Smoked Turkey Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
12
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Smoked Turkey Recipe
Description
This Smoked Turkey Recipe involves preparing the turkey either by optional brining or directly seasoning with a BBQ rub. The cavity is filled with quartered onion, lemon, and fresh herbs such as thyme or rosemary to impart subtle herbal aromatics during smoking. Cooking takes place in a 250°F smoker using apple wood to provide gentle smoky notes and a crisp skin. The turkey is placed in a sprayed aluminum pan, with wings tucked and legs tied for even cooking.
The turkey reaches the proper safety temperature of 165°F measured at the thickest thigh section after 5-6 hours, with basting every 30 to 45 minutes to maintain moisture unless the bird has been brined. Covering the bird with foil prevents over-browning if necessary. Resting after smoking lets juices redistribute for tender meat.
This approach creates a flavorful smoked turkey with a balance of moist interior and smoky, lightly crisp skin. It is best suited for a 12-14 pound turkey to ensure proper temperature transitions and food safety. Serving with fresh herbs offers a pleasant presentation.
Using an electric smoker is recommended for temperature control and ease, especially for beginners. A probe thermometer is essential to monitor internal temperature accurately as smoker heat can vary. Following these tips supports a safe and flavorful smoked turkey.
Ingredients
- 1 recipe turkey brine optional, if you choose to brine your turkey, you can skip the chicken broth basting
- 12 lb whole turkey giblets and neck removed
- 1/2 cup bbq rub
- 1 onion quartered
- 1 lemon quartered
- 4 prigs fresh herbs such as thyme, rosemary or parsley
- 3 cups chicken broth use if not brining your turkey
- herbs fresh, for garnish
- cooking spray
Instructions
- Prepare the brine according to recipe directions if you decide to brine your turkey. Let the turkey soak in the brine for 18-24 hours before cooking.
- Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
- Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
- Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
- Sprinkle the BBQ rub all over the surface of the turkey.
- Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If you brine your turkey, you don't need to baste it. Refill the wood chips as needed.
- If the turkey starts to get too dark, cover it with foil.
- Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.
Notes
- Ideal turkey size is 12 to 14 pounds for proper temperature progression and safety.
- A probe thermometer is crucial to ensure the turkey reaches 165°F internally.
- Electric smokers provide consistent temperature control, helpful for beginners.
- Brining the turkey eliminates the need to baste with chicken broth during smoking.
- Cover the turkey with foil if it begins to brown too quickly during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 231mg | 77% |
| Sodium | 576mg | 24% |
| Potassium | 794mg | 17% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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