How to Smoke a Turkey

Guide Note Tired of cooking your Thanksgiving turkey the same old way? Try smoking it! Smoking your turkey adds a warm, moist flavor to the meat and does not take any longer than traditional roasting.

Table of Contents

• Introduction
• Brine the Turkey
• Smoke Your Turkey Using a Water-based Smoker
• Smoke Your Turkey Using a Grill
• General Tips for Smoking Turkey
• References

Turkey Smoking Tips

1. Brine the turkey first to add moisture.
2. Decide if you want to use a indirect heat method or a direct heat method.
3. Replenish wood chips frequently.
4. Cook to an internal temperature of 165 degrees F.
5. Do not stuff your turkey before smoking it.

Further Thanksgiving Help

You can do it! Cook, deep fry or smoke your own Thanksgiving turkey

More important than turkey? Learn how to make your own gravy

Read our guide on easy ways to make mashed potatoes

Bring your dinner to the next level with homemade cranberry sauce

Enjoy dessert even more with homemade pumpkin, sweet potato, and pecan pie

More Mahalo Food How Tos

• How to Smoke a Turkey
• How to Make Peanut Butter Fudge
• How to Make Apple Cider
• How to Make Malasadas
• How to Make Guacamole
• How to Grill Salmon

• by April Sanders

Introduction

• Smoked turkey is a delicious way to enjoy America's favorite bird, but buying smoked turkey is expensive.¹ Fortunately, it is fairly easy to smoke your own turkey, as long as you are willing to take the time to do it right.² This guide will show you two basic ways to smoke a turkey: using a water-basked smoker and smoking directly on the BBQ grill.¹ Try smoking a turkey this Thanksgiving, or any time for a delicious family meal!

Brine the Turkey

• Brining allows the turkey to retain much of its moisture and gives it a stronger, more flavorful taste.³ For best results, you'll need to brine a day before smoking.

Materials Needed

1. 

   (Creative Commons photo by Daryn Nakhuda)
   A large container with lid for brining, such as a 5 gallon bucket or stock pot⁴
   • -Make sure you have enough room in your fridge. If not, use an insulated cooler to brine your turkey.⁵
   • -For easy clean up, use large oven roasting bags to brine your turkey. ⁶
2. Two gallons of water
   • -You'll need more or less depending on the size of your turkey. Make sure there is enough brine to cover the turkey.
3. Non-Iodized Salt
   • -Use one full cup per gallon of water.
4. Sugar
   • -You don't have to use sugar, but it's a nice complement to the salt. Use equal parts salt and sugar.⁴
   • -Instead of sugar, try honey or maple syrup.⁵
5. Spices and herbs of your choice.
   • -Traditional seasonings used with turkey, include: rosemary, thyme and poultry seasonings.

Make the Brine

• It is a good idea to make the brine the day before you brine the turkey, as this allows the flavors to infuse the brine and also allows the sugar and salt to dissolve completely.³

1. Pour water into the large container
   • To help the salt and sugar dissolve, try using hot water.⁵
2. Add salt and sugar.
3. Stir vigorously until the salt and sugar is dissolved completely.⁶
4. Add the spices and herbs.
5. Place the container in a refrigerator.³
   • -If you are using a cooler, freeze a milk jug filled with water and place in the cooler.⁴ You can also use ice but when the ice melts it will dilute your brine, so plan accordingly.⁵
6. Your brine should be between 35-40 degrees Fahrenheit.³
   • -Over 40 degrees is too warm and allows bacteria to grow, and fewer than 35 degrees will slow the brining process.³

Prepare the Turkey

• 

  (Creative Commons photo by evan p. cordes)
  Before placing the turkey into the brine, you need to prepare it first.

