How to Smoke a Whole Turkey for Thanksgiving

Learn how to smoke a whole turkey with my easy recipe, perfect for beginners! Includes a time and temp chart by size, plus tips for juicy meat and crispy skin.

What’s Thanksgiving without a turkey? Cooking a turkey for Thanksgiving is an American tradition! But, we all start somewhere. If you’re new to smoking a whole turkey, this recipe will teach you how to make the BEST smoked turkey you’ve ever tasted.

For me, learning how to smoke a whole turkey took some time. But, I absolutely married into the right family to learn. My husband’s family fires up the smoker to smoke a turkey over indirect heat for a lot of special occasions, not just Thanksgiving! And it is really a treat! Making turkey on the smoker gives it so much flavor, the meat stays moist and it’s just so good!

Whether you’re using this whole smoked turkey recipe as your Thanksgiving turkey or “just because,” I know you’ll love it!

Ingredients Needed

• Whole Turkey (17 lb.): A good size for feeding 10–12 people. Make sure it’s fully thawed before smoking.
• Unsalted Butter: Rubbed under the skin for moisture and rich flavor.
• Kosher Salt & Cracked Black Pepper: Key for the dry brine! It seasons the bird and helps the skin crisp.
• Brown Sugar: Balances out the salt in the dry brine and helps caramelize the skin.
• Olive Oil: Helps the rub stick and adds richness to the skin!
• Spices: You will need garlic powder, paprika, black pepper for a simple, flavorful dry rub.

Pro tip! If you can’t find a turkey at the store, ask the butcher to order one for you.

Ingredient Variations & Substitutions

Whether you’re cooking for fewer people or want to change up the flavors, these easy swaps and alternatives have you covered.

• If you don’t need a whole turkey, smoking a turkey breast is a great option for smaller gatherings. Plan on about 1 hour per pound at 275°F for a turkey breast. You can use my smoked turkey breast recipe to make it easy, or try my air fryer turkey breast or grilled turkey breast recipes to switch it up.
• Make the seasoning how you like it! Add dried thyme, rosemary, sage, or onion powder to boost savory flavor.
• Use a wet brine if you have more time and refrigerator space, just be sure to dry the bird well with paper towels before smoking.
• The injection is optional, but you can inject melted butter or seasoned broth into the bird for added moisture.

Supplies for smoking a whole turkey

Before you fire up the smoker, make sure you have these tools and essentials ready to go.

• Smoker (any kind of smoker: pellet smoker, electric smoker, or charcoal)
• Instant-read thermometer or probe thermometer
• Water pan (or aluminum pan for water)
• Wood chips or pellets (pecan, apple, cherry, or hickory)
• Roasting pan or baking sheet (for prepping)
• Paper towels and plastic wrap
• Basting brush (optional)

How to Smoke A Whole Turkey

I want to acknowledge that smoking a turkey is intimidating! If you know how to set up your smoker and maintain the temperature, I promise that it’s doable. Just follow these steps:

1. Prep and brine: Place the turkey on a baking sheet or in an aluminum roasting pan. Combine dry brine ingredients in a small bowl and rub the dry brine on the outside of the turkey. Cover turkey with plastic wrap and place in refrigerator for two hours.
2. Prep smoker: Preheat smoker and add water pan to smoker to keep the air in smoker moist. You can also put chicken broth or herbs in the water pan.
3. Remove dry brine: Use a paper towel to wipe most of the dry brine from the turkey skin.
4. Butter the turkey: Loosen the skin around the turkey breast by gently inserting your hand. Use your hand to rub the softened butter under the skin. You can also inject the turkey for more flavor and moisture.
5. Apply spice rub: Brush olive oil onto turkey skin. In a small bowl, combine spices to form the dry spice rub. Sprinkle spice rub onto turkey skin, rubbing in gently with your hands.
6. Smoke turkey: Place the turkey directly on the smoker grates. Smoke until internal temperature reaches 165°F when measured in the thickest part of the breast and thigh using an instant read meat thermometer.
7. Checking on the bird: While smoking, refill water pan when necessary. Baste the bird every hour with juices from the drip pan if you’d like!
8. Rest and carve: Allow bird to rest for about 15 minutes to allow juices to re-distribute before carving.

Tips for a successful smoked Thanksgiving turkey

These tips will help you get the best results possible with crispy skin, juicy meat, and plenty of smoky flavor.

