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This Smoked Turkey recipe delivers juicy, flavorful meat with a smoky exterior, a bourbon-citrus brine, and fresh herb butter tucked under the skin. It’s our favorite way to smoke a whole turkey for Thanksgiving and other holiday gatherings, and we’ve used this method after years of cooking turkey on smokers, grills, and even in our catering kitchen.
The secret is giving the turkey enough time to brine, seasoning it with a savory turkey rub, adding herbed butter under the skin, and smoking the whole bird at 275°F. The result is a flavorful centerpiece with tender breast meat, rich dark meat, and a delicious balance of smoke, citrus, and herbs.
If you’re learning how to smoke a turkey for the first time, this guide walks you through everything from choosing the right bird and preparing the bourbon brine to setting up your smoker, checking doneness, and carving the turkey for your holiday table.
Looking for another creative way to smoke your turkey? Check out our recipe for Cajun Spatchcocked Smoked Turkey.
Table of Contents
- Why This Recipe Works
- Ingredients for Smoked Turkey
- Choosing the Right Turkey
- How Much Turkey Per Person
- How to Thaw a Turkey Safely
- How to Make Bourbon Brine for Smoked Turkey
- How to Prepare a Turkey for Smoking
- How to Smoke a Turkey
- Expert Tips for the Best Smoked Turkey
- Smoked Turkey Timeline for a 4 PM Thanksgiving Dinner
- Frequently Asked Questions (FAQ)
- Best Wines for Thanksgiving Dinner
- More Grilled and Smoked Turkey Recipes
- What to Serve With Smoked Turkey
- Smoked Turkey Recipe with Bourbon Brine
Why This Recipe Works
As the owners of a critically acclaimed catering company, we’ve cooked turkey pretty much every way you can. From brining to not brining, whole turkey to spatchcock, to smoked turkey breast. Cooking on everything from pellet smokers, offsets, gas grills, and our Weber kettle, to even a tiny portable grill. We’ve experimented and cooked with it all, and this is our favorite smoked turkey recipe of all time.
- The brine. Smoked turkey needs a brine in order to maintain moisture and tenderness during the smoking process. Our bourbon citrus brine adds flavor at the same time.
- Flavor inside and out. Season the turkey both inside the cavity and on the skin using a compound butter and turkey seasoning.
- The right temperature. Smoke at 275 degrees for good skin texture.
- A simple target. Pull it when the breast hits 165 degrees F. That’s it.
- First time smoking a turkey? Check out our tips on smoked turkey from the pros
Ingredients for Smoked Turkey
- WHOLE TURKEY: Use a 12–14-pound turkey that has NOT already been injected with a saltwater solution or previously brined. Starting with an unbrined bird lets you control the salt and flavor.
- BRINE: Water, kosher salt, brown sugar, bourbon, oranges, lemon, whole black peppercorns, whole cloves, and bay leaves. The salt seasons the meat, while the bourbon and citrus add flavor.
- TURKEY SEASONING: We use our Ultimate Dry Rub for smoked turkey for its savory, slightly sweet exterior. (You can also use our Turkey Seasoning, developed just for turkey)
- HERBED BUTTER: Unsalted butter, fresh rosemary, thyme, and sage. The butter goes under the skin to add flavor to the breast meat.
- CAVITY STUFFING: We use a mix of citrus, onions, and garlic to stuff the cavity for maximum moisture and flavor. These are aromatics, not traditional bread stuffing.
Choosing the Right Turkey
For this recipe, we recommend a 12–14 pound turkey. Smaller birds tend to cook more evenly and are easier to manage on a smoker. If you’re serving a larger crowd, consider smoking two smaller turkeys rather than one very large bird.
Check the packaging before buying. Some turkeys are already injected with a salt solution or labeled as pre-brined. If you start with one of these, adding a full salt brine can make the finished turkey too salty.
How Much Turkey Per Person
As a general guideline, plan on about 1¼ pounds of whole turkey per person. That accounts for the bones and leaves room for some leftovers (because, let’s be honest, we all love the holiday leftovers!)
This is the estimate we use and trust.
- A 10-pound turkey will serve about 8 hungry people on average.
- A 12-pound turkey will serve about 10 people
- A 14-pound turkey will serve about 12 people
Holiday season means a bountiful table of other foods too, and there is always planning for leftovers. As you approach needing more than 14 pounds of turkey, consider two birds as mentioned.
