Looking for the perfect turkey to make for the holidays, make Smoked Turkey. It is juicy, tender, and packed with smoky flavor. Low and slow smoking locks in moisture for the best Thanksgiving Turkey!
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The first time I smoked a turkey, I was hooked. The combination of juicy meat and deep, smoky flavor made it completely worth the effort. I love making it for Thanksgiving or any special family gathering for an easy smoker recipe.
Whether you’re using a pellet grill, an electric smoker, or a traditional setup, this recipe gives you that perfect balance of crispy skin and tender, flavorful meat. If you love this recipe, then try Grilled Turkey, Grilled Turkey Tenderloin, Grilled Turkey Breast and Smoked Turkey Tenderloin.
Ingredients
- Whole Turkey – Make sure turkey is fully thawed
- Spices – Simple spices include Paprika, garlic powder, onion powder, salt and black pepper
Scroll to the recipe card for the full recipe details.
How to Make Smoked Turkey
Step 1 – Pat the turkey dry with paper towels and place the turkey on a roasting pan or a baking sheet. Preheat a smoker to 225 degrees F with a water pan.
Step 2 – In a small bowl, mix together the paprika, garlic powder, onion powder, salt and pepper for a delicious spice rub.
Step 3 – Stuff the cavity of the turkey with the apples, onions and lemon. Rub the seasoning mixture on the outside of the entire turkey.
Step 4 – Place the entire pan with the turkey in the smoker. Smoke the turkey for approximately 20-30 minutes per pound until the thickest part of the turkey reaches an internal temperature of 165 degrees Fahrenheit.
Step 5 – Once the turkey has reached the internal temperature of 165 degrees F, remove it from the smoker. Genty cover it with foil and let the turkey rest for 15-20 minutes on a wire rack. Then the turkey is ready to slice, serve and enjoy! Make sure to save the drippings for the best gravy.
Smoked Turkey
Ingredients
- 12-20 pound Whole Turkey fully thawed
- 1 Tablespoon Paprika
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Salt
- ½ teaspoon Black Pepper
- 1 Apple quartered
- 1 Onion quartered
- 1 Lemon sliced
Instructions
- Pat the turkey dry with paper towels and place the turkey on a roasting pan or a baking sheet.
- Preheat a smoker to 225 degrees F with a water pan.
- In a small bowl, mix together the paprika, garlic powder, onion powder, salt and pepper.
- Stuff the cavity of the turkey with the apples, onions and lemon.
- Rub the seasoning mixture on the outside of the entire turkey.
- Place the entire pan with the turkey in the smoker. Smoke the turkey for approximately 20-30 minutes per pound until the thickest part of the turkey reaches an internal temperature of 165 degrees Fahrenheit.
- Once the turkey has reached the internal temperature of 165 degrees F, remove it from the smoker. Genty cover it with foil and let the turkey rest for 15-20 minutes.
- Then the turkey is ready to slice, serve and enjoy!
Nutrition Facts
Recipe Tips
- Dry Turkey Skin – Make sure to pat the turkey dry with paper towels for a crispy skin.
- Let Turkey Rest – Essential for juicy, tender meat.
- Meat Thermometer – To ensure that the turkey is fully cooked, use a instant-read thermometer to check. The internal temp should reach 165 degrees when is cooked.
- Turkey Per Person – We usually plan on about 1 pounds of turkey per person and this will ensure that we have leftovers.
Variations
- Herb Smoked Turkey – Add rosemary, sage, and thyme or any fresh herbs to the rub for an earthy flavor a delicious twist to this smoked turkey recipe.
- Spicy Flavor – Add chili powder or cayenne to the seasoning mix for a spicy kick of flavor.
- Maple Glaze – Brush with maple syrup and butter during the last hour for a hint of sweetness taste.
- Citrus Turkey – Stuff with orange and lemon slices for brightness of flavor.
Smoked Turkey FAQ’s
Roughly 30–40 minutes per pound at 225°F. In our photos, we cooked a 14 pound turkey for approximately 6.5 hours and it was cooked perfectly.
Applewood or cherry for mild sweetness, hickory for a stronger, smokier flavor. You can use a pellet grill to smoke a turkey.
This is an optional step, but brining adds extra moisture and seasoning.
Store the leftovers in an airtight container for up to 5 days in the refrigerator.
More Easy Smoker Recipes
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Smoked Chicken Breasts
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Double Smoked Ham
Easy Smoker
Bacon Wrapped Smoked Pork Loin
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