For many of us, Thanksgiving is all about the turkey. A perfectly cooked bird is the centerpiece of the feast. This year, instead of a baked turkey, let me show you how to easily smoke a turkey in a gas smoker (grill).
Smoking a turkey is a popular way to cook Thanksgiving or Christmas dinner. Smoking with wood chips adds a unique flavor to the meat that can’t be replicated with other methods. While it might seem intimidating, smoking poultry and other meats is actually very easy and produces a moist and tender result.
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If you’re looking for a delicious smoked turkey this holiday season, look no further than your smoker/grill. Gas grills make excellent smokers because they can maintain a consistent temperature, which is key to smoking meats. They also are wide enough to accommodate the turkey which is cooked over indirect heat and the smoker box filled with wood chips to produce all the flavor.
Best Way to Smoke a Turkey
In this post, we’ll walk you through everything you need to know on how to smoke a turkey in a gas smoker, including tips on flavorings, internal temperatures, and timing. Follow these tips and you’ll be able to smoke a turkey that will make your holiday dinner guests very happy.
Choosing the right smoker
When it comes to smoker boxes and grills, size matters.
You’ll be using a smoking box to infuse delicious flavor into your bird. Choose one that allows good air flow and is easy to open during cooking when more wood chips are needed. I like this Weber Universal Stainless Steel Smoke Box because it is made for larger grills and can be used with charcoal and gas grills.
Make sure you use a grill that’s big enough to accommodate your turkey. If you’re smoking a 12-pound turkey, for example, you’ll need at least a 26-inch grill. If you’re smoking a larger bird, like a 20-pound turkey, you’ll need an even bigger smoker.
Another important consideration is the type of smoker you use. For this guide, we’ll be using a gas grill with a smoker box, but you can also use a charcoal grill with smoker box or dedicated electric smoker. If you’re using a charcoal grill, make sure you have enough charcoal to maintain a consistent temperature throughout the smoking process.
Prep your wood chips
Soak your wood chips in water for at least 30 minutes before you start smoking the turkey. This will help them produce more smoke.
What are the best wood chips for smoking turkey?
You can use any type of wood chips for smoking turkey. I recommend hickory, mesquite, and pecan as these are the best woods for that classic smoky flavor. If you want to experiment with other flavors, you can try using fruit wood chips like apple wood or cherry. Personally, I like cherry wood and pecan best. Avoid using pine or cedar, as they can impart a bitter flavor to the meat.
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What’s the best way to season a turkey?
Brining is the best way to season a turkey and help it retain moisture during the smoking process. To brine a turkey, you’ll need to soak it in a saltwater solution for at least 12 hours. I like to add some aromatics to the brine, like thyme, sage, rosemary, and garlic. This will give the turkey additional flavor.
How do you brine for a turkey?
The night before you smoke the turkey, brine it in a basic saltwater solution.
For a 12-pound turkey, you’ll need:
1 cup of kosher salt
1 gallon of water (cold)
1 whole turkey – I like to use fresh turkey
*Note: If using a frozen bird, make sure it is completely thawed before beginning the brining process
1. Combine the salt and water in a large food-safe container and stir until the salt is dissolved. I actually use an ice cooler for this because it’s big enough to fit the turkey, has a lid to keep everything clean, and easily maintains the proper chilled temperature without having to be in the refrigerator.
2. Add the fresh or thawed turkey to the brine and make sure it’s completely submerged. If necessary, weigh down the turkey with a plate or clean bricks wrapped in foil.
3. Add enough ice to bring the ice water to the top of the turkey.
4. Remove the turkey from the brine and pat it dry with paper towels.
Now that you’ve got your turkey is brined, it’s time to season and then start smoking.
Do you need to season a turkey after brining it?
Yes, you’ll need to season the turkey again after brining it. This is because the salt in the brine will have drawn out some of the turkey’s natural juices.
Some of my favorite dry rub seasonings for poultry include:
1. McCormick Grill Mates Montreal Steak Seasoning – Contains black pepper, garlic, and red pepper.
2. Weber Seasoning Roasted Garlic & Herb Seasoning – Contains garlic, onion, and other herbs.
3. Simply Organic All Natural Turkey Seasoning – Contains thyme, sage, marjoram, and other spices.
4. Tony Chachere’s Creole Seasoning – Contains paprika, garlic, and other spices. Has a smoky, spicy flavor.
5. Poultry Magic Seasoning – Contains herbs, salt, and other spices. Has a herby flavor.
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Basting is not necessary when smoking a turkey, but some people like to do it to help keep the skin from drying out. It also adds extra flavor.
If you do choose to baste, use a light hand so that you don’t add too much liquid and cause the smoker’s temperature to fluctuate.