How to Thaw a Turkey Safely
If you’re using frozen turkey, allow 24 hours of refrigerator thawing for every 4- 5 pounds. A 12–14-pound turkey generally needs about 3 days, and sometimes longer, to thaw completely.
If you’re short on time, you can thaw a turkey in cold water while it remains in leakproof packaging. Keep it fully submerged, change the water every 30 minutes, and allow about 30 minutes per pound. Cook immediately after cold-water thawing.
Never thaw a turkey on the counter. The turkey should be fully thawed before brining.
A fresh turkey can last up to 3 days in the fridge prior to cooking.
We also have an entire article on safe ways to thaw turkey.
How to Make Bourbon Brine for Smoked Turkey
A wet brine seasons the turkey and helps it retain moisture during cooking. We use bourbon, citrus, and warm spices to make this version especially delicious for your holiday turkey!
Step 1: Prepare the Brine
In a large stockpot, combine the water, kosher salt, brown sugar, and bourbon. Warm the mixture just enough to dissolve the salt and sugar, then turn off the heat.
Add the oranges, lemon, peppercorns, cloves, and bay leaves. Let the brine cool completely before adding the turkey.
Step 2: Brine the Turkey
Remove the neck and giblets from the turkey. Place the fully thawed turkey in the cooled brine, making sure it is submerged. Cover and refrigerate for 24 hours.
If you’re using a food-safe brining bag or cooler, make sure the turkey and brine remain at 40°F or below throughout the process. If the turkey floats, turn it over partway through brining.
Step 3: Remove and Dry the Turkey
Remove the turkey from the brine and carefully discard the brine. Then pat the turkey thoroughly dry, including the cavity.
Important: Avoid brining more than 24 hours as the texture of the turkey may start to get gummy as it cures versus brines.
How to Prepare a Turkey for Smoking
Once you’ve thawed and brined the turkey, you need to prepare for smoking.
- REMOVE TURKEY: Very gently remove any excess brine and pat the exterior of the turkey dry with paper towels. Both the turkey cavity and exterior need to be dry.
- SEASON TURKEY AND DEHYDRATE: Apply the turkey seasoning evenly over the outside of the turkey and inside the cavity. Make sure you season the legs, thighs, wings, and breast. Place the seasoned turkey on a wire rack set over a sheet pan and refrigerate it uncovered for about 4 hours. This step allows the skin to dry before smoking, helping reduce the rubbery texture that can happen when poultry skin is cooked at lower temperatures. Keep the turkey refrigerated while it dries.
- STUFF CAVITY: Remove from the fridge and stuff the cavity with some fresh citrus (a combination of lemons and oranges), onions, garlic, and fresh herbs. This is going to help the cavity of the bird stay juicy and tender. As the stuffing heats up, the aromatics and liquid are forced out and into the bird from the inside out.
- ADD COMPOUND BUTTER: Gently loosen the skin over the turkey breast. Spread the herbed butter underneath the skin, distributing it evenly over the breast meat. See the recipe card for the butter ingredients.
- TIE WINGS AND LEGS: Tie the legs and wings close to the body of the turkey with kitchen twine so it cooks evenly. If they are flapping around, they will overcook. You can also tuck the wings under the breast
How to Smoke a Turkey
- PREHEAT SMOKER: Preheat your smoker to 275°F. We like apple or cherry wood for turkey because both offer a balanced fruitwood smoke flavor that complements the citrus and herbs.
- SMOKE TURKEY: Place the turkey directly on the smoker, breast side up (you do not need a roasting pan or aluminum pan). We recommend inserting a digital Bluetooth probe thermometer, like the Thermoworks Signals or Smoke unit, to monitor the meat as it cooks (ideally in both the breast and dark meat).
- MONITOR TEMPERATURE: Remove the turkey when the internal temperature of the breast is 165 degrees (F). The thigh and legs may be higher; that is fine, as they can take a higher heat and still stay tender.
- REST: Remove from heat and tent in foil, then let it rest 20-30 minutes. If you are done early, wrap it and leave it in a cooler (with no ice) to keep warm for up to four hours. Resting allows the cells to cool down and retain that moisture.
- SLICE AND SERVE: Carve with a sharp, high-quality carving knife and enjoy.
If you have a gas grill, you can follow our guide on how to smoke on a gas grill using wood chips and a smoker box.
Expert Tips for the Best Smoked Turkey
Choose an unbrined turkey. The bourbon brine already contains a significant amount of salt. Starting with a turkey that has not been injected or pre-brined gives you better control over the final seasoning.
