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This Smoked Turkey is packed with incredible flavor, from a bourbon citrus brine, to an herbed butter tucked under skin, to the best turkey seasoning. Your Thanksgiving turkey is going to be the star this year. If you are looking for truly best smoked turkey recipe, with hundreds of success stories, that will have your guests going back for seconds, this is it.
Looking for another creative way to smoke your turkey? Check out our recipe for Cajun Spatchcocked Smoked Turkey.
Vindulge Recipe Highlights
- If this is your first time smoking a turkey check out our tips on smoked turkey from the pros.
- Smoked turkey needs a brine in order to maintain moisture and tenderness during the smoking process.
- Season the turkey both inside the cavity and on the skin using a compound butter and turkey seasoning.
- Smoke at the proper temperature for good skin texture.
- Carve and serve and enjoy an amazing Thanksgiving dinner with your family and friends.
Table of Contents
- Vindulge Recipe Highlights
- The Best Smoked Turkey
- Ingredients for Smoked Turkey
- How Much Turkey Per Person
- Thawing Turkey
- Smoked Turkey Brine
- Preparation For Smoked Turkey
- How to Smoke a Turkey
- Common Smoked Turkey Q&A
- Best Wines for Thanksgiving Dinner
- More Grilled and Smoked Turkey Recipes
- Thanksgiving Side Dish Ideas on a Smoker
- Smoked Turkey Recipe with Bourbon Brine
The Best Smoked Turkey
As the owners of a critically acclaimed catering company, we’ve cooked turkey pretty much every way you can. From brining, to not brining, whole turkey to spatchcock, to smoked turkey breast. Cooking on everything from pellet smokers, offsets, gas grills, and our Weber kettle, to even a tiny portable grill. We’ve experimented and cooked with it all, and this is our favorite smoked turkey recipe of all time. Follow these steps for truly the best smoked turkey recipe that you and your family will enjoy for years to come!
Ingredients for Smoked Turkey
- TURKEY: It is important to purchase store-bought turkeys that have not been previously brined in a saltwater solution. Over brined turkey will lead to a very salty flavor in the smoked turkey. Look for a whole bird without a label that says “previously brined”, or “brined in a 4% saltwater solution” (or another percentage). Another consideration is to avoid buying a large turkey. A larger bird can overcook easier because the turkey cooks from the outer edge to the inner parts of the bird. Instead of one large turkey, we prefer two 12 – 14 pound turkeys. This will also allow you to smoke them faster. It also provides more of the legs and thighs that people tend to love. So avoid a turkey over 20 pounds.
- BRINE: This is a salt and water mixture used to add moisture and flavor to meat. We highly recommending buying a turkey that is not already brined, and brining it yourself the day before you smoke your turkey. You can also use a dry brine if you don’t want to use a wet brine.
- TURKEY SEASONING: When smoking it’s nice to have both sugar, salt, and savory flavors. The sugar helps with some caramelization, the salt and savory herbs add flavor. We use our Ultimate Dry Rub for smoked turkey. It’s very versatile with sugar and spices. You can also use our Turkey Seasoning, developed just for turkey. It has less sugar, and more herbs, and is equally good on turkey.
- HERBED BUTTER: This is a mix of room temperature butter and fresh herbs that we place under the skin for great moisture and flavor into the breast meat.
- CAVITY STUFFING: We use a mix of citrus, onions, and garlic to stuff the cavity for maximum moisture and flavor.
How Much Turkey Per Person
When catering the general rule of thumb we use is to plan on 1.25 pounds of turkey per person. When planning on portions, it’s important to consider the bones adding weight to the turkey as well as leftovers (because, let’s be honest, we all love the leftovers).
This is the estimate we use and trust.
- A 10 pound turkey will serve 8 hungry people on average.
- A 12 pound turkey will serve 10 people
- A 14 pound turkey will serve 12 people
Holiday season means a bountiful table of other foods too, and there is always planning for leftovers. As you approach needing more than 14 pounds of turkey, consider two birds as mentioned.
