The Ultimate Guide to Smoking a Delicious Turkey

If you’re thinking about smoking a turkey and your palms are already sweating… relax. Take a deep breath. You’ve got a friendly pitmaster in your corner now. And not the know-it-all kind, either—just a regular guy who loves good food, good company, and helping folks avoid a dry bird on Thanksgiving.

Smoking a turkey isn’t hard, but it can feel intimidating the first time you do it—especially when half the family is counting on that bird to be the star of the meal. Don’t worry. I’m going to walk you through everything step-by-step so you feel confident from the moment you pick out your turkey to the moment you slice into that juicy masterpiece.

Save this page, bookmark it, print it, whatever you need to do—because this is the guide I wish someone had handed me when I smoked my very first turkey.

Quick Note Before We Begin:
If you’re just here for the recipe and don’t need the full guide, you can jump straight to my smoked turkey recipe here: The Perfect Smoked Turkey

But if you want your turkey to turn out tender, juicy, flavorful, with crispy skin that doesn’t chew like rubber? Stick with me. We’re about to make some magic.

Why Smoke a Turkey?

You might be wondering why folks go to the trouble of smoking a turkey when they could toss it in the oven and call it a day. I’ll tell you why:

Flavor: Smoke + turkey = pure holiday glory.
Juiciness: Done right, it beats oven-baked turkey every time.
Crispy skin: That bite-through, golden brown perfection? Yes, please.
Smells incredible: Your neighbors will find excuses to wander into your yard.
Oven stays free: Cook the turkey outside and your whole kitchen breathes a sigh of relief.

Smoking a turkey adds that “wow” factor to the meal. And if this is your first time, don’t worry—I’ve got tips to help you nail it.

The #1 Secret to a Juicy Turkey

Lean in close, because I’m about to tell you the thing most failed smoked turkeys have in common: No brine.

I’m not bossy by nature, but hear me out—wet brining is the Cadillac of juicy turkey. If you can spare a little fridge space and you don’t mind babysitting a bucket of poultry for a day, wet brine that bird. The juice payoff is worth the weird looks when someone opens the fridge.

If brining is new to you, don’t worry—I’ll walk you through it in a bit.

🧰 Tools You’ll Need

You don’t need fancy equipment. You just need the right tools to make the job easier. We’ve got a full post listing our Essential Grilling Tools, but here’s a quick look at what I recommend having ready:

A smoker (pellet grill, offset smoker, Big Green Egg, or any smoker you love). We love our Traeger Pro 780.
Reliable meat thermometer (game-changer—you can’t “guess” doneness)
Wooden Grill Grate
Meat Claws
Drip pan
Fireproof Mat
Aluminum foil
Sharp carving knife
Large bowl or bucket for brine (if wet brining)
Kitchen towels or paper towels

Optional, but handy:

Injector (if you like extra flavor under the skin)
Butcher’s twine
Baster or spray bottle

Ingredients (Basic)

Whole turkey (10–20 lbs works best for smoking)
Butter or oil
Kosher salt
Black pepper
Poultry seasoning or your favorite BBQ rub
Optional: citrus, onion, herbs, garlic, stock for the brine

Tip: If your turkey is already labeled “enhanced with up to X% solution,” go easy on the salt.

Thawing Your Turkey Safely

thawed turkey on countertop with seasonings and butter nearby

If your turkey is frozen, don’t wait until the day before to thaw it unless you enjoy chaos.

Here’s a safe thawing guide:

10–12 lb turkey: 3 days in the fridge
12–16 lb turkey: 4 days
16–20 lb turkey: 5 days

Keep it in a pan while thawing to catch the drips. Don’t ask how I learned that.

📅 Your Turkey Smoking Timeline

I’m going to give you a simple timeline in this guide, but if you want a one-page printable version you can tape to the fridge or keep by the smoker, I’ve got you covered.

Get the printable lead magnet here: “Get the Turkey Smoking Timeline & Temp Chart”

turkey grilling timeline freebie from Backyard Texas Grill

This printable will include:

When to start brining
When to prep
When to put it on the smoker
Target temps
Resting window
Carving time

Let’s Talk Temperature (Zach’s Method)

Most folks online will tell you to smoke a turkey at 225–275°F.

