Smoked Whole Turkey
Smoking a whole turkey is one of the most rewarding things you can do on your smoker, resulting in a juicy, flavorful bird with a beautiful smoke ring.
Equipment
- Smoker Any type of smoker (pellet, offset, charcoal) will work.
- Digital Meat Thermometer A leave-in probe thermometer is essential for monitoring temperature.
- Instant-read thermometer For verifying temperatures in multiple spots before pulling.
Ingredients
For the Turkey
- 1 whole turkey 12-14 lbs, thawed and patted completely dry
- 2 tbsp olive oil or melted butter as a binder for the rub
- 1/4 cup your favorite BBQ turkey rub or a simple mix of salt, pepper, and garlic powder
- Wood chunks or pellets Apple, cherry, or hickory work well
Instructions
- Preheat your smoker to your desired cooking temperature (e.g., 250°F). Add your choice of wood for smoke.
- Prepare the turkey by ensuring it is fully thawed and patting the skin completely dry with paper towels. This is key for crispy skin.
- Lightly coat the entire turkey with olive oil or melted butter. Season generously on all sides, including inside the cavity, with your BBQ rub.
- Place the turkey on the smoker grate. Insert a leave-in probe thermometer into the thickest part of the breast, making sure to avoid contact with the bone.
- Smoke the turkey according to the time chart for its weight and your smoker temperature. Use the time as a guideline, but rely on internal temperature for doneness.
- The turkey is done when the breast reaches an internal temperature of 165°F and the thickest part of the thigh reaches 175-180°F. Use an instant-read thermometer to verify the thigh temperature.
- Carefully remove the turkey from the smoker, place it on a carving board, and tent it loosely with aluminum foil. Let it rest for 20-30 minutes before carving. This allows the juices to redistribute.
Notes
Time is only a guideline; a reliable meat thermometer is the only way to know when your turkey is done. Pull the turkey from the smoker when the breast hits 165°F and the thigh registers 175-180°F for best results.