{"id":1582831,"date":"2021-02-05T07:45:48","date_gmt":"2021-02-05T07:45:49","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/smoked-turkey\/"},"modified":"2024-10-10T09:21:06","modified_gmt":"2024-10-10T14:21:06","slug":"smoked-turkey","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/smoked-turkey\/","title":{"rendered":"Smoked Turkey"},"content":{"rendered":"<p>Smoked turkey is a delightful alternative to a traditional roasted turkey for Thanksgiving. Smoking the turkey (and brining it beforehand) infuses the meat with sweet and smoky flavors and helps it stay juicy and tender. Plus, this recipe frees up oven space for all those other tasty <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-thanksgiving-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-thanksgiving-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Thanksgiving recipes<\/a>. The combination of smoked applewood and a flavorful dry rub creates a turkey that tastes so good you won&#8217;t want to wait for the holidays.<\/p>\n<p>Oh, and did we mention? You can make this recipe without a smoker. We&#8217;ll walk you through how to smoke the bird in your grill.<\/p>\n<h2>How to Smoke a Turkey<\/h2>\n<p>This smoked turkey recipe is surprisingly easy to make, and the process is almost entirely hands-off once the turkey hits the smoker. We&#8217;ll go into the step-by-step directions in more detail, but here&#8217;s a basic overview of what you can expect:<\/p>\n<ul>\n<li><strong>Prepare the turkey:<\/strong> This step is exactly the same as any <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">roast turkey<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-brined-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-brined-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">brined turkey<\/a>. Thaw the turkey (if using a frozen bird) and remove the neck and giblets from the cavity. Brine the turkey for 8 to 12 hours. Once brined, rinse the turkey and pat it dry.<\/li>\n<li><strong>Season the turkey: <\/strong>We add layers of seasoning here. Stuffing the turkey with onion and apple wedges adds flavor from the inside out, and a homemade dry rub gives the turkey a barbecue character.<\/li>\n<li><strong>Smoke the turkey:<\/strong> Prepare a smoker or pellet grill according to the manufacturer&#8217;s directions. Or <a href=\"https:\/\/www.tasteofhome.com\/article\/turn-your-grill-into-a-smoker\/\" data-name=\"www.tasteofhome.com\/article\/turn-your-grill-into-a-smoker\/\" data-module=\"content engagement\" data-position=\"embedded links\">turn your grill into a smoker<\/a> by preheating it for indirect heat. Smoke the turkey on a roasting pan in the prepared grill until a thermometer inserted in the thickest part of the thigh reads 170\u00b0 to 175\u00b0F, rotating the turkey about halfway through for even cooking.<\/li>\n<\/ul>\n<h2>How Long to Smoke a Turkey<\/h2>\n<p>Smoking is all about &#8220;low and slow,&#8221; or cooking the bird at a relatively low temperature for a long time. Our Test Kitchen recommends smoking turkey for 15 to 20 minutes per pound in a grill or smoker preheated to 275\u00b0 to 300\u00b0. When testing this recipe, we used an 11-pound turkey and smoked it for three hours on a charcoal grill preheated to 290\u00b0.<\/p>\n<table>\n<tbody>\n<tr>\n<td>\n<h5><strong>Weight<\/strong><\/h5>\n<\/td>\n<td>\n<h5 style=\"text-align: center;\"><strong><span style=\"color: #ffffff;\">&#8211;<\/span>Temperature<span style=\"color: #ffffff;\">&#8211;<\/span><\/strong><\/h5>\n<\/td>\n<td>\n<h5 style=\"text-align: center;\"><strong>Time*<\/strong><\/h5>\n<\/td>\n<\/tr>\n<tr bgcolor=\"dde9fa\">\n<td>8 to 10 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">2 to 3-1\/3 hours<\/td>\n<\/tr>\n<tr>\n<td>10 to 12 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">2-1\/2 to 4 hours<\/td>\n<\/tr>\n<tr bgcolor=\"dde9fa\">\n<td>12 to 14 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">3 to 4-3\/4 hours<\/td>\n<\/tr>\n<tr>\n<td>14 to 16 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">3-1\/2 to 5-1\/3 hours<\/td>\n<\/tr>\n<tr bgcolor=\"dde9fa\">\n<td>16 to 18 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">4 to 6 hours<\/td>\n<\/tr>\n<tr>\n<td>18 to 20 pounds<\/td>\n<td style=\"text-align: center;\">275\u00b0 to 300\u00b0<\/td>\n<td style=\"text-align: center;\">4-1\/2 to 6-3\/4 hours<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>*15 to 20 minutes per pound<\/p>\n<h2>How do you know when smoked turkey is done?