How to Smoke a Whole or Cut Up Turkey
How to Smoke a Whole or Cut Up Turkey: From Thanksgiving feasts to summertime barbecues, a perfectly smoked turkey is a staple dish that brings people together. But if you’ve never tackled the challenge of smoking a whole turkey, the thought can be daunting. After all, how do you ensure that every bite is juicy and flavorful without overcooking or drying out the meat? Fear not, my fellow food lovers. In this post, we will dive into smoking a whole or cut-up turkey, and provide you with easy-to-follow tips and tricks that will have you serving up the most succulent and delicious bird on the block. So get your apron on and fire up that smoker – it’s time to become the ultimate turkey smoking master.
Prepare the juiciest smoked turkey you’ve ever had! Cut into pieces for easy smoking. Packed with delicious flavor, this truly is not only the best smoked turkey we’ve ever had but it beats ALL the different turkeys you have had in the past.
Turkey Gravy
Every good turkey needs a good gravy and I have just what you need. Using the juices from a smoked turkey to make a gravy can be tricky. I’ve tried it and the smoky flavor was way too strong. So, I came up with a way to make turkey gravy without the drippings! It’s delicious and your guests will never know or care that you didn’t use turkey drippings! Click here for the recipe—->>>>TURKEY GRAVY WITHOUT THE DRIPPINGS.
Thawing the Turkey
HOW TO PROPERLY THAW A TURKEY: ALWAYS THAW A TURKEY IN THE REFRIGERATOR. 24 HOURS PER 4-5 POUNDS (EXAMPLE: 4 DAYS FOR A 20 POUND TURKEY)
The Brine
No matter how you choose to cook your turkey you MUST and I’ll say it again MUST brine your turkey! Ever wonder why no matter how careful you are and how perfect your turkey looks it’s still dry? Trust me when I say if you soak your bird in a brine you will end up with the juiciest turkey you have ever had.
TURKEY BRINE INGREDIENT LIST-full printable recipe below in recipe card
- 2 gallons of water, divided
- 1 1/2 cups kosher salt
- 1 cup light brown sugar, packed
- 1 cup molasses
- 1 cup honey
- 1/4 cup barbecue sauce (I used Stub’s Original)
- 4 bay leaves
- 1/4 cup barbecue rub (I used Butt Rub)
- fresh thyme bundle
TURKEY BRINE INSTRUCTIONS—MAKE THE DAY BEFORE SMOKING
- In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue sauce, bay leaves, and barbecue rub. Once the ingredients have dissolved turn off the heat, add a gallon of water, and allow the mixture to cool. SEE BELOW FOR DETAILS ABOUT SMOKING A WHOLE TURKEY AND SMOKING A CUT-UP TURKEY.
Homemade Turkey Seasoning
Use this turkey seasoning recipe for a whole bird or cut-up bird. This amazing rub adds yet another layer of flavor.
TURKEY SEASONING INGREDIENTS LIST-full printable recipe below in recipe card
- ¼ cup kosher salt
- ¼ cup granulated garlic
- ½ tablespoon poultry seasoning
- plus barbecue rub ( I used Butt Rub)—see instructions
- Set aside until ready to use.
How to Smoke a Cut-Up Turkey
Smoking a cut-up turkey is a great option for those with smaller smokers.
For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD
In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue rub, and bay leaves. Once the ingredients have dissolved turn off the heat, add a gallon of water, and allow the mixture to cool.
Place cut turkey inside 2 jumbo 2.5-gallon bags and pour in the brine. Add the half thyme bundle and half the peppercorns to each bag. Pour brine into each bag until the bird is covered. Place in an ice chest covered with ice for 24 hours. Remove the turkey from the brine, and rinse under cool water. Drain and pat dry.
For the Turkey Seasoning:
Spray the outside of the turkey with nonstick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.
