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–+ servings
Sarah

Smoked Turkey

Juicy, flavorful smoked turkey with your choice of dry or wet brine, a citrus-herb injection, and flexible spatchcock or whole-bird methods. Pellet smoker and Traeger cues deliver moist white meat and tender dark meat every time.
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Prep Time 30 minutes
Cook Time 5 hours
Brine Time 12 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Main
Cuisine: American
Calories: 265
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 whole turkey (12–14 lb), thawed, giblets removed
  • 12–14 tsp kosher salt (Diamond Crystal ~1 tsp/lb; ½ tsp/lb if Morton’s)
  • ½ tsp baking powder (optional)
  • 2 gallons water (for wet brine option)
  • 1 cup kosher salt (Diamond Crystal) for wet brine
  • ½ cup brown sugar
  • 1 Tbsp peppercorns
  • 4 bay leaves
  • 2 orange peels
  • 1 cup low-sodium turkey or chicken broth (for injection)
  • 4 Tbsp unsalted butter, melted
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp lemon juice
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp white or black pepper
  • ½–1 tsp kosher salt (omit if wet-brined)
  • 2 Tbsp neutral oil
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp brown sugar (optional)
  • 1 onion, quartered
  • 1 apple, quartered
  • 1 lemon, halved
  • herb sprigs for cavity
  • apple or cherry wood (touch of hickory optional)

Equipment

  • pellet smoker or Traeger grill
  • meat thermometer or probe
  • large container or brining bag
  • mixing bowls
  • carving knife and board

Method

  • Dry brine: Rub turkey all over with measured kosher salt (and baking powder if using). Refrigerate uncovered 24–48 hours. For wet brine, submerge turkey 12–24 hours in brine mixture, then rinse, pat dry, and air-dry uncovered 4–12 hours.
  • Preheat smoker to 275°F. For extra smoke flavor, start at 225°F for 60–90 minutes, then increase to 275–300°F.
  • Mix injection ingredients and inject evenly into breasts, thighs, and drumsticks if desired.
  • Coat turkey lightly with oil. Combine rub ingredients and season all over, including under the breast skin. Stuff cavity with onion, apple, lemon, and herbs (do not overpack).
  • Place turkey breast-side up in the smoker. Insert a probe thermometer into the thickest part of the breast. Smoke until breast reaches 160–162°F and thighs reach 175°F, rotating halfway through if needed.
  • If skin needs more color or crispness, increase smoker temp to 350–375°F for 15–25 minutes.
  • Remove from smoker and rest 20–30 minutes tented with foil. Carve and serve warm.

Nutrition

Calories: 265kcalCarbohydrates: 1gProtein: 36gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 780mgPotassium: 420mgVitamin A: 240IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg

Notes

Spatchcock: Reduces total time to 3–3.5 hours at 275°F; internal temperatures remain the same.
Smoked roast (breast 3–5 lb): Cook at 250–275°F for 1.5–2.5 hours until 160–162°F internal, rest to 165°F.
Salt note: Diamond Crystal is about half as salty as Morton’s; adjust brine accordingly.
Food safety: Final internal temp 165°F in breast and 175°F in dark meat after rest.
Alternate smokers: Traeger Super Smoke (225°F first 60–90 min, then 300°F). Offset smoker: use a water pan and maintain clean, thin smoke.
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