<\/h2>\n<p>Turkey is finished cooking when the temperature in the thickest part of the thigh reads between 170\u00b0 and 175\u00b0. The turkey&#8217;s internal temperature is more reliable than a timer, as the exact amount of time depends on factors like the bird&#8217;s size and the grill&#8217;s or smoker&#8217;s exact temperature.<\/p>\n<p>Regarding the turkey&#8217;s internal temperature, our Test Kitchen recommends using a remote <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat thermometer<\/a> with a probe. Remote thermometers eliminate the need to open your grill or smoker during the cooking process. If your thermometer has multiple probes, use one to monitor the internal temperature of the turkey and the other to monitor the temperature of the grill or smoker.<\/p>\n<h2>Smoked Turkey Ingredients<\/h2>\n<ul>\n<li><strong>Turkey:<\/strong> We tested this recipe with an 11-pound turkey. Using the handy chart above, you can adjust the recipe&#8217;s cooking time to smoke a smaller or larger turkey. Just make sure you buy a bird that will fit inside your grill or smoker! If you&#8217;re feeding a crowd, consider cooking two or three <a href=\"https:\/\/www.tasteofhome.com\/article\/small-turkey\/\" data-name=\"www.tasteofhome.com\/article\/small-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">small turkeys<\/a> instead of one large one. Smaller birds cook faster and more evenly.<\/li>\n<li><strong>Turkey brine:<\/strong> If you learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-brine-a-turkey\/\" data-name=\"www.tasteofhome.com\/article\/how-to-brine-a-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to brine a turkey<\/a>, you can ensure the meat turns out flavorful, juicy and tender. We make this brine recipe with tart apples, salt, maple syrup, bay leaves, cider vinegar and peppercorns. For extra flavor, add a few sprigs of herbs like thyme, sage or rosemary.<\/li>\n<li><strong>Onion and apple:<\/strong>\u00a0Instead of stuffing the turkey with traditional bread stuffing, we use apples and sweet onions. They release steam inside the cavity as the bird cooks to keep the meat extra moist.<\/li>\n<li><strong>Turkey dry rub:<\/strong> Dry rubs are a great way to <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-turkey-tips\/\" data-name=\"www.tasteofhome.com\/collection\/thanksgiving-turkey-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">season a turkey<\/a>, even if you&#8217;ve already brined it. This homemade dry rub contains salt, brown sugar, paprika, onion powder and garlic powder.<\/li>\n<li><strong>Applewood chips:<\/strong> Applewood adds a sweet, smoky flavor to the turkey. Soak the wood chips in a bowl of water for about 30 minutes. This will help them to smolder and create a delicious smoky flavor instead of igniting into flames.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the brine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060579 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_1.jpg?fit=700%2C1024\" alt=\"A pot on a dark wooden surface containing sliced green apples, bay leaves, and peppercorns in a liquid, likely being prepared for cooking or flavoring.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large kettle, combine the water, apple, salt, maple syrup, bay leaves, cider vinegar and peppercorns. Bring the mixture to a boil. Cook and stir until the salt is dissolved. Remove the brine from the heat. Add ice water to cool the brine to room temperature.<\/p>\n<h3>Step 2: Brine the turkey<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060581 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_3.jpg?fit=700%2C1024\" alt=\"A raw turkey in a clear plastic bag being brined with a liquid containing apple slices and spices. A hand pours the brine from a pot using a ladle. The setup is on a dark wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place a turkey-sized oven roasting bag inside a second roasting bag, and add the turkey. Carefully pour the cooled brine into the bag. Squeeze out as much of the air as possible. Seal the bags and turn to coat the entire turkey. Place the bag in a roasting pan or other large container. Refrigerate for 8 to 12 hours, turning occasionally.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060582 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_4.jpg?fit=700%2C1024\" alt=\"A large raw turkey is placed in a plastic cooking bag with lemon slices. The bag is sealed with a blue tie and rests in a rectangular aluminum roasting pan on a dark wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Double-bagging the turkey helps prevent leaks. If the entire turkey is not submerged in the brine, turn it occasionally to ensure the meat brines evenly.