Thawing Turkey
For frozen turkey, remove from freezer 3 days prior to brining the turkey in order to let it defrost safely and with enough time to brine. The general rule is that it takes 24 hours for every 5 pounds of turkey to thaw in a refrigerator. We have an entire article on safe ways to thaw turkey.
Rapid thawing is possible using water and ice. The important safety measures are to keep the turkey and water cold to prevent bacterial growth. Plan 30 minutes per pound to thaw using the water and ice technique. Thermoworks, one of our favorite brands for instant read thermometers, has a great step by step guide on using water to rapidly thaw a turkey. We’ve used this method in a pinch.
Fresh turkey can last up to 3 days in the fridge prior to cooking.
Smoked Turkey Brine
What is a brine? Simply put a turkey brine is a salt and water mixture used to add moisture and flavor to meat. Smoking slowly take a toll on moisture and this offsets that.
How? The salt follows its way into the meat through the process of osmosis, which is why adding more flavor in addition to your salt mixture allows for the flavor to get into the meat.
You can go with a dry brine (salt based rub) or wet brine. We prefer the wet brine with bourbon for that added flavor. You can check out our article for more information on a basic turkey brine recipe.
- In a large stockpot add cold water and your brine ingredients (see recipe card). Place the turkey into the brine and cover. (If you have more than one turkey, consider food-safe brining bags or a cooler that will hold the liquid and the turkey.)
- Place the turkey in the refrigerator for 24 hours. If using brine bags carefully seal them and store in a cooler with ice (this saves room in the fridge with all the other food you will likely be preparing for the holiday meal).
- If your turkey tends to float to the top then flip the turkey over half way through the brine.
Important: Avoid brining more than 24 hours as the texture of the turkey may start to get gummy as it cures versus brines.
Preparation For Smoked Turkey
Once you’ve thawed and brined the turkey you need to prepare for smoking.
- RINSE TURKEY: Rinse off the brine and pat the exterior of the turkey dry with paper towels. Both the turkey cavity and exterior need to be DRY.
- SEASON TURKEY AND DEHYDRATE: Season the turkey using our turkey seasoning liberally, including the cavity of the turkey. Leave the dried and salted/seasoned bird uncovered in the refrigerator for four hours. This will flavor the turkey and help minimize rubbery skin when smoking.
- STUFF CAVITY: Remove from the fridge and stuff the cavity with some fresh citrus (a combination of lemons and oranges), onions, garlic, and fresh herbs. This is going to help the cavity of the bird stay juicy and tender. As the stuffing heats up, the aromatics and liquid are forced out and into the bird from the inside out.
- ADD COMPOUND BUTTER: Slightly lift the skin and add an herbed compound butter. See recipe card for the butter ingredients.
- TIE WINGS AND LEGS: Tie the legs and wings close to the body of the turkey with kitchen twine so it cooks evenly. If they are flapping around, they will overcook. You can also tuck the wings under the breast
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If some of the seasoning has come off you can dust a little more to the top before placing the turkey inside the smoker.
If you have a gas grill you can follow our guide on how to smoke on a gas grill using wood chips and a smoker box.
How to Smoke a Turkey
- PREHEAT SMOKER: Prepare smoker to 275 degrees. After experimenting with different cooking temps we’ve landed at 275 as our sweet spot for a whole turkey to minimize rubbery skin. We like fruit wood for poultry, cherry or apple wood is our choice when smoking turkey.
- SMOKE TURKEY: Place the turkey directly on the smoker (you do not need a roasting pan or aluminum pan). We recommend to insert a digital blue tooth probe thermometer, like the Thermoworks Signals. Signals, like the Smoke unit, will monitor the ambient cooking chamber temperature, as well as up to three zones. So in this case, we put one probe in the breast meat, and one into the dark meat. The blue tooth capabilities makes it easy to monitor temperatures on your phone, so you don’t have to keep lifting the lid on your smoker letting any heat out.
