If you want to know how to smoke a turkey, you've come to the right place. Thanksgiving is a time for family, friends, and, of course, a feast. While the traditional oven-roasted turkey is always a hit, smoking a turkey adds a whole new dimension of flavor that will leave your guests raving. The smoky, rich taste combined with tender, juicy meat makes smoked turkey an excellent choice for your Thanksgiving dinner.

If you’re new to smoking or looking to perfect your technique, this comprehensive guide will walk you through everything you need to know about how to smoke a turkey, from choosing the right bird to carving it like a pro. We’ll also feature Big Poppa Smoker's Desert Gold Seasoning, a key ingredient that will elevate your smoked turkey to a whole new level.

Essentials for Smoking a Turkey

To smoke at turkey, you'll need the following supplies:

• Turkey - high-quality whole turkey or turkey breast
• Smoker - your favorite type of BBQ smoker
• Fuel & Wood Pellets - cherry, apple, and pecon are popular options
• Brine - helps to keep the turkey moist
• Seasonings & Rubs - enhance the flavor profile of your smoked turkey
• Digital Meat Probe - a must-have tool to check the internal temperature of the turkey

How to Smoke a Turkey in 6 Easy Steps

Whether you are a BBQ enthusiast or an experienced pitmaster, following these six tips for how to smoke a turkey will help you achieve a tender and juicy bird that will please you and your holiday guests. Enjoy the best smoked turkey you’ve ever had. Start a new tradition of smoking turkey the Big Poppa way.

Step 1: Choosing the Right Size Turkey: Why You Should Skip the 24 Pound Bird

First, determine the amount of people who will be attending your Thanksgiving meal. A good guideline for selecting the appropriate size of turkey is to estimate about one and a half pounds of turkey per person. This ensures that everyone will have a good serving, and there may be leftovers. Next, purchase a high-quality turkey (or turkeys), fresh or frozen, from your grocery store.

One of the most common mistakes when planning to smoke a turkey for Thanksgiving is choosing a bird that’s too large. While a 24 lb turkey might seem ideal for feeding a large gathering, it’s not the best option for smoking. Larger turkeys take longer to cook, which can result in uneven cooking, dry meat, and less smoke flavor. Instead, opt for two 12 lb turkeys. Smaller birds cook more evenly, allowing for better smoke penetration and more consistent results. Plus, cooking two turkeys gives you the flexibility to experiment with different flavors or cooking techniques.

Step 2: How to Prepare a Turkey for Smoking - Thawing, Brining, and Seasoning

Before you can start smoking, proper preparation is key to ensuring a moist, flavorful smoked turkey. Here’s how to get your turkey ready for the smoker:

• Thawing the Turkey: If your turkey is frozen, it’s essential to thaw it properly before smoking. The best way to thaw a turkey is in the refrigerator, allowing 24 hours for every four to five pounds. For a 12 lb turkey, plan to thaw it in the fridge for at least three days. This slow thawing method ensures the turkey thaws evenly and safely. Avoid thawing your turkey on the counter, as this can lead to uneven thawing and potential food safety issues.  Tip: Be sure to account for the thawing process as part of preparing the turkey for smoking.
• Remove the Innards:  Clean the turkey, and remove the neck and giblets before smoking.
• Rinse & Pat Dry:  Rinse the turkey with cool water, and pat dry with a paper towel

• Brining the Turkey: Brining is a critical step in preparing a turkey for smoking, as it helps the meat retain moisture during the long cooking process. There are two types of brining: wet and dry.
• Wet Brine: To wet brine a turkey, create a brine solution with water, salt, sugar, and your favorite flavorings, such as herbs, garlic, and citrus. Submerge the turkey in the brine, and refrigerate it for 12-24 hours. The salt in the brine penetrates the meat, breaking down proteins and allowing the turkey to retain more moisture during cooking.
• Dry Brine: For a dry brine, rub the turkey generously with kosher salt, and let it sit uncovered in the refrigerator for 12-24 hours. The salt draws moisture out of the turkey, which is then reabsorbed, helping to keep the meat juicy and flavorful. You can also add herbs and spices to the dry brine for extra flavor.
• Seasoning with Big Poppa's Desert Gold: After brining, it’s time to season your turkey. Big Poppa's Desert Gold Seasoning is the perfect choice for adding a bright, savory flavor to your smoked turkey. This blend of garlic, onion, citrus, and herbs enhances the natural flavor of the turkey without overpowering it. After patting the turkey dry, rub Desert Gold generously over the entire bird, making sure to get under the skin for maximum flavor. This seasoning works wonderfully for both whole turkeys and turkey breasts, so if you’re wondering how to smoke a turkey breast, Desert Gold is the perfect start.  Be sure to also take a look at our entire collection of BBQ Rubs.

Step 3: How to Smoke Turkey in a Smoker for Thanksgiving

Now that your turkey is prepped and seasoned, it’s time to smoke it. We recommend the low and slow method of smoking for perfect results.  Here’s how to smoke turkey to perfection.

