How to Make the Perfect Smoked Whole Turkey
American · Hard · 330 min · 12 servings
This smoked whole turkey is brined overnight for maximum juiciness and then slow smoked over maple wood for a gorgeously golden skin with deep smoky flavor throughout. It is the showstopping centerpiece for Thanksgiving or any celebratory feast.
Why this recipe works
This Smoked Whole Turkey recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 330 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 52g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 whole turkey 12 to 14 lbs thawed giblets removed
- 1 cup kosher salt for dry brine
- 2 tbsp baking powder for crispy skin
- 3 tbsp unsalted butter softened
- 2 cups maple wood chunks
- 1 tbsp garlic powder
Step by step instructions
Step 1: Dry Brine the Turkey
Mix kosher salt and baking powder together and rub it all over the outside of the turkey as well as under the skin over the breast meat. Place the turkey uncovered on a wire rack set inside a sheet pan in the refrigerator for 24 hours. The baking powder draws out moisture and reabsorbs it for crispier skin.
Step 2: Prep and Butter the Turkey
Remove the turkey from the refrigerator 1 hour before smoking to take the chill off. Rub softened butter mixed with garlic powder under the skin and over the entire exterior. Tuck the wing tips behind the back and tie the legs together with butcher twine.
Step 3: Smoke the Turkey
Preheat the smoker to 275 degrees Fahrenheit and add maple wood chunks. Place the turkey breast side up directly on the grate. Smoke until the breast reaches 160 degrees Fahrenheit and the thigh reaches 175 degrees Fahrenheit, approximately 4.5 to 5 hours depending on size.
Step 4: Rest and Carve
Transfer the turkey to a cutting board and tent loosely with foil. Allow it to rest for 30 minutes as carryover cooking will bring the breast to a safe 165 degrees Fahrenheit. Carve the turkey starting with the legs and thighs, then slice the breast meat against the grain.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- maple wood chunks → cherry wood chunks for a slightly sweeter and darker smoke color on the skin
- unsalted butter → olive oil and herb paste for a dairy-free option that still promotes browning
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Smoking the turkey at too low a temperature below 250 degrees Fahrenheit which keeps the skin rubbery and soft rather than crispy
- Not allowing the turkey to rest after smoking which causes the juices to pour out and leaves the meat dry
Nutrition facts
Per serving: 390 calories, 52g protein, 3g carbs, 18g fat, 0g fiber.
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