Easy Smoked Turkey
Transform your holiday meal with this irresistibly juicy and flavorful Easy Smoked Turkey, a foolproof recipe that will have everyone coming back for seconds. Infused with a fragrant blend of paprika, garlic powder, onion powder, and dried thyme, this 12-pound turkey gets a golden, smoky finish thanks to slow cooking over hickory or applewood chips. Perfectly tender and moist, the meat is basted with chicken broth for added richness and roasted low and slow in a smoker at 225°F. Whether you’re hosting Thanksgiving, Christmas, or a casual weekend gathering, this easy-to-follow smoked turkey recipe brings bold flavors and a hint of rustic elegance to your table. Plus, with minimal prep time and just a handful of pantry staples, it’s an approachable centerpiece for cooks of any skill level. Serve it alongside classic sides for an unforgettable feast!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 4 tablespoons Olive oil
- 3 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 cups Chicken broth
- 2 cups Wood chips (hickory or applewood)
Instructions
Thaw the turkey completely if frozen. This may take 2-3 days in the refrigerator.
Preheat your smoker to 225°F (107°C).
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.
Remove the turkey giblets from the cavity. Pat the turkey dry with paper towels, inside and out.
Rub the olive oil all over the turkey, ensuring it is evenly coated. Then generously rub the spice mix all over the turkey, including inside the cavity.
Fill the turkey cavity with your choice of aromatics such as onion quarters, lemon halves, and fresh herbs (optional, not listed in ingredients).
Soak the wood chips in water for about 30 minutes, then drain them. Add wood chips to the smoker according to your manufacturer's instructions.
Place the turkey breast-side up onto the smoker rack. Insert a meat thermometer into the thickest part of the breast, avoiding bone.
Smoke the turkey at 225°F (107°C) for approximately 30 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the breast and 175°F (79°C) in the thigh.
About halfway through cooking, baste the turkey with chicken broth to keep it moist. Repeat every hour if desired.
Once the turkey reaches the proper temperature, remove it from the smoker and tent it loosely with aluminum foil. Let it rest for 20-30 minutes before carving.
Carve the turkey and serve with your favorite sides. Enjoy!
Nutrition Facts
Calories |
7947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 3810 mg | 1270% | |
| Sodium | 9698 mg | 422% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.7 g | ||
| Protein | 1315.6 g | 2631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 65.1 mg | 362% | |
| Potassium | 13692 mg | 291% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
