Smoked Turkey

Ingredients
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
- 1Prep the Turkey:
- 2Remove giblets. Wash and pat the turkey completely dry.
- 3Add Flavor Under the Skin:
- 4Gently lift the breast skin and insert 4–5 sage leaves under each side.
- 5Season the Skin:
- 6Mix salt, spices, and oil into a paste. Rub generously over the entire bird, paying special attention to the legs and wings.
- 7Rest at Room Temperature:
- 8Let the turkey sit for 30 minutes to absorb flavors and come closer to room temp.
- 9Preheat the Smoker:
- 10Use hickory or fruitwood chips for best flavor. Apple and cherry woods are great mild options.
- 11Smoke the Turkey:
- 12Place 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.
- 13Optional 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:
- 1Always check temperature in multiple places. The thigh is your best bet for accuracy.
- 2Don’t baste with water—if needed, spritz lightly with apple juice to keep the skin from drying.
- 3Use fruitwood for sweetness, hickory for classic BBQ flavor.
- 4Make ahead: Smoked turkey stores well and reheats beautifully.
Serving Suggestions:
- 1Perfect for Thanksgiving with cranberry sauce and mashed potatoes
- 2Shred leftovers for smoked turkey sandwiches
- 3Dice into creamy soups or casseroles for an extra smoky touch