And sure, you can do that…
But unless you enjoy rubbery skin, I’m going to save you some heartache:

I cook my turkey at 350°F.

Here’s why:

Crispier skin
Shorter cook time
Still plenty of smoky flavor

You don’t need to torture the bird at low temps to get smoke flavor. 350°F gives you the best of both worlds.

(I’ll teach alternatives later in this guide for folks who want them, but 350°F is my #1 pick.)

Step 1: Brining Your Turkey (Wet Brine Recommended

Brining is like giving your turkey a spa treatment before the big day. It hydrates the meat, seasons it all the way through, and helps keep it juicy while it cooks.

You’ve got three choices here, and I’ll tell you my preferred method first. You can’t go wrong with any of them, but if you want that “WOW, this is the juiciest turkey I’ve ever had!” reaction at the table… go with Option 1.

Option 1: Wet Brine (Zach’s Pick)

If you’ve got the fridge room and a big enough bowl or bucket to soak your turkey, this is the VIP treatment.

Why wet brine?
It produces the juiciest meat, full stop. The salt solution works its way into the bird, locking in moisture so the breast doesn’t dry while the legs finish cooking.

Yes, it’s a commitment. Yes, your turkey will be hanging out in the fridge like it owns the place. Totally worth it.

Basic Wet Brine Formula:
(This is the “easy but effective” version—no fancy ingredients required.)

1 gallon water
1 cup kosher salt
½ cup sugar (brown or white)
Optional flavor boosters: peppercorns, sliced oranges, bay leaves, rosemary, thyme

How to Do It:

Heat ½ gallon of the water and dissolve salt + sugar.
Remove from heat, add remaining cold water to cool it down.
Submerge the turkey completely.
Refrigerate 12–24 hours.
Rinse and pat dry before seasoning.

If your turkey starts floating, don’t panic—just weigh it down with a plate. We’ve all been there.

Option 2: Dry Brine

No bucket, no mess, no fridge gymnastics. Just salt that works its magic overnight.

How to Dry Brine:

Pat turkey dry.
Rub 1–2 tablespoons of kosher salt all over the bird, especially under the skin on the breast.
Rest in the fridge, uncovered, 12–24 hours.

Dry brine gives a great flavor boost and produces crisp skin, but the meat won’t be quite as juicy as a wet brine.

Option 3: No Brine (But Use Butter Under the Skin)

If brining sounds about as appealing as running a marathon… you can skip it. Just know you’re passing up the easiest insurance policy for juicy meat.

If you go this route, do two things to help yourself out:

Gently separate the skin from the breast and rub butter or herbed butter underneath.
Salt the outside well and let the turkey sit uncovered in the fridge for a couple hours before cooking.

This helps with moist meat and crispy skin—but again, brining is better.

Step 2: Prepping the Turkey

Once your bird is thawed and brined, let’s get it ready for the smoker.

Remove the turkey from the brine (if using) and pat it dry—especially the skin. Moisture is the enemy of crispiness.
Remove giblets (check both ends… the turkey hides surprises).
Tuck wings behind the shoulders to prevent burning.
Season inside and out with salt, pepper, and your favorite rub.
- If you wet-brined, go lighter on the salt.
Add aromatics to the cavity if you like: onion, citrus, garlic, herbs. Not required—but smells amazing.

Pro tip: If you want next-level flavor, gently rub softened butter under the skin on the breast. Just don’t tear the skin—this isn’t a wrestling match.

Step 3: Firing Up the Smoker

Set your smoker to 350°F.

I know a lot of folks swear by “low and slow,” but hear me out—turkey skin cooked at low temps turns rubbery fast. It’s not you, it’s science.

350°F solves that problem.

If your smoker struggles to reach or hold 350°F (looking at you, some pellet grills), aim for 325°F and allow a little extra time.

Best Woods for Turkey:

Apple (mild + sweet)
Cherry (beautiful color + mild flavor)
Pecan (classic Southern flavor)

Stick to milder woods so the smoke doesn’t overpower the turkey.

