How to Smoke a Turkey

Name: How to Smoke a Turkey
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp Black Pepper; 2 tbsp Brown Sugar; 3 sticks Butter; 1 tsp Cayenne Pepper; 2 cups Chicken Stock; 3 whole Dried Bay Leaves; 0.25 cup Dried Sage; 2 tbsp Dry Mustard; 10 sprigs Fresh Thyme; 0.25 cup Garlic Powder; 0.25 cup Onion Powder; 2 whole Orange Juice; 1 tbsp Salt; 0.25 cup Smoked Paprika; 0.5 cup Sugar; 2 cups White Vinegar; 1 whole Whole Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Halal 🕌Comfort-Food

How to Smoke a Turkey delivers deep, wood-kissed flavor with juicy meat and a gently crisped skin. A bold dry rub and citrus-kissed basting spray layer in smokiness, subtle heat, and savory herbs. Ideal for holidays or weekend gatherings, it’s a showpiece bird that’s tender, aromatic, and worth the slow cook.

Prep1 hr
Cook5 mins
Serves8
DifficultyHard

1

Remove the turkey from the freezer and thaw it in the refrigerator for 5 days.
2

Place the turkey on a cutting board, pat it dry, and remove the giblets from the cavity. Spatchcock the turkey (see Note).
3

In a small bowl, mix the salt, sugar, and orange zest until fully combined. Sprinkle the instant cure evenly and lightly over the skin on all sides, and season the cavity as well. Set the turkey on a grate over a sheet tray and refrigerate, uncovered, for at least 1 hour and up to overnight.
4

When ready to smoke, remove the turkey from the refrigerator and let it come to room temperature, about 1 hour.
5

Preheat a smoker to 300 to 325 degrees F (160 to 165 degrees C).
6

For the dry rub, combine the smoked paprika, onion powder, garlic powder, sage, mustard, black pepper, salt, and cayenne pepper in a bowl; stir until thoroughly mixed.
7

Place the turkey on a cutting board and pat it dry to remove as much moisture as possible from the meat. Lightly sprinkle the rub all over the skin, flip the turkey, and sprinkle it into the cavity. Do not massage it in. Cover the entire surface area, including under and around the wings.
8

Set the turkey in the center of the preheated smoker and close the lid. Monitor the temperature and adjust airflow if needed to maintain it. Set a timer for 45 minutes. The meat needs to adjust to the heat and smoke of the grill. This period is the most crucial part of the recipe.
9

Meanwhile, for the basting spray, combine the vinegar, chicken stock, brown sugar, orange juice, butter, salt, and cayenne in a saucepan and set over medium heat. Cook, stirring, until the sugar dissolves and the ingredients are well combined, about 5 minutes. Pour into a bowl to cool, then add to a spray bottle for later use.
10

When the timer goes off, open the lid and check the internal temperature of the bird to ensure it is cooking properly. The temperature should not be higher than 95 degrees F (35 degrees C) at this point.
11

Using a mop or brush, baste with the liquid for the first time. Close the lid. Adjust the heat, add more coals if needed, return the smoker temperature to 275 to 325 degrees F (135 to 165 degrees C), and set a timer for 45 minutes.
12

When the time is up, baste lightly again. Close the lid and adjust the smoker again to maintain temperature. Set a timer for another 45 minutes.
13

Check the internal temperature; it should read 155 to 160 degrees F (68 to 71 degrees C). If it is any higher, remove the turkey immediately.
14

Baste again, then flip the turkey over and baste. Return it to the smoker, breast side down, to cook for 5 more minutes. Remove and let rest for 20 to 25 minutes. Once rested, baste again and serve.