• Don’t skip the dry brine. A dry brine helps season the meat deeply while also drawing out moisture, which dries on the surface and contributes to crispy skin when smoked. It’s much simpler (and safer) than wet brining, especially for big birds. Just don’t forget to wipe off most of the brine before cooking to avoid overly salty skin.
• Use hot water or broth in the water pan. The moisture in the pan prevents the turkey from drying out. You can even infuse extra flavor by using apple cider, apple juice or broth, and adding herbs or aromatics.
• Finish on the grill or under the broiler for crispy skin. If you want crispy skin, you have a final step. I’m sorry to deliver bad news! To get crispy skin, you will need to finish the bird over a hot grill or under your oven broiler for a few minutes. If you’re planning to do this, I recommend pulling the bird off the smoker a few degrees early, knowing that it will continue to cook as you crisp the skin.
• Tent with foil if the skin is browning too quickly. Smoked turkey naturally takes on a dark bronze color from the wood smoke. Tenting with aluminum foil halfway through cooking will help control how much smoke and direct heat the skin is exposed to. You’ll still get great flavor without compromising appearance. If you want super bronzed skin, don’t tent the turkey at all!

Frequently Asked Questions

Serving Suggestions

A whole smoked turkey is the star of any holiday spread and pairs beautifully with classic Thanksgiving side dishes. We love serving it with my Yukon gold mashed potatoes, cranberry sauce, turkey gravy, and a big helping of stuffing or dressing.

Traditional favorites like green bean casserole, baked corn casserole or smoked mac and cheese complement the smoky flavor of the turkey perfectly. I’ve even written a post about all of my favorite Thanksgiving sides!

Storing Leftover Turkey

Once your turkey has cooled to room temperature (within 2 hours of cooking), carve off any remaining meat and transfer it to an airtight container or resealable bags.

Store leftover turkey in the refrigerator for up to 4 days or freeze for longer storage for up to 4 months in freezer-safe bags or containers.

What to Do With Leftover Turkey

I think leftover turkey is a blessing! It’s a lean, quality protein that tastes good in a lot of recipes. Here are some ideas on how to use it up:

• Make sandwiches or sliders with leftover turkey, cranberry sauce, and melted cheese on soft rolls.
• Use chopped turkey in soups like turkey noodle, pot pie soup, or your favorite chili.
• Stir into casseroles like a cozy turkey shepherd’s pie.
• Add it to salads, quesadillas, or wraps for easy meals all week long.
• Make turkey salad and serve it on a croissant.

How Long to Smoke a Turkey (Time and Temp Chart)

How long it takes to smoke a whole turkey depends on two things: the size of your bird and how hot you run your smoker. But, I’ve said it before and I’ll say it again, your instant read thermometer is your best friend for this!

A 17-pound turkey takes about 4¼ hours at 300°F, or 4¼ to 5¾ hours at 275°F. I recommend that you use the chart below to plan your day. And remember, the turkey is done when it hits 165 degrees Fahrenheit in the thickest part of the breast and thigh, no matter what the timer says.

Turkey size	225°F	250°F	275°F	300°F
10 lb	4 to 5 hrs	3¼ to 4¼ hrs	2½ to 3¼ hrs	about 2½ hrs
12 lb	5 to 6 hrs	4 to 5 hrs	3 to 4 hrs	about 3 hrs
14 lb	5¾ to 7 hrs	4¾ to 5¾ hrs	3½ to 4¾ hrs	about 3½ hrs
16 lb	6¾ to 8 hrs	5¼ to 6¾ hrs	4 to 5¼ hrs	about 4 hrs
17 lb	Not recommended*	5¾ to 7 hrs	4¼ to 5¾ hrs	about 4¼ hrs
18 lb	Not recommended*	6 to 7½ hrs	4½ to 6 hrs	about 4½ hrs
20 lb	Not recommended*	6¾ to 8¼ hrs	5 to 6¾ hrs	about 5 hrs
22 lb	Not recommended*	7¼ to 9¼ hrs	5½ to 7¼ hrs	about 5½ hrs

*Why not 225°F for a big bird? A turkey over 16 pounds takes so long to warm up at 225°F that it spends hours in the temperature range where bacteria grow. For a bigger bird, run your smoker at 275 to 300°F. Regardless, I promise that if you follow the steps below, it will be plenty juicy.

Quick cook time cheat sheet

• 300°F: about 15 minutes per pound (my go-to on Thanksgiving)
• 275°F: 15 to 20 minutes per pound
• 250°F: 20 to 25 minutes per pound
• 225°F: 25 to 30 minutes per pound, for turkeys 16 pounds and under only

I hope that you LOVE this smoked turkey recipe! It’s a family favorite for us. If you make this smoked turkey recipe, please leave me a comment below letting me know how it went for you.

More Recipes to Try

• Deep Fried Cajun Turkey
• Turkey Fajita Kabobs
• Turkey Veggie Tray for Thanksgiving
• Smoked Chicken Quarters
• Chicken Stuffing Casserole

Have you checked out my new cookbook, A Crowded Table? It’s full of delicious seasonal recipes like this one! Check it out here.