Avoid heavy-handed hickory or mesquite unless you like turkey that tastes like it survived a house fire.

Step 4: The Smoking Process (Simple & Stress-Free)

Here’s your step-by-step:

Place a drip pan under the grate to catch juices and keep your smoker clean.
Set the turkey breast-side up directly on the grate or on a small rack in a pan.
Close the lid and let the smoker do its job.
Check internal temps halfway through to see how you’re tracking.
Rotate the turkey if one side is browning faster.

No constant basting, no peeking every 10 minutes. The smoker’s doing the work—let it.

How Long Does It Take?

At 350°F, plan for about 12–15 minutes per pound.

Here’s a quick guide:

Turkey Weight	Approx. Cooking Time
10–12 lbs	2 to 2.5 hours
13–15 lbs	2.5 to 3.25 hours
16–18 lbs	3.25 to 3.75 hours
19–20 lbs	3.75 to 4.25 hours

But I’m gonna say this loud for the folks in the back: cook to temp, not time.

Every turkey cooks differently. Wind, outside temp, smoker type—they all play a part.

The turkey is done when the breast reaches 160–165°F and the thigh is around 170°F.

Step 5: Resting the Turkey (Don’t Skip This!)

Once your turkey hits temp, take it off the smoker and let it rest.

I know—everyone’s hungry and hovering like vultures—but resting is what keeps those juices inside the meat where they belong.

Rest at least 30 minutes, ideally 45–60.
Tent loosely with foil (don’t wrap tightly or you’ll steam the skin).

This gives the juices time to redistribute. If you slice too soon, all that moisture escapes onto the cutting board. Don’t let your hard work leak away.

Carving Like a Boss

Carving isn’t just hacking the bird until it looks like a crime scene. A few simple tips help keep slices juicy and pretty.

Remove the legs and thighs first.
Then wings.
Cut the breast away from the breastbone in two large pieces.
Slice the breast against the grain so each piece is tender.

Arrange on a platter and spoon a little pan juice over the meat before serving. Not drowning—just a drizzle for shine and flavor.

Troubleshooting & “Uh-Oh” Moment

Things happen. If one of these pitmaster nightmares strikes, here’s how to recover like a pro:

Turkey Finished Too Early?

Wrap loosely in foil and hold in a dry cooler with towels for up to 3 hours. It’ll stay hot and juicy.

Skin Getting Too Dark?

Tent lightly with foil the last hour.

Breast Done Before the Thighs?

Remove the turkey, carve off the breasts, and return the rest to the smoker.

Not Enough Smoke Flavor?

Add wood chunks for the first half of the cook only. Turkey absorbs smoke best early on.

FAQs About Smoking a Turkey

Q: Should I spatchcock the turkey?
A: You can if you want faster cook time and even heat, but it changes presentation. This guide sticks to whole bird smoking.

Q: Do I need to baste the turkey?
A: Nope. Save yourself the stress and keep the lid closed. If you want to spritz, do so lightly with apple juice halfway through—but it’s optional.

Q: Can I brine a pre-brined turkey?
A: If the packaging says “enhanced with solution,” use less salt in your brine or choose a dry brine instead.

Q: What about stuffing?
A: Don’t stuff a smoked turkey. It slows cooking and can cause food safety issues. Cook stuffing separately.

What to Serve with Smoked Turkey

Leftover Ideas (You’re Gonna Love This!)

Don’t just make sandwiches—though those are a must. Encourage return traffic by linking to leftover turkey recipes on your site.

Here are some fun ideas!

Smoked Turkey Pot Pie
Turkey Sliders on the Grill
Turkey and Dumplings
Smoked Turkey Chili

Before You Go — Don’t Miss These!

If you want to master holiday smoking, check out next:

Ultimate Guide to Smoking a Ham (coming soon)
Smoked Turkey Recipe (Step-by-Step with Photos)

Final Thoughts from Zach

If you’ve made it this far, you’re officially part of the Backyard Texas Grill family. Smoking a turkey shouldn’t feel like rocket science—it’s just good food, good smoke, and a whole lot of love shared around the table.

Try it once, take notes, tweak what you like, and soon you’ll be the person your friends text every November: