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Turkey smoking on a charcoal smoker

Smoked Turkey

5 from 2 votes
Whether you’re making it for Thanksgiving dinner or just because, smoked turkey is always a surefire hit. It’s juicy and delicious, and it will WOW your guests when they see it. Plus, it’s not as complicated to make as most people think it is.
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Prep Time 20 minutes
Cook Time 6 hours
Ingredients Method Notes

Ingredients
  

  • 1 turkey about 12 pounds
  • turkey brine mixture
  • turkey injection mix
  • ½ cup turkey dry rub

Method
 

  1. Prepare the brine according to recipe directions. Refrigerate and let the turkey soak in the brine overnight
  2. Remove the turkey from the brine and pat dry with paper towels
  3. Prepare the turkey injection according to recipe directions. Load the marinade into the turkey injector and begin injecting it into the bird. Start at the top of the breast and work your way down, injecting in multiple spots
  4. Prepare the dry rub according to recipe directions. Rub your turkey seasoning all over the outside of the bird and under the skin
  5. Preheat your smoker to about 225 F to 250 F. Transfer the turkey to the smoker and let it smoke until the internal temperature reaches 155 F (about 5 to 7 hours)
  6. Remove the turkey from the smoker and let it rest for 20 to 30 minutes before carving and serving.

Notes

  • Use an instant read thermometer to check your turkey’s temperature in multiple spots. It’s ready when it reaches an internal temp of 155 F.
  • Choose a hardwood like apple, cherry, pecan, or hickory.