NOTE: THIS IS FOR A VERTICAL SMOKER—Soak wood for 30 minutes (I used Apple Wood). Smoke 225°. Place on the top rack, turkey breast and wings. The bottom rack is the thigh and drumstick pieces. The breast should register 165° while the thighs should be 175°. If the bird is getting too dark, wrap pieces in foil to protect it from browning any further.
How to Smoke a Whole Turkey
There are so many sizes and kinds of smokers. These tips are based on the two smokers I have used. A small upright and a larger Traeger.
- Fill the cavity of the bird with a couple of apples, a large white onion, and 3 celery stalks, all cut into chunks.
- Use a butter injection (recipe below)
- Smoking time will vary between 2 1/2 hours to 3 hours
- FOR A BETTER SMOKE ON THE BIRD, cook low and slow at 225° until the internal temperature reaches 140°. Increase the temperature to 285° until the internal temperature reaches 165° ( will take 6 hours in total for a 12-pound bird). NOTE THE REASON FOR THE TEMPERATURE INCREASE IS TO CRISP UP THE SKIN.
For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD
In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue sauce, bay leaves, and barbecue rub. Once the ingredients have dissolved turn off the heat, add an additional gallon of water, and allow the mixture to cool. Add peppercorns and fresh thyme to the cooled mixture.
For a more even cooking, add chunks of apple, onion, and celery to the turkey cavity.
Place a large turkey bag into an ice chest, put the turkey in the bag, and pour brine over the turkey. Add additional water so the turkey is completely submerged in brine. Tightly close the bag and cover it in ice. Monitor the ice, adding more as needed. TIP: Keeping the ice chest in the house will help control the temperature. BRINE 24 HOURS
Remove the turkey from the brine, and rinse under cool water. Drain and pat dry.
Let the turkey rest for at least 15 minutes before carving.
STUFF THE BIRD: For even cooking, add chunks of apple, onion, and celery to the turkey cavity.
OPTIONAL BUTTER INJECTION:
Melt butter in a saucepan, and add the broth, hot sauce, garlic, and seasoning. Whisk together, and bring to a boil. Take off the heat to completely cool. Inject the breast at 3 to 4 locations on each side and do the same for the legs and thighs.
For the Turkey Seasoning:
Spray the outside of the turkey with nonstick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.
When ready to smoke, add the apples, onion, and celery to the cavity. This helps the turkey to cook even.
SMOKING IN A TREAGER:
Cook low and slow at 225° until the internal temperature reaches 140°. Increase the temperature to 285° until the internal temperature reaches 165° ( will take 6 hours in total for a 12-pound bird or 7 hours for a 16-pound turkey).
MORE RECIPES USING A SMOKER
LATEST POSTS
In the world of cooking, few things can rival the rich and savory flavor of a perfectly smoked turkey. Whether you are preparing for a holiday feast or simply looking to try something new, learning how to smoke a whole or cut-up turkey is a skill that will impress and delight your taste buds. Throughout this article, we have explored the key ingredients, equipment, and techniques necessary for achieving a delicious smoked turkey. Remember, it’s not just about following a recipe – it’s about understanding the fundamentals and putting your own personal touch on the process. So go forth, brave chefs, and let the tantalizing aroma of a smoked turkey fill your kitchen. Don’t be afraid to experiment and make this your own. Happy smoking!💗Sheryl
How to Smoke A Whole or Cut Up Turkey
Ingredients
- 12 to 16 pound turkey
For the Brine
- 2 gallons water, divided
- 1 ½ cups kosher salt
- 1 cup light brown sugar, packed
- 1 cup molasses
- 1 cup honey
- ¼ cup barbecue sauce (I used Stub's Original)
- 4 bay leaves
- ¼ cup barbecue rub (I used Butt Rub)
- fresh thyme bundle
- 1 tablespoon peppercorns
For the Turkey Seasoning
- ¼ cup kosher salt
- ¼ cup granulated garlic
- ½ tablespoon poultry seasoning
- plus barbecue rub ( I used Butt Rub)
For a Whole Turkey
- 2 apples, cut into chunks
- white onion, cut into chunks
- 3 celery stalks, cut into chunks
Optional Butter Injection:
- ½ cup unsalted butter
- 1 cup turkey or chicken broth
- 1 tablespoon hot sauce
- 1 teaspoon granulated garlic
- 1 teaspoon Cajun seasoning
Instructions
Whole Turkey:
For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD.
