Smoked Turkey

How to Make Smoked Turkey

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1. Put the turkey breast side down on a board and cut along both sides of the backbone with strong kitchen shears to remove it. Turn the bird over and press down firmly on the breastbone until it flattens.

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2. Mix the salt, sugar, paprika, pepper, garlic powder, onion powder and thyme, and rub it all over the turkey, including under the skin of the breasts and thighs.

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3. Set the turkey on a rack in a tray and refrigerate it, uncovered, for 12 to 24 hours.

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4. Set up a smoker or a charcoal grill for indirect cooking at 135°C / 275°F and add the wood chunks to the coals.

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5. Rub the turkey with the oil, set it skin side up on the grate away from the direct heat, and insert a probe thermometer into the thickest part of the breast.

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6. Smoke for about 3 hours, keeping the temperature steady and topping up the fuel as needed, until the breast reads 70°C / 158°F.

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7. Raise the heat to 220°C / 425°F, or move the turkey to a hot oven, for 15 to 20 minutes, until the skin is crisp and the breast reaches 74°C / 165°F and the thigh 80°C / 175°F.

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8. Move the turkey to a board, tent loosely with foil, and rest for 30 minutes before carving.

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Tips for Making Smoked Turkey

• Go by the thermometer and not the clock. Weather, the size of the bird and the smoker all change the time, and the turkey is done at 74°C in the breast and 80°C in the thigh.
• Do not be alarmed by pink. Smoke gives the meat a pink tinge near the surface, and the thermometer tells you it is safe.
• Use a mild wood. Apple, cherry and pecan give a sweet smoke, whereas hickory and mesquite can overpower a turkey.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Smoked Turkey

• Cornbread dressing
• Mashed potatoes and gravy
• Green bean casserole

Storing & Reheating Smoked Turkey

Keeps in the fridge for up to 4 days once carved and covered. Freeze sliced meat with a little stock for up to 3 months.

Smoked Turkey FAQ: Common Questions

Smoked Turkey Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.