- MONITOR TEMPERATURE: Remove the turkey when the internal temperature of the breast is 165 degrees (F). The thigh and legs may be higher, that is fine as they can take a higher heat and still stay tender.
- REST: Remove from heat and tent in foil, and then let it rest 20 minutes. If you are done early, wrap it and leave in a cooler (with no ice) to keep warm for up to four hours. Resting allows the cells to cool down and retain that moisture.
- SLICE AND SERVE: Carve with a sharp high quality carving knife and enjoy.
If you have a gas grill you can follow our guide on how to smoke on a gas grill using wood chips and a smoker box.
Common Smoked Turkey Q&A
Plan on 15 minutes per pound when cooking at 275 degrees F. Our 12 pound turkeys tend to be done in 3 hours.
We do not recommend stuffing your turkey with a traditional stuffing. Instead we recommend you add citrus, onions and garlic, for aromatics, then discard them after cooking. For a stuffing recipe, we highly recommend our Smoked Sausage and Caramelized Onion Cornbread Stuffing. It’s a winner every year.
165 degrees F is the safest temperature for smoked turkey. We pull ours when it reads 160 degrees Fahrenheit (F) when measured at the breast. THEN carry over cooking will continue to take the internal temperature of the turkey to 165 degrees F (USDA minimum temperature recommendation). So target 160 degrees F in the thickest part of the breast. By that time the legs and thighs should have an internal temp of 175 to 180 degrees at the same time, which is perfect for the darker meat.
When smoking, even at 275, the challenge for any turkey will be crispy skin. If you want a crispy skin, a modification to the recipe is to wait until the bird gets to 145 degrees and then crank up the heat to 375 to finish cooking. You run the risk of still drying out the bird, so we don’t push for a crispy skin when smoking. With our technique the skin should still be moderately crispy from drying in the fridge.
This will depend on your grill. On a Big Green Egg or Kamado style smoker, we do not as it is very efficient and well sealed. On offsets or our pellet grills we do use a water pan to help add moisture to the chamber.
No, you don’t. If you want a great smoked turkey gravy recipe, see our hack for incredible flavor without stressing about catching drippings.
Best Wines for Thanksgiving Dinner
We’ve got you covered in our Thanksgiving Wine Guide. We discuss everything you need for selecting the best wines in all budgets for your holiday dinner.
More Grilled and Smoked Turkey Recipes
- Spatchcocked Smoked Turkey
- Cajun Grilled Turkey Breast
- Smoked Turkey Breast with Maple Glaze
- Green Chili Turkey
- Smoked Turkey Legs exclusively in our cookbook Fire + Wine.
Thanksgiving Side Dish Ideas on a Smoker
You can explore our Thanksgiving Recipes for the Grill and Smoker or some of our favorites below.
- Smoked Turkey and Bourbon Gravy
- Smoked Sausage and Cornbread Stuffing (Dressing)
- Turkey Collard Greens
- Grilled Beet Salad with Rosé Infused Cranberries
- Smoked Honey Butter (for your dinner rolls)
*This recipe was originally published in November of 2018 and updated in September 2022 with more recipe details.
*This post contains affiliate links. We only recommend and promote products we use and love and contribute to great barbecued and grilled foods, like a good digital thermometer!
If you like these recipes we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
Smoked Turkey Recipe with Bourbon Brine
Ingredients
- 1 12-14 lb whole turkey (unbrined)
For the Brine
- 8 quarts water
- 1 ½ cups kosher salt, (we use Diamond Crystal kosher salt)
- ⅓ cup brown sugar, (we use dark brown but light works also)
- 1 cup bourbon
- 2 oranges, cut into quarters
- 1 lemon, cut into quarters
- ⅓ cup whole peppercorns
- 10 whole cloves
- 2 dried bay leaves
For the Herbed Butter
- 1 stick unsalted butter, at room temperature
- ½ tablespoon fresh rosemary, chopped
- ½ tablespoon fresh thyme, chopped
- ½ tablespoon fresh sage, chopped
Turkey Seasoning
- ½ cup Ultimate Dry Rub
Cavity Stuffing
- 2 oranges, quartered , (we use navel)
- 1 lemon, quartered
- 1 red or yellow onion, quartered
- 6 garlic cloves
- 10 sprigs thyme
- 2 large sprigs of rosemary
Instructions
For Brine:
- Prepare turkey for brine by fully defrosting, removing giblets and neck, and trimming off excess fat.
