How to Smoke a Whole Turkey – Juicy, Flavor-Packed, and Perfect for Any Occasion

Smoked Turkey

Ingredients

(Serves 8–10)
1 whole turkey (9 to 12 pounds)
8 to 10 fresh sage leaves
1 tablespoon coarse salt
2 teaspoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon onion powder
Dash of cayenne pepper
1/4 cup vegetable oil

Smoking a whole turkey may seem intimidating, but with the right technique and seasonings, it’s one of the most flavorful and satisfying meals you can prepare—especially for holidays, family gatherings, or backyard feasts.

This recipe uses fresh sage, Hungarian paprika, garlic, and fruitwood smoke to create a tender, juicy bird with crispy, seasoned skin. Whether you’re prepping for Thanksgiving, a summer cookout, or a Sunday dinner, smoked turkey never disappoints.

Cooking Steps

1
Prep the Turkey:
2
Remove giblets. Wash and pat the turkey completely dry.
3
Add Flavor Under the Skin:
4
Gently lift the breast skin and insert 4–5 sage leaves under each side.
5
Season the Skin:
6
Mix salt, spices, and oil into a paste. Rub generously over the entire bird, paying special attention to the legs and wings.
7
Rest at Room Temperature:
8
Let the turkey sit for 30 minutes to absorb flavors and come closer to room temp.
9
Preheat the Smoker:
10
Use hickory or fruitwood chips for best flavor. Apple and cherry woods are great mild options.
11
Smoke the Turkey:
12
Place turkey in the smoker and cook for 1¼ hours per pound, or until a meat thermometer reads 185°F in the thickest part of the thigh.
13
Optional time-saver: Pre-bake turkey in the oven at 350°F for 2 hours, then transfer to the smoker to finish.

Tips for Smoking Success:

1
Always check temperature in multiple places. The thigh is your best bet for accuracy.
2
Don’t baste with water—if needed, spritz lightly with apple juice to keep the skin from drying.
3
Use fruitwood for sweetness, hickory for classic BBQ flavor.
4
Make ahead: Smoked turkey stores well and reheats beautifully.