Easy Smoked Whole Turkey
- 30m Prep Time
- 6h Cook Time
- 7h Ready In
A whole turkey is seasoned with a compound butter and smoked low and slow until juicy and tender. This recipe uses an electric pellet smoker or charcoal grill for authentic smoky flavor.
Ingredients
- 118 ml unsalted butter softened
- 44.4 ml extra-virgin olive oil
- 0.5 medium yellow onion finely diced
- 5 clove garlic minced
- 9.86 ml kosher salt
- 9.86 ml poultry seasoning
- 4.93 ml coarse black pepper
- 4.93 ml grated lemon zest
- 2.46 ml red pepper flakes
- Wood chips for smoking soaked in water for 4 to 24 hours
- 1 whole turkey cleaned and cavity emptied
- 44.4 ml peanut oil or vegetable oil
- 9.86 ml paprika
- 7.39 ml kosher salt
- 7.39 ml dried parsley flakes
- 4.93 ml coarse black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2200 mg
- Iron: 27.9 mg
- Magnesium: 364 mg
- Phosphorus: 1793 mg
- Potassium: 4383 mg
- Zinc: 23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml extra-virgin olive oil
- 9.86 ml kosher salt
- 9.86 ml poultry seasoning
- 4.93 ml coarse black pepper
- 4.93 ml grated lemon zest
- 2.46 ml red pepper flakes
- 44.4 ml peanut oil or vegetable oil
- 9.86 ml paprika
- 7.39 ml kosher salt
- 7.39 ml dried parsley flakes
- 4.93 ml coarse black pepper
Prepare
- Soften 118 ml unsalted butter
- 0.5 medium yellow onion, finely diced
- Mince 5 clove garlic
- Wood chips for smoking, soaked in water for 4 to 24 hours
- 1 whole turkey, cleaned and cavity emptied
Let's Cook
-
Step 1.
In a medium mixing bowl, combine ½ cup softened unsalted butter, 3 tablespoons extra-virgin olive oil, ½ finely diced yellow onion, 5 minced garlic cloves, 2 teaspoons kosher salt, 2 teaspoons poultry seasoning, 1 teaspoon coarse black pepper, 1 teaspoon grated lemon zest, and ½ teaspoon red pepper flakes. Whisk or beat with a handheld mixer until well combined. Set aside.
-
Step 2.
Prepare a charcoal grill or smoker for indirect heat at 275°F. Add wood chips that have been soaked in water for 4 to 24 hours.
-
Step 3.
Clean the turkey: remove any excess fat, feathers, and the contents of the cavity. Optionally, rinse the turkey with a mixture of 2 cups water and 2 teaspoons apple cider vinegar or lemon juice, rubbing gently, then pat dry with paper towels.
-
Step 4.
Using your hands or a rubber spatula, loosen the skin on the turkey. Rub the seasoned butter under the skin and inside the cavity. Drizzle 3 tablespoons peanut or vegetable oil all over the turkey, then sprinkle with 2 teaspoons paprika, 1½ teaspoons kosher salt, 1½ teaspoons dried parsley flakes, and 1 teaspoon coarse black pepper. Rub the turkey to ensure it is evenly seasoned.
-
Step 5.
Place the turkey on the center of the grill or smoker. Close the lid and smoke for 6 to 7 hours, until the internal temperature reaches at least 165°F.
-
Step 6.
Remove the turkey from the grill or smoker and let it rest for 30 minutes before carving.