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Smoked Turkey is juicy, flavorful, and the perfect centerpiece for holidays, family dinners, or backyard gatherings. This easy smoked turkey recipe uses simple pantry seasonings, butter under the skin, and a pellet smoker to create tender, smoky turkey every time.
“Smoking a turkey with butter under the skin and broth in the pan creates incredibly juicy meat with rich smoky flavor and a method that is simple enough for anyone to follow.”
-Becky
This is one of those recipes that looks impressive but is actually very easy to make. If you have been wondering how to smoke a turkey on a pellet smoker, this step by step method helps you create a tender, flavorful turkey without overcomplicating the process.
If you are planning a Thanksgiving Day or holiday meal, this smoked turkey pairs perfectly with this creamy Homemade Gravy, moist Homemade Stuffing, or these soft Homemade Dinner Rolls. And don’t forget the Pecan Pie for dessert!
Table of Contents
Ingredients You Will Need
- whole turkey (10 to 15 pounds)
- softened butter- not completely melted butter
- garlic powder
- onion powder
- paprika
- brown sugar
- chicken stock, or turkey broth
A full list of ingredients is included in the recipe card below.
Variations
- Herb smoked turkey: Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary for a more traditional flavor.
- Garlic butter turkey: Add an extra ½ teaspoon garlic powder to the butter mixture.
- Extra sweet smoked turkey: Increase the brown sugar slightly for a sweeter flavor.
- Citrus butter turkey: Add lemon or orange zest to the butter mixture for a fresh, bright flavor.
How to Smoke a Turkey
- Preheat your pellet smoker to 225 degrees F (107 degrees C). Remove the giblets and pat the turkey dry with paper towels. In a bowl, mix butter, salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
- Carefully loosen the skin over the turkey breast and spread some of the butter mixture underneath the skin. Rub the remaining butter mixture over the outside of the turkey.
- Place the turkey on a rack inside a roasting pan and pour 1 to 1½ cups chicken broth or turkey broth into the bottom of the pan.
- Place the roasting pan on the smoker grate with the turkey breast side up. Smoke at 225 degrees F until the internal temperature reaches 150 degrees F. Baste the turkey occasionally with the pan juices during cooking and add another 1/2 cup of stock/broth if needed.
- Increase the smoker temperature to 350 degrees F (177 degrees C) and continue cooking until the breast reaches 165 degrees F (74 degrees C). Remove the turkey and let it rest for 20 to 30 minutes before carving.
How to Brine a Turkey
If you want to add even more flavor and moisture, you can brine the turkey before smoking.
Ingredients for Turkey Brine
- 1 turkey (10 to 15 pounds)
- 8 cups chicken stock
- 2 to 3 medium onions, finely chopped
- 3 to 5 garlic cloves, crushed
- ½ cup dark brown sugar
- ¼ cup salt
- 1 tablespoon black peppercorns
- 1 teaspoon dried thyme (optional)
- 1 teaspoon dried rosemary (optional)
Place the turkey in a large container or brining bag. In a large bowl, combine the stock, onions, garlic, brown sugar, salt, peppercorns, and optional herbs.
Pour the brine over the turkey, making sure it is fully submerged. Cover and refrigerate for 8 hours to overnight. Remove the turkey from the brine, rinse lightly, and pat dry before continuing with the recipe.
Expert Tips
- Use a roasting pan with broth: This helps keep the turkey moist and gives you liquid for basting.
- Loosen the skin gently: This allows the butter and seasoning to flavor the meat directly.
- Add brown sugar for balance: The brown sugar adds a subtle sweetness that pairs perfectly with the smoky flavor.
- Use a meat thermometer: Always cook to temperature instead of relying on time.
- Finish at a higher temperature: Increasing the heat at the end helps crisp the skin.
Smoked Turkey Cooking Time Chart
Cooking time will vary depending on the size of your turkey. Always cook until the breast reaches 165 degrees F (74 degrees C).
- 10 pound turkey: 5 to 6 hours
- 12 pound turkey: 6 to 7 hours
- 14 pound turkey: 7 to 8 hours
- 15 pound turkey: 7 to 9 hours
How Much Turkey Per Person
Plan for about 1 to 1½ pounds of turkey per person when serving a whole turkey. This allows for bone weight and ensures there are enough leftovers.
Looking for more smoker and BBQ recipes? Be sure to check out these easy BBQ Side Dishes!
Smoked Turkey FAQs
A smoked turkey typically takes 6 to 8 hours at 225 degrees F (107 degrees C) depending on size and smoker conditions.
Smoked turkey is done when the thickest part of the turkey breast (reaches 165 degrees F (74 degrees C) and the thigh reaches about 175 degrees F (79 degrees C).
Brining is optional. This recipe uses butter under the skin and broth in the pan to keep the turkey moist and flavorful by trapping the drippings.
Yes, smoked turkey can be made ahead and reheated gently with broth to keep it moist.
Turkey absorbs smoke easily, so mild woods work best. Apple, cherry, maple, and pecan pellets all add a light smoky flavor that pairs well with turkey without overpowering it.
More Easy Recipes for Special Occasions
Holidays
Holiday Sliders
Breakfast
Homemade Cinnamon Rolls
Desserts
Chocolate Peanut Butter Cake
Desserts
Gluten Free Pie Crust
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Smoked Turkey
Equipment
- Smoker
- Roasting Pan
Ingredients
- 1 Turkey, 10-15 pounds
- 1/2 cup butter, softened
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 cups chicken broth, or stock
Instructions
- Preheat your pellet smoker to 225 degrees F (107 degrees C). Remove the giblets and pat the turkey dry with paper towels.
- In a bowl, mix ½ cup softened butter, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 tablespoon brown sugar.
- Carefully loosen the skin over the turkey breast and spread some of the butter mixture underneath the skin. Rub the remaining butter mixture over the outside of the turkey.
- Place the turkey on a rack inside a roasting pan and pour 1 to 1½ cups chicken broth or turkey broth into the bottom of the pan.
- Place the roasting pan on the smoker grate with the turkey breast side up. Smoke at 225 degrees F (107 degrees C) until the internal temperature reaches 150 degrees F (66 degrees C). Baste the turkey occasionally with the pan juices during cooking.
- Increase the smoker temperature to 350 degrees F (177 degrees C) and continue cooking until the breast reaches 165 degrees F (74 degrees C).
- Remove the turkey and let it rest for 20 to 30 minutes before carving.
Video
Notes
- Use a roasting pan with broth: This helps keep the turkey moist and gives you liquid for basting.
- Loosen the skin gently: This allows the butter and seasoning to flavor the meat directly.
- Add brown sugar for balance: The brown sugar adds a subtle sweetness that pairs perfectly with the smoky flavor.
- Use a meat thermometer: Always cook to temperature instead of relying on time.
- Finish at a higher temperature: Increasing the heat at the end helps crisp the skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so easy and delicious!
This turkey is SO easy to make on the smoker!