This whole smoked turkey is brined overnight in apple cider, herbs, and spices, coated in a homemade dry rub, then slowly smoked with apple and pecan wood for juicy meat and plenty of smoky flavor.
If you love cooking with your smoker, try my best rib rub recipe next, or round out your holiday dinner with crockpot stuffing and Boursin mashed potatoes.
Recipe Summary: Whole Smoked Turkey (Easy Electric Smoker Recipe)
- ✅ Recipe Name: Whole Smoked Turkey (Easy Electric Smoker Recipe)
- 🕒 Ready In: 4-5 hours
- 👪 Serves: 12
- 🍽 Calories: 296 per serving
- 🥣 Main Ingredients: Whole turkey, apple cider, brown sugar, garlic, rosemary, thyme, smoked paprika
- 📖 Dietary Info: Gluten-free, make-ahead friendly, holiday-friendly
- ⭐ Why You'll Love It: Brined overnight, coated in a flavorful dry rub, and smoked low and slow for juicy meat and plenty of smoky flavor. It’s the turkey I make every year for Thanksgiving, and it frees up valuable oven space for all the sides.
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This whole smoked turkey is the turkey I make every year for Thanksgiving when I want juicy meat, plenty of smoky flavor, and a little more personality than a traditional oven-roasted bird. The turkey is brined overnight in apple cider, herbs, and spices, coated in a flavorful dry rub, then slowly smoked with apple and pecan wood until tender and perfectly cooked.
The overnight brine helps season the turkey throughout, while the dry rub and wood smoke build tons of flavor on the outside. If you love cooking with your smoker, try my best rib rub recipe next, or serve this turkey with my crockpot stuffing and Boursin mashed potatoes for an easy holiday dinner.
Reader Review ⭐️⭐️⭐️⭐️⭐️
"Made this smoked turkey recipe and it came out great! Flavorful and juicy. Switched the wood chips up as I smoked. It was easy to put together, would recommend!"
Why You'll Love This Whole Smoked Turkey
- Juicy and flavorful. The apple cider brine seasons the turkey before it ever hits the smoker.
- Frees up your oven. Perfect for Thanksgiving when every inch of oven space counts.
- Plenty of smoky flavor without being overpowering. Apple and pecan wood give the turkey a balanced smoke flavor that works well with the herbs and spices in the rub.
- Made for an electric smoker. I developed this recipe using a Masterbuilt Pro Series Electric Smoker, so the method is especially easy to follow if you're using a similar setup.
Jump to:
- Recipe Summary: Whole Smoked Turkey (Easy Electric Smoker Recipe)
- Why You'll Love This Whole Smoked Turkey
- Key Ingredients
- Variations
- How to make Whole Smoked Turkey
- Expert Tips
- Whole Smoked Turkey FAQs
- What to serve with the Smoked Turkey
- Ways to Use Leftover Smoked Turkey
- Storage and Reheating
- More Thanksgiving Recipes to Try
- Whole Smoked Turkey (Electric Smoker Recipe)
Key Ingredients
- Whole Turkey. I use a fully thawed 13-14 pound turkey for this whole smoked turkey recipe. You can use a slightly smaller or larger bird, but the smoking time will vary, so always go by internal temperature rather than time alone.
- Apple Cider. The base of the wet brine, apple cider adds a subtle sweetness that works really well with the herbs and smoke. Have some left over? Use it to make my Apple Cider Margaritas.
- Kosher Salt and Dark Brown Sugar. These form the base of the brine, seasoning the turkey while adding just enough sweetness to balance the savory flavors.
- Worcestershire Sauce and Garlic. Worcestershire adds savory depth to the brine, while a whole head of garlic gives it plenty of flavor without overpowering the turkey.
- Fresh Rosemary, Thyme and dried Bay Leaves. Fresh rosemary and thyme flavor both the brine and the inside of the turkey, while dried bay leaves add another savory, herbal layer.