<\/p>\n<h3>Step 3: Fire up the smoker or grill<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060583 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_5.jpg?fit=700%2C1024\" alt=\"A raw whole turkey on a dark cutting board with its cavity filled with onion and apple pieces. Kitchen scissors and twine are nearby, suggesting preparation for roasting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Prepare a grill for <a href=\"https:\/\/www.tasteofhome.com\/article\/direct-vs-indirect-heat\/\" data-name=\"www.tasteofhome.com\/article\/direct-vs-indirect-heat\/\" data-module=\"content engagement\" data-position=\"embedded links\">indirect heat<\/a>, using a drip pan. Add wood chips to the grill according to the manufacturer&#8217;s directions.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Adding the wood chips will look different if you&#8217;re using a <a href=\"https:\/\/www.tasteofhome.com\/article\/charcoal-versus-gas-grills\/\" data-name=\"www.tasteofhome.com\/article\/charcoal-versus-gas-grills\/\" data-module=\"content engagement\" data-position=\"embedded links\">charcoal vs. gas grill<\/a>. For a charcoal grill, put the wood chips directly on top of the coals. For a gas grill, wrap the wood chips in foil and poke holes to allow the smoke to escape. Turn off the gas, and place the foil packet directly on the heating element. Relight the grill and set it to a low flame.<\/p>\n<h3>Step 4: Season the turkey with the dry rub<\/h3>\n<p>Drain the turkey, discarding the brine. Rinse the turkey under cold water and pat dry. Add the onion and apple wedges to the cavity. Tie the drumsticks together.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060584 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_6.jpg?fit=700%2C1024\" alt=\"A bowl containing a mixture of spices: salt, brown sugar, flour, and red paprika powder. A silver spoon lies beside the bowl on a dark wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, combine the salt, sugar, paprika, onion powder and garlic powder. Rub the mixture over the outside of the turkey. Place the turkey breast side up in two nested foil roasting pans (stack the pans together for sturdiness).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060585 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_7.jpg?fit=700%2C1024\" alt=\"A raw, seasoned whole turkey placed in a large, rectangular aluminum roasting pan, ready for cooking. The turkey is sprinkled with spices, and a small bowl of seasoning is visible beside the pan on a dark wooden surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Smoking the turkey in a foil pan makes cleanup a breeze. Plus, it ensures you&#8217;ll catch all the flavorful drippings, which add an incredible smoky element to homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/foolproof-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/foolproof-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gravy<\/a>.<\/p>\n<h3>Step 5: Smoke the turkey<\/h3>\n<p>Grill the turkey, covered, over indirect medium heat until a thermometer inserted in the thickest part of the thigh reads 170\u00b0 to 175\u00b0, 3 hours to 3 hours and 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>You can rotate the pan about halfway through the cooking process to help the turkey cook more evenly. However, resist the urge to raise the lid too often to check on the turkey. The cover keeps the heat and smoke inside.<\/p>\n<h3>Step 6: Let the smoked turkey rest<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060586 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_9.jpg?fit=700%2C1024\" alt=\"A roasted turkey on a white platter is garnished with green apple slices and red apples. In the background, there's a bowl of mashed potatoes. The turkey's skin is golden brown and crispy.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove the turkey from the grill. Cover the turkey, and let it stand for 15 minutes before carving.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Not sure how to <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-carve-a-turkey\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-carve-a-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">carve a turkey<\/a>? It&#8217;s easy once you give it a go!