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Perfect Smoked Turkey

The Best Perfect Smoked Turkey Recipe for Juicy, Flavor-Packed Meals

Discover the perfect smoked turkey recipe that's juicy, tender, and bursting with flavor, ensuring a mouthwatering meal for any occasion.
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Prep Time 12 hours
Cook Time 7 hours
Resting Time 30 minutes
Total Time 19 hours 30 minutes
Servings: 10 slices
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey
  • 12-14 lbs Whole turkey Choose a fresh or fully thawed bird
  • 1/2 cup Kosher salt Essential for brining
  • 1/2 cup Brown sugar Balances saltiness in brine
  • 8 cups Water Use filtered water for brining
For the Dry Rub
  • 1 tbsp Smoked paprika Adds depth and flavor
  • 1 tbsp Garlic powder Boosts the savory profile
  • 1 tbsp Onion powder Creates a rounded flavor
  • 1 tsp Dried thyme Lends earthiness to the turkey
  • 1 tsp Black pepper Freshly cracked for warmth
For Smoking and Serving
  • 2 cups Wood chips (apple or hickory) For smoking the turkey
  • 1/4 cup Olive oil Helps rub adhere to skin
  • Fresh herbs (rosemary, sage) Optional garnish for serving

Equipment

  • Smoker

Method
 

Preparation
  1. Brine Turkey: Combine kosher salt and brown sugar in filtered water, stirring until dissolved. Submerge turkey in brine, refrigerate 12–24 hours.
  2. Rinse & Dry: Remove turkey from brine, rinse under cold water until clear, then pat skin thoroughly with paper towels.
  3. Prepare Rub: In a bowl, whisk smoked paprika, garlic powder, onion powder, thyme, and cracked black pepper until evenly blended.
  4. Rub Turkey: Rub olive oil all over skin, then coat turkey with dry rub, working spices under skin pockets.
  5. Preheat Smoker: Heat your smoker to 225°F, adding soaked wood chips for smoke.
  6. Smoke Turkey: Place turkey breast-side up on rack, smoke at 225°F for 30 minutes per pound (approx. 6–7 hours).
  7. Rest & Carve: Transfer turkey to a cutting board, tent with foil, and rest for 30 minutes before carving.

Notes

Optional: Brush skin with melted butter before smoking for richer flavor. Exact quantities are listed in the recipe card below.