- Homemade Dry Rub. Brown sugar, smoked paprika, thyme, oregano, garlic and onion powder, black pepper, cayenne, mustard powder, and Herbs de Provence make up the smoky, savory rub. The cayenne adds just a little heat and can be left out if you prefer.
- Onion and Lemon. Halved onion and lemon go right into the turkey cavity with fresh rosemary and thyme to add flavor as the turkey smokes.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
There are a few easy ways to change up the flavor of your whole smoked turkey while keeping the same basic method.
| Change the wood | I love a combination of apple and pecan wood for turkey because it gives the meat plenty of smoke without overpowering it. Apple or cherry will give you a milder, slightly sweeter smoke, while hickory gives the turkey a stronger, more traditional BBQ flavor. |
| Make it more BBQ-style | or a sweeter, smokier barbecue flavor, swap the homemade turkey seasoning for my best rib rub recipe. |
| Leave out the heat | The cayenne adds just a little kick, but you can leave it out completely for a mild smoked turkey. |
| Switch up the herbs | Rosemary and thyme are my go-to herbs for Thanksgiving, but fresh sage also works really well with smoked turkey. You can add a few sprigs to the cavity along with the onion and lemon. |
| Change the aromatics | Try adding halved garlic cloves, celery, or orange to the turkey cavity along with the onion, lemon, and herbs for a slightly different flavor profile. |
| Skip the wet brine | If you don't want to wet brine the turkey, you can still smoke it using the dry rub. Just make sure the turkey is well seasoned before it goes into the smoker. |
How to make Whole Smoked Turkey
- Step 1: Make the brine. Combine the brine ingredients and heat until the salt and sugar dissolve. Let the mixture cool completely.
- Step 2: Brine the turkey. Add the cooled brine to the cold water, then submerge the turkey. Refrigerate for 24 hours.
- Step 3: Preheat the smoker. Preheat your electric smoker to 225°F and add your wood chips. I like a combination of apple and pecan.
- Step 4: Dry the turkey. Remove the turkey from the brine and pat it very dry with paper towels. Coat the outside with melted butter, olive oil, or duck fat.
- Step 5: Add the dry rub. Season the turkey generously with the dry rub, covering the breast, legs, wings, and sides.
- Step 6: Add the aromatics. Stuff the cavity with the onion, lemon, rosemary, and thyme. Loosely cover the breast with a foil shield to keep it from cooking too quickly.
- Step 7: Smoke the turkey. Place the turkey in the smoker with a digital probe thermometer inserted into the thickest part of the breast. Smoke until the breast and innermost thigh reach at least 165°F.
- Step 8: Rest before carving. Remove the turkey from the smoker, loosely tent with foil, and let it rest for at least 30 minutes before carving.
Expert Tips
- Use a probe thermometer. A wired digital probe lets you monitor the turkey without constantly opening the smoker and losing heat. Insert it into the thickest part of the breast without touching the bone.
- Cook to temperature, not time. This recipe was developed using a 13.75 lb turkey in a Masterbuilt Pro Series Electric Smoker, but cook time will vary depending on the size of your turkey, your smoker, and the outdoor temperature. Smoke until the breast and innermost thigh reach at least 165°F.
- Keep the smoker closed. Every time you open the door, heat and smoke escape. Check the turkey only when you need to add wood chips or verify the temperature.
- Protect the breast meat. Loosely covering the breast with foil helps keep the white meat from cooking too quickly while the rest of the turkey catches up.
- Save the drippings. Place a disposable foil roasting pan beneath the turkey to catch the drippings for gravy. You can also smoke the turkey directly in the pan if that works better with your smoker setup.
- Give it time to rest. Let the finished turkey rest, loosely tented with foil, for at least 30 minutes before carving so the juices have time to redistribute.
- Make sure your brining container is big enough. Use a large stockpot or food-safe vessel that comfortably fits both the turkey and brine, with enough room to keep the bird submerged.
