Name: Smoked Turkey, The Best Savory Turkey
Prep time: 20 min
Cook time: PT-481649H15M6S
Total time: PT-481649H15M6S
Cuisine: American
Ingredients: 1 whole turkey (12–14 pounds); 1/4 cup olive oil or melted butter; 1/4 cup kosher salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1 tablespoon dried thyme; 1 tablespoon dried rosemary; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); 1 apple, quartered; 1 onion, quartered; 1 lemon, halved; 4 cups apple cider or chicken stock; Wood chips (apple, hickory, or your choice) for smoking

A tender, juicy smoked turkey The Best Savory Turkey infused with savory spices and smoky flavors, this recipe is perfect for holidays or any special occasion where you want to impress with a flavorful centerpiece.

Why You’ll Love This Recipe

I love how this smoked turkey recipe combines the best of smoky and savory flavors. The spice rub enhances the natural taste of the turkey, while the gentle smoking process keeps the meat tender and juicy. The addition of apple, onion, and lemon adds subtle, aromatic notes that elevate the flavor even further. It’s a crowd-pleaser for Thanksgiving, Christmas, or any gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole turkey (12–14 pounds)

1/4 cup olive oil or melted butter

2 tablespoons paprika

1/4 cup kosher salt

1 tablespoon dried thyme

2 tablespoons garlic powder

1 tablespoon dried rosemary

2 tablespoons onion powder

1 teaspoon black pepper

1 apple, quartered

1/2 teaspoon cayenne pepper (optional)

1 onion, quartered

1 lemon, halved

4 cups apple cider or chicken stock

Wood chips (apple, hickory, or your choice) for smoking

Directions

Preparation: I start by removing the giblets and neck from the turkey. Then, I rinse the turkey under cold water and pat it dry with paper towels.

Seasoning: In a small bowl, I mix the salt, paprika, garlic powder, onion powder, thyme, rosemary, black pepper, and cayenne pepper. After rubbing the turkey with olive oil or melted butter, I coat it generously with the seasoning mix, ensuring I get it inside and under the skin.

Stuffing: Next, I stuff the cavity with apple, onion, and lemon to enhance the moisture and flavor during cooking.

Smoking Setup: I preheat my smoker to 225°F (107°C) and prepare the wood chips following the manufacturer’s instructions.

Smoking: Placing the turkey breast side up on the smoker rack, I pour apple cider or chicken stock into a drip pan and position it beneath the turkey to catch drippings and maintain moisture.

Cooking: I smoke the turkey for 30–40 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thickest part of the thigh. Occasionally basting with the drippings ensures maximum flavor.

Resting: After removing the turkey from the smoker, I let it rest for 20–30 minutes before carving, which helps the juices redistribute for a moist and flavorful meal.

Servings and Timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 6–8 hours

Total Time: 7–9 hours

Variations

Sweet and Spicy: Add brown sugar to the spice rub for a touch of sweetness.

Herb-Infused: Use fresh herbs like sage, thyme, and rosemary inside the cavity for a stronger herb flavor.

Citrus Kick: Include oranges alongside the lemon in the cavity for a bright, citrusy note.

Spicy Twist: Increase the cayenne pepper or add chili powder for a spicier version.

Traditional Touch: Use hickory wood chips for a classic smoked turkey flavor.

Storage/Reheating

Storage: I store leftover turkey in an airtight container in the refrigerator for up to 4 days.

Reheating: To keep it moist, I reheat the turkey in the oven at 325°F (163°C), covered with foil. Adding a little broth to the pan helps maintain moisture.

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FAQs

How do I know when the turkey is fully cooked?

I use a meat thermometer to ensure the internal temperature is 165°F in the breast and 175°F in the thigh.

Can I use different wood chips for smoking?

Yes, I sometimes switch it up with cherry or mesquite wood chips for unique flavor profiles.

Should I brine the turkey before smoking?

Brining adds extra juiciness and flavor. If I have the time, I like to use a simple saltwater brine overnight.

Can I smoke a turkey without a smoker?

Yes, I’ve used a charcoal or gas grill with wood chips to create a smoking effect.

What can I do with leftovers?

Leftovers make great turkey sandwiches, soups, or salads. I also like using them in turkey pot pies.

Conclusion

This smoked turkey recipe is a must-try for any special occasion. It’s tender, flavorful, and beautifully aromatic, thanks to the spice rub and smoking process. Whether for Thanksgiving or a family gathering, it’s a recipe that always leaves everyone coming back for seconds.

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