If you want a Thanksgiving centerpiece with beautifully bronzed skin, tender meat, and that unmistakable wood-smoked flavor, this Thanksgiving smoked turkey is the recipe to make. A simple herb butter, an overnight dry brine, and low-and-slow smoking give you an incredibly juicy turkey without complicated steps.
Serve it with homemade turkey gravy, your favorite mashed potatoes, and the rest of the recipes in my Ultimate Thanksgiving Dinner Menu. And if you are planning for leftovers already, this turkey is amazing piled onto my ultimate leftover turkey sandwich.
Smoking a turkey is easier than it sounds. The biggest secrets are giving yourself enough time to thaw it, dry brining it overnight, and using a meat thermometer instead of relying only on minutes per pound. The result is a holiday turkey that stays juicy all the way through carving.
More Turkey Recipes You’ll Love
Why You’ll Love This Thanksgiving Smoked Turkey
- Juicy, flavorful meat with lightly crisp, golden skin
- Easy herb butter and dry brine add flavor without a complicated marinade
- Frees up your oven for stuffing, casseroles, rolls, and pies
- Great for feeding a crowd
- Makes the best smoked turkey leftovers
- Perfect for Thanksgiving, Friendsgiving, or Christmas dinner
Ingredients for Smoked Turkey
- 1 whole turkey, 12 to 14 pounds, completely thawed and unstuffed
- 3 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 2 celery stalks, cut into large pieces
- 2 cups apple juice, chicken broth, or turkey broth, for the smoker pan if needed
- Wood pellets or wood chips for smoking, such as apple, cherry, pecan, or hickory
Best Wood for Smoked Turkey
Applewood and cherry wood are my favorite choices for Thanksgiving smoked turkey because they give the meat a light, slightly sweet smoke flavor and a gorgeous deep golden color. Pecan is also delicious and a little richer.
Hickory has a stronger flavor, so I like using it mixed with apple or cherry rather than on its own.
How to Thaw a Turkey Safely
Allow about 24 hours of refrigerator thawing time for every 4 to 5 pounds of turkey.
| Turkey Size | Refrigerator Thawing Time |
|---|---|
| 8 to 12 pounds | 2 to 3 days |
| 12 to 16 pounds | 3 to 4 days |
| 16 to 20 pounds | 4 to 5 days |
Keep the turkey in its original packaging on a rimmed baking sheet while it thaws. Never thaw turkey on the counter.
How to Make Thanksgiving Smoked Turkey
1. Dry Brine the Turkey
Remove the neck, giblets, plastic pieces, and any pop-up thermometer from the completely thawed turkey. Pat it very dry inside and out with paper towels.
In a small bowl, stir together the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, dried rosemary, and dried sage.
Sprinkle the seasoning all over the turkey, including inside the cavity, under the wings, and around the legs. Place the turkey on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours.
This dry brine seasons the turkey all the way through and helps the skin dry out so it can brown better in the smoker.
2. Make the Herb Butter
In a medium bowl, mix together the softened butter, fresh rosemary, fresh thyme, fresh sage, and minced garlic.
Carefully loosen the skin over the turkey breast with your fingers. Spread about half of the herb butter directly under the skin over both breasts. Rub the remaining butter over the outside of the turkey.
3. Fill the Cavity
Place the lemon, onion, and celery inside the turkey cavity. Do not pack it tightly. These aromatics add a little extra flavor and moisture while the turkey smokes.
4. Preheat the Smoker
Preheat your pellet grill or smoker to 225°F. Add apple, cherry, pecan, or a blend of your favorite mild smoking woods.
If your smoker has room for a small pan, place a disposable foil pan filled with apple juice, chicken broth, or turkey broth underneath the grates. This helps keep the cooking environment moist and catches drippings.
5. Smoke the Turkey
Place the turkey breast-side up directly on the smoker grates. Insert a probe thermometer into the thickest part of the breast, making sure it does not touch bone.
Smoke at 225°F for about 30 minutes per pound, or until the internal temperature in the breast reaches 160°F.
For the last 30 to 45 minutes of cooking, raise the smoker temperature to 350°F to help the skin brown and crisp. Continue cooking until the breast reaches 165°F and the thickest part of the thigh reaches at least 175°F.
6. Rest Before Carving
Carefully transfer the smoked turkey to a large cutting board or platter. Tent loosely with foil and let it rest for 30 to 45 minutes before carving.
Do not skip this step. Resting gives the juices time to settle back into the meat, making every slice tender and juicy.
How Long to Smoke a Turkey
At 225°F, plan on approximately 30 minutes per pound for a whole turkey. Actual cooking time can vary depending on your smoker, outdoor temperature, the size and shape of the bird, and how often the smoker is opened.
| Turkey Weight | Approximate Smoking Time at 225°F |
|---|---|
| 10 pounds | 4 1/2 to 5 1/2 hours |
| 12 pounds | 5 1/2 to 6 1/2 hours |
| 14 pounds | 6 1/2 to 7 1/2 hours |
| 16 pounds | 7 1/2 to 8 1/2 hours |
Always cook turkey by temperature, not by the clock. The breast should reach 165°F, and the thigh should reach at least 175°F.
Tips for the Best Smoked Turkey
Choose a smaller turkey
A 12- to 14-pound turkey cooks more evenly and is easier to fit in most smokers. If you need more food, smoke two smaller turkeys rather than one very large bird.
Do not stuff the turkey
Stuffing slows down cooking and makes it harder for the turkey to cook evenly. Bake your stuffing separately instead.