<\/p>\n<h2>Smoked Turkey Variations<\/h2>\n<ul>\n<li><strong>Use another brine recipe:<\/strong> Any <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-turkey-brine-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-turkey-brine-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey brine recipe<\/a> works with smoked turkey, so feel free to swap in your go-to brine. You can even make a smoked turkey using a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-dry-brine-turkey\/\" data-name=\"www.tasteofhome.com\/article\/how-to-dry-brine-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">dry-brined turkey<\/a>.<\/li>\n<li><strong>Change the stuffing:<\/strong> Stuff the turkey with other flavorful ingredients like fresh herbs, lemons, orange wedges, garlic cloves or chopped fennel. If you decide to go the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-stuffed-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-stuffed-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">classic stuffed turkey<\/a> route, cook the turkey until the stuffing reaches an internal temperature of 165\u00b0.<\/li>\n<li><strong>Substitute another dry rub:<\/strong> Pick from your fave <a href=\"https:\/\/www.tasteofhome.com\/collection\/dry-rub-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/dry-rub-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">dry rub recipes<\/a> or the seasoning blend from another <a href=\"https:\/\/www.tasteofhome.com\/collection\/thanksgiving-turkey-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/thanksgiving-turkey-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Thanksgiving turkey recipe<\/a>. Cajun-spiced smoked turkey would be a fun change of pace from the traditional herb-rubbed turkey.<\/li>\n<li><strong>Add a sauce:<\/strong> Baste the smoked turkey with a flavorful sauce, like the ones used in these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bbq-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/bbq-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">barbecue turkey<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/honey-glazed-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/honey-glazed-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">honey-glazed turkey<\/a> recipes.<\/li>\n<\/ul>\n<h2>How to Store Smoked Turkey<\/h2>\n<p>Store leftover smoked turkey in an airtight container for up to four days. To freeze turkey, remove the meat from the bone, transfer it to a freezer-safe container, and freeze it for up to three months. Freeze the carcass and bones separately from the meat, or use them immediately to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-turkey-stock\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-turkey-stock\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade turkey stock<\/a>.<\/p>\n<p>Thaw frozen turkey in the refrigerator overnight. <a href=\"https:\/\/www.tasteofhome.com\/article\/reheating-turkey\/\" data-name=\"www.tasteofhome.com\/article\/reheating-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">Reheat turkey<\/a> in a tightly sealed aluminum foil pouch in a 300\u00b0 oven or until heated through. Add a little water, broth or gravy to the pouch before sealing it to keep the meat moist.<\/p>\n<h2>Tips for Smoking a Turkey<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2060578 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_0.jpg?fit=700%2C1024\" alt=\"Two plates on a table: one with a roasted turkey leg, mashed potatoes, and green beans; the other with sliced turkey breast, mashed potatoes, and green beans. A fork and knife are by the plates, and two pepper mills are in the background.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ELLIE CROWLEY FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you smoke a turkey in a pellet grill?<\/h3>\n<p>To smoke the turkey in a pellet grill, place the pellets in the designated area, and preheat the grill to 275\u00b0 to 300\u00b0. Pellet grills like <a href=\"https:\/\/www.tasteofhome.com\/article\/traeger-ironwood-xl-review\/\" data-name=\"www.tasteofhome.com\/article\/traeger-ironwood-xl-review\/\" data-module=\"content engagement\" data-position=\"embedded links\">Traeger Ironwood XL<\/a> are convenient for smoking turkey because they take all the guesswork out of setting the temperature. Simply plug the grill in, select the temperature from the control panel, and let it do its thing. Remove the turkey from the pellet grill when the thickest part of the thigh reads 170\u00b0 to 175\u00b0.<\/p>\n<h3>Can you smoke a frozen turkey?