For many, Thanksgiving is the one time of year the whole turkey gets its moment to shine. Sure, the classic oven-roasted bird is a holiday staple—but let’s be honest, it can also be a little … predictable. If you’re ready to kick things up a notch, smoking your turkey is the move. The slow, wood-fired heat transforms an ordinary main dish into something juicy, flavorful and downright unforgettable.
You can smoke a turkey on just about any setup—offset smoker, barrel smoker, pellet grill, even a trusty charcoal grill. The key is balance: enough smoke to add rich, savory flavor without overpowering that signature turkey taste.
Let’s break down some tips and tricks for smoking a whole bird this Thanksgiving so you can say goodbye to dry, bland turkey.
How To Prep a Turkey for Smoking
Prepping a turkey for the smoker is a lot like getting it ready for the oven, but there are a few key steps that can take your bird’s flavor and texture to the next level this holiday season.
Dry-Brining Turkey
One of my favorite methods is a simple dry brine. Lightly coat the outside of the turkey with sea salt, then let it rest uncovered in the refrigerator for 8 to 12 hours before cooking. The salt draws out excess moisture, resulting in crispier skin and juicier meat once it hits the smoker.
Injecting Turkey
Another great way to boost flavor is by injecting your bird before smoking. I like to use a Creole butter injection, but any poultry-friendly blend will do. Injecting helps infuse flavor deep into the breasts, thighs, legs and wings so every bite is packed with smoky, savory goodness.
Spatchcocking Turkey
When I smoke turkey, I also like to spatchcock it—essentially removing the backbone and cracking the breastbone so the bird lays flat. This technique not only shortens the cooking time but also ensures a more even smoke and juicier results from edge to edge.
What Type of Wood to Use
You can use many types of wood for smoking turkey—anything you’d use for chicken or other poultry works great. My favorite combination is a blend of oak and fruitwood. The oak provides a bold, smoky base while the fruitwood adds a subtle touch of sweetness.
If you’re using a pellet smoker, Bear Mountain Gourmet BBQ Pellets are an ideal choice for smoked turkey. If you’re cooking over Bear Mountain’s Lump Charcoal, add a few Apple Chunks on top of your coals to infuse that gentle, fruity smoke flavor.
How Long to Smoke a Turkey
Cooking time depends on the size of your turkey and how it’s prepared. A whole bird will take longer than a spatchcocked one, and naturally, a 12-pound turkey will cook faster than a 20-pounder.
Whole Turkey
225°F – 30 to 35 minutes per pound
250°F – 20 to 25 minutes per pound
275°F – 15 to 20 minutes per pound
Spatchcock Turkey
225°F – 10 to 15 minutes per pound
250°F – 13 to 18 minutes per pound
275°F – 15 to 20 minutes per pound
Best Internal Temperature for Smoked Turkey
The USDA recommends an internal temperature of 165°F for all poultry, including turkey. This ensures the meat is safe to eat.
Use a thermometer to check the temperature in the thickest part of the breast. Once it hits 165°F, remove the turkey from the smoker and let it rest. The dark meat (legs and thighs) may reach 165°F before the breast does, but that’s fine—dark meat can handle higher temperatures without drying out, thanks to its higher fat content.
How Long to Rest Smoked Turkey
After smoking, let your turkey rest for at least 20 to 30 minutes. Tent it loosely with foil to retain heat or place it in the oven on the lowest setting. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Once you’ve tried a smoked turkey, you may never go back to the oven again. With the right hardwood pellets and a little patience, you’ll turn out a bird that’s smoky, juicy and packed with flavor.