It’s the holidays, and no celebration is complete without a show-stopping smoked turkey. This recipe produces a juicy, flavorful bird with minimal fuss: brine the turkey overnight, then coat with a butter herb rub and olive oil before slow-smoking. The result is tender, smoky turkey that’s perfect for Thanksgiving and makes incredible leftovers.
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You want a turkey that will be the star of the table — juicy, full of flavor, and easy enough to prepare without stress. This smoked turkey fits the bill. It pairs beautifully with classic sides like dinner rolls and apple pie, and if you have a pellet grill or smoker, it’s a great way to put it to good use.
This is one of my favorite turkey methods. The smoke adds great flavor to the meat, making leftovers especially tasty for sandwiches. If you’re serving a crowd, this approach scales well: brine for moisture, then smoke low and slow for the best texture and depth of flavor.
Why You’ll Love this Smoked Turkey
- The turkey is brined overnight so it stays extra juicy and tender.
- Cook the bird in a disposable foil pan to collect drippings for a rich, flavorful gravy.
- This method is straightforward and works well on electric or pellet smokers, producing reliably great results.
Ingredients for Smoked Turkey
- Turkey — A fully thawed whole turkey. This recipe uses a 15 lb bird; plan about 1½ lbs per person. If you need more meat, smoke multiple turkeys rather than buying an excessively large single bird.
- Hot water — Helps dissolve the brine ingredients so flavors distribute evenly.
- Kosher salt — The backbone of the brine to season the turkey throughout.
- Apple cider — Adds sweetness and acidity to the brine for tender results.
- Black peppercorns — Whole peppercorns for the brine; ground pepper is fine if needed.
- Steak seasoning — Any robust seasoning blend will work in the brine.
- Thyme and rosemary — Fresh for the brine; dried versions can be used in the rub if needed.
- Rub — A soft butter base mixed with ground black pepper, dried thyme, dried rosemary, sage, and garlic powder. Olive oil is used to coat the turkey skin before smoking.
Helpful Tools
- Wood chips (cherry, apple, maple, hickory or mesquite depending on desired smoke flavor)
- Large food-safe bucket or container for brining
- Instant-read or remote meat thermometer
- Foil roasting pan to catch drippings
- Silicone grilling mitts for safe handling
- Your smoker or pellet grill
How to Smoke a Turkey
The evening before smoking, remove the turkey from packaging and take out any parts from the cavity (neck, giblets). Rinse if desired and prepare the brine.
In a large food-safe bucket, dissolve kosher salt in hot water, then stir in the apple cider, peppercorns, steak seasoning, and fresh herbs. Submerge the turkey in the brine, seal the container, and refrigerate 8–12 hours. If the bird isn’t fully covered, add more water or cider until it is.
When ready to cook, preheat your smoker to 225–250°F (107–121°C) per the manufacturer’s instructions. Cherry wood offers a mild, fruity smoke, but apple, maple, hickory or mesquite are also good choices depending on the flavor intensity you prefer.
Remove the turkey from the brine, rinse under cold water, and pat dry with paper towels. Place it breast-side up in a large foil roasting pan. Tie the legs together with kitchen twine if desired.
In a small bowl, mix softened butter with ground black pepper, dried thyme, dried rosemary, sage, and garlic powder. Gently loosen the breast skin and spread some of the butter mixture under the skin, then rub the remaining butter over the outside. Brush the skin with olive oil and season the cavity with salt and pepper to taste.
Smoke the turkey about 30 minutes per pound at 225–250°F, or until an instant-read thermometer inserted into the thickest part of the breast reaches 165°F. For larger birds over 15 lbs, increase the smoker temperature to 350°F to reduce time spent in the danger zone.
When the turkey reaches temperature, remove it from the smoker, tent loosely with foil, and rest 30 minutes before carving. Resting redistributes juices for a moister carving experience.
How long does it take to smoke a turkey?
Plan roughly 30 minutes per pound when smoking at 225–250°F. The thickest part of the thigh (not the breast) should reach 165°F for safe doneness. In colder weather, smoking may take longer, so add extra time to your schedule. For birds heavier than 15 lbs, smoke at a higher temperature (about 350°F) to avoid prolonged time in the food safety danger zone.
What wood chips should I use?
Cherry wood is a mild, versatile choice and was used here. Apple, maple, hickory, or mesquite are all valid alternatives — hickory and mesquite provide a stronger smoke flavor, while fruitwoods are milder and slightly sweet.