A simple mixture of butter and herbs makes a good basting liquid. Just melt the butter and mix in some chopped fresh rosemary, thyme, and sage.
Brush the turkey with the butter mixture every 30 minutes or so during smoking.
How do you set up your grill for smoking a turkey?
When you’re using a gas grill, create a two-zone setup, with one side of the smoker dedicated to indirect low heat and the other side set up for smoking with higher heat.
Preheat to 225˚ Fahrenheit and place your soaked wood chips in the smoking box on the hot side.
How do you place the turkey in the smoker?
Place your brined turkey on the cooler side of the grill being sure to not block the smoker vents or touch the side walls. I prefer to place the turkey on the grill grate with a drip pan placed underneath to catch any juices that may drip down. This helps prevent the fire from flare-ups.
There is some debate over whether or not to place the turkey breast side up or down in the smoker. I usually cook my turkeys breast side up so the breasts don’t get overcooked, but you can experiment to see what you like best.
How do you actually cook a smoked turkey?
Smoking a turkey is a gradual cooking process over indirect heat. It will take several hours, so be patient. The most important thing to remember is Don’t Rush it!
After placing the whole bird on the grill grate, close the lid and let the turkey smoke for 2 hours undisturbed.
After 2 hours, open the lid and rotate the turkey a half turn so that the side that was facing the heat is now on the cooler side. Close the lid and let it smoke for another 60 minutes. Repeat this process until your turkey reaches an internal temperature of 165˚ Fahrenheit.
For smaller birds, you can also cook upright like this Beer Can Chicken.
What is the ideal temperature for smoking a turkey?
For best results, smoke your turkey at 225˚ Fahrenheit.
Keeping the perfect temperature
The key to a perfectly smoked turkey is to maintain a consistent temperature inside the smoker. To help with temperature control, make sure your smoker is in a sheltered spot, away from any drafts.
If you find that your smoker is starting to get too hot, open the vents slightly to let some of the heat out. If it starts to get too cool, close the vents slightly to restrict the airflow and help the smoker maintain its temperature.
Another way to help control the temperature inside your smoker is to use a water pan. This also helps add moisture to the air inside the smoker and also create a “buffer” between the heat source and the turkey, helping to prevent it from cooking too quickly.
To use a water pan, simply fill it with hot water and place it in the smoker before adding the turkey. Check the water level periodically and add more water as needed.
How long does it take to smoke a turkey?
When smoking, cooking time takes about 30 minutes per pound of turkey. So, for a 12-pound turkey, it will take about 6 hours of smoking time. Smaller turkeys will cook faster, and larger turkeys will take longer.
What’s the best way to check the internal temperature of a smoked turkey?
Use a digital meat thermometer to check the internal temperature of the turkey. Insert the probe thermometer into the thickest part of the breast, being careful not to touch bone. Close the lid of the smoker and wait for the thermometer to give you a reading. The turkey is done when it reaches an internal temperature of 165˚ Fahrenheit.
I like to use a remote digital meat thermometer so I can check the temperature without having to open the smoker and let all the heat out.
Should you let your cooked turkey rest before carving?
Yes, you should let your turkey rest for at least 20 minutes before carving. This will help the juices redistribute and make the meat more tender.
Can you overcook a smoked turkey?
Yes, it’s possible to overcook a smoked turkey. This is why it’s important to use a meat thermometer to check the internal temperature of the turkey throughout the smoking process.
If you find that the turkey skin is getting too dark on the outside, you can place some aluminum foil over it to prevent it from burning.
How do you reheat a smoked turkey?
To reheat a smoked turkey, first make sure it’s fully cooked. Then, slice the turkey into thin pieces and place them on a baking sheet. Cover the baking sheet with foil and heat in a 300˚ Fahrenheit oven until warmed through, about 15-20 minutes.
Final Thoughts
Ready to smoke a turkey on your gas grill? Follow our simple guide and recipe, and you’ll be enjoying Thanksgiving dinner with all the trimmings in no time. Whether you’re a seasoned pitmaster or this is your first time smoking Thanksgiving turkey, we’ve got you covered. So fire up your grill and get ready for some delicious smoked turkey! Have you ever tried smoking a turkey before? What tips do you have to share?
For more holiday recipes and cooking help, see these articles/recipes:
This article is a turkey smoker’s dream! I love that it breaks down the process so clearly. I’ve always been a bit intimidated by smoking meats, but this makes it seem doable. I’m curious, though. Have any of you tried using different types of wood chips? I bet hickory would give the turkey a smoky, rich flavor. And what about the timing? How crucial is it to stick exactly to the recommended cooking times? Can’t wait to hear your experiences!