How to Smoke a Turkey

Take the turkey out of the freezer and thaw it in the refrigerator for 5 days. 

Set turkey on a cutting board, pat dry, and remove giblets from the cavity. Spatchcock the turkey (see Note). 

Mix salt, sugar, and orange zest in a small bowl until fully combined. Sprinkle instant cure evenly and lightly all over the skin on all sides, and season the cavity as well. Place turkey on a grate over a sheet tray and refrigerate, uncovered, for at least 1 hour and up to overnight. 

When ready to begin smoking, remove turkey from refrigerator and bring to room temperature, about 1 hour.

Preheat a smoker to 300 to 325 degrees F (160 to 165 degrees C).

Combine smoked paprika, onion powder, garlic powder, sage, mustard, black pepper, salt, and cayenne pepper in a bowl for the dry rub; stir to mix thoroughly.

Place turkey on a cutting board and pat dry to remove as much moisture as possible from the meat. Lightly sprinkle rub all over the skin, flip over, and sprinkle onto the cavity. Don’t massage in. Cover the entire surface area, as well as under and around wings. 

Place turkey in the center of the preheated smoker and close the lid. Watch temperature and adjust airflow if needed to maintain temperature. Set a timer for 45 minutes. The meat has to adjust to the heat and smoke of the grill. The most crucial part of this recipe is this time period. 

Meanwhile, for the basting spray, combine vinegar, chicken stock, brown sugar, orange juice, butter, salt, and cayenne in a saucepan and set over medium heat. Cook and stir until sugar dissolves and ingredients are well combined, about 5 minutes. Pour into a bowl to cool and add to a spray bottle for later use.

Once the timer is up, open the lid, and check the internal temperature of the bird to make sure things are cooking properly. Temperature should not read more than 95 degrees F (35 degrees C) at this point.

With a mop or brush, baste with liquid for the first time. Close the lid. Adjust heat, add more coals if needed, and get smoker temperature back to 275 to 325 degrees F (135 to 165 degrees C), and set a timer for 45 minutes. 

When time goes off, baste lightly again. Close the lid and adjust smoker again to maintain temperature. Set a timer for the next 45 minutes.

Check the internal temperature; it should read 155 to 160 degrees F (68 to 71 degrees C). If temperature is any higher, pull the turkey off immediately.

Baste again, and flip turkey over and baste. Return to the smoker, breast side down, to cook for 5 more minutes. Remove and let rest for 20 to 25 minutes. Once rested, baste again and serve.

From the Editor

Here’s all you need to know to spatchcock a turkey.

Nutrition

Nutrition data for this recipe includes the full amount of dry rub, instant cure, and brine ingredients. The actual amount of dry rub , instant cure, and brine consumed will vary.