The Ultimate Smoked Turkey Recipe for a Show-Stopping Thanksgiving
Thanksgiving is just around the corner, and what's Thanksgiving without a delicious turkey? But let's ditch the oven this year and take our Thanksgiving dinner to the next level! This smoked turkey recipe is incredibly easy, infuses your bird with irresistible smoky flavor, and frees up valuable oven space for all those delicious thanksgiving sides. Get ready to impress your family and friends with the most flavorful and memorable Thanksgiving turkey they've ever tasted. This recipe is family-friendly, packed with flavor, and surprisingly simple to make. The result? A moist, tender, and mouthwatering centerpiece for your thanksgiving feast.
Equipment
- Smoker
- Meat thermometer
- Baking dish,
Ingredients
Turkey
- 12-14 lb Turkey Fresh or fully thawed frozen turkey
- 1/4 cup Olive Oil Helps the seasoning adhere and adds moisture
- 2 tbsp Kosher Salt Essential for seasoning and brining (if desired)
- 1 tbsp Black Pepper Adds a savory kick
- 1 tbsp Garlic Powder Enhances the overall flavor
- 1 tbsp Onion Powder Adds depth and complexity
- 1 tbsp Paprika Contributes color and a subtle sweetness
- 1 tsp Dried Thyme Adds an earthy aroma
- 1 tsp Dried Rosemary Complements the smoky flavor
- Wood Chips Apple, hickory, or pecan are great choices for smoking turkey. Use according to your smoker's instructions.
Instructions
- Pat the turkey dry with paper towels, inside and out. This helps the skin crisp up during smoking.
- In a small bowl, combine olive oil, salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. Rub the mixture all over the turkey, including under the skin of the breast.
- Preheat your smoker to 275°F (135°C). Add your chosen wood chips according to your smoker's instructions. Ensure you have enough fuel (charcoal, wood, or propane) for the entire smoking process.
- Place the seasoned turkey directly on the smoker grate, breast side up. Close the smoker lid and maintain a consistent temperature.
- Use a meat thermometer to monitor the internal temperature of the turkey. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
- Smoke the turkey for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C). The exact time will depend on the size of your turkey and the consistency of your smoker's temperature.
- Once the turkey reaches 165°F (74°C), remove it from the smoker and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful bird.
- After resting, carve the smoked turkey and serve with your favorite thanksgiving sides.
Notes
For gluten-free thanksgiving recipes, ensure your spices are certified gluten-free. You can also substitute melted butter for olive oil. For a spicier turkey, add a pinch of cayenne pepper to the rub.
Pro Tips: Consider brining the turkey overnight before smoking for extra moisture. Baste every hour with melted butter or turkey stock, and experiment with wood chips like apple, pecan, or hickory for different flavors.