We love a traditional roast turkey — but if you’re looking to take the flavor up a notch, smoking is the way to go.
Perfectly smoked turkey truly has it all: Crispy skin, tender, juicy meat and, of course, rich smoky flavor. And it’s also fun and easy to adapt to your tastes by switching up the seasonings as well as the type of wood you use.
But if you’re intimidated by the idea of smoked turkey, fear not. We’ve got the perfect recipe you get you started — plus, tips on how to make the tastiest smoked turkey that your guests will love.
How to smoke a turkey
This savory recipe layers on fall flavors — including earthy sage, warming thyme and bright parsley — for an irresistible turkey that works with any side dish.
Here’s how to make it:
Prep Time: 15 minutes
Cook Time: 3 hours
Makes 14 Servings
Ingredients:
2 tablespoons McCormick Minced Onion
1 tablespoon McCormick Parsley Flakes
2 teaspoons McCormick Rubbed Sage
2 teaspoons McCormick Thyme Leaves
2 teaspoons McCormick Garlic Powder
4 teaspoons kosher salt
2 teaspoons McCormick Pure Ground Black Pepper
1 tablespoon lemon zest
1 whole turkey (about 14 pounds), fresh or frozen, thawed
Instructions:
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Mix spices, seasonings and lemon zest in a small bowl. Set aside.
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Pat turkey dry with paper towels. Rub all over with seasoning mixture, making sure to sprinkle some of the seasoning underneath the skin. Place the turkey on a wire rack on a rimmed baking sheet. Refrigerate, uncovered, at least 8 hours or up to 24 hours for more flavor.
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Heat smoker to 275°F per manufacturer’s directions using your favorite type of smoking wood or pellets. Place the turkey directly on the smoker grate. Close smoker.
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Smoke 3 hours or until internal temperature reaches 165°F in breast or 170°F in thigh. Remove from the smoker and tent with foil. Allow to rest 15 minutes before slicing and serving.
Test Kitchen Tip: Don’t have a smoker? No problem! You can add coals and wood chips to a charcoal or gas grill to smoke your bird.
3 Tips for flavorful smoked turkey every time
1. Dry the turkey before smoking
The best part of smoked turkey is the ultra-crispy skin, but you risk soggier results if you start smoking with a damp bird. The 8- to 24-hour refrigeration step should help remove moisture from the surface of the turkey. But if the skin is still moist, blot with a paper towel before adding to the smoker.
2. Experiment with different wood pellets
Part of the fun of smoking is experimentation, and the wood you choose will influence the flavor of the final result. Mix and match different woods to get a blend that works for you. Add a bit of hickory wood for bold smoky flavor, and try out applewood, maple or cedar for subtly sweet smoky notes. Cherry wood adds mild and fruity notes to turkey, and adds a pretty red hue to the skin and meat.
3. Let it rest
We know, we know: That 15-minute wait between smoking and serving seems to take forever. But resting allows the turkey meat to relax and re-absorb any moisture lost during smoking, for ultra-tender and juicy meat.
Make it a meal with these Thanksgiving sides
Every star needs a supporting cast. Make your smoked turkey into an unforgettable meal with a medley of savory sides, rich turkey gravy, and (of course) autumnal desserts.
