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Recipe

Gourmet Smoked Turkey

Juicy, boldly seasoned smoked turkey with crisp skin, a brown sugar spice rub, and a bright bourbon orange glaze that makes every slice taste like a special occasion.

Author By Matt Campbell
4.8
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Smoking a turkey feels like a flex, but it is mostly just time, temperature, and a good plan. This one brings big flavor without turning your kitchen into a science lab: a simple dry brine for juicy meat, a brown sugar spice rub for that mahogany crust, and a bourbon orange glaze that hits sweet, tangy, and just a little bit grown up.

If you want turkey that tastes like it had a purpose beyond “being present,” you are in the right place. We are going for crisp edges, steady smoke, and slices that make people hover near the cutting board like it is a campfire.

Why It Works

  • Juicy, not chalky: A dry brine seasons the meat all the way through and helps it hold on to moisture during the long cook.
  • Bold crust: Brown sugar, paprika, garlic, and black pepper create a deeply savory, slightly sweet bark that plays perfectly with smoke.
  • Balanced smoke flavor: Apple or cherry wood keeps things mellow and aromatic so the turkey still tastes like turkey.
  • Showstopper finish: A quick bourbon orange glaze adds shine, color, and that “wait, what is in this?” moment.
  • Reliable timing: We cook by temperature, not vibes, so you can serve it confidently.

Pairs Well With

  • Roasted Garlic Mashed Potatoes

  • Crispy-Top Baked Mac and Cheese

  • Roasted Brussels Sprouts with Bacon

  • Cranberry Orange Sauce

Storage Tips

Keep It Juicy

  • Cool fast: Let the turkey rest first, then carve what you need. Get the rest into shallow containers within 2 hours.
  • Fridge: Store in an airtight container for up to 4 days. For best texture, add a small splash of turkey drippings, broth, or water before sealing.
  • Freezer: Freeze sliced turkey for up to 3 months. Lay slices flat with parchment between layers so you can grab what you need.
  • Reheat without drying out: Warm in a covered dish at 300°F with a splash of broth until heated through, or gently in a skillet with a little butter. Microwaving is fine, just use 50% power and cover it.
  • Bonus move: Chop leftover smoked turkey into a quick skillet hash with potatoes and onions. Crisp edges, no regrets.

Common Questions

Common Questions

What size turkey works best for smoking?

10 to 14 pounds is the sweet spot. Bigger birds take longer and can cook unevenly on many backyard smokers.

Do I need to brine?

You do not have to, but it is the difference between “pretty good” and “can I get another slice.” This recipe uses a dry brine which is low drama and highly effective.

How much salt do I use for dry brining?

A reliable baseline is 1/2 tsp kosher salt per pound of turkey (about 3 g per lb). For a 10 to 14 lb bird, that is roughly 5 to 7 tsp (about 30 to 42 g). If you want the simplest route, use the recipe amount, but weighing is the most foolproof since brands vary.

What wood should I use?

Apple, cherry, or pecan are my favorites for turkey. Hickory is stronger, so use it sparingly or blend it with apple for balance. Aim for clean, light smoke. If your smoke smells sharp or looks thick and white for long stretches, ease up on the wood.

How much wood do I need?

Pellet smokers are easy, just keep the hopper fed. For charcoal, start with 2 to 4 small chunks of wood and add another chunk only if the smoke fades. More is not better. Too much smoke can go bitter.

What smoker temperature is best?

Run your smoker at 275°F. It is hot enough to help the skin render, but still gentle enough to keep the meat tender.

How do I know when the turkey is done?

Go by internal temperature, not vibes. Target 165°F in the breast and 175°F in the thigh. If you prefer pulling the breast a little earlier for extra-juicy slices, you can pull at 160 to 162°F only if you rest it and confirm it rises to 165°F before serving.

Where do I put the thermometer?

Breast probe goes in the thickest part of the breast, angled toward the center, not touching bone. Thigh reading should be taken in the thickest part near the joint, again avoiding bone.

How long will it take?

Plan on roughly 2.5 to 4.5 hours at 275°F for a 10 to 14 pound bird, but always cook to temperature. Wind, smoker style, and bird temp coming out of the fridge all change the timeline. If you are hosting, give yourself buffer time and hold it warm after the rest.

Why is my skin rubbery?

Usually one of three things: smoker temp too low, the bird was too wet going on, or it never got a higher-heat finish. Pat it dry, smoke at 275°F, and use the optional hot finish step below.

Can I use a turkey breast instead of a whole turkey?

Yes. Dry brine the same way, smoke at 275°F, and cook to 165°F internal in the thickest part. Time will be shorter, often 1.5 to 2.5 hours depending on size.

Can I use the drippings?

Yes, with two notes. First, if you add water or broth to the pan, you are preventing burn, not creating instant gravy. Second, drippings can taste extra smoky or salty. If they taste great, strain and use them in gravy. If they taste harsh, do not force it, toss them and use stock.

The first time I smoked a turkey, I treated it like a group project and still somehow ended up doing all the work. I hovered, I spritzed, I panicked every time the temperature dipped two degrees. The turkey was good, but the process was exhausting.

This version is my calm, confident redo. Dry brine, bold rub, steady 275°F, and a glaze that makes the whole thing look like it belongs in a fancy magazine. It is the turkey I make when I want people to think I had a plan, even if I was also making sides in socks and sipping coffee like it is a sport.