Best Smoked Whole Turkey Recipe + How to Video
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Smoking A Turkey is easier than it sounds! Perfect for any holiday meal, smoking a turkey on a pellet grill creates a juicy bird with crispy skin and amazing flavor! Make a whole smoked turkey and wow your guests with ease.
This is the best way to get that delicious turkey skin and tender turkey meat! I do this all the time for our Thanksgiving turkey, and everyone always talks about the flavor that the whole bird has.
I love that the cooking process is simple, and even the outside of the turkey gets that golden brown goodness.
Everyone thinks that the smoking process is hard, but that’s just not true. It’s a simple way to cook the entire turkey perfectly for the holiday season.
You’ll have delicious breast meat and realize that this is the perfect way to cook that bird! This easy smoked turkey recipe is one that literally gives me the best results every time that I do it.
And I just love that smoke flavor!
Last year, I did this for our Thanksgiving dinner, and a lot of people went back for more.
As a general rule of thumb – that’s a great sign that people loved the smoky flavor of the meat!
For the best smoked turkey recipe, follow the simple steps on the recipe card below!
Smoking a Turkey
Using a smoker can seem a bit intimidating. Once I realized how versatile it is, I started finding all sorts of things to make in it!
I love that I can make things like a whole smoked turkey without having my oven on all day. Plus, it’s easy to use any time of year in any kind of weather.
If you’re having a smaller holiday gathering or want that festival feel at home, try making Smoked Turkey Legs instead.
The meat comes out tender and juicy, and there’s no more fighting for the drumsticks!
Or, put your smoker to use on other meats like Smoked Tri Tip or Smoked Pork Tenderloin.
No matter what you make, every bite will be melt-in-your-mouth delicious.
Recipe Video
For more tips on smoking a whole turkey from start to finish, watch the video in this post!
Ingredients for Smoked Whole Turkey
The ingredient list may look a bit long, but it is really just the turkey rub spices. Making this recipe is actually quite simple!
Start with a whole turkey, either fresh or defrosted from frozen.
Combine a blend of spices with softened butter for the smoked turkey rub, making adjustments as needed.
I really like the heat from New Mexico chile powder, which is simply ground dried chiles.
If you can’t find it locally or online, use whatever is available as long as it’s made only from chile peppers.
Ancho chile powder will be a bit spicier, or use cayenne powder, but reduce the amount by at least half.
Then, use fresh herbs and aromatics to stuff the bird. It’s an easy way to infuse loads of flavor while smoking a turkey on a pellet grill.
Kitchen tools and equipment needed
- Smoker – Wood pellet smokers allow extra flavor to be infused into whatever you’re smoking.
- Your favorite flavor wood chips – Apple wood, cherry wood, and hickory are the most popular choices for smoking a turkey.
- Baking dish – You don’t need anything fancy, just so long as it contains the whole turkey.
The turkey drippings will collect in the bottom if you want to use them to make gravy. - Digital meat thermometer – The easiest way to check the temp on the bird.
Not only will you know when it’s safe to eat, but you can make sure it’s not overcooked and dried out as well.
That way, you’re not just depending solely on the cook time with the varying grill temperature.
Tips for Smoking a Turkey on a Pellet Grill
- Preparing the bird
Be sure to remove the gizzards and neck from inside the turkey cavity before stuffing it, and trim off any extra skin.
Don’t remove all of it though, because that’s what makes the turkey nice and crispy on the outside.
Also, if the turkey has been brined, rinse the outside well with cold water to remove the extra salt.
Then, pat well with paper towels to dry it off before applying the smoked turkey rub.
- Stuffing
I don’t recommend adding bread stuffing or dressing when smoking a whole turkey. By the time it reaches a safe temperature for eating, the bird itself will be overcooked.
You can, however, add herbs and aromatics for extra flavor. Just be sure not to pack it too tightly.
There should be enough room for air to circulate inside the turkey, which helps it cook evenly.
After smoking a turkey, discard whatever was placed inside the cavity.
- Using the smoker
Follow the manufacturer’s instructions to get even smoke, and watch to see how it looks when it’s coming out of the vents.
The smoke should have a slight blue tint, and it will be thin and swirly, not coming out in plumes.
Serving Suggestions
If you’re smoking a whole turkey for a holiday meal, you’ll obviously serve it with all the traditional sides.
However, there are plenty of other uses for turkey meat, and because this method is so easy, you can make it all year round!
Here are just a few ways to use smoked whole turkey meat:
- Sandwiches (try a Monte Cristo sandwich)
- Baked into casseroles
- Added to salads
- Mixed into soup or turkey chili
- In quesadillas or nachos
- Stuffed peppers or squash
- Use the bones to make broth
Whole Smoked Turkey FAQ
This will depend on the size of the bird, but a good rule to follow is about 15 minutes per pound when cooking it at 325°F.
Use a meat thermometer to check the internal temperature of the turkey, and start testing about an hour or so before your timer goes off.
It should read between 160-165°F when placed into the thickest part of the thigh.
Before slicing, allow the smoked whole turkey to rest so the juices can redistribute through the meat.
Knowing how many people you’ll be serving will determine how large of a bird you need to make.
Plan for between 1 to 1 ½ pounds of turkey per person.
The lower amount will produce enough meat to serve for the meal, while the higher end will guarantee plenty of leftovers to send home with everyone.
Or, keep them for yourself so you don’t have to cook for a few days!
If you’ll be feeding a large crowd, cook two smaller turkeys rather than smoking a turkey that is much larger to cut down on cooking time.
Enjoy!
With love, from our simple kitchen to yours.
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Best Smoked Whole Turkey Recipe + How to Video
Ingredients
- 1 Whole Turkey, 10-30 pounds
For the smoked turkey rub:
- 12 ounces unsalted butter, softened
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons New Mexico Chile Powder
- 1 & 1/2 tablespoons light brown sugar, packed
- 1 teaspoon black pepper
For the cavity
- 1 lemon, sliced into wedges
- 1/2 large onion, sliced into wedges
- 1 head garlic, cut crosswise to expose the cloves
- 1/2 bunch of parsley
- 5 bay leaves
- 1 sprig of rosemary
Instructions
- Preheat the smoker to 325°F. In a medium-sized bowl, use a spoon to combine the butter, salt, garlic powder, onion powder, paprika, chile powder, brown sugar, and pepper; set aside.
- Place the turkey in a large baking dish with deep sides. Make sure to remove the gizzards and neck inside the turkey. Trim off any excess skin. Using your hands, gently separate the skin from the turkey. Start at the neck by the breasts, working your way down all the way to the thighs and legs.
- Take the seasoned butter reserving about a third of it and place it under the skin. You will need to work this down and around the legs and thighs and all over the breast meat. Smear the rest of the butter on the skin.
- Stuff the cavity with the lemon, onion, garlic, parsley, bay leaves, and rosemary. Place the turkey into the smoker in the baking dish. Smoke for about 15 minutes per pound until the internal temperature taken at the thickest part of the thigh reaches 160-165°F.
- Let the turkey rest for at least 30 minutes before slicing and serving.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020, updated and republished October 2024
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We made this last year for Thanksgiving and it was so good we are just waiting a few more weeks to make it again!