The Best Smoked Turkey Recipe – tender, juicy and flavorful, this is seriously the best smoked turkey you will ever have. Learn how to prepare, brine, season and smoke a turkey in an electric smoker.

The Best  Smoked Turkey




– 1 12 lb whole turkey for the dry brine: – 2/3 cup coarse kosher salt – 2 tbsp brown sugar — optiona – 1/2 tsp black pepper — optional – 1 tbsp orange zest — optional For the rub: – 1/2 cup melted butter — or vegetable oil – 2 tbsp lemon juice – 1 tsp salt — Optional. If you don't brine the turkey the amount of salt should be more. – 1/4 tsp black pepper – 1 tsp paprika – 1/4 tsp smoked paprika – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/2 tsp oregano – 1/2 tsp fresh rosemary — or 1/4 tsp dried, optional – 1 tsp sage — or 1/2 tsp dried, optional – 1 tsp thyme — or 1/2 tsp dried, optional – 1 tsp parsley — fresh or dried

12 servings

6 hrs 20 mins

Step 1

Rinse and pat dry the thawed turkey. In a bowl mix together the kosher salt, brown sugar, black pepper and orange zest. Rub the turkey on the inside and outside. Place on a tray and refrigerate for 12-24 hours.

Step 2

Rinse the dry rub. Pat dry the turkey. In a small bowl combine the melted butter, lemon juice, salt and herbs. Whisk to combine.

Step 3

Rub the turkey on the outside, inside and under the skin on the breast with the butter and seasoning.

Step 4

Set a pellet grill to a temperature of 250-275 F. Smoke until a thermometer inserted in the breast meat reads 165 F and the thigh meat reads 175 F. Let the turkey cool for at least 20 minutes before carving and serving.