1. Remove the giblets and neck.⁷
2. Remove excess fat.²
3. Leave the skin.
4. Rinse the outside and the inside of the turkey with cold water.⁷
   • -Make sure to rinse inside the body cavity!
5. Loosen the skin from the breast, so the brine can reach the meat.²

Brine the Turkey

1. Place the turkey into the container head first, so no air is trapped in the body cavity.⁶
2. Make sure the turkey is completely submerged.⁴
3. Slosh the turkey in the brine every hour or so.²
4. Keep the turkey submerged for 8 to 24 hours; 8 hours for a 10 lb turkey.²

Rinse and Rest the Turkey

1. Remove the turkey from the brine.
2. Rinse the outside and inside in cold water.⁴
3. Pat the turkey dry.⁵
4. Rub wet or dry seasonings on it to taste.⁸
5. Let the turkey "rest" uncovered in the refrigerator overnight. ²

Smoke Your Turkey Using a Water-based Smoker

• It's time to decide how you want to smoke your turkey. Water-based smokers are available as gas, electric or charcoal models.¹ They cook the meat directly over the wood chips and allow you to add flavor by using liquids such as apple juice or wine.^{1 9} The average smoker can hold a about a 15 pound turkey.⁷
• 
  
  
• YouTube: Smoked Turkey using Water Smoker (Time: 8:54)

Directions

• Now that your turkey is washed, brined, rinsed, rested and ready to go, it's finally time to smoke it! These directions are for a water-based charcoal smoker, but the general steps are the same for any type of water-based smoker you may choose.

1. Start the charcoal.
   • -You will want to wait until the flames completely burn out and the charcoal is white.⁸
2. Add wood chips to the charcoal.⁵
   • -Mesquite, hickory, cherry and apple are good choices.^{10 11}
   • -Soak your wood chips before use. This will create more smoke.¹
3. Fill the water pan with a liquid of your choice.¹⁰
   • -Water, juice, broth or wine are common choices.⁸
   • -You can also add herbs, spices and vegetables.⁹
   • -Always keep the water tray full.¹²
4. Place the lid on the smoker and wait until the temperature reaches the "safe" zone as labeled on the smoker.¹⁰
   • -This will be between 220 and 240 degrees F.¹¹
5. Place the turkey breast-side up on the rack.⁸
6. Replace the lid.
7. Start timing when the temperature returns to the safe zone.¹⁰
8. Check the water and charcoal every 2-3 hours, and add more as needed.
   • -Add more wood chips in small amounts as you smoke the turkey.¹²
9. You will want to smoke the turkey for 30-40 minutes per pound.¹⁰
10. Cook the turkey to an temperature of 165 degrees F.¹¹
    • -The turkey must be cooked to this temperature, or it will be dangerous to eat!⁷
    • -Use a meat thermometer to test the temperature of the turkey in at least two places away from bone.⁵
11. You now have a yummy, smoked turkey. Enjoy!

Smoke Your Turkey Using a Grill

• 

  (Creative Commons photo by Southernpixel)
  If you don't have a smoker, you can smoke your turkey right on your charcoal or gas grill. This is an indirect method, which means the heat source is on either side of the of the turkey. A drip pan is placed under the turkey.¹³

Smoking on a Charcoal Grill

1. Place your drip pan in the middle of the grill.¹³
   • -Use a disposable aluminum pan.⁸
2. Add liquid to the pan.¹⁴
   • -Try water, juice, broth or wine.⁸
   • -You can also add herbs, spices and vegetables.¹⁵
   • -Always keep the tray full.¹²
3. Pour the charcoal around the drip pan.¹⁴
   • -You can start the charcoal using a chimney or liquid starter.^{13 7}
4. Place the rack inside the grill.
5. Close the lid.
6. Let the grill preheat. The coals are ready when they turn white.⁷
7. Place a handful of chips on top of the coals on each side of the grill.¹⁴
   • -Soak your wood chips before use. This will create more smoke.¹
   • -You can also create a pouch out of aluminum foil to hold wood chips. Place the pouch on top of the coals. Make sure to leave the pouch open at the top.⁵
8. Place the turkey breast-side up on the rack.⁸
9. Close the lid.
10. You will want to smoke the turkey for 12-15 minutes per pound.¹⁵
11. Replenish the wood chips every time you replace the coal.¹⁶
12. Cook the turkey to an temperature of 165 degrees F.¹¹
    • -The turkey must be cooked to this temperature, or it will be dangerous to eat!⁷
    • -Use a meat thermometer to test the temperature of the turkey in at least two places away from bone.⁵

