This perfectly smoked turkey recipe delivers an incredibly juicy, flavorful centerpiece that’ll have everyone asking for seconds. With just 20 minutes of prep and 4 hours of smoking time, you’ll achieve that coveted golden-brown skin and tender, succulent meat that’s packed with 87g of protein per serving.
Whether you’re hosting a holiday feast or wanting to elevate your weekend cooking game, this foolproof method ensures restaurant-quality results right in your backyard.
Essential Ingredients
- Turkey (15 lb): Make sure it’s fully thawed before preparation
- Herb Butter Mix: 2 sticks unsalted butter, fresh rosemary, thyme, garlic, salt, and pepper
- Aromatics: Celery stalks, carrots, yellow onion, garlic cloves
- Fresh Herbs: Additional sprigs of rosemary and thyme for stuffing
- Liquids: Olive oil and chicken stock for moisture
Step-by-Step Instructions
- Initial Preparation: Thaw turkey completely (1 day per 5 lbs), remove giblets and neck
- Brine Time: Follow turkey brine recipe for optimal moisture retention
- Herb Butter Magic: Mix softened butter with chopped herbs, garlic, salt, and pepper until well combined
- Butter Application: Gently separate skin from breast meat, spread herb butter mixture underneath
- Season and Stuff: Season cavity with salt and pepper, add herbs and garlic, then truss the bird
- Pan Preparation: Create a vegetable bed with chopped celery, carrots, onion in roasting pan
- Smoking Process: Heat grill to 300°F, smoke turkey until internal temperature reaches 160°F
- Final Rest: Let turkey rest 15-20 minutes under foil before carving
Smoking Tips & Techniques
Smoking a turkey brings amazing flavor, but it needs a gentle touch! Keep your grill at 300°F and resist opening the lid too often – this helps maintain steady heat and smoke.
Different types of grills (pellet, charcoal, electric, or gas) will give slightly different results, but they’re all great choices. Use mild wood flavors like apple, cherry, or maple to add a light smokiness that won’t overpower your turkey.
Make-Ahead Tips
You can get a head start on this recipe! Make the herb butter up to 3 days before and keep it in the fridge – just bring it to room temperature before using. The brine process can start while your turkey is still thawing. And don’t forget to give yourself plenty of thawing time – one day for every 5 pounds of turkey, plus an extra day or two just to be safe.
Serving Suggestions
This smoked turkey pairs beautifully with both traditional and unique sides! Try it with classic mashed potatoes and green beans, or go for something different like roasted root vegetables with herbs that match your turkey seasonings.
The smoky flavor works really well with bright, fresh sides like a crisp apple and pecan salad. Save those tasty pan drippings – they make amazing gravy that carries all those wonderful smoky notes!
Storage & Leftovers
Let your turkey cool completely, then wrap it well in foil or store in airtight containers. It’ll stay good in the fridge for 3-4 days.
For longer storage, cut the meat off the bone and freeze it in sealed containers or freezer bags for up to 3 months. Leftover turkey is perfect for sandwiches, soups, or casseroles. Remember to save that carcass too – it makes wonderful stock!
Smoked Turkey
Equipment
- Smoker or grill
- Roasting pan
- Digital thermometer
Ingredients
Main Ingredients
- 15 lb Turkey
For the Herb Butter
- 2 sticks unsalted butter room temperature
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt
- 1 1/2 Tablespoon fresh chopped rosemary
- 1 1/2 Tablespoons fresh chopped thyme
- 3 garlic cloves
Instructions
- If frozen, thaw the turkey. As a rule of thumb, you will need one day in the refrigerator for ever 5 pounds of turkey.
- Prepare herb butter by mixing softened butter with chopped herbs, salt, and pepper.
- Carefully separate turkey skin from breast meat and spread herb butter underneath.
- Smoke turkey at 300°F until internal temperature reaches 160°F.
- Rest covered with foil for 15-20 minutes before carving.
