How to Smoke a Turkey: Step-by-Step Smoked Turkey Recipe

Fire up your smoker—this smoked turkey recipe is one of our favorites after nearly a decade of testing. With more than fifteen five-star reviews, readers return to this method again and again. Below I share my signature approach for consistently juicy, flavorful turkey.

Key Ingredients and Supplies

See the recipe card below for the full ingredient list and measurements.

• Turkey: Use a fresh or fully thawed whole turkey. Photos show a 13 lb bird. Remove giblets and any packaging from the cavity.
• Brine (optional): A wet brine adds moisture and flavor. The recipe card includes an optional brine that can sit 12–48 hours refrigerated.
• Butter: Use butter or ghee; substitute olive or avocado oil for a dairy-free version.
• Twine: Optional for trussing the legs.
• Large aluminum pans and a wire rack: These catch drippings to make smoked gravy and keep the turkey elevated for even smoke circulation.
• Smoker and thermometer: Pellet grills, electric smokers, offset smokers or charcoal grills with a smoker box work fine. Use an internal meat thermometer or probe to monitor doneness.

Feeding a Smaller Crowd?

If a whole turkey is too much, try smoking a turkey breast instead for fewer portions.

Step 2: Brine (optional). Brining enhances moisture and flavor. If you choose to brine, follow the wet brine instructions in the recipe card and refrigerate the turkey while brining.

Step 3: Pat dry and apply butter. Pat the turkey dry with paper towels and rub softened butter or oil all over the skin and under the skin where possible.

Step 1: Prep the pan. Nestle two large aluminum roasting pans and add chicken or turkey broth with roughly chopped onions, celery and carrots. Place a wire rack over the pan and set the turkey on the rack. The pans catch drippings for gravy and keep the smoker floor clean.

Erin’s Pro Tip

Nestle two pans together for added strength so they won’t bend under the weight of the turkey when you move it to the smoker.

Step 2: Smoke following a staged temperature schedule. Start low to build smoke flavor, then raise the temperature slowly and finish at a higher heat to crisp the skin. Baste a few times with melted butter while cooking. See the recipe card for exact times and temperatures.

TWS Signature Cook Method

Our favored method: start at 180°F for 90 minutes to infuse smoke, increase to 215°F for about 2 hours, then finish at 350°F until the turkey reaches an internal temperature of 165°F to brown and crisp the skin.

Step 3: Rest. When the turkey reaches 165°F in the thickest part, remove it, baste with melted butter, tent with foil and let rest for 20–35 minutes before carving. Resting helps redistribute juices for moist slices.

Strain the liquid from the aluminum pans and let the fat rise to the top. Remove the fat and use the remaining juices to make smoked turkey gravy—it’s where much of the turkey flavor lives.

How Long Does It Take to Smoke a Turkey?

As an example, a 13-pound turkey took about 4 hours and 10 minutes using this schedule: 90 minutes at 180°F, 2 hours at 215°F, then about 40–60 minutes at 350°F until the internal temperature reached 165°F. That works out to roughly 18–22 minutes per pound, but your cook time will vary with bird size, starting temperature, stuffing, weather and smoker consistency.

• After 90 minutes at 180°F a 13 lb turkey measured about 80°F internal.
• After 2 hours at 215°F it measured about 140°F internal.
• After finishing at 350°F it reached about 168°F internal.

For larger birds (16–18 lb or more), plan for a longer cook or consider spatchcocking to shorten time and promote even cooking.

Cook Time Tips

• Allow an extra 30 minutes in your schedule as a buffer; it’s fine if the turkey rests longer while you finish sides.
• Begin checking the internal temperature about an hour before the estimated finish time. Let the probe be your guide—there are many variables that affect total cook time.

Brining is optional. The turkey turns out well either way. If you want to brine, the recipe card includes a wet brine and links mention dry-brine options.

You can leave the plastic hock in for smoking, unlike deep-frying where it must be removed. Removing it is a personal preference.

You may stuff the cavity with aromatics such as onions, oranges, garlic and sage for added flavor, but ensure safe cooking times and temperatures.

Mesquite and hickory are great together, but use any wood or pellet combo you like for the flavor profile you prefer.

Yes. Use a smoker box with wood chips and maintain consistent temperature, adding chips as needed. Watch the grill temperature closely.

A turkey is fully cooked when the thickest part reaches 165°F. Use an internal thermometer or probe to confirm.

Collect and strain the pan drippings, remove most of the fat, then use the remaining liquid to make a roux-based gravy—see the recipe card for precise steps.

Yes, but consider spatchcocking large birds to reduce cook time and maintain juiciness.