Smoked Turkey

Juicy, flavorful smoked turkey made easy. With simple prep and foolproof smoking steps, this recipe guarantees tender, smoky perfection every time.

📝 Ingredients

• 1 fresh or thawed 12 to 14 lb turkey
• 1 turkey brine recipe ((wet or dry))
• 2 Tbsp unsalted butter or oil
• 1/4 cup dry spice rub ((optional))

👨‍🍳 Instructions

1. 1--- Prep the Turkey ---
2. 2Thaw the turkey (if frozen), remove the giblets and neck, and trim excess fat around the openings.
3. 3Brine the turkey 24 hours before smoking (optional but recommended for moisture and flavor). Use a wet brine or dry brine 24 hours prior to smoking. Rinse turkey after wet brining and pat dry with paper towels. Don't rinse if you dry brined.
4. 4Rinse the brine thoroughly with paper towels (if you wet brined).
5. 5Let the turkey sit at room temperature 30 mins to 1 hour before smoking.
6. 6--- Smoke the Turkey ---
7. 7Setup your smoker: Follow the manufacturer's instructions and bring the smoker's temperature to a temperature of 225 to 275° F and set it up for indirect cooking with a water drip pan in place. Add the wood chunks, chips or pellets for smoke. *See note 3 about temperature.
8. 8Rub softened butter on the entire outside of the turkey and under the skin. Spray a V-rack with cooking spray and place turkey breast-side up (see note #2).
9. 9Smoke turkey until the internal temperature of the breasts reaches 159°F and thighs reach 170°F. Use a probe thermometer to verify doneness. See note # 7 about carry-over cooking.
10. 10Remove from the smoker and place on a large cutting board to rest for 30 minutes before carving and serving.