Smoked Turkey

This Smoked Turkey is everything you want in a holiday bird. It's juicy, smoky, and full of flavor. By spatchcocking the whole turkey, tucking butter under the skin, and seasoning it simply with salt, black pepper, and garlic, you’ll get crisp golden skin and tender, perfectly cooked meat. This easy, foolproof turkey recipe makes the ultimate centerpiece for the holiday season.

Smoking a turkey adds a depth of flavor you just can’t get from the oven. The slow cooking process infuses the meat with a rich, wood-fired smokiness while keeping it incredibly juicy. Plus, the steady low heat helps render the fat and crisp the skin beautifully without drying out the meat. It’s a hands-off, flavorful way to elevate your holiday turkey beyond the classic roast.

This smoked turkey is one of our go-to for the holidays, and it’s always the first thing everyone gathers around. We love how spatchcocking gives it that beautiful, golden skin and helps it cook evenly so every bite is juicy and full of flavor. I like to serve it with my Fast Dinner Rolls, Bacon Brussels Sprouts, and a side of these incredible Robuchon-style Creamy Mashed Potatoes. It's the ultimate holiday spread. And for dessert, my Caramel Apple Pie and Pumpkin Pie make the perfect sweet ending to the meal.

Ingredients Needed

• Whole Turkey – Choose a fully thawed or fresh turkey for even cooking. A bird this size fits well on most pellet grills or electric smokers. We recommend a natural, non-injected bird for maximum flavor. Scale down to 12–14 lb for smaller groups and adjust cooking time.
• Butter – Cold butter tucks easily under the turkey skin and slowly melts as the bird smokes, basting the meat and keeping it juicy. You can use unsalted butter to control the salt level or mix in herbs like thyme, sage, or rosemary for extra flavor.
• Seasoning (SPG) – Equal parts kosher salt, black pepper, and granulated garlic. A simple dry rub that can be enhanced with paprika, onion powder, or dried herbs. Let the seasoned turkey dry brine uncovered in the fridge for 24 hours to help the turkey skin crisp and infuse natural flavor.
  

Equipment Needed

Meat Thermometer - To ensure the right internal temperature of the meat (120°F), we use the ThermoWorx RFX wireless system. You can monitor the meat’s temperature on your phone while it cooks, which is a game-changer because you know exactly when it hits the 120°F mark, so it doesn’t overcook. You can also just use any other type of instant-read thermometer if you don't have or want to invest in an RFX.

Smoker - We have a Traeger Ridgeline XL Pellet Grill, but use what you have! You can use any good quality smoker, a Big Green Egg, or even a gas grill. As long as it can reach a high temp and has consistent heat. What's important is cooking to temperature, not time.

Wood Pellets - We use the Traeger Gourmet Blend from Costco, but you can use your favorite wood pellets, which should work just as well. We recommend a mild wood like cherry, apple, or pecan.

Tips and Tricks for Success

• Spatchcock for even cooking: Removing the backbone helps the turkey lay flat so it cooks faster and more evenly — plus, it makes carving a breeze.
• Dry brine: Letting the seasoned turkey rest uncovered in the fridge for 24 hours not only deeply seasons the meat but also dries out the skin for a crisp, golden finish.
• Use cold butter under the skin: Cold, sliced butter stays in place as the turkey cooks and melts slowly, keeping the meat juicy and flavorful.
• Monitor temperatures closely: Use a reliable meat thermometer or dual-probe setup to track both the breast and thigh temps — they should hit 175°F and 195°F respectively for perfectly cooked meat.
• Don’t rush the smoke: Plan for about 30–40 minutes per pound at 225°F. Low and slow is the key to juicy, smoky turkey.
• Finish at high heat for crisp skin: If you want that picture-perfect golden crust, raise the Traeger to 375°F for the last 30 minutes of cooking.
• Let it rest before carving: Rest the turkey for at least 20 minutes after smoking to lock in the juices and make slicing cleaner and easier.
• Save the backbone for stock: Don’t toss it! The backbone makes an incredible base for homemade turkey stock or gravy.

How to Make Smoked Turkey

1. Spatchcock the turkey: Place your turkey breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone from tail to neck and remove it completely. Save the backbone for stock later.
2. Remove the breastbone (optional but recommended): Flip the turkey breast-side up. Slide your fingers along each side of the breastbone to loosen it from the meat, then gently pull it out. This helps the bird cook evenly and makes carving easier later.
3. Dry and prep the turkey: Rinse the turkey (if desired) and pat it completely dry with paper towels. Moisture on the surface prevents crisp skin, so make sure it’s dry all over.

4. Loosen the skin: Gently use your fingers to separate the skin from the meat, creating small pockets over the breast and thighs. Be careful not to tear the skin — this space is where the butter will go later.
5. Season the turkey: Sprinkle SPG (salt, pepper, granulated garlic) evenly all over the turkey, including under the skin if possible.
6. Dry brine: Place the seasoned turkey on a rack set over a sheet pan and refrigerate uncovered for 24 hours. This step helps the skin dry out and the meat absorb flavor.
7. Add the butter: The next day, slice cold butter into thin pieces and tuck them under the skin, spreading them evenly across the breast and thighs. This helps baste the turkey from the inside as it cooks.

8. Preheat the smoker: Set your Traeger or pellet smoker to 225°F and preheat it with your choice of pellets — apple, cherry, or hickory work great.
9. Smoke the turkey: Place the turkey directly on the grill grates, breast side up. Insert one temperature probe in the breast and another in the thigh to monitor both zones. Smoke the turkey for about 30–40 minutes per pound, or roughly 10–12 hours for an 18-pound bird. The spatchcocked shape helps it cook evenly throughout.
10. Check temperatures: The turkey is done when the thighs reach 195°F and the breast reaches 175°F.
11. Crisp the skin (optional): For extra-crispy, golden skin, raise the smoker temperature to 375°F for the last 30 minutes of cooking.
12. Rest the serve: Remove the turkey from the smoker and let it rest for at least 20 minutes before carving. This allows the juices to redistribute for the best flavor and texture.

Frequently Asked Questions

Recipe