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Home Smoker Recipes
Smoked BBQ Turkey
The ultimate smoked turkey! Skip the oven and fryer and add some wood-fired flavor to this year's turkey. This simple recipe walks through our fool-proof method for smoking a turkey in your Pro Smoker.
Smoked BBQ Turkey
Pro Smoker
16
22 hours
American
Main
The ultimate smoked turkey! This brined and smoked turkey recipe is the ultimate flavor bomb-you won't have any complaints of a dry bird this year.
Ingredients
- 1 – Whole Turkey, 16-20 lb
- Turkey Brine Kit
- 2 TB – Olive Oil
- 3/4 Cup – Seasoning
Directions
- Prepare turkey according to directions on brine kit.
- Remove turkey from brine and rinse thoroughly with cold water. Then pat dry with paper towel.
- Season the turkey generously on all sides. Truss/dress the turkey.
- Allow turkey to rest at room temperature for 1 hour before placing in the smoker.
- Line smoker drip tray with new aluminum foil.
Smoking Procedure
- Preheat smoker to 180F on smoke mode with dampers 2/3 closed.
- Place turkey on a rack, breast side up. Place an aluminum pan on rack below the turkey to catch drippings (pro tip: use drippings for gravy).
- Insert a meat probe to monitor temperature.
- Run until internal temperature reaches 90F (about 1 hour).
- Fill pan ¾ full with sawdust and dampen thoroughly with water. Form mixture into a funnel shape and place on the heating element.
- Set dampers to 2/3 closed, smoke for 2 hours.
- Carefully remove the sawdust pan.
- Change setting to cook and increase temperature to 300F, close dampers.
- Cook until turkey reaches an internal temperature of 170F. (about 3-4 hours)
- Pro Tip: To crisp up the skin, finish your turkey in a pre-heated oven at 400F for 15-20min
- Remove from smoker and rest for 30-45 minutes before carving.
Smoked BBQ Turkey
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poultry1 Comment
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Phil Alfonso
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Your recipe looks great. I just want to make sure I get this right, b/c I’d NEVER hear the end of it if I screw it up. js. I’m cooking a 20-22 Heritage bird in my vault smoker. As I understand your directions here the total time for cooking is as follows:
Until 90*F IT – 1 hour
Add wood – 2-hours
Increase cook to temp to 300* – Until it reaches 170* IT – 3-4 hours
Total time – 6-7 hours, plus a bit to crisp up the skin.
Do I have that correct? 6-7 hours for a 16-20 lb bird?