey Directions
- Place the turkey breast-side up in the roasting pan and into the preheated smoker at 225°F. Cover the bird (aluminum foil or smoker lid) and smoke for 5 hours, basting every 1.5 to 2 hours with the prepared basting liquid.
- After 5 hours, remove any foil or cover and raise the smoker temperature to 250°F. Continue smoking uncovered for about 1 hour or until the thickest part of the breast reaches 165°F internal temperature.
- Remove the turkey and tent loosely with foil. Let it rest 15–20 minutes before carving so juices redistribute.
Note: We do not recommend smoking birds larger than 15 lb. They take longer to reach safe internal temperature and the exterior can dry out before the interior finishes cooking.
Internal Temperature Guidelines
Cook the turkey until the internal temperature reaches 165°F in the thickest part of the breast. Many cooks also check the thigh; some prefer the thigh to be slightly higher, near 175°F. Use a reliable probe or instant-read thermometer to monitor temperature during the smoke.
How to Smoke a Turkey Using a Grill
You can simulate a smoker on a gas or charcoal grill by using a smoker box or foil pouch filled with soaked wood chips. Maintain an even 225°F for the duration of the cook, replenishing chips and fuel as needed. Follow the same timing and basting schedule.
FAQ
- How long does it take? The smoking time for a 13–15 lb turkey is roughly 6 hours, but factor in brining and thawing for a multi-day project.
- Do smoked turkeys taste good? Yes—when brined and seasoned properly, smoked turkeys take on a wonderful smoky depth while staying moist.
- How do you keep it moist? Wet brining, basting every 1.5–2 hours, and covering the turkey during most of the smoke help retain moisture.
- Should I wrap the turkey? Covering with foil for most of the smoke helps keep the bird moist; uncover near the end to crisp the skin.
Leftover Ideas
Smoked turkey makes excellent leftovers. Try turkey soup, turkey salad, quesadillas, homemade turkey stock, or turkey and wild rice soup.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 7 days. For longer storage, cool the meat fully, seal in freezer-safe bags and freeze for up to 3 months.
How to Make the Smoked Turkey Gravy
The gravy is made from the pan drippings, any leftover basting liquid, and chicken broth. Strain the drippings into a saucepan and add about 1 cup chicken broth. Bring to a gentle boil, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with a little cold liquid) until the gravy reaches your desired thickness. Adjust seasoning as needed.
What to Serve with Smoked Turkey
Classic and seasonal sides pair beautifully with smoked turkey. Try roasted Brussels sprouts with bacon, roasted root vegetables, herby mashed potatoes or any of your favorite Thanksgiving sides to complete the meal.
Clean Ingredients List (Summary)
- 13–15 lb whole turkey, thawed, giblets removed
- Brine: 2 gallons water, 1.5 cups kosher salt, ½ onion, 5 cloves garlic (smashed), 1 tbsp peppercorns, 1 tbsp whole cloves, fresh thyme and rosemary sprigs
- Seasoning: dried thyme, dried rosemary, dried oregano, brown sugar, garlic powder, coarse salt, black pepper, chili powder, smoked paprika
- Basting liquid: 4 cups chicken broth, smashed garlic, fresh sage, rosemary, thyme
- Gravy: turkey drippings (~1–2 cups), 1 cup chicken broth, 1–2 tbsp cornstarch
- 4 tbsp cold salted butter tucked under the skin
Concise Instructions
- Make brine: dissolve salt in hot water, add aromatics, cool and submerge turkey overnight in the fridge.
- Remove, rinse, dry and place butter under skin. Rub turkey with dry seasoning and stuff cavity with onion, garlic and herbs. Cover and rest while smoker preheats to 225°F.
- Place turkey in roasting pan in smoker and cover. Smoke at 225°F for 5 hours, basting every 1.5–2 hours with the broth-based basting liquid.
- Uncover, raise heat to 250°F and smoke about 1 hour more or until breast registers 165°F. Rest 15–20 minutes before carving.
- Collect drippings, combine with broth and thicken with cornstarch to make gravy.
Nutrition (Approximate)
Per entire recipe estimate (varies by bird size and portioning): Calories ~684 kcal; Carbohydrates ~49 g; Protein ~130 g; Fat ~15 g; Fiber ~1 g; Sugar ~0 g. Use as an approximation only.
