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–+ servings
a photo of a smoked turkey on smoker grates

How to Smoke a Whole Turkey for Thanksgiving (Easy Recipe)

Yield: 15
Prep Time: 2 hours
Cook Time: 4 hours
Additional Time: 15 minutes
Total Time: 6 hours 15 minutes
Author: Michelle Goth
Learn how to smoke a whole turkey with my easy, beginner-friendly method. Includes a time and temp chart by size, plus tips for juicy meat and crispy skin.
Check the temp chart right above this recipe card for recommended cook times for different sized turkeys!
4.82 from 124 ratings
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Ingredients
 

  • 17 pounds bone-in whole turkey, neck and giblets removed
  • 1/4 cup butter, unsalted, softened

For the dry brine

  • 1/3 cup salt, kosher
  • 1 tablespoon black pepper, cracked
  • 1 tablespoon brown sugar

For the turkey dry rub

  • 1/4 cup olive oil
  • 1 tablespoon black pepper, ground
  • 1 tablespoon garlic powder
  • 1/2 tablespoon paprika

Equipment

Instructions
 

Dry brine

  • Pat the turkey dry with paper towels. Place 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.

Prep smoker and turkey

  • Preheat smoker to 300° Fahrenheit, add water pan to smoker to keep the air in smoker moist. You can also put chicken broth in the water pan.
  • Use a paper towel to wipe most of the dry brine from the turkey skin. If you skip this step, the skin will be super salty.
  • Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin.
  • Brush olive oil onto turkey skin. In a small bowl, combine black pepper, garlic powder and paprika to form spice rub. Sprinkle spice rub onto turkey skin, rubbing in gently with your hands. Remember to get under the wings and any hard to reach areas.

Smoke the turkey

  • Place the turkey directly on the smoker grates. Smoke at 300 degrees Fahrenheit for 3.5 to 4 hours or until internal temperature reaches 165°F when measured in the thickest part of the breast using an instant read meat thermometer. Refill water pan when necessary.
  • Refill water pan when necessary. Baste the bird every hour with juices from the drip pan.
  • Rest and Carve: Allow bird to rest for about 15 minutes to allow juices to re-distribute before carving.

Notes

Check the temperature/time chart right above this recipe card if you have a bigger or smaller or bird, or would like to run the smoker at a different temperature.
Serving: 1, Calories: 642kcal, Carbohydrates: 2g, Protein: 117g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 353mg, Sodium: 1097mg, Potassium: 1232mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 368IU, Vitamin C: 0.01mg, Calcium: 63mg, Iron: 5mg
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