How much turkey per person?
Estimate 1½ lbs of turkey per person. That weight includes bones and other non-edible parts, so it’s generous for planning servings and leftovers.
If you love this recipe, feel free to leave a rating or comment once you try it.
Do I need to brine the turkey?
Brining isn’t mandatory, but it helps lock in moisture so the turkey stays juicy. If you skip brining, baste the bird every 30–45 minutes with pan drippings or chicken broth to help maintain moisture.
How to Store Leftover Turkey
After carving, cool the meat to room temperature, then refrigerate in an airtight container.
Fridge: 3–4 days. Freezer: a couple of months; thaw before reheating. Reheat in the oven with a splash of broth or water for best results.
What if my turkey is done early?
If the turkey finishes before serving time, tent it with foil and keep it insulated in a cooler with towels to retain heat. If the skin softens, crisp it under a hot broiler for a few minutes before serving.
What to Serve with Smoked Turkey
Pair the smoked turkey with classic sides like smoked green bean casserole, smoked potatoes, and smoked stuffing. Add dinner rolls and a homemade gravy for a complete holiday spread. For dessert, a smoked pumpkin pie makes a memorable finish.
Enjoy this easy smoked turkey—happy holidays and a Happy Thanksgiving!
More Must-Have Holiday Recipes
- Smoked Cheesy Potato Casserole — an easy, crowd-pleasing side.
- BBQ Smoked Meatballs — a perfect make-ahead appetizer to keep guests happy.
- Bacon-Wrapped Asparagus — a great savory side or starter.
- Smoked Deviled Eggs — a simple, flavor-packed appetizer.
Brined Smoked Turkey
A quick brine to lock in moisture and a buttery herb rub make this smoked turkey packed with flavor and wonderfully juicy.
Prep: 20 mins • Cook: ~7 hrs • Total: ~7 hrs 20 mins
Ingredients
Main
- 15 lb turkey, fully thawed
- 2 Tablespoons olive oil
- Salt and pepper, to taste
Brine
- 16 cups hot water
- 8 cups apple cider
- 1 cup kosher salt
- 1 Tablespoon black peppercorns
- 1 Tablespoon steak seasoning
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh rosemary
Rub
- 1/2 cup softened butter
- 1 teaspoon ground black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 1/2 teaspoon garlic powder
Instructions
- Unwrap the thawed turkey and remove any parts from the cavity (neck, giblets).
- In a large food-safe bucket, combine hot water and kosher salt, stirring until dissolved. Add apple cider, peppercorns, steak seasoning, and fresh herbs. Submerge the turkey, seal, and refrigerate 8–12 hours. Add more liquid if needed to fully cover the bird.
- Preheat your smoker to 225–250°F. Use cherry, apple, maple, hickory or your preferred wood chips.
- Remove the turkey from the brine, rinse with cold water, and pat dry. Place breast-side up in a large foil roasting pan and tie the legs together.
- Mix the rub ingredients and gently work butter under the breast skin. Brush the outside of the turkey with olive oil and season the cavity with salt and pepper.
- Smoke the turkey about 30 minutes per pound, or until the thickest part of the breast reaches 165°F. For birds over 15 lbs, consider smoking at 350°F to reduce the time spent at low temperatures.
- When done, remove the turkey, tent loosely with foil, and let rest at least 30 minutes before carving to allow juices to redistribute.
Tips
- For turkeys over 15 lbs, increase smoker temperature to about 350°F to avoid prolonged time in the food safety danger zone.
- Smoking a large turkey at higher heat will reduce smoke flavor mildly but is safer for very large birds.
- If you need more servings but prefer lower-temp smoking, cook multiple smaller birds rather than one very large turkey.
- If you skip brining, baste every 30–45 minutes with pan drippings or chicken broth to help maintain moisture.
Nutrition Information
Calories: 685 kcal, Carbohydrates: 10 g, Protein: 75 g, Fat: 37 g, Saturated Fat: 14 g, Cholesterol: 284 mg, Sodium: 13,610 mg, Potassium: 866 mg, Fiber: 1 g, Sugar: 6 g, Vitamin A: 720 IU, Vitamin C: 2.9 mg, Calcium: 89 mg, Iron: 4.3 mg
Nutrition data is calculated automatically and may not be exact. For precise values, run the ingredients through your preferred nutrition calculator or consult a nutritionist.