Plan ahead. Allow enough time to thaw the turkey, brine it for 24 hours, dry the skin in the refrigerator, and smoke the bird. The active cooking time is only part of the schedule.
Dry the skin before smoking. The uncovered refrigerator rest helps the surface dry and improves the final texture.
Use a thermometer. Time estimates are useful for planning, but the internal temperature is what determines doneness.
Choose a fruitwood. Apple and cherry are excellent options for turkey. They provide smoke flavor without overpowering the bourbon, citrus, and herbs.
Don’t overfill the cavity. Aromatics should fit loosely inside the bird so heat can circulate.
Let the turkey rest. Resting makes the turkey easier to carve and helps keep the meat juicy.
Smoked Turkey Timeline for a 4 PM Thanksgiving Dinner
The number one question we get every year is when to start. Here’s how we plan it for a 14-pound turkey and dinner on the table at 4 PM. Work backward from your own dinner time if it’s different.
- Sunday: Move your frozen turkey from the freezer to the fridge to thaw. (Skip this if you bought a fresh turkey and go straight to brining Wednesday morning.)
- Wednesday, 6 AM: Get the turkey into the brine.
- Thursday, 6 AM: Pull the turkey from the brine, pat it dry, and season. Leave it uncovered in the fridge for 4 hours.
- 10:15 AM: Fire up the smoker to 275 degrees.
- 10:30 AM: Stuff the cavity, add the herbed butter under the skin, and tie the legs and wings.
- 11:00 AM: Turkey goes on the smoker.
- 2:30 to 3:00 PM: Start checking the breast temperature. Pull it at 165 degrees F.
- Rest 20 to 30 minutes. If it’s done early, don’t panic. Wrap it and hold it in a cooler (see our Rest step above).
- 3:30 PM: Carve.
- 4:00 PM: Dinner.
We build in about 30 minutes of buffer because every turkey and every smoker is a little different. A turkey that’s done early is a much better problem than done late!!! Believe me!
Frequently Asked Questions (FAQ)
Plan on roughly 15 minutes per pound when cooking at 275 degrees F.
At 275°F, a 12–14-pound whole turkey generally takes about 3–4 hours. Cooking time varies with the bird, smoker, weather, and how consistently the smoker maintains its temperature.
Start checking the internal temperature as the turkey approaches the expected finish time. Always use a thermometer to confirm doneness.
We do not recommend stuffing your turkey with a traditional stuffing. Instead, we recommend you add citrus, onions, and garlic for aromatics, then discard them after cooking. For a stuffing recipe, we highly recommend our Smoked Sausage and Caramelized Onion Cornbread Stuffing. It’s a winner every year.
Turkey should reach 165°F in the thickest part of the breast and the innermost parts of the thigh and wing. Check multiple locations with a reliable food thermometer, avoiding bone.
Do not rely on the skin color, cooking time, or a pop-up timer to determine doneness.
When smoking, even at 275, the challenge for any turkey will be crispy skin. If you want a crispy skin, a modification to the recipe is to wait until the bird gets to 145 degrees and then crank up the heat to 375 to finish cooking. You run the risk of still drying out the bird, so we don’t push for a crispy skin when smoking. With our technique, the skin should still be moderately crispy from drying in the fridge.
Sure. Brining is a very useful way to add flavor, but it’s not the only way to prepare a turkey. If you prefer not to use a wet brine, you can use a suitable dry-brining method and adjust your seasoning accordingly.
For this particular recipe, however, the bourbon-citrus brine is part of the intended flavor profile. It’s ridiculously good and part of what makes this such a delicious and memorable holiday recipe!
No, you don’t. If you want a great smoked turkey gravy recipe, see our hack for incredible flavor without stressing about catching drippings.
It depends on the smoker. Some smokers maintain moisture and temperature well without a water pan, while others may benefit from one. Follow your smoker’s guidance and consider how a water pan affects the cooking environment.
In general, if using a Big Green Egg, for example, you do not need a water pan. Yes, if using an offset smoker. No, if using a pellet grill (see this post if cooking a turkey on a pellet grill).
Best Wines for Thanksgiving Dinner
In our Thanksgiving Wine Guide, we say not to stress too much about pairing wine with turkey, since it’s pretty neutral. Smoked turkey is the exception. With the smoke, the bourbon citrus brine, and the herbed butter, this turkey is the star of the table, and a few wines really shine with it.
