Southern Culinary Arts: The Best Smoked Turkey Ever!

How to Smoke a Turkey

Welcome to my online cooking school about how to smoke a turkey! Today's version of my online cooking classes is about cooking a turkey that your guests will rave about. It'll turn out moist, juicy, and tasty, with a beautiful brown color. It's a favorite Southern food - I don't know about the rest of the country, but they probably like it, too!

Mmmm…it’s almost that time of year again – Turkey Day! This is certainly an appropriate nickname for Thanksgiving since many, many families across the U.S. will be cooking and enjoying a big bird. After all, they graced the table at the first Thanksgiving!

If you bake or roast your turkey in the oven every year…why? A smoked turkey is much juicier and more flavorful. And besides, it leaves your oven free for casseroles, cakes, pies, and rolls. Once you learn how to smoke a turkey, you'll never turn back to the oven. We smoke a turkey every Thanksgiving, along with frying one or two. Some family members prefer the fried, while others prefer the smoked. Everyone in my family, however, prefers either of these cooking methods to baked turkey cooked in the oven.

Why an electric smoker for smoked turkey?

We use an electric smoker. When it comes to BBQ cooking and how to smoke a turkey, this type of smoker is the best. The heat is more consistent than that provided by a charcoal smoker, and it’s just a lot easier all the way around. Also, smokers include a water pan, so the heat used to smoke the turkey is a moist heat - not a dry heat. The water pan can be filled with water, of course, but for extra flavor you can use apple juice, wine, or beer, and you can add fresh herbs, too.

Here’s how to smoke a turkey that your Thanksgiving guests will absolutely love:

The day before you plan to smoke the turkey, you need to gather a little wood. Pecan twigs give the fowl the best flavor, in my opinion. If you don’t have access to pecan wood, use applewood or peach wood. If you don’t have or can’t get either of these, purchase some hickory chips. Soak the twigs or chips in water overnight.

You can use any size turkey, just make sure it’s completely thawed. Remove the package of giblets and the neck. Rinse the turkey well with cool water – especially the cavity. Sprinkle the cavity with garlic salt – Lowry’s is best. Make a paste of sage, garlic salt, black pepper, and Worcestershire sauce. To give the seasoning a little bite, add red pepper and/or tabasco sauce. Rub the turkey all over with the paste. Inside the cavity, place an onion and an apple that have both been cut in half.

Fill the smoker’s water pan with apple juice. Place the twigs or chips on the burner.

Place the turkey on the bottom rack of the smoker. For the best results, place a fattier piece of meat on the top rack. A smoked ham or fresh pork roast works great. As the meat cooks, the fat that cooks out of the pork will drip onto the turkey, constantly basting it. When we smoke a ham or other meats with high fat on the top rack over the turkey, we place the turkey on the bottom rack breast-side-up. If you're smoking the turkey alone, place the bird breast-side-down.

Put the lid on the smoker and begin smoking. After about six hours, add more apple juice to the water pan, if needed. You’ll also need to add more wood occasionally – the more wood, the more smoke. The more smoke, the more flavor.

We usually smoke out turkeys for about twelve hours. You don’t have to worry about the turkey getting too dry because the heat in the smoker is moist due to the water pan. Electric smokers are very forgiving, so exact timing is not crucial to success.

We place our turkey on the smoker before we go to bed on Thanksgiving or Christmas Eve, and we take it off about thirty minutes before serving the next day. This is also a great turkey to serve for Easter dinner - or anytime! Sometimes hubby and I smoke a turkey breast on the weekends, just for the two of us.

Now that you know how to smoke a turkey, you’ll need some great Southern cornbread dressing to go with that smoked turkey! Click the appropriate article below the smokers to learn how to make it. You'll also find links below to more culinary arts, online cooking classes, and my online cooking school!

More by this Author


Comments 12 comments

Hmrjmr1 profile image

Hmrjmr1 7 years ago from Georgia, USA

Habee- Great Idea and instructions! A shot of Jack D in the Apple juice adds just a hint of it to the taste as well. Hooah!


Hello, hello, profile image

Hello, hello, 7 years ago from London, UK

There you go again and ruin my wasteling. Thanks for a great hub and I definitely take from Hmrjmr1.


Ken R. Abell profile image

Ken R. Abell 7 years ago from ON THE ROAD

Thanks for a great hub with clear instructions. I can almost taste the smoked turkey...


ThePeeDeeWildcat 7 years ago from Just Across The State Line

I'm coming over to your house for Thanksgiving! Set a place for two! Honestly, people have learned so much over the years about not only how to prepare a turkey, but also how to raise a turkey as well. Does the difference in the heat offered by the electric smoker versus the charcoal smoker alter the flavor of the turkey in any way?


habee profile image

habee 7 years ago from Georgia Author

Thanks to all of you for reading and commenting! PD, the flavor is not altered - it's just juicier! Also, the use of pecan wood gives the bird an awesome flavor - better than charcoal, IMO.


habee profile image

habee 7 years ago from Georgia Author

PeeDee, I'll set an extra place at the table! I assure you - there'll be plenty of "grub." Good ol' Southern cookin'!


Vanne Way 7 years ago

Great idea! So glad to read your recipe. Am planning to get a turkey over the holidays and now have the perfect plan for it.


habee profile image

habee 7 years ago from Georgia Author

Great! Let me know how it turns out!


wildlife creation 7 years ago

Thanks for all your instructions. Would it help if we add pecans to the hickory chips or apple juice? Thanks


habee profile image

habee 7 years ago from Georgia Author

Hi, Wildlife. I sent you an email. Thanks for reading!


bridalletter profile image

bridalletter 4 years ago from Blue Springs, Missouri, USA

So you don't put it in a brine?


2patricias profile image

2patricias 4 years ago from Sussex by the Sea

This sounds like fun! Could be a bit of family entertainment.

I am adding this to my Recipe Index for HubPages.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working