Keep the skin dry
Patting the turkey dry and refrigerating it uncovered during the dry brine are the best ways to get deeper color and better skin.
Use a thermometer
A reliable probe thermometer takes the guesswork out of Thanksgiving dinner. Check the breast and thigh in more than one spot before pulling the turkey from the smoker.
Avoid opening the smoker too often
Every time you open the lid, heat and smoke escape. Trust your thermometer and keep the lid closed as much as possible.
Let it rest
A rested turkey is a juicy turkey. Give it at least 30 minutes before carving.
Make It Your Own
- Cajun smoked turkey: Add 1 teaspoon cayenne pepper and 1 teaspoon white pepper to the dry brine.
- Maple herb turkey: Add 2 tablespoons maple syrup to the herb butter.
- Citrus turkey: Add an orange, cut into quarters, with the lemon and onion in the cavity.
- Garlic butter turkey: Double the garlic in the herb butter for a richer, savory flavor.
- Sweet and smoky turkey: Brush the turkey with melted butter mixed with a little maple syrup during the last hour of cooking.
What to Serve With Smoked Turkey
A smoked turkey goes perfectly with all of the classic Thanksgiving sides:
- Homemade Turkey Gravy
- Ultimate Thanksgiving Dinner Menu
- Creamy mashed potatoes
- Classic stuffing or dressing
- Cranberry relish
- Green bean casserole
- Sweet potato casserole
- Soft homemade dinner rolls
- Pumpkin pie or pecan pie
The Best Dry Brined Smoked Turkey
This dry brined smoked turkey is juicy, flavorful, and perfect for Thanksgiving. Herb butter, simple seasonings, and slow smoking create tender turkey with rich smoky flavor and beautifully browned skin.
- Prep Time: 30 minutes
- Dry Brine: 12-24 hours
- Cook Time: 6 hours
- Total Time: 0 hours
- Yield: 10–12 servings 1x
- Category: Dinner, Thanksgiving
- Method: smoker
- Cuisine: American
Ingredients
- 1 whole turkey, 12 to 14 pounds, completely thawed and unstuffed
- 3 tablespoons kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- 1 lemon, quartered
- 1 onion, quartered
- 2 celery stalks, cut into large pieces
- Apple, cherry, pecan, or hickory wood pellets
Instructions
- Remove the neck, giblets, plastic pieces, and pop-up thermometer from the completely thawed turkey. Pat it dry inside and out with paper towels.
- In a small bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, dried rosemary, and dried sage.
- Sprinkle the seasoning all over the turkey, including inside the cavity, under the wings, and around the legs.
- Place the turkey on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours.
- In a medium bowl, mix softened butter, fresh rosemary, thyme, sage, and garlic.
- Carefully loosen the skin over the turkey breast. Rub about half of the herb butter under the skin, then rub the remaining butter all over the outside of the turkey.
- Place the lemon, onion, and celery loosely inside the turkey cavity. Do not stuff it tightly.
- Preheat smoker to 225°F using apple, cherry, pecan, or hickory wood pellets.
- Place the turkey breast-side up directly on the smoker grates. Insert a probe thermometer into the thickest part of the breast without touching bone.
- Smoke for approximately 30 minutes per pound, until the breast reaches 160°F.
- Raise the smoker temperature to 350°F for the final 30 to 45 minutes of cooking to deepen the color and help crisp the skin.
Notes
- Always cook turkey by internal temperature, not only by minutes per pound.
- A 12- to 14-pound turkey cooks most evenly in a smoker.
- Make sure the turkey is completely thawed before dry brining.
- Do not stuff the turkey before smoking.
- Applewood and cherry wood give turkey a mild, delicious smoke flavor.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Use leftover smoked turkey in sandwiches, soups, casseroles, and pot pie.
Storage and Leftovers
Store leftover smoked turkey in an airtight container in the refrigerator for up to 4 days.
Use the leftovers for sandwiches, soups, casseroles, turkey pot pie, or my ultimate leftover turkey sandwich. You can also freeze sliced or shredded turkey for up to 3 months.
Thanksgiving Smoked Turkey FAQ
Should I brine a turkey before smoking it?
Yes. This easy dry brine is a simple way to season the turkey and help it stay juicy without needing a large bucket or refrigerator space for a wet brine.
Do you wrap a turkey in foil when smoking?
No. Smoke the turkey uncovered so the skin can brown and take on that delicious smoky flavor. You can loosely tent it with foil after cooking while it rests.
What temperature should I smoke turkey at?
Start at 225°F for maximum smoke flavor, then raise the smoker to 350°F near the end so the skin can brown and crisp.
How do I keep smoked turkey from drying out?
Dry brine the turkey, rub herb butter under the skin, cook it by temperature, and let it rest before carving. Do not overcook the breast meat.
Is smoked turkey pink inside?
It can be. Smoking can create a pink smoke ring near the outside of the meat, even when the turkey is fully cooked. Always use a meat thermometer to make sure the breast has reached 165°F.
Can I smoke a turkey the day before Thanksgiving?
Yes. Smoke the turkey the day before, carve it once cooled slightly, and refrigerate it with a little broth or drippings. Reheat it covered at 300°F until hot before serving.
Final Thoughts
This Thanksgiving smoked turkey is juicy, buttery, smoky, and every bit as special as a traditional oven-roasted bird. The overnight dry brine makes the meat flavorful, the herb butter keeps it rich and tender, and the smoker gives it that beautiful golden finish everyone will want to see at the holiday table.
Once you make a smoked turkey for Thanksgiving, you may find yourself looking forward to the leftovers just as much as dinner itself.