- Oregon Pinot Noir: Our go-to (we are in the Willamette Valley after all). Bright cherry and cranberry fruit with earthy notes that love the fruit wood smoke without overpowering the turkey.
- Zinfandel: For the guests who want a bigger red. It’s bold with fruit and spice but low in tannin, so it stands up to the smoke and the dark meat and plays well with all the sides.
- Dry or Off-Dry Riesling: The acidity cuts through the richness, and the apple and spice notes pick up the citrus in the brine. A great pick for anyone new to wine.
For even more ideas at every budget, from bubbles to dessert wines, check out our full Thanksgiving Wine Guide.
More Grilled and Smoked Turkey Recipes
- Pellet Grill Smoked Turkey: A spatchcocked turkey with a two-temperature cooking method designed for pellet grills.
- Cajun Grilled Turkey Breast: A faster-cooking turkey with bold Cajun seasoning.
- Smoked Turkey Breast with Maple Glaze: A smaller option for a holiday meal or a few people.
- Basic Turkey Brine: A simple brine that works with a variety of turkey preparations.
What to Serve With Smoked Turkey
You can explore our Thanksgiving Recipes for the Grill and Smoker or some of our favorites below.
- Smoked Turkey and Bourbon Gravy
- Smoked Sausage and Caramelized Onion Cornbread Stuffing
- Turkey Collard Greens
- Grilled Beet Salad with Rosé Infused Cranberries
- Smoked Honey Butter (for your dinner rolls)
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
*This post contains affiliate links. We only recommend and promote products we use and love and contribute to great barbecued and grilled foods, like a good digital thermometer!
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Smoked Turkey Recipe with Bourbon Brine
Ingredients
- 1 (12-14 lb) whole turkey, (fully thawed and NOT previously brined)
For the Bourbon Brine
- 8 quarts water
- 1 ½ cups kosher salt, (we use Diamond Crystal kosher salt)
- ⅓ cup brown sugar, (we use dark brown but light works also)
- 1 cup bourbon
- 2 oranges, quartered
- 1 lemon, quartered
- ⅓ cup whole black peppercorns
- 10 whole cloves
- 2 dried bay leaves
For the Herbed Butter
- 1 stick unsalted butter, at room temperature
- ½ tablespoon fresh rosemary, chopped
- ½ tablespoon fresh thyme, chopped
- ½ tablespoon fresh sage, chopped
Turkey Seasoning
- ½ cup Ultimate Dry Rub, (or a suitable turkey seasoning)
Cavity Aromatics
- 2 oranges, quartered , (we use navel)
- 1 lemon, quartered
- 1 red or yellow onion, quartered
- 6 garlic cloves
- 10 sprigs thyme
- 2 large sprigs of rosemary
Instructions
- Prepare the Brine: In a large stockpot, combine the water, kosher salt, brown sugar, and bourbon. Warm gently, stirring until the salt and sugar dissolve. Remove from the heat, add the citrus, peppercorns, cloves, and bay leaves, and cool completely.
- Brine the Turkey: Remove the neck and giblets. Submerge the fully thawed turkey in the cooled brine, cover, and refrigerate for up to 24 hours. Keep the turkey at 40°F or below. Discard the brine after use.
- Dry and Season: Pat the turkey thoroughly dry. Apply the turkey seasoning evenly over the skin and inside the cavity. Place on a wire rack over a sheet pan and refrigerate uncovered for approximately 4 hours.
- Make the Herbed Butter: Combine the softened butter with the chopped rosemary, thyme, and sage.
- Prepare the Turkey: Gently loosen the skin over the breast and spread the herbed butter underneath. Loosely fill the cavity with the oranges, lemon, onion, garlic, thyme, and rosemary. Tie the legs loosely with kitchen twine if desired, and tuck the wing tips beneath the bird.Add any additional seasoning that may have fallen off from tying the legs or placing butter under the skin.
- Preheat the smoker: Set the smoker to 275°F and use apple or cherry wood, or a suitable fruitwood blend.
- Smoke the Turkey: Place the turkey breast-side up directly on the smoker grate. Insert a leave-in thermometer into the thickest part of the breast, avoiding bone. If using a second probe, monitor the dark meat as well. Close the lid and cook until the turkey reaches a safe internal temperature. A 12–14 pound turkey typically takes approximately 3–4 hours, but timing varies.
- Verify Doneness: Use an instant-read thermometer to check the thickest part of the breast and the innermost parts of the thigh and wing. Each must reach 165°F. Do not rely on elapsed time or carryover cooking alone to ensure food safety.
