Juicy Smoked Turkey
Achieve a deeply savory holiday centerpiece with perfectly crisp skin. This foolproof smoked turkey recipe uses a simple dry brine and a two-step temperature method for a stress-free Thanksgiving.
Equipment
- Pellet Grill or Smoker
- Meat Thermometer
- Roasting pan
Ingredients
- 1 Whole (18-20 lb) turkey, thawed if frozen, giblets removed
- 1 Orange Brine & Turkey Rub
- 1/2 Cup Pork & Poultry Rub
- 1/2 Pound Unsalted butter, softened
Instructions
Prep the Bird
- The day before cooking, spatchcock the turkey by removing the backbone and pressing the bird flat. In a bowl, combine the Orange Brine & Turkey Rub with 1 tablespoon of baking powder and kosher salt as needed. Coat the turkey thoroughly with this dry brine mixture, ensuring you get into every crevice. Leave it uncovered in the refrigerator for 24 hours to let the skin dry and the seasoning sink in.
- Season the underside of the spatchcocked bird with 2 tablespoons of the Pork & Poultry Rub. This gives the meat flavor from the bottom up.
- Gently loosen the skin over the breasts with your hands to form a pocket, then spread the softened butter underneath in an even layer, about 1/4 inch thick. Rub the outside of the turkey with the remaining Pork & Poultry Rub so the surface is fully coated.
Start Low for Smoke Flavor
- Take the turkey from the refrigerator and lay it flat in a roasting pan. The flatter shape helps the meat cook evenly and gives the smoke access to the entire surface.
- Preheat your pellet grill or smoker to 225 F with the lid closed for 15 minutes. Apple wood pellets are highly recommended for a gentle, slightly sweet smoke.
- Insert a meat thermometer probe into the thickest part of the turkey breast, ensuring the tip is centered in the meat and not touching bone. Set the roasting pan on the grill grates, close the lid, and smoke until the internal temperature reaches 100 to 110 F.
Finish Hot for Crisp Skin
- Raise the grill temperature to 350 F and continue cooking until the internal temperature reaches 160 F. Expect a total cooking time of about 6 hours, though variables like weather and turkey size can shift the timing.
- Once the turkey hits 160 F, remove it from the grill and let it rest for at least 30 minutes before carving. Carryover cooking will safely bring the bird up to 165 F, and the juices will settle back into the meat.
Notes
Temperature Over Time: Always cook to an internal temperature of 160 F in the thickest part of the breast rather than relying on a strict minutes-per-pound rule.
Crispy Skin Secret: Adding a little baking powder to your dry brine changes the skin's surface pH, helping it dry out and blister beautifully even at lower smoker temperatures.
Avoid Basting: Keep the smoker lid closed as much as possible. Basting releases precious heat, extends the cook time, and can result in drier meat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.