Smoked Turkey 5 Ways
Master the art of smoked turkey with five different flavor profiles — from classic herb to Cajun to maple bourbon — one bird, endless possibilities.
Prep
30 min
Cook
240 min
Total
300 min
Servings
12
Difficulty
medium
Ingredients
Base Turkey
Classic Herb Rub (Option 1)
Cajun Rub (Option 2)
Maple Bourbon Glaze (Option 3)
Instructions
Brine the turkey
Dissolve salt and brown sugar in water. Submerge the turkey and refrigerate for 12-24 hours. This is the foundation for all five flavor profiles — do not skip the brine.
Dry and season
Remove from brine, rinse briefly, and pat very dry. Air-dry uncovered in the fridge for 4-12 hours for the crispiest skin. Apply your chosen rub or glaze. For the herb option, push butter under the skin.
Set up smoker
Preheat to 275°F. Use mild fruit wood (apple or cherry) for the herb and maple versions, pecan for the Cajun version. Heavier woods can overpower turkey.
Pro tip: Place a pan of water in the smoker to maintain humidity and prevent the lean breast meat from drying out.
Smoke the turkey
Place turkey breast side up on the grate. Smoke for 3.5-4 hours (roughly 15-18 minutes per pound) until the breast reaches 160°F and the thigh reaches 175°F. If using a glaze, apply it during the last hour.
Monitor temperature
Check temperature hourly. If the breast is cooking faster than the thigh, tent the breast with foil to slow it down. Rotate the bird 180° halfway through if your smoker has hot spots.
Rest before carving
Tent with foil and rest for at least 30 minutes. The temperature will carry over 5-10 degrees. Carve and serve with the drippings as a simple jus.
Serving Suggestions
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