Smoked Turkey blanketed in a fresh herb and garlic butter rub and smoked on a Big Green Egg is a wonderful choice for Thanksgiving or any occasion where your oven might be space-challenged. If you have never smoked a whole turkey before, you will be surprised at just how easy it is and how moist and tender the result.
Smoking a whole turkey is a great option for Thanksgiving or Christmas, especially in the South and other areas of the country where the weather is still balmy. Also, smoking solves the puzzle of cooking for a crowd when you have just one oven.
Smoked turkey also tastes and looks amazing! I smoked this turkey on a Big Green Egg, but you can use whatever type of grill you have. In fact, the first turkey I ever smoked was on an inexpensive charcoal grill that didn’t even have a lid. I had to cover the whole thing with aluminum foil to keep the smoke in, but it tasted incredible!
Why you will love this recipe:
- It contains easy step-by-step directions, no matter whether you are using a Big Green Egg or another type of grill, with photos and tips to make sure your turkey turns out perfectly.
- Optional instructions to dry brine your turkey are included.
- By smoking your turkey on the grill, your oven is free for all-important side dishes and desserts.
Here’s what you will need:
- Turkey – is the guest of honor at this party. Serving turkey on Thanksgiving is a time-honored tradition with many families. For smoking, it’s best to stick with a ten to twelve-pound turkey.
- Fresh herbs – sage, rosemary, and thyme give the compound butter an amazingly fresh, herby flavor, and the smell when you are chopping them is intoxicating. All pair beautifully with turkey and enhance its flavor.
- Butter – when it is mixed with fresh herbs and garlic, transforms a regular smoked turkey into an unforgettable holiday treat!
- Garlic – adds its tasty garlicky essence to the compound butter rub.
- Kosher salt and ground black pepper – combine to enhance all of the other flavors of the turkey and bring them all together in this smoked masterpiece.
- Lemons – fresh lemon halves are stuffed in the cavity of the turkey while it smokes and brings a fresh citrusy element to this recipe.
Here’s how to make it:
- If you are using a Big Green Egg, fill the basket with charcoal and preheat the grill to 350 degrees without inserting the plate setter. Once it comes up to 350 degrees F., sprinkle one cup of your favorite wood chips or a few small chunks of wood over the coals. You do not need to soak the wood first.
- Add the plate setter with the legs facing up. Place a drip pan filled with water on the plate setter, and finally, add the grill grate on top of the plate setter legs.
- If you are using another type of grill, follow the manufacturer’s directions or set up the grill for indirect grilling. Nestle a drip pan filled with water in the middle of the charcoal to catch the turkey drippings. Light the charcoal and preheat the grill to 350 degrees F.
- Remove the giblets and any other parts from the cavity of the bird, and if there is any type of plastic holding the legs together, or one of those plastic instant read thermometers, remove that as well. Use a paper towel and pat dry the turkey all over, including inside the cavity.
- Sprinkle salt and pepper inside and outside of the bird.
- Mix the softened butter with the garlic and one-fourth cup each of the chopped sage, thyme, and rosemary.
- Use your hands or a small spatula and rub one-half of the butter herb mixture over the top and sides of the bird. Use the handle of a wooden spoon and loosen the skin over the breast so you can put some of the butter between the skin and breast.
- Stuff the remaining herbs and lemon halves in the cavity. Optional: tie the legs together with kitchen string.
- Place the bird on the grill grate and if you are using them, insert temperature probes in the thickest part of the breast and thigh, not touching the bone. Close the grill lid or cover the entire grill with heavy-duty aluminum foil if you don’t have a lid.
- Maintain the grill heat at 350 degrees (depending on what type of grill you are using, you may have to add additional charcoal), and plan to smoke the gobbler for about three hours or 13-15 minutes per pound. About every 30 minutes or so, brush the bird with the remaining herb and garlic butter mixture. Add additional water to the drip pan if needed.
- The bird is done when an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F. Keep in mind that it will continue to cook even after you remove it from the grill. The temperature will rise another five to ten degrees while it rests, so plan for that.
- There are many variables when smoking a turkey, so be sure to use a digital instant-read meat thermometer to check for doneness. I like to pull mine off the grill at about 160 degrees. After removing it from the grill, place the bird on a platter, cover loosely with foil and let it rest for at least 30 minutes before carving and serving.
