Smoked Turkey Recipes

These recipes offer various ways to prepare a delicious, moist, and flavorful smoked turkey. Remember to always use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C).

This recipe provides a traditional, aromatic flavor.

• One 12-14 pound turkey, thawed
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 onion, quartered
• 2 celery stalks, roughly chopped
• Your favorite wood chips, soaked in water for at least 30 minutes

1. Prep the Turkey: Remove the turkey from its packaging, discard the giblets and neck. Pat the turkey dry with paper towels.
2. Make the Herb Butter: In a small bowl, mix the softened butter with rosemary, sage, thyme, salt, and pepper until well combined.
3. Apply Butter: Gently separate the skin from the breast meat and rub about half of the herb butter under the skin. Rub the remaining butter all over the exterior of the turkey.
4. Stuff the Cavity: Place the quartered onion and chopped celery inside the turkey cavity.
5. Smoke: Preheat your smoker to 225°F (107°C). Place the turkey in the smoker. Add the soaked wood chips according to your smoker's instructions.
6. Cook Time: Smoke the turkey for approximately 6 to 8 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone.
7. Rest: Once cooked, remove the turkey from the smoker and let it rest, tented loosely with foil, for 20-30 minutes before carving.

A bold-flavored option utilizing a dry rub for a crispy skin.

• One 12-14 pound turkey, thawed
• For the Rub:
  • 1/4 cup smoked paprika
  • 2 tablespoons dark brown sugar
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional, for heat)
• Olive oil or vegetable oil
• Wood Chips, soaked

1. Prep and Rub: Pat the turkey dry. Rub the entire turkey with a thin layer of olive oil. In a bowl, combine all the rub ingredients. Generously apply the rub all over the turkey, making sure to coat every surface.
2. Marinate (Optional): For a deeper flavor, cover the turkey and refrigerate for 4 to 12 hours.
3. Smoke: Preheat your smoker to 250°F (121°C).
4. Cook: Smoke the turkey for approximately 5 to 7 hours, or until the internal temperature is 165°F (74°C).
5. Serve: Let the turkey rest before carving.