In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue sauce, bay leaves, and barbecue rub. Once ingredients have dissolved turn off the heat, add an additional gallon of water and allow mixture to cool. Add peppercorns and fresh thyme to cooled mixture.
Place large turkey bag into an ice chest, put turkey in the bag, and pour brine over turkey. Add additional water so the turkey is completely submerged in brine. Tightly close bag and cover in ice. Monitor the ice, adding more as needed. TIP: Keeping the ice chest in the house will help control the temperature. BRINE 24 HOURS
Remove turkey from brine, rinse under cool water. Drain and pat dry.
Stuff the Bird: For even cooking, add chunks of apple, onion, and celery to the turkey cavity.
Butter Injection:
Melt butter in a saucepan, add the broth, hot sauce, garlic and seasoning. Whisk together, bring to a boil. Take off the heat to completely cool. Inject the breast at 3 to 4 locations on each side and do the same for the legs and thighs.
For the Turkey Seasoning:
Spray the outside of the turkey with non stick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.
When ready to smoke, add the apples, onion and celery to the cavity. This helps the turkey to evenly cook.
Smoking in a Traeger Smoker:
Cook low and slow at 225° until the internal temperature reaches 140°. Increase the temperature to 285° until the internal temperature reaches 165° ( will take 6 hours in total for a 12 pound bird). RULE FOR COOKING IN A SMOKER-30 MINUTES PER POUND—NOTE THE REASON FOR THE TEMPERATURE INCREASE IS TO CRISP UP THE SKIN.
Let turkey rest 15 minutes before carving.
Cut Up Turkey:
For the Brine: TIP: MAKE THE DAY BEFORE YOU NEED TO BRINE THE BIRD
In a large pot bring 1 gallon of water to a boil, add salt, brown sugar, molasses, honey, barbecue rub and bay leaves. Once ingredients have dissolved turn off the heat, add an additional gallon of water and allow mixture to cool.
Place cut turkey inside 2 jumbo 2.5 gallon bags and pour in the brine. Add the half thyme bundle and half the peppercorns to each bag. Pour brine into each bag until the bird is covered. Place in an ice chest covered with ice for 24 hours. Remove turkey from brine, rinse under cool water. Drain and pat dry.
For the Turkey Seasoning:
Spray the outside of the turkey with non stick cooking spray. Apply the seasoning mix to the outside making sure to cover everything; then apply a light layer of barbecue rub.
NOTE: THIS IS FOR A VERTICAL SMOKER—Soak wood 30 minutes (I used Apple Wood). Smoke 225°. Place on the top rack, turkey breast and wings. Bottom rack is the thigh and drumstick pieces. The breast should register 165° while the thighs should be 175°. If the bird is getting too dark, wrap pieces in foil to protect it from browning any further.
SIGN UP FOR THE LADY BEHIND THE CURTAIN NEWSLETTER
NEWSLETTER: Receive (twice a month) seasonally themed newsletters full of recipes, tips and tricks. Sometimes even FREE gifts! Click here for the Newsletter→CURTAIN CALL NEWSLETTER
THANKS FOR VISITING♥
Can I put the brined turkey in the fridge instead of an ice chest ? Is there a benefit to the ice chest? I have an extra fridge. Thank you.
Hi Kristen, no benefit to the ice chest. I just usually don’t have room in my refrigerator with all the other food (salads, desserts etc.).
I followed your steps as my guideline for my cut up somked turkey and it turned out great.
Hi Jake, I’m so glad you liked the recipe. It’s our families favorite. We had it for Thanksgiving too!
Do you have a time on the cut up turkey for a vertical smoker?
Hi Leigh, The time listed is for a vertical smoker.