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Smoked turkey on a platter.

Smoked Turkey Recipe

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
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Resting time 20 minutes
Total Time 3 hours
Servings 12
Calories 246kcal


  • 1 whole turkey 10-12 pounds
  • 2 tablespoons olive oil
  • 1/4 cup BBQ rub see 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. 


Calories: 246kcal