It’s no secret that turkey is the best thing about Thanksgiving. And, while there’s no definitely no bad way to cook a turkey — unless you overcook it — smoking is one of the tastiest cooking methods out there.
Smoking offers many of the benefits of roasting, like moist, juicy meat and irresistibly crispy skin, but layers on even more flavour as woodsmoke infuses the meat. The result is a delicious flavour bomb that’ll take your Thanksgiving dinner — and all the goodies you make with the leftovers — to the next level.
It’s also easier than you think. Here’s what you need to know to serve a perfectly smoked turkey for Thanksgiving this year, and create a new family tradition.
Step 1: Get your supplies
Let’s start with the basics. Smoking your turkey means cooking it for hours over coals and smouldering hardwood pellets. The wood emits indirect heat to cook the meat, along with smoke that infuses into the turkey.
Smoking can be as simple or as complex as you want. But you just need a few things to get started.
A smoker or gas grill
While access to a smoker is ideal for smoking a turkey, you can smoke a delicious bird using a gas grill with the lid closed. If you’re using a smoker, make sure to pick up coals.
Hardwood pellets or chips
The wood you choose will influence the flavour of your turkey. Apple or maple woods, for example, infuses your meat with subtly sweet notes, while pecan adds nuttier notes. Use a single type of wood or mix and match for more complex flavour.
Turkey and seasonings
Don’t forget to order your turkey in advance! Order approximately 1.5 pounds (0.7 kg) per guest, or extra if you want leftovers. You can also start selecting your seasonings — more on this in a second! —and getting the ingredients you need.
Step 2: Prep the bird
Set the stage for a successful smoke with these steps.
Thaw the turkey
If you bought a frozen turkey, start by thawing it in the fridge, allowing approximately 1 day of thaw time per 4 pounds of weight. If you bought a 16-pound turkey, for instance, plan for four days of thawing.
Brine the turkey
Brining infuses the meat with moisture, helping ensure it won’t dry out when smoking, and also layers on even more flavour. Check out our turkey brining guide to learn how to do it.
Add your seasonings
Now comes the fun part — adding flavour! Keep it simple with salt and pepper, add Poultry Seasoning for classic savoury flavour, or go with sweet and smoky Maple Bacon Seasoning for even more smokehouse flavour.
Prepare for smoking
Soak the wood chips or pellets in water for at least an hour before smoking — wet wood will release more smoke and create more potent flavour than dry wood. After draining the wood, place it over the coals (if using a smoker), or wrap it in foil and place under the grill (if using a gas grill).
Step 3: Start smoking
It’s time to get cooking! Preheat the grill or smoker and, when it's ready, add the turkey.
When it comes to smoking techniques, you’ve got three main options to choose from:
High-to-low
Blast the turkey with high heat for an hour, then cook it low and slow until it’s done. This method crisps up the skin quickly, locking in moisture for extra-juicy meat.
Low-to-high
The opposite strategy: Cooking low and slow, then finishing the turkey with a blast of heat at the end. This method allows more smoke flavour to infuse into the meat for a smokier turkey.
Slow and steady
Maintaining a consistent medium heat offers some of the benefits of both methods. More juiciness than the low-to-high, and more smoky flavour than high-to-low.
How to know when your turkey’s done
No matter which method you choose, use a meat thermometer to track the turkey's progress. The bird is done when the thigh reaches an internal temperature of 180 - 185ºF (82 - 85ºC) and the breast reaches an internal temperature of 170 - 175ºF (77 - 80ºC).
Step 4: Prepare for serving
You’re almost ready to serve the best turkey of your life.
After the turkey’s done smoking, remove it from the grill/smoker and allow it to rest on a cutting board, loosely covered with foil, for at least 30 minutes. From there, use a sharp carving knife or chef’s knife to remove the wings and drumsticks, thinly slice the breasts, and arrange the meat on a platter.
Finally, whip up a quick batch of French’s Turkey Gravy, a savoury gravy that will take your turkey to the next level. The best part? It’s done in just 10 minutes, so you can make it while the turkey rests — and still have time for a break yourself.