- In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then immediately turn off heat.
- Let cool and then add remaining brine ingredients. Add turkey to brine and cover. Brine for 24 hours in the refrigerator, avoid going beyond 30 hours. At a minimum brine for four hours.
For Herb Butter:
- Add herbs to room temperature butter and combine.
How to Smoke a Turkey:
- Prep Turkey: Remove turkey from brine and rinse. Pat dry with a towel, especially the cavity. Season liberally with dry rub and place into the refrigerator for four hours.
- Preheat Smoker: After four hours, preheat Smoker to 275 degrees using fruit wood.
- Stuff and Season Turkey: Stuff cavity of the bird with oranges, lemons, onion, garlic, thyme, and rosemary. Then stuff butter between the skin and breasts, spreading it out with your hands all along the breast. Tie up legs and wings with kitchen string, or tuck them to keep tight against the turkey. Add more dry rub if needed (it can rub off while tying up the bird).
- Smoke Turkey: Place turkey on the smoker, and then insert your digital meat probe into the breast (and thigh or leg if you have more than one probe). Smoke until the internal temperature of both reads 165 degrees (F). Use an instant read to check temp in various part of the turkey, even if the digital probes read 165 to confirm all parts of the turkey are cooked through.
- Rest and Serve: Remove from smoker (will likely take 3 – 4 hours with a 12 – 14 pound bird) and cover with foil. Let rest for about 20 minutes, then slice and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would there be any harm in replacing the bourbon with a different whiskey. We currently have Irish Whiskey on hand…
Not at all! Use whatever whiskey you have (rum can also replace it too). A good brown liquor that you like the flavor of will suffice nicely 🙂
Happy Holidays!!
This recipe is amazing and our turkey came out perfect. Is this something I can do in the oven? We smoked at a friends house and we want to do the same recipe for our family at home but only have the oven. Is there any reason we cant make this exact recipe in the oven?
You can do the same recipe in the oven for sure. You can also increase the heat, no need to stay low on the temp if using the oven. But absolutely you can!
How would this work on the grill with a rotisserie and a little smoke box? Only planning on an 8 lb bone in turkey breast.
If you are running a rotisserie on say, a gas grill, with the smoker box, I would still run 275 with the smoker box getting replenished as it is used up. and plan half the time, maybe 2 hours to 2 1/2 tops.
Any thoughts on a bigger bird? I have a 20 pound turkey, thinking of quartering up the recipe?
If you have a 20 pound bird, you can use a cooler to brine. Key is being sure the bird is submerged completely in the brine. You can add slightly more salt, sugar, and water if needed to increase volume of the brine. And for the cook, plan on an additional 60 – 90 minutes of cook time.
Thanks so much! Looking forward to the cook.
We love to see photos!!!
Photos to come! Just prepped the brine. One question… do you let the liquid cool and then add the spices/fruit? Or add that same time as the bird? Prepped just the liquid tonight. Was going to add the bird tomorrow night… but should the other ingredients be in already you think?
Great question, we make the full brine and then let it cool (with spices and citrus). Then we add the Turkey once it cooled. We do this to allow all the flavors to come together and avoid any bacterial growth issue in the danger zone.
Photos to come! Just prepped the brine liquid… should I let it cool and then add the rest? Or add the spices and fruit when I add the turkey? Planning adding the bird tomorrow night.
Go all the way with the mix for sure!
