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5.0 from 291 votes

Smoked Turkey Recipe

This smoked turkey recipe is a whole turkey that's coated in homemade spice rub then slow smoked to tender and juicy perfection. A super easy and impressive holiday main course that won't take up any oven space!

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 12
Calories: 363 kcal
Course: Main Course
Cuisine: American

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
  • fresh herbs for garnish
  • cooking spray

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the smoker to 250 degrees F. Load the smoker with apple wood.
  3. Coat a large disposable aluminum pan with cooking spray. Place the turkey in the pan and tuck the wings under the body.
  4. Stuff the cavity of the turkey with the onion, lemon and herbs, then use kitchen twine to tie the legs together.
  5. Sprinkle the BBQ rub all over the surface of the turkey.
  6. 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.
  7. If the turkey starts to get too dark, cover it with foil.
  8. Let the turkey rest for 10-15 minutes then transfer to a serving plate. Garnish with herbs if desired, then serve.

Notes

  • This recipe works best with a turkey that is about 12-14 pounds in size. This is because a turkey must pass through the temperature range from 40-140 degrees F within 4 hours of being in the smoker, otherwise it could start to spoil before it cooks through.
  • A probe thermometer is a must-have when making smoked turkey. Smokers can sometimes be variable in temperature which affects the cooking time, so always go by the temperature rather than the time.
  • I typically use an electric smoker as I find that they regulate heat well, and are easy to use, even for total beginners.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 1g (0%) Protein 70g (140%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 231mg (77%) Sodium 576mg (24%) Potassium 794mg (23%) Vitamin A 210IU (4%) Vitamin C 10mg (11%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 363

% 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.