Best Smoked Whole Turkey Recipe + How to Video

Ingredients

• 1 whole turkey (4.5–13.6 kg [10–30 pounds])whole turkey
• 340 g (12 ounces)unsalted butter, softened
• 15 ml (1 tablespoon)kosher salt
• 10 ml (2 teaspoons)garlic powder
• 10 ml (2 teaspoons)onion powder
• 10 ml (2 teaspoons)paprika
• 10 ml (2 teaspoons)New Mexico chilli powder
• 22.5 ml (1½ tablespoons), packedlight brown sugar
• 5 ml (1 teaspoon)black pepper
• 1lemon, cut into wedges
• ½ largeonion, cut into wedges
• 1 headgarlic, halved crosswise to expose the cloves
• ½ bunchparsley
• 5bay leaves
• 1 sprigrosemary

Instructions

1. 1

   Heat the smoker

   Preheat the smoker to 163°C (325°F). In a medium bowl, stir together the butter, salt, garlic powder, onion powder, paprika, chilli powder, brown sugar and pepper; set the mixture aside.

2. 2

   Prepare the turkey

   Set the turkey in a deep-sided baking dish and remove the neck and giblets from inside it. Trim away any excess skin. Gently ease the skin away from the meat with your hands, starting at the neck by the breasts and working down to the thighs and legs.

3. 3

   Season the bird

   Set aside about one-third of the seasoned butter. Work the rest beneath the skin, spreading it over the breast meat and down around the thighs and legs. Smear the reserved butter over the skin.

4. 4

   Fill and smoke

   Put the lemon, onion, garlic, parsley, bay leaves and rosemary inside the cavity. Place the turkey, still in its baking dish, in the smoker. Smoke for about 15 minutes per pound, or roughly 33 minutes per kilogram, until the thickest part of the thigh registers 71–74°C (160–165°F).

5. 5

   Rest and serve

   Leave the turkey to rest for at least 30 minutes before carving and serving.

What is smoked whole turkey?

Smoked turkey is a familiar American holiday centrepiece, cooked in a smoker rather than roasted in a conventional oven. This version combines a seasoned butter coating with lemon, onion, garlic and herbs inside the cavity.

Butter beneath the skin brings seasoning close to the meat, while the smoker adds a distinct wood-smoked flavour. The bird is cooked in a baking dish, which also catches its juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 6162 calories, 564g protein, 21g carbs, 422g fat.

The turkey provides most of the protein, while the butter accounts for much of the fat. The small amount of carbohydrate comes mainly from the brown sugar and seasoning ingredients. Pair a serving with vegetables and a suitable portion of potatoes or another starchy side for a more balanced plate.

Why butter goes under the skin

Under the skin: gently loosen it so the seasoned butter can be spread over the breast, thighs and legs. Take care not to tear the skin as you work.

On the surface: the remaining butter coats the skin. Keep roughly one-third of the mixture back for this outer layer, as directed.

The seasoning and aromatics

Spice mix: garlic and onion powders, paprika, New Mexico chilli powder, brown sugar, salt and pepper season the butter. Stir them in evenly so the mixture is ready to spread.

Cavity filling: lemon, onion, garlic, parsley, bay leaves and rosemary scent the bird as it smokes. They are placed inside the turkey rather than mixed into the butter.

Getting the turkey ready

Before seasoning: remove the neck and giblets from the cavity and trim off excess skin. A deep-sided baking dish gives you a contained place to handle the turkey and smoke it.

Loosening the skin: start near the neck and breasts, then work towards the thighs and legs. Moving gradually helps create room to distribute the butter without damaging the skin.

How to judge doneness

Temperature: check the thickest part of the thigh with a thermometer, aiming for 71–74°C (160–165°F), as the recipe specifies. Avoid relying on skin colour alone to decide when the turkey is ready.

Timing: use about 15 minutes per pound as a guide, but allow the internal temperature to determine when to finish cooking. The stated turkey weight range is broad, so cooking time will vary considerably.

Resting and carving

After smoking: rest the turkey for at least 30 minutes before slicing. This also gives you time to prepare the rest of the meal.

To serve: carve the breast and legs and bring them to the table with the cooking juices. A sharp carving knife helps make clean slices.

What to serve alongside

For a traditional holiday plate, serve slices of turkey with potatoes, vegetables and a sauce or gravy made separately. These sides add variety in texture and help balance the richness of the buttered meat.

A crisp salad or simply cooked green vegetables also work well beside the smoky, savoury turkey.

Recipe notes & tips

• Use a deep-sided baking dish to hold the turkey during smoking.
• Set aside about one-third of the seasoned butter for the outside of the skin.
• Work the butter beneath the skin gently, taking care not to tear it.
• Use a thermometer to check the thickest part of the thigh.
• Allow at least 30 minutes of resting time before carving.
• Keep the turkey in its baking dish when placing it in the smoker, as directed.

Variations

• Change the herbs: use other fresh herbs in place of the parsley or rosemary.
• Adjust the chilli: use less New Mexico chilli powder for a milder seasoning.
• Add citrus: include another citrus fruit in the cavity alongside the lemon.
• Vary the paprika: use smoked paprika for a deeper smoky note.
• Serve with gravy: use the turkey juices as a starting point for a separately prepared gravy.

Common mistakes to avoid

• Skipping the cavity check: remove the neck and giblets before seasoning the turkey.
• Tearing the skin: loosen it gradually with your hands rather than pulling sharply.
• Putting all the butter underneath: reserve about one-third to smear over the skin.
• Guessing by appearance: check the thickest part of the thigh with a thermometer.
• Carving too soon: let the turkey rest for at least 30 minutes before slicing.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of serving and use within 3–4 days. Reheat portions until steaming hot throughout, or freeze leftovers for longer storage.

Frequently asked questions