This recipe shows you how to make smoked turkey using a charcoal smoker--in this case, a Weber Smokey Mountain--from start to finish. And if you want to smoke a brined turkey, there's a perfect and easy recipe for smoked turkey brine included, as well.
Course Main Course
Keyword BBQ, turkey
Prep Time 10minutes
Cook Time 2hours30minutes
Resting time 20minutes
Total Time 3hours
Author Meggan Hill
1whole turkey10-12 pounds
1/4cupBBQ rubsee notes
Rinse the turkey and pat dry with paper towels.
Make sure to remove any inside parts.
Rub the turkey all over with the olive oil.
Add the dry rub making sure to cover every part of the turkey.
Tuck the wings into the sides of the turkey and place in a foil tray or large rimmed bake pan.
Once the smoker reaches 325 degrees, place the turkey still in the pan or tray onto the grate.
Place the smoker lid back on and smoke for about 15 minutes per pound.
Check the turkey after two hours and baste with any juices that have gathered in the pan.
If the turkey is becoming too dark at any point, cover loosely with foil.
About 30 minutes before the time range for the weight of the bird, check the temperature in the thickest part of the turkey between the thigh and the breast.
Once the turkey reaches 160 degrees remove it from the smoker and cover with foil.
Let the turkey rest for 20 minutes before carving.
You can hold a finished turkey at temperature for 1 1/2 to 2 hours by wrapping it tightly in several layers of heavy duty aluminum foil and placing it breast-side down in an empty cooler.