Whole Smoked Turkey FAQs
A 13–14 lb whole turkey can take around 4–5 hours at 225°F, although mine has sometimes finished sooner. Cooking time will vary depending on the size of the turkey, outdoor temperature, and your smoker, so start checking the temperature early and rely on a meat thermometer rather than the clock. The turkey is done when the breast and innermost thigh reach at least 165°F.
Brine the turkey for 24 hours, pat it dry, coat it with fat and dry rub, then fill the cavity with onion, lemon, and fresh herbs. Smoke at 225°F until the thickest parts of the breast and thigh reach at least 165°F, then rest for at least 30 minutes before carving.
A 10 lb whole turkey will generally serve about 6–8 people, depending on portion size and how many side dishes you're serving. For a larger Thanksgiving meal with plenty of sides, you may be able to stretch it a little further.
The turkey is done when the thickest part of the breast and innermost part of the thigh reach at least 165°F. Use a digital meat thermometer and make sure the probe isn't touching bone.
No, but I recommend it. Brining the turkey before smoking helps season the meat throughout and adds extra flavor. For this recipe, I use an apple cider wet brine for 24 hours before adding the dry rub and smoking.
What to serve with the Smoked Turkey
This whole smoked turkey is made for a holiday spread, so I like to pair it with cozy sides that can hold their own next to all that smoky flavor.
- Crockpot stuffing – classic stuffing without taking up oven space.
- Boursin mashed potatoes– creamy, garlicky potatoes that are perfect with turkey and gravy.
- Make Ahead Green Bean Casserole – an easy Thanksgiving side you can prep ahead.
- Savory Sweet Potato Casserole – smoky, cheesy sweet potatoes that pair especially well with the turkey.
Ways to Use Leftover Smoked Turkey
Leftover smoked turkey works anywhere you'd normally use cooked chicken. Since it's already cooked, add it toward the end and reheat it gently so the meat stays moist.
Try it in my Chicken Poblano Soup, Verde Chicken Enchiladas, or Rotisserie Chicken Noodle Soup. It's also great in Easy Chicken Rice Casserole or Simple Chicken Ala King recipe.
Storage and Reheating
- Refrigerator. Remove the meat from the turkey and store it in airtight containers in the refrigerator for 3-4 days. Refrigerate leftovers within 2 hours of serving.
- Reheating. Reheat only what you plan to eat so the turkey doesn't dry out from repeated reheating. Add a splash of chicken or turkey stock, cover, and warm gently in the oven or microwave until the turkey reaches 165°F.
- Freezing. Slice or shred the leftover smoked turkey and freeze it in airtight freezer-safe containers or bags. For the best quality, use frozen leftovers within about 3-4 months.
Tip: Freeze the turkey in smaller portions so you can thaw only what you need for soups, casseroles, sandwiches, or other leftover turkey recipes.
More Thanksgiving Recipes to Try
If you tried this Whole Smoked Turkey or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Whole Smoked Turkey (Electric Smoker Recipe)
Equipment
- Electric Smoker
- Digital Probe Wired Thermometer
- aluminum foil
- Foil Pan (optional)
- Large stock pot, for brining the turkey
Ingredients
Wet Brine (optional)
- 1 ½ cups kosher salt
- 1 cup dark brown sugar
- ¼ cup Worcestershire sauce
- 1 bulb garlic, cut open to reveal cloves on top
- 1 tablespoon whole peppercorns
- 3 sprigs fresh rosemary
- 4 dried bay leaves (or fresh)
- 2 sprigs fresh thyme
- 3 cups apple cider
- 2 gallons cold water
Dry Rub
- 1 ½ tablespoon dark brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoon dry thyme
- 2 teaspoon dry oregano
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon mustard powder
- 1 teaspoon Herbs de Provence
Turkey
- 1 13-14 lb turkey, fully thawed
- 1 large onion, halved
- 1 lemon, halved
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- melted butter, olive oil, or duck fat, for coating turkey
Instructions
Turkey Brine:
- Heat all ingredients except the water in a medium saucepan until boiling and all sugar and salt are dissolved. Turn off immediately to prevent over-boiling, and allow to cool completely.