Does it effect the moisture of the bird if you pull it from
The brine for longer than 4 hours? I want to start cooking at 07:00 in order to serve lunch but I don’t want to wake up at 03:00 to pull the bird from the brine. Can I do this around 10:00 PM the night before and have it sit in a pan in the fridge for 8 hours without adverse effects? I can’t wait to try this recipe! Thank you for sharing.
Luke absolutely. You can pull it and then leave in the fridge. It won’t “over dry” in the fridge. Makes much easier for you.
This recipe turned out unreal! very good flavour, nice and moist. I was worried about only having an electric smoker but it turned out great. I also made soup with the carcass and left overs that took in a lot of the smoke flavour I thought it was really good
Matt, awesome!!! A smoker is a smoker, and so glad it came out and for dropping your feedback!! Cheers.
Holy Smoke shop flavor!!! Moist and Delicious. Followed the receipt almost exactly with the exception of using fresh oregano instead of rosemary and thyme for the body stuffing. I agree with author regarding fruit wood and I used pecan which has a similar burn to Apple. Put it in the smoker at 11 at 265 and took it out at 5 with the breast thermometer reading 165. Wrapped tight in heavy duty aluminum foil and put on the keep warm setting in my oven. We ate at 6 and the breast was as moist as any turkey out of the oven. I had a sandwich 24 hours later and the the breast was still moist and delicious.
Note to those new to smoking: Poultry can take on an acrid flavor if the smoke is too strong. Hard smoke woods likes Hickory, Mesquite, and Oak for me are too intense for poultry and especially this receipt. I embedded my pecan chips throughout my briquette smoke ring and lit a small fire in the center. I added no additional chips as the smoke ring burns away from the center is continues to feed smoke to the chamber.
Jon thanks so much for the feedback and all great points regarding the bigger woods!
Thanks for your time, I’m excited to try this. When you say “stuffing” do you just mean the oranges and onion and everything that’s added to the cavity? Or do you mean you actually add stuffing to this (like Stovetop) along with the ingredients you tell us about?
Thanks
Jack great question, we mean just the oranges, onions, herbs, garlic. We cook our stuffing outside the cavity. Easier when cooking so long.
Thanks so much for taking the time to answer everyone’s questions. This was my 1st time cooking with a smoker. Your recipe was absolutely amazing. I realized about the stuffing when I actually went to do it. That bird was filled to the brim with everything you told us to stuff it with. Thanks again
Thanks Jack, that is what we’re here for!!
Do you think this would work for a whole duck? I’ve never brined and smoked a duck before, so I don’t know if it would be overkill or nirvana. 🙂
Kathy I certainly think it will. We find duck is a very rich, almost red meat characteristic, so when we smoke we typically haven’t brined it. But the same principles are there.
I don’t know if I have ever left any comments online but HOLY FREAKIN MOLY! I found this recipe by chance and was intrigued as I have never “brined” turkey before and all I can say is I will not fix another turkey any other way. Hands down the best tasting, most juicy bird I have ever had. If I could give this recipe 500 stars I would. Stop searching and start prepping your bird.
Wow! That’s probably one of the best comments, ever. Thanks so much and I’m so happy you loved the turkey 🙂
This was the best turkey we’ve ever made! We’ve been smoking our thanksgiving turkey for years and have tried all kinds of recipes. We’ll never try another one though after this!! We even had to sub a few ingredients (ground cloves, a bit of regular salt, one less lemon, used whisky instead of bourbon) and it still turned out perfect. That trifecta of brine, butter and rub is apparently the turkey magic. We did two 9 lb. birds since we didn’t have our act together this year and got them at 10pm two nights before the big day. They turned out perfect though and cooked in 2–3 hours, can’t remember exactly how long. Thank you for the amazing recipe! Our guests raved this year like never before!
Thank you!!! And we love when folks switch it up, it’s all about the flavors you love!!!
Can you use this for whole chicken also?
Rylee you sure can! Chicken are smaller so you don’t need as much, but I would just brine two roaster chickens. What is key is the salt to water ratio, so that you don’t over salt.