- Rest and Serve: Transfer the turkey to a cutting board and rest for approximately 20-30 minutes, loosely tented with foil if desired. Carve and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe!!! We made it for Thanksgiving and pretty sure we will do this for Christmas. And of course add prime rib for New Years. Did two turkeys like you recommended for 14 people and we had plenty leftover.
At what temp does the brine need to be cooled to add the turkey? I’m afraid it will “cook” the turley if above a certain temp.
Matt, the brine should be cooled down to at least a room temperature. You don’t want bacteria to grow. You can add ice to the brine if it is still warm. But ideally you get it to room temperature or cooler. As you store the brine, be sure you are at fridge temperature as well.
oops. Cloves. Whole cloves. I get it now, sorry, read that part too fast, disregard!
Your ingredients call for “10 whole cloves” …. I”m assuming garlic, but, some editing/clarification would be much appreciated!
My husband and I have been smoking turkeys for T-day for the last 10-ish years and won’t ever go back to non-smoked since we love it so much. Your bourbon brined bird sounds delicious and will be tried in the future since our menu is already set for this year.
I would like to share a tip to get crispy skin when smoking a turkey if I may since it has worked for us each time we do it; PULL THE TURKEY OUT OF THE BRINE THE NIGHT BEFORE SMOKING IT so the skin truly has a chance to dry off and not become rubbery from being too wet. We have the system down to a science now. Make the brine Monday after work, refrigerate overnight. Put the turkey in the brine Tuesday after work. On Wednesday night remove the turkey from the brine, place on pan with a rack to “dry” in the fridge until cook time on Thursday. We do an herbed butter on the skin every year too. Using this method has given us crispy, delicious skin every time! I hope this is helpful.
What a great tip!!! Thanks for your feedback 🙂
Any concerns with a bigger bird? I have a 15.5 pounder, and looking around online, it seems pretty mixed on smoking that size turkey. Would you still go with 275 and feel confident it will get passed the “danger zone” before the 4 hour mark? I’m considering going up to 300-325 to be safe – thoughts?
Thanks! Looking forward to this!
Don’t worry too much about a 15 pounder, we actually ended up with one too courtesy of the grocer. I would keep the same temperature, and plan extra time.
With larger birds, we like to also encourage a water pan (or any liquid really), somewhere in the smoker. You can use apple cider, apple cider vinegar, or just water. This will keep humidity in the smoker which in turn helps with your bird. If you go higher, just be careful, as you can run the risk of drying out the breast, especially the outer portion which cooks first.
I can’t find the dry rub recipe.
Hi Chuck, you can find it here: https://www.vindulge.com/ultimate-homemade-dry-rub/
Do you not put your turkey in a foil pan, just directly on the grate?
You are correct. Just directly on the grill. You can put it in a foil pan if you wish to catch the drippings!
Very much enjoy Vindulge, but have a problem with kosher salt volumes; from an old NY Times article:
So I got out a one-cup measure and a scale, and I weighed similar volumes of Morton’s and Diamond Crystal kosher salts, plus regular table salt, generic coarse sea salt and Malden sea salt from England (included for no reason other than that I think it is the most beautiful of salts). Here’s the outcome, rounded off to the nearest five grams or eighth of an ounce (no, this is not a scientific inquiry):
Morton’s kosher: 250 grams (8 3/4 ounces)
Diamond Crystal kosher: 135 grams (4 3/4 ounces)
Table salt: 300 grams (10 5/8 ounces)
Coarse sea salt: 210 grams (7 3/8 ounces)
Malden sea salt: 120 grams (4 1/4 ounces)
James, appreciate your comments on the salt volumes. I would say, we test and focus our recipes on the use of quality kosher salt. While we don’t present specific brands, we use local kosher from Jacobsen’s salt. You can really adjust salt at your preference based on your palate. We go back and forth as to whether we get that specific on salt use, as it is really a taste experience.
That said, Maldon salt we use often for finishing (salad’s, baking, etc), as the salt is lighter in texture.
Why won’t you allow the recipe be printed for me to use???
I can’t put my computer in the kitchen while I try to use the recipe!
Hi Jerry, That’s strange. You should be able to hit the “print recipe” button, located at the top of this post and also on the actual recipe. I’m happy to send you a copy via email (I’ll send it right now). But in case anyone else is having issues printing can you let me know what browser you are using? That could be the problem? I was able to print it both from Safari and Chrome.