Frequently asked questions and tips:
You don’t have to brine your bird first, but doing so will give you a more tender and juicy result. I recommend dry-brining. Dry-brining is much easier than trying to submerge a large turkey in a bucket of water and then trying to figure out how to store it in the refrigerator overnight.
Also, if you are going to brine, be sure to stay away from kosher birds, which have been pre-salted, as well as self-basting birds, which have been injected with a salt solution. If in doubt, read the label.
1. Remove the neck and giblets and pat the fowl dry with a paper towel.
2. Combine one-third of a cup of kosher salt and one teaspoon of pepper in a bowl. Sprinkle this mixture all over the bird and inside the cavity. Try to put some of the salt mixture under the skin on the breast.
3. Put the gobbler on a large dish and refrigerate, uncovered, for two to three days. Three days will yield the best results. If you can’t stand the thought of it being uncovered in your refrigerator, cover it loosely with a piece of cheesecloth.
4. The longer, the better. I know it seems strange to leave the meat uncovered in the refrigerator, but it will help dry the skin out, which will, in turn, make it extra crispy. Before smoking, let the bird sit out for one hour to come to room temperature. You do not need to rinse it.
Choose a wood that will compliment the mild flavor of the meat without overpowering it. I like to use oak or pecan or fruit woods such as cherry, apple, peach, or pear.
I like to smoke my turkey at 350 degrees F., so it doesn’t take too long to cook. Also, keeping water in the drip pan helps as it adds a moisture element. Brining it first also helps keep it moist.
This is a hard one, and the answer is it depends! There are many variables, such as: how well your grill maintains an even temperature, how big the bird is, how often you open the grill lid, the outside air temperature, the bird’s internal temperature, etc. Generally, It will take about 13-15 minutes a pound or two and a half to three hours to smoke a twelve-pound gobbler.
The most important thing is to use a meat thermometer which can monitor the internal temperature and let you know when it is done, rather than timing it.
A good leave-in meat thermometer eliminates the guesswork and will allow you to cook your turkey perfectly every time. I use a ThermoWorks Signals BBQ Thermometer, which pairs with my phone so I can monitor the temperatures inside while the bird cooks outside. It also comes with four probes so I can monitor the internal temperature in several different areas as well as the temperature of the grill itself.
Signals also has an add-on piece of equipment called Billows that I use as well. It has a temperature control fan that keeps your grill at a constant temperature.
I have no relationship with ThermoWorks, and this is not a paid advertisement for these products. I just really like them and think you will too!
The most important thing here is to plan ahead! According to the USDA, a frozen twelve-pound bird will take three to four days to thaw in the refrigerator. This means if you are planning on brining it too, you should purchase your turkey at least a week before you plan to smoke it! Also, be sure to put it in a container while it is thawing to prevent the juices from dripping on other foods.
More Thanksgiving dinner menu ideas:
Check out these roundup posts that include some of my most popular recipes as well as recipes from other bloggers:
- 42 Best Thanksgiving Savory Side Dish Recipes and Menu Ideas
- 22 Easy No-Fuss Thanksgiving Turkey Recipes
- 35 Best and Easiest Sweet Potato Recipes for Thanksgiving
- 25 Best Thanksgiving Stuffing and Dressing Recipes
- 40 Best Desserts for Thanksgiving
- 27 Best Thanksgiving Leftover Recipes and Menu Ideas
- 50 Best Thanksgiving Dessert Recipes
And, if you need more holiday recipes or menu ideas, you can check out all of my Thanksgiving recipes and Christmas recipes by clicking on the underlined links.
If you like recipes like this for smoked meat, you might also like Smoked Spatchcock Chicken, Smoked Beef Short Ribs, Smoked Shrimp, Smoked Chicken Thighs, and Smoked Ham. If you need even more ideas like this, check out all of my recipes cooked on a grill or in a smoker.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Smoked Turkey with Herb and Garlic Butter Recipe
Ingredients
- 1 turkey 10-12 pounds, completely defrosted
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 4 cloves garlic minced
- 1 cup butter unsalted, softened
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 lemons halved
Instructions
- If you are using a Big Green Egg, fill the basket with charcoal and preheat the grill to 350 degrees without inserting the plate setter. Once it comes up to 350 degrees F., sprinkle one cup of your favorite wood chips or a few small chunks of wood over the coals. You do not need to soak the wood first. Add the plate setter with the legs facing up. Place a drip pan filled with water on the plate setter and finally, add the grill grate on top of the plate setter legs.
