Elevate your Thanksgiving feast to new heights with our Smoked Thanksgiving Turkey recipe.

This culinary masterpiece combines the rich, smoky flavor of the grill with the succulence of a perfectly cooked turkey.

A roasted turkey with potatoes on a plate.

Whether you’re a seasoned pitmaster or novice to smoking, this guide helps create a Thanksgiving centerpiece that’s both impressive and delicious.

Prepare to embark on a flavor journey that will leave your guests raving. Here’s the scoop on our Smoked Thanksgiving Turkey recipe.

Types of Smokers: Which is Best for Smoked Turkey?

Choosing the right smoker is crucial for achieving the perfect smoked turkey. Here are a few popular types:

Offset Smoker: Ideal for those who enjoy tending to their smoking process. The offset firebox allows for indirect heat, giving your turkey a consistent smoky flavor.
Electric Smoker: Great for beginners, an electric smoker offers precise temperature control. Perfect for achieving a consistent and even smoke on your Thanksgiving turkey.
Pellet Smoker: Combining the convenience of an electric smoker with the flavor of wood pellets, this type is versatile and user-friendly, making it a great choice for both beginners and experienced smokers.

Consider your skill level, time commitment, and flavor preferences when choosing the smoker that suits you best.

A roasted turkey with potatoes and lemons on a plate.

Kinds of Wood Chips: Which is Best for Thanksgiving?

The type of wood chips you choose plays a significant role in the flavor profile of your smoked turkey. Here are some popular choices:

Apple Wood Chips: Imparts a mild and slightly sweet flavor, perfect for complementing the natural taste of turkey.
Hickory Wood Chips: Offers a strong, hearty flavor that pairs well with poultry, adding a robust smokiness to your Thanksgiving turkey.
Cherry Wood Chips: Provides a sweet and fruity undertone, enhancing the overall richness of the smoked turkey.

Experiment with different wood chip varieties to find the flavor that best suits your taste preferences.

Go Whole Turkey or Go Hen

The beauty of this smoked turkey recipe lies in its versatility.

You can use a whole turkey for a grand Thanksgiving centerpiece, a turkey breast for a smaller gathering, or even Cornish hens for individual portions.

Adjust the smoking time accordingly to ensure each cut reaches the recommended internal temperature.

A roasted turkey on a plate with potatoes and rosemary.

Best Smoked Thanksgiving Turkey Recipe

Name: Best Smoked Thanksgiving Turkey Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: Dinner
Ingredients: 1 whole turkey (12-14 pounds), thawed; 1 cup unsalted butter, softened; 4 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; Salt and black pepper, to taste; 1 onion, quartered; 1 lemon, halved; 1 orange, halved; 1 gallon vegetable or turkey stock; 1 cup kosher salt; 1/2 cup brown sugar; 1 tbsp black peppercorns; 1 tbsp whole allspice; 4 bay leaves; Ice water; Smoker; Wood chips (apple, hickory, or cherry); Meat thermometer; Aluminum foil

Ingredients:

For the Turkey:

1 whole turkey (12-14 pounds), thawed if frozen
1 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and black pepper to taste
1 onion, quartered
1 lemon, halved
1 orange, halved

For the Brine (Optional):

1 gallon vegetable or turkey stock
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon whole allspice
4 bay leaves
Ice water

Equipment:

Smoker
Wood chips (apple, hickory, or cherry)
Meat thermometer
Aluminum foil

Instructions:

Step 1: Brine the Turkey (Optional)

In a large pot, combine the vegetable or turkey stock, kosher salt, brown sugar, black peppercorns, whole allspice, and bay leaves.
Bring the brine to a simmer, stirring to dissolve the salt and sugar.
Remove the pot from heat and let the brine cool to room temperature.
Place the turkey specifically in a brining bag or a large food-safe container.
Both pour the cooled brine over the turkey and add enough ice water to submerge it.
Either seal the bag or cover the container and refrigerate for 12-24 hours.

Step 2: Prep the Smoker

Preheat your smoker to 225°F (107°C). Use apple, hickory, or cherry wood chips for a mild and sweet smoke flavor.

Step 3: Prepare the Turkey

Remove the turkey from the brine, rinse it rather thoroughly, and pat it dry with paper towels.
In a bowl, mix softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a compound butter.
Gently lift the turkey skin and rub the compound butter explicitly under the skin, covering the breast and thighs.
Season the exterior of the turkey with additional salt and pepper.

Step 4: Stuff the Turkey

Place quartered onion, halved lemon, and halved orange specifically in the turkey cavity to enhance flavor.
Then truss the turkey legs with kitchen twine for even cooking.

Step 5: Smoke the Turkey

Presently place the prepared turkey on the smoker grate.
Either add wood chips to the smoker box or foil packet to generate smoke.
Smoke the turkey at 225°F (107°C) for approximately 30-40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Step 6: Tent with Foil

If the turkey skin is browning too quickly, tent it with aluminum foil to prevent over-browning while maintaining the smoky flavor.

Step 7: Rest and Carve

Once the turkey reaches the desired temperature, remove it from the smoker.
Tent the turkey with foil and let it rest for 20-30 minutes before carving.

Step 8: Serve and Enjoy

Carve the smoked turkey into slices, arrange on a platter, and serve to your Thanksgiving guests.

Tips for Success:

Ensure the turkey is fully thawed if using a frozen bird.
Use a reliable meat thermometer to monitor the internal temperature for a so perfectly smoked turkey.
Also experiment with different wood chip varieties to customize the smoke flavor.

A roasted turkey on a plate with potatoes and lemons.

What to Serve with Smoked Turkey

Enhance your Thanksgiving feast by particularly pairing your smoked turkey with delicious sides. Consider serving:

Cranberry Sauce: The tartness of cranberry sauce certainly complements the smoky flavor of the turkey.
Cornbread Stuffing: Another classic Thanksgiving side that adds a comforting touch to your meal.
Roasted Vegetables: Seasonal vegetables roasted to perfection make for a so delightful and colorful addition.
Gravy: A rich and savory gravy especially ties the entire meal together, adding moisture to each bite of the smoked turkey.

Troubleshooting a Terrible Turkey

Smoking a turkey can be challenging, but don’t worry—we’ve got you covered:

Dry Turkey: If your turkey turns out dry, consider brining it longer or basting it during the smoking process to lock in moisture.
Uneven Smoke Flavor: Especially ensure your wood chips are generating enough smoke. Also adjust the smoker temperature and placement of wood chips for an even distribution of smokiness.
Overcooked Skin: If the skin is browning too quickly, tent it with aluminum foil to prevent over-browning while maintaining the smoky flavor.

Troubleshooting will help you both master the art of smoking turkey and ensure your Thanksgiving feast is a flavorful success.

A roasted turkey on a plate with potatoes and wine.

Food for Thought:

Delight in both the rich, smoky aroma and succulent flavor of your Smoked Thanksgiving Turkey.

This recipe not only enhances the traditional Thanksgiving centerpiece but also adds a layer of complexity that’ll have your guests asking for seconds.

Yield: 6-8 servings