Smoking on a Gas Grill

1. Put the wood chips in a small aluminum pan.
   • -Mesquite, hickory, cherry and apple are good choices.^{10 11}
   • -Soak your wood chips before use. This will create more smoke.¹
2. Place in a cool grill off to one side underneath the rack.¹⁷
3. Preheat the grill on high for about 20 minutes.¹⁷
4. Turn off the middle burners.¹⁷
5. Place the turkey breast-side up away from the wood chips over the turned off burners.¹⁷
6. Close the lid.
7. You will want to smoke the turkey for 12-15 minutes per pound.¹⁵
8. Cook the turkey to an temperature of 165 degrees F.¹¹
   • -The turkey must be cooked to this temperature, or it will be dangerous to eat!⁷
   • -Use a meat thermometer to test the temperature of the turkey in at least two places away from bone.⁵

Tips and Tricks

• The following are some general tips to follow when smoking a turkey:

1. Size matters when it comes to smoking a turkey!
   • -Do not get a turkey over 12 lbs.¹
2. Do not stuff your turkey before smoking.¹
3. To add even more moisture and prevent sticking, brush on oil or butter before smoking.^{8 9}
4. Don't smoke on a windy day; this will affect the temperature of the smoker.¹
5. Don't open the lid too often.⁹
   • -Each time you open the lid of your smoker, add 15 minutes to your cooking time.¹
6. Do not use a lot of charcoal. Rather, burn smaller amounts as you go.¹²
7. Let the turkey rest for 15 minutes before carving.¹⁵

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References for How to Smoke a Turkey

1. ↑ ^{1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10} Fabulous Foods: How to Smoke A Turkey 
2. ↑ ^{2.0 2.1 2.2 2.3 2.4 2.5} Smoker Cooking: How to Make Smoked Turkey 
3. ↑ ^{3.0 3.1 3.2 3.3 3.4} Smoker Cooking: Make Perfect Turkey Brine 
4. ↑ ^{4.0 4.1 4.2 4.3 4.4} About.com: Brining Turkey 
5. ↑ ^{5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9} FoodNetwork.com: Honey Brined Smoked Turkey 
6. ↑ ^{6.0 6.1 6.2} Epicurious: Brining a Turkey Time: (2:01)
7. ↑ ^{7.0 7.1 7.2 7.3 7.4 7.5 7.6 7.7} How To Do Things: How to Smoke a Turkey
8. ↑ ^{8.0 8.1 8.2 8.3 8.4 8.5 8.6 8.7} All Recipes: Turkey Tips 
9. ↑ ^{9.0 9.1 9.2 9.3} YouTube: Smoked Turkey using Water Smoker
10. ↑ ^{10.0 10.1 10.2 10.3 10.4 10.5} What's Cooking America: Smoked Turkey Tips
11. ↑ ^{11.0 11.1 11.2 11.3 11.4 11.5} About.com: Turkey: Smoking 
12. ↑ ^{12.0 12.1 12.2 12.3} What's Cooking America: Super "Smoked Buzzard" Turkey 
13. ↑ ^{13.0 13.1 13.2} Epicurious: Charcoal Grill: Indirect Method (Time: 4:16)
14. ↑ ^{14.0 14.1 14.2} Epicurious: Smoking on a Charcoal Grill (Time: 3:21)
15. ↑ ^{15.0 15.1 15.2 15.3} About.com: Smoked Turkey on the Grill
16. ↑ Fabulous Foods: Indirect Method for Smoking Meats on a BBQ Grill  
17. ↑ ^{17.0 17.1 17.2 17.3} Epicurious: Smoking on a Gas Grill (Time: 2:26)