- If you are using another type of grill, follow the manufacturer's directions or set up the grill for indirect grilling. Nestle a drip pan filled with water in the middle of the charcoal to catch the turkey drippings. Light the charcoal and preheat the grill to 350 degrees F.
- Remove the giblets and any other parts from the cavity of the bird, and if there is any type of plastic holding the legs together, or one of those plastic instant read thermometers, remove that as well. Use a paper towel and pat dry the turkey all over, including inside the cavity.
- In a small bowl, mix the softened butter with one-fourth cup of chopped sage, thyme, rosemary, and garlic.
- Sprinkle salt and pepper inside and outside of the bird.
- Mix the softened butter with the garlic and one-fourth cup each of the chopped sage, thyme, and rosemary.
- Use your hands or a small spatula and rub one-half of the butter herb mixture over the top and sides of the bird. Use the handle of a wooden spoon and loosen the skin over the breast so you can put some of the butter between the skin and breast.
- Stuff the remaining herbs, and lemon halves in the cavity. Optional: tie the legs together with kitchen string.
- Place the bird on the grill grate and insert temperature probes in the thickest part of the breast and thigh, not touching the bone, if you are using them. Close the grill lid or cover the entire grill with heavy-duty aluminum foil if you don't have a lid.
- Maintain the grill heat at 350 degrees (depending on what type of grill you are using, you may have to add additional charcoal), and plan to smoke the gobbler for about three hours or 13-15 minutes per pound. About every 30 minutes or so, brush the bird with the remaining herb and garlic butter mixture. Add additional water to the drip pan, if needed.
- The bird is done when an instant-read thermometer inserted into the thickest part of the breast and thigh registers 165 degrees F. Keep in mind that the turkey will continue to cook even after you remove it from the grill. The temperature will rise another five to ten degrees while it rests, so plan for that.
- There are many variables when smoking a turkey, so be sure to use a digital instant-read meat thermometer to check for doneness. I like to pull mine off the grill at about 160 degrees. After removing it from the grill, place the bird on a platter, cover loosely with foil and let it rest for at least 30 minutes before carving and serving.
Notes
How to dry brine a turkey:
- Remove the neck and giblets and pat the turkey dry with a paper towel.
- Combine one-third of a cup of kosher salt and one teaspoon pepper in a bowl. Sprinkle this mixture all over the turkey and inside the cavity. Try to put some of the salt mixture under the skin on the breast.
- Place the turkey in a large dish and refrigerate, uncovered, for at least two to three days. If you can’t stand the thought of the turkey being uncovered in your refrigerator, place a piece of cheesecloth loosely over it.
- The longer, the better. I know it seems strange to leave the turkey uncovered in the refrigerator, but it will help dry the skin out, which will, in turn, make it extra crispy. When you are ready to cook the turkey, rinse well, and pat it dry again with a paper towel.
Nutrition
**This recipe was originally published on November 9, 2016. It was republished on November 11, 2020, with expanded directions and tips. It was republished again on November 9, 2021, with new photos and the addition of a FAQ section. There are no substantial changes to the original recipe.
This is a good recipe i have a turkey from the store that is smoked i like to no can i seasoning it put in the oven on what temperature to cook it in Houston hi
I have a gas grill or to use my oven. Which do you think would be better?
Hi Kristin,
If you have the choice and the weather is nice where you are, I would go with the grill. Be sure to put a small aluminum pan in the coals under the turkey to catch the drippings to it won’t flare up. You could also do it in the oven, but you will not get the smokey taste.
Hope this helps and hope you enjoy the turkey!
Happy Thanksgiving!
Sharon
Do you think I can cook it in the oven? I’m excited to try this!!
I was wondering if we can place the Turkey in a pan on the smoker?
Hi Monica,
I would follow the directions that come with your smoker. But I would guess a pan would be fine. You might want to put a rack in the pan so that the turkey will cook evenly.
Good luck and Happy Thanksgiving!
Sharon
Will t make a huge difference if we cover it in the fridge? I’m