<\/h3>\n<p>We don&#8217;t recommend smoking a frozen turkey. It&#8217;s safe to <a href=\"https:\/\/www.tasteofhome.com\/article\/cooking-a-frozen-turkey\/\" data-name=\"www.tasteofhome.com\/article\/cooking-a-frozen-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">cook a frozen turkey<\/a> in the oven, but a smoker utilizes much lower temperatures, so the frozen turkey could linger at unsafe internal temperatures, leading to food-borne illness.<\/p>\n<h3>How long does it take to thaw a frozen turkey?<\/h3>\n<p>A frozen turkey thaws in approximately 24 hours for every 4 pounds in the refrigerator or 30 minutes per pound in cold water. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-defrost-turkey\/\" data-name=\"www.tasteofhome.com\/article\/how-to-defrost-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to thaw a frozen turkey safely<\/a> in the refrigerator, cold water or the microwave.<\/p>\n<h3>How much smoked turkey do you need per person?<\/h3>\n<p>We generally recommend 1-1\/4 pounds of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-much-turkey-per-person\/\" data-name=\"www.tasteofhome.com\/article\/how-much-turkey-per-person\/\" data-module=\"content engagement\" data-position=\"embedded links\">turkey per person<\/a>, so a 10-pound turkey should feed about eight people. That usually creates plenty of food for Thanksgiving dinner with enough extra meat for <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-turkey-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-turkey-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\">leftover turkey recipes<\/a>.<\/p>\n<h3>What are the best wood chips for smoking a turkey?<\/h3>\n<p>Apple wood chips are the best wood chips for smoking a turkey. Their sweet flavor pairs nicely with poultry and won&#8217;t overpower the delicate meat. You could also use cherry, pecan or maple wood chips. Hickory and mesquite wood chips are too strong-flavored for turkey, but you can mix them with milder wood chips to create a punch of bold smoke flavor.<\/p>\n<h3>What sides go well with smoked turkey?<\/h3>\n<p>All of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/traditional-thanksgiving-sides\/\" data-name=\"www.tasteofhome.com\/collection\/traditional-thanksgiving-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\">traditional Thanksgiving sides<\/a> will taste great with smoked turkey. If this smoked turkey recipe inspires a barbecue-style Thanksgiving, add a few <a href=\"https:\/\/www.tasteofhome.com\/collection\/grilled-bbq-side-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/grilled-bbq-side-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled barbecue side dishes<\/a> to the mix. Many of these sides will cook while the turkey rests, so don&#8217;t worry about having enough grill space!<\/p>\n\n<p><em><a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\" data-name=\"www.tasteofhome.com\/author\/catherine-ward\/\" data-module=\"content engagement\" data-position=\"embedded links\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager, and <a href=\"https:\/\/www.tasteofhome.com\/author\/josh-rink\/\" data-name=\"www.tasteofhome.com\/author\/josh-rink\/\" data-module=\"content engagement\" data-position=\"embedded links\">Josh Rink<\/a>, Taste Recipes Food Stylist, contributed to this article.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our smoked turkey recipe uses a brine to keep the bird moist, plus a homemade dry rub to add incredible flavor. And it doesn&#8217;t require a smoker or pellet grill to pull it off! Learn how to smoke a turkey using any type of grill.<\/p>\n","protected":false},"author":7786,"featured_media":2058166,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[340640,304167,304423,305271,304993,304292,304515,305003,304988,340638,304408,304368,303887,306848,305018,304268,307307,305374,304558,324623,304150,303883,304468,307413],"categories-v2":[340806,339868,308821,309216,308940,308305,308880,308949,308935,340804,308813,308745,308478,309603,308959,259483,310342,309381,308910,309177,309434,308476,308875,310442],"coauthors":[50034,337254],"recommended_recipes":[{"post_title":"Turkey Melt","post_link":"\/recipes\/sourdough-turkey-melts\/","post_image":"\/wp-content\/uploads\/2024\/09\/Turkey-Melt_EXPS_TOHD24_36494_ChristineMa_8.jpg"},{"post_title":"Roasted Wild Turkey","post_link":"\/recipes\/roasted-wild-turkey\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9585_CB1175C78.jpg"},{"post_title":"Smoked Ham","post_link":"\/recipes\/smoked-ham\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_275227_Nancy_Mock_8.jpg"},{"post_title":"Smoked