Smoked Turkey
Smoked turkey is a 12 to 13 pound bird, brined and air-dried for crisp skin, smoked at 300°F and pulled at 157°F so carryover brings it to a juicy, safe 165°F.
| Bird size | 12 to 13 lb |
| Brine | 1 cup per gallon, 1 hour per pound |
| Air dry | 30 min per pound, uncovered |
| Smoker temp | 300°F |
| Pull temp | 157°F breast, carries to 165°F |
| Yield | Feeds about 10 |
Everybody cooks a turkey this time of year, so here is how I make mine better. A smaller bird, a simple brine, an overnight air-dry for crisp skin, and a hotter smoke. Pull it at 157°F and let it carry to a juicy 165°F.
Watch the full cook on YouTube.
Smoked Turkey
Equipment
- Pellet grill or smoker
- Instant-read thermometer
- Large brining container
- Baking sheet
Ingredients
Turkey
- 1 turkey, 12 to 13 lb no bigger
- 1 cup store-bought brine per gallon of cold water enough to cover the bird
- AP or SPG rub
- a sweet rub with color such as JDQ BBQ Sweet
Instructions
Brine
- Pick a 12 to 13 lb turkey, no bigger, so the breast and thigh finish together.
- If spatchcocking, do it before brining.
- Mix 1 cup brine to 1 gallon cold water and submerge the bird. Brine 1 hour per pound, so 12 to 13 hours.
Air Dry
- Take the turkey out of the brine and set it uncovered on a baking sheet in the fridge.
- Air dry at least 30 minutes per pound, 6 to 8 hours or longer, for crisp golden skin.
Season and Smoke
- Keep it simple. Season with an AP or SPG rub, then a sweet rub with some color and aromatics.
- Smoke at 300°F. The extra heat sets the skin and renders the fat.
- Pull when the breast hits 157°F.
Rest and Slice
- Rest about 20 minutes. Carryover brings it safely into the 165°F range.
- Slice off the board, against the grain.
Video
Notes
Pitmaster Notes
Buy the 12 to 13 pound bird even if you are feeding a crowd, cook two if you have to. A big turkey has too wide a gap between breast and thigh, so the breast dries out before the thigh is done. And do not skip the air-dry. Dry skin is crisp skin.
Frequently Asked Questions
What temperature do you smoke a turkey at?
300°F. The higher heat sets the skin and renders the fat so the skin is crisp. Pull the bird when the breast reaches 157°F and let it rest.
Is 157°F safe for turkey?
Yes. Pull at 157°F and rest about 20 minutes, and carryover brings it into the 165°F range safely. Cooking all the way to 165°F on the smoker dries it out.
How long should you brine a turkey?
One hour per pound, so 12 to 13 hours for a 12 to 13 pound bird. Mix 1 cup of brine to 1 gallon of cold water. Spatchcock before brining, not after.
Machete Boys BBQ is run by the 2023 American Royal World Series of Barbecue Reserve Grand Champion, based in Minneapolis. Methods honed in competition, built for your backyard. Read the full story →
The same bird we cook for the holidays and the contest table. See more in our recipes and read how we compete and win.
