Smoked Turkey

Whether you’re making it for Thanksgiving dinner or just because, Smoked Turkey is always a surefire hit. It’s juicy and delicious, and it will WOW your guests when they see it. Plus, it’s not as complicated to make as most people think it is.

In this guide to smoking a whole turkey you’ll everything you need to do (and what not to do) to prepare a turkey so amazing your friends and family will be fighting over it.

Let’s talk turkey!

As you can see in the picture above I smoked this bird on my Weber Smokey Mountain, but you can smoke turkey on a pellet grill, a gas grill, or whatever set up you have at home. As long as you can maintain a consistent temperature for a long time you’ll be good.

I only smoke turkey a few times a year, so when I do I go all out. In this guide we’ll go over the four major steps in this smoked turkey recipe:

• Brining the turkey
• Injecting a marinade into the turkey
• Rubbing the turkey with seasoning
• Smoking the turkey

Step 1 – Brining The Turkey

“To brine or not to brine, that is the question.” –William Shakespeare

Ok, I obviously made that quote up. But plenty of home cooks have wondered whether or not they should brine their bird before cooking it.

The answer is simple: if you want your turkey to come out juicy and full of flavor, brining is an essential step. Don’t get me wrong. You can make a damn good turkey without brining it first, but brining gives your turkey added flavor and keeps the meat moist and juicy. So if you have time it’s definitely worth the effort.

When it comes to brining you can use a traditional water-based brine or a dry brine.

A wet brine is a mixture of salt and water (and sometimes other ingredients) that’s used to moisturize, tenderize, and flavor food. Submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Remove the turkey from the brine and dry completely using paper towels.

If you want to try a dry brine instead, combine 1/2 cup of kosher salt and 2 tablespoons of baking powder in a bowl. Generously sprinkle the salt mixture all over the bird with even coverage. Place the turkey on a baking sheet with a wire rack, and then refrigerate (uncovered) for 12 to 18 hours. The salt will initially draw moisture out of the turkey but then it will all be absorbed back into the bird along with the salt. This helps both add additional flavor and tenderize the meat.

Step 2 – Injecting The Turkey

Smoked turkey already has a ton of flavor and if you’re tempted to skip this step I get it. But try it once and I promise you’ll be hooked for life.

Injecting turkey with a marinade prevents the meat from drying out and infuses it with even more flavor. Instead of a dry, bland bird you’ll have a turkey that’s juicy and packed with flavor.

I like to keep things simple, so my go-to turkey injection recipe uses just 4 simple ingredients: butter, extra virgin olive oil, garlic, and parsley. Feel free to swap in some thyme or rosemary if you’d like.

To make the marinade injection, just melt the butter in a small sauce pan, add the other ingredients, and mix until combined. Let the marinade cool and then use a meat injector to inject it directly into the turkey, making sure to inject in multiple places so the marinade is distributed throughout the meat.

Remember to go slowly and press gently on the syringe. If you force the marinade in too quickly it can shoot back out at you and make a mess. As you inject the marinade, you’ll see the turkey inflate a little like a balloon filling with air.

Step 3 – Seasoning The Turkey

Next, you want to season the bird well. You can use store bought seasoning but I prefer to make my own. Here’s the recipe for my homemade turkey rub, it’s taken me years to get the ratios just right. It’s easy to make yourself at home and it’s not full of added sodium and preservatives like most pre-made rubs.

Rub a small amount of neutral cooking oil, softened butter, or mustard all over the turkey and apply a liberal amount of rub to the entire bird. Sprinkle on the rub from about 6 to 8 inches above the turkey so you get a broad, even layer of seasoning. You should also also apply the rub under the skin and inside the cavity. Don’t be shy!

Step 4 – Smoking The Turkey

Preheat your smoker to about 225 F to 250 F and set up for indirect smoking. If you’re using gas, turn on half the burners and keep the other half off. If you’re using charcoal, light the coals and once they ash over push them to one side of the grill. If you’re using a pellet smoker, you don’t need to worry about this as it always uses indirect heat.

When your smoker is up to temperature, place the turkey directly on the grill grates on the indirect heat side of the grill. Close the lid and cook until it reaches an internal temperature of 165 F. When the turkey reaches temp, remove it from the grill and let it rest for 15 minutes before slicing and serving.

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