Prep Time:

3 hrs

Total Time:

12 hrs 35 mins

Servings:

8 to 10

Our smoked turkey recipe is a low-fuss, oven-free method for Thanksgiving turkey that results in a supremely moist bird with a lightly smoked taste and burnished, crispy skin. We marinate the bird with citrus and herbs before smoking, which is important for infusing the meat with a depth of flavor. We’ve included instructions for smoking a turkey using a smoker, a Weber-style kettle grill, or a ceramic grill like a Kamado. The turkey smokes at 300 to 325 degrees Fahrenheit and, depending on the size of the turkey, takes between two and three hours to cook.

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Ingredients

2 tablespoons fresh rosemary leaves, plus 6 sprigs
2 teaspoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 dried bay leaves, crushed
1 teaspoon grated orange zest, plus 1 medium orange, halved
½ cup kosher salt (we use Diamond Crystal; decrease to ⅓ cup if using Morton)
1 fresh or frozen turkey (15 to 16 pounds), thawed if frozen, giblets and neck reserved for Smoked-Turkey Gravy
Applewood chunks, for smoking
1 yellow onion, halved
2 tablespoons vegetable oil

Directions

Make dry rub and rub turkey:

Pulse rosemary leaves, peppercorns, coriander, fennel, bay leaves, and orange zest in a spice grinder until finely ground, 30 to 45 seconds. Stir salt into mixture. Season turkey cavity with salt mixture, then rub it all over skin. Transfer turkey to a rimmed baking sheet fitted with a wire rack; refrigerate, uncovered, overnight.
Start fire:

Fill a ceramic grill about halfway with hardwood (lump) charcoal. Fill a chimney with charcoal and light it. When coals are uniformly gray, pour them over the unlit charcoal spread over bottom of grill, avoiding vents (for proper airflow). Add one unsoaked 3-by-3-inch applewood chunk (for bolder flavor, add another).
Set up grill with grates and pan of water; open vents:

Place indirect-cooking rack in grill. Place a 9-by-13-inch disposable pan filled halfway with water on top of it; top with direct-cooking grate. Close lid and adjust temperature, using vents (start with top and bottom vents each opened about a quarter of the way), bringing internal grill temperature to 300° to 325°; maintain that temperature for 15 to 20 minutes.
Rinse turkey and pat dry:

Meanwhile, remove turkey from refrigerator; rinse and pat dry. Let stand at room temperature, uncovered, 1 hour.
Stuff turkey with orange, onion, and rosemary; rub with oil:

Stuff cavity with halved orange, onion, and rosemary sprigs. Tuck wing tips behind back and tie legs together with twine. Rub oil all over turkey; season lightly with salt and pepper.
Cook turkey:

Place turkey on cooking grate and cook, covered, and maintaining grill temperature between 300°F and 325°F, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°F, 2 hours to 2 hours, 30 minutes. Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).

Begin checking the temperature after about 1 1/2 hours; it may take up to 3 hours, depending on exact size of bird.

Variations

Try one of these methods if you have a smoker or kettle grill.

Use a Smoker

Replace steps 2 and 4 from the main recipe with the following instructions.

2. Fill bottom of smoker halfway with hardwood (lump) charcoal, keeping it away from air vents. Fill a chimney with charcoal and light. When coals are uniformly gray, pour over unlit charcoal and spread over bottom of grill, avoiding vents (for proper airflow). Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand). Top with the water reservoir and fill halfway with water, then add top grate. Bring heat in smoker to between 300°F and 325°F; to achieve this temperature, start with bottom vents halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).

4. Place turkey on grate, cover, and cook until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°F, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adding more coals, stoking, and adjusting vents as needed (you will most likely need to add coals about once every 45 minutes). Remove from smoker; let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°F).

Use a Kettle Grill (Such as a Weber 22-Inch)

Replace steps 2 and 4 from the main recipe with the following instructions.

2. Place a 9-by-13-inch disposable aluminum roasting pan in center of bottom rack. Open bottom vent of grill completely. Fill a chimney with charcoal and light. When charcoal is covered with gray ash, pour onto bottom grate of grill; push to one side. Add a 3-by-3-inch chunk of applewood (there's no need to soak it beforehand) on hot coals. Add top grate. Cover grill and heat to 300°F to 325°F; to achieve this temperature, start with bottom vent halfway open and top vent about a quarter of the way open. Maintain temperature 15 to 20 minutes, adjusting vents as needed (opening them creates more heat).

4. Place turkey on grate over side without coals. Cook, covered, until a thermometer inserted in thickest part of thigh registers 155°F, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; cooking may take up to 3 hours, depending on size of bird). Maintain temperature throughout, adjusting vents as needed. Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°F).