How to Smoke a Turkey
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in How to Smoke a Turkey, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 37 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 11
- Heart Health
- 62
- Metabolic
- 25
- Digestive
- 20
- Inflammatory
- 49
- Performance
- 38
- General Wellness
- 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.
- Calories 777.92 kcal High 39%
- Protein 52.31 g Good Source 105%
- Carbohydrate 33.83 g 12%
- Total Fat 47.42 g High 61%
- Saturated Fat 26.13 g High 131%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 261.5 mg High 87%
- Sodium 628.8 mg High 27%
- Dietary Fiber 3.09 g Moderate 11%
- Total Sugars 21.8 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 98.5 mg Low Source 8%
- Iron 1.85 mg Moderate 10%
- Potassium 258.13 mg Low Source 5%
- Vitamin A 16.18 mcg Low Source 2%
- Vitamin C 37.03 mg Good Source 41%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Mustard
- Garlic 🧄
- Onions 🧅
About This Recipe
How to Smoke a Turkey is made with 17 ingredients and serves 8. It takes about 1 hr 5 mins and is rated hard. Key ingredients include Black Pepper, Brown Sugar, Butter, and Cayenne Pepper. Each serving provides about 777.92 kcal, and is a good source of protein.
Recipe Questions
- What is How to Smoke a Turkey made of?
- The main ingredients are Black Pepper, Brown Sugar, Butter, Cayenne Pepper, Chicken Stock. The full list of 17 is above.
- How long does it take to make How to Smoke a Turkey?
- About 1 hr 5 mins in total: 1 hr to prepare and 5 mins to cook.
- How many calories are in one serving?
- One serving provides about 777.92 kcal. The full nutrition breakdown is above.
- Is How to Smoke a Turkey easy to make?
- This recipe is rated hard, with 17 ingredients and 14 steps.
- Is How to Smoke a Turkey healthy?
- How to Smoke a Turkey has an easyChef Pro health score of 39/100. Per serving, it provides 777.92 calories and 52.31 g of protein, or 105% of the Daily Value. It is a good source of vitamin C. Worth noting per serving: sodium at 628.8 mg (27% of the Daily Value) and saturated fat at 26.13 g (131% of the Daily Value). It contains Citrus, Milk, Mustard, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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