• Setting Up the Smoker:  Be sure that your smoker has been properly cleaned before use.  You can use any type of smoker, including a pellet smoker, drum smoker, cabinet smoker, charcoal smokers, or offset smoker.  Preheat your smoker to 225-250°F. For the best flavor, use a mild wood like apple, cherry, or pecan. These woods complement the turkey’s natural flavors without overpowering them. Make sure your smoker is set up to maintain a consistent temperature throughout the cooking process, as temperature fluctuations can affect cooking time and the final result.
• How to Smoke a Whole Turkey or Turkey Breast: Place the turkey breast side up on the smoker grate. If you’re smoking two smaller turkeys, ensure they have enough space for the smoke to circulate evenly. Close the lid and let the smoker work its magic. 
• Maintaining Moisture During Smoking: To prevent your turkey from drying out during the smoking process, consider placing a pan of water or broth in the smoker. This added moisture will help keep the turkey juicy and tender. Additionally, basting the turkey with a mixture of melted butter and chicken broth every hour will enhance flavor and moisture. If you notice any areas of the turkey browning too quickly, you can tent them with aluminum foil to slow down the cooking process and prevent burning.

• How Long to Smoke a Turkey:  The amount of time to smoke a turkey depends on the size of the bird.  For example, a 12lb turkey will take about six to seven hours to smoke; or until the internal temperature of the thickest part of the breast reaches 165°F.  When smoking a turkey breast, aim for four to five hours.  Baste the turkey occasionally with its own juices or mix of butter and broth to keep it moist.  Tip: Always go by internal temperature rather than time.
• How to Know When Turkey Is Cooked: When you insert your meat probe into the breasts and thighs, the internal temperature of the turkey should read at or over 165°F. The juices should also appear clear. No color is another indication that the turkey is fully cooked. It’s important to make sure that your turkey is cooked to avoid foodborne illnesses.  Tip:  Remember that the turkey will continue cooking after you take it off the smoker.

Step 4: Resting the Turkey

Once the turkey reaches the correct internal temperature, remove it from the smoker, and tent it loosely with aluminum foil. Let the smoked turkey rest for at least 30-45 minutes before carving. Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Skipping this step can result in dry turkey, as the juices will run out when you start carving too soon.

Step 5: How to Carve a Turkey Properly  

After all your hard work smoking the turkey, the last thing you want is to struggle with carving. Here’s how to carve a turkey like a pro:

• Gather Your Tools:  You’ll need a sharp carving knife, a carving fork, and a sturdy cutting board with grooves to catch any juices.
• Remove the Legs and Thighs:  Start by slicing through the skin between the leg and body, then gently pull the leg away from the body. Cut through the joint to remove the leg and thigh in one piece. Separate the thigh from the drumstick by cutting through the joint. For a more professional presentation, slice the thigh meat off the bone and arrange it on the platter.
• Carve the Breast: Next, make a horizontal cut just above the wing joint. Then, starting at the top of the breast, slice downward following the contour of the ribcage to remove the breast in one whole piece. Place the breast on the cutting board and slice it crosswise into even pieces. For a clean cut, make sure to slice against the grain of the meat, which will result in tender, easy-to-chew slices.
• Remove the Wings: Finally, remove the wings by cutting through the joint that connects them to the body. If your guests enjoy the wings, serve them whole, or remove the meat from the bones for easier eating.

Here is a great video from the Culinary Institute of America that walks you through the carving process.

Arrange the carved turkey on a serving platter, keeping the white and dark meat separate for easy serving. Drizzle with any remaining juices for added flavor and a beautiful presentation.

Step 6: Enjoy Smoked Turkey as Part of Your Thanksgiving Feast

Now that you’ve followed our complete guide for how to smoke turkey, you can enjoy tender and flavorful meat. Enjoy the best smoked turkey you’ve ever tasted. 

Your smoked turkey will be the centerpiece of your Thanksgiving table. Best of all, smoking a turkey frees up space in your oven so that you can simultaneously cook all the traditional sides and desserts for your Thanksgiving feast.

Be sure to serve the smoked turkey with all the traditional trimmings, including dinner rolls, cranberry sauce, green bean casserole, stuffing, mashed potatoes, gravy, and sweet potatoes. Don’t forget the dessert! Pumpkin pie, pecan pie, or apple pie pair well with your smoked turkey. 

How to Store and Reheat Turkey

If you have any leftovers, store them in an airtight container for up to four days in the refrigerator. You can also freeze them for up to three months. When you want to enjoy the leftover smoked turkey, reheat it in the oven, on the stove, or in the microwave until it’s warm.  Tip: Add a little bit of water to keep the turkey moist when reheating. 

Mastering the Art of Smoking a Turkey for Thanksgiving

Smoking a turkey for Thanksgiving is a fantastic way to add rich, smoky flavor to your holiday feast. By choosing the right bird, properly preparing it with brining and seasoning, and following a low-and-slow smoking process, you’ll achieve a perfectly smoked turkey that’s sure to impress your guests. And don’t forget to finish strong with expert carving skills to present a beautifully sliced turkey that’s ready to enjoy.

Whether you’re tackling a whole turkey or wondering how to smoke a turkey breast, this guide has you covered.  Try smoking a turkey this year, and make your holiday meal unforgettable.  Ready to get started? Visit Big Poppa Smokers to stock up on Desert Gold and all the BBQ essentials you need for the perfect smoked turkey this Thanksgiving!

More Thanksgiving & Turkey Recipes from Big Poppa

Turkey Sandwich with Homemade Focaccia Bread

Thanksgiving Cornbread Stuffing

Artisan Roasted Desert Gold Turkey Breast