Smoked Turkey Recipe

Smoking a turkey brings out an irresistible smoky aroma, creating a tender, juicy bird with a rich, savory flavor. Follow our guide for the best seasoning tips and storage advice.

Step-by-Step Guide to Smoking a Turkey

Smoking a turkey is simpler than you might think. Check out the detailed recipe below for a full walkthrough, or take a look at the summary of what you can expect from the process:

1. Prepare the Turkey: Pat the turkey dry using paper towels. Rub the entire bird with crushed garlic, followed by a generous sprinkle of salt and pepper. Place the turkey in a roasting pan lined with aluminum foil.
2. Stuff the Turkey: (Ensure the turkey is cleaned and free of the neck and giblets). Stuff the cavity with butter, cola, apple, onion, garlic powder, salt, and pepper. Cover the stuffed turkey loosely with foil.
3. Smoke the Turkey: Follow the smoker's manufacturer instructions to add wood chips, then place the turkey in the pre-heated smoker. Smoke the turkey, basting occasionally, until the juices run clear and the meat is fully cooked, with no pink near the bone.

Smoking Time for Turkey

The duration to smoke a turkey can vary based on its size and the type of smoker used. For example, a 10-pound turkey will typically take around 5 hours when following this recipe.

To ensure your turkey is fully cooked, insert an instant-read thermometer into the thickest part of the thigh near the bone. The temperature should read at least 180°F when the turkey is done.

Ideal Smoking Temperature for Turkey

For this recipe, preheat your smoker to a temperature range of 225 to 250°F. Smoking low and slow ensures the turkey stays juicy and achieves the perfect flavor profile.

Can You Smoke a Frozen Turkey?

We advise against smoking a frozen turkey, as it may not cook evenly and could pose a risk of foodborne illness. Be sure to fully thaw your turkey before smoking.

Seasoning for Smoked Turkey

The exterior of the turkey is lightly seasoned with garlic and salt, while the cavity is filled with a flavorful mix of cola, apple, onion, garlic powder, salt, and pepper to enhance the taste from the inside out.

Should You Brine a Turkey Before Smoking?

Brining a turkey for smoking is entirely optional. The slow smoking process naturally locks in moisture, so there's no need for a brine to keep the turkey juicy. This highly rated recipe doesn't call for brining.

Perfect Sides to Serve With Smoked Turkey

While the smoked turkey will undoubtedly be the centerpiece of your holiday feast, don't forget about the sides! Check out these curated collections to complete your festive spread:

• 15 Best Easy Thanksgiving Side Dishes
• 12 Make-Ahead Thanksgiving Sides
• Our 15 Best Veggie Side Dishes for Thanksgiving Dinner

Browse our full collection of Thanksgiving Side Dishes for even more mouthwatering ideas to elevate your meal.

How to Store Leftover Smoked Turkey

Keep leftover smoked turkey in an airtight container in the refrigerator for up to four days. Reheat by microwaving, baking, or stovetop heating until piping hot.

Dinogo Tips and Reviews

"This recipe is always a hit with my family, our go-to method for Thanksgiving turkey," says Sabrina Leigh Millward. "It’s so juicy and packed with flavor! I save the bones to make the most delicious bone broth."

"Better than deep-fried!" says MichaelORO. "The skin is crispy, the meat stays moist, and the flavor is amazing all the way through."

"This smoked turkey recipe was fantastic," says Tammy. "The flavors melded perfectly. We used a mixture of apple juice and water for smoking, and added a Granny Smith apple to the cavity along with the other ingredients. Hardly any leftovers!"

Editorial contributions by Corey Williams

Ingredients

• 1 (10 pound) whole turkey, neck and giblets removed

• 4 cloves garlic, crushed

• 2 tablespoons seasoned salt

• ½ cup butter

• 2 (12 fluid ounce) cans cola-flavored carbonated beverage

• 1 medium apple, quartered

• 1 medium onion, quartered

• 1 tablespoon garlic powder

• 1 tablespoon salt

• 1 tablespoon ground black pepper

• 2 cups hickory wood chips, or more as needed (Optional)

Instructions

Rinse the turkey under cold running water and gently pat it dry with paper towels.

Massage crushed garlic over the entire surface of the turkey, then sprinkle with seasoned salt. Place the turkey in a disposable roasting pan.

Stuff the turkey cavity with a mixture of butter, cola, apple, onion, garlic powder, salt, and pepper. Loosely cover the turkey with aluminum foil.

Add wood chips to the smoker as per the manufacturer's instructions. Place the roasting pan in the preheated smoker. Smoke the turkey for 5 hours, basting every 1-2 hours with the juices from the pan.

Add additional wood chips if desired. Continue smoking and basting until the turkey is no longer pink at the bone and the juices run clear, about 5 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180°F (80°C).

Chef’s Tip

Nutritional Information (per serving)