- Once cool, add the brine mixture and water to a large stockpot or vessel large enough to fit the turkey and liquid. Submerge turkey in brine (be sure to use a fully thawed turkey), and brine for 24 hours in the refrigerator.
Prepping and Smoking the Turkey
- Remove all racks except lower rack inside the smoker, and preheat your smoker to 225 degrees for 1 hour prior to smoking with wood of choice (I use a combo of pecan wood and apple wood).
- Once brined, discard brine, and rinse the turkey well with water to remove excess salt, and dry well with paper towels.
- Tie legs with twine to keep the turkey’s shape, and help protect the breast from overcooking.
- Mix together dry rub ingredients in a small bowl until well combined.
- Rub the turkey liberally with melted butter, olive oil, or duck fat, and coat in dry rub.
- Make a foil tent for the turkey breast by folding a triangle out of a large sheet of heavy duty foil, and covering the breast, tucking the foil under to keep it in place.
- Stuff the turkey cavity with cut onion, rosemary sprigs, thyme sprigs, and cut lemon.
- Once preheated, place the turkey on the lowest rack of the smoker (closest to heating element), and insert a digital wired probe thermometer into the thickest portion of the breast.
- Smoke for 4-5 hours, adding wood once an hour, until the breast temperature reaches 155 degrees. (At this point, you can use the broil function of your smoker for 10 minutes for crispy skin with the foil tent removed, or remove the turkey to rest and tent with foil (the turkey will continue to residually cook after being removed from the smoker- which allows for a juicer turkey).
- Allow the cooked turkey to rest for 30-45 minutes to allow the juices to redistribute, then carve and serve!
Notes
- This recipe was developed using a 13–14 lb turkey in a Masterbuilt Pro Series Electric Smoker. Other smokers may cook a little differently.
- For a turkey this size, plan on roughly 4–5 hours at 225°F, but mine has sometimes finished sooner. Turkey size, outdoor temperature, and your individual smoker can all affect cooking time, so start checking the temperature early.
- Always go by internal temperature rather than cook time. The turkey is done when the thickest part of the breast and innermost thigh reach at least 165°F.
- A smaller turkey may cook faster, while a larger bird will generally need more time.
- Use a wired digital probe thermometer so you can monitor the turkey without repeatedly opening the smoker.
- For drippings to use in gravy, place a disposable foil roasting pan underneath the turkey or smoke the turkey directly in the pan.
- Let the smoked turkey rest for at least 30 minutes before carving so the juices can redistribute.
- Apple and pecan are my favorite woods for this recipe, but apple, pecan, cherry, or hickory can all work depending on how strong you like the smoke flavor.
Sharon says
I make this whole smoked turkey every year for Thanksgiving, and it’s still one of my favorite ways to cook the bird. The apple cider brine keeps it juicy, and the apple + pecan wood gives it just enough smoke without overpowering everything else on the table. If you make it, I’d love to hear how it turns out for you!
Trent Sutherland says
Made this smoked turkey recipe and it came out great ! Flavorful and juicy. Switched the wood chips up as I smoked. It was easy to put together ,Would recommend !
Sharon says
Thank you, Trent! So happy to hear you enjoyed the recipe!
Roy Hagle says
Recipe was great except for the brine. I would leave the apple cider vinegar out instead of the water. My house smelled terrible for about 4 hours after boiling the ACV with the other ingredients.
Sharon says
Glad you enjoyed the recipe! Just to clarify, the brine calls for apple cider, not apple cider vinegar. Apple cider vinegar would definitely give the brine a much stronger smell and flavor.