Brisket","post_link":"\/recipes\/smoked-brisket\/","post_image":"\/wp-content\/uploads\/2020\/12\/Smoked-Brisket_EXPS_TOH2021_200792_B10_09_2b.jpg"},{"post_title":"Grilled Wild Turkey Breast","post_link":"\/recipes\/grilled-wild-turkey-breast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17655_TH10297D60A.jpg"},{"post_title":"Collard Greens with Smoked Turkey","post_link":"\/recipes\/collard-greens-with-smoked-turkey\/","post_image":"\/wp-content\/uploads\/2025\/01\/Collard-Greens-with-Smoked-Turkey_EXPS_FT25_278761_EC_0117_1.jpg"},{"post_title":"Grilled Turkey Tenderloin","post_link":"\/recipes\/grilled-turkey-tenderloin\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grilled-Turkey-Tenderloin_exps6496_GIT2919402B01_03_3b_RMS.jpg"},{"post_title":"Roast 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And it doesn't require a smoker or pellet grill to pull it off! Learn how to smoke a turkey using any type of grill.","recipeIngredient":["BRINE:","2 quarts water","1 medium tart apple, sliced into 1\/4-inch-thick rounds","1 cup kosher salt","1 cup maple syrup","4 bay leaves","1 tablespoon cider vinegar","2 teaspoons whole peppercorns","3 quarts ice water","TURKEY:","1 turkey (10 to 12 pounds)","1 large sweet onion, cut into wedges","1 large apple, cut into wedges","1 tablespoon kosher salt","1 tablespoon brown sugar","1 tablespoon paprika","1 teaspoon onion powder","1 teaspoon garlic powder","3 cups soaked apple wood chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the brine","text":"In a large kettle, combine the water, apple, salt, maple syrup, bay leaves, cider vinegar and peppercorns. Bring the mixture to a boil. Cook and stir until the salt is dissolved. Remove the brine from the heat. Add ice water to cool the brine to room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brine the turkey","text":"Place a turkey-sized oven roasting bag inside a second roasting bag, and add the turkey. Carefully pour the cooled brine into the bag. Squeeze out as much of the air as possible. Seal the bags and turn to coat the entire turkey. Place the bag in a roasting pan or other large container. Refrigerate for 8 to 12 hours, turning occasionally. Editor's Tip: Double-bagging the turkey helps prevent leaks. If the entire turkey is not submerged in the brine, turn it occasionally to ensure the meat brines evenly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fire up the smoker or grill","text":"Prepare a grill for indirect heat, using a drip pan. Add wood chips to the grill according to the manufacturer's directions. Editor's Tip: Adding the wood chips will look different if you're using a charcoal vs. gas grill. For a charcoal grill, put the wood chips directly on top of the coals. For a gas grill, wrap the wood chips in foil and poke holes to allow the smoke to escape. Turn off the gas, and place the foil packet directly on the heating element. Relight the grill and set it to a low flame.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Season the turkey with the dry rub","text":"Drain the turkey, discarding the brine. Rinse the turkey under cold water and pat dry. Add the onion and apple wedges to the cavity. Tie the drumsticks together. In a small bowl, combine the salt, sugar, paprika, onion powder and garlic powder. Rub the mixture over the outside of the turkey. Place the turkey breast side up in two nested foil roasting pans (stack the pans together for sturdiness). Editor's Tip: Smoking the turkey in a foil pan makes cleanup a breeze. Plus, it ensures you'll catch all the flavorful drippings, which add an incredible smoky element to homemade gravy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Smoke the turkey","text":"Grill the turkey, covered, over indirect medium heat until a thermometer inserted in the thickest part of the thigh reads 170\u00b0 to 175\u00b0, 3 hours to 3 hours and 30 minutes. Editor's Tip: You can rotate the pan about halfway through the cooking process to help the turkey cook more evenly. However, resist the urge to raise the lid too often to check on the turkey. The cover keeps the heat and smoke inside."},{"@type":"HowToStep","name":"Let the smoked turkey rest","text":"Remove the turkey from the grill. Cover the turkey, and let it stand for 15 minutes before carving. Editor's Tip: Not sure how to carve a turkey? It's easy once you give it a go!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Smoked-Turkey_FT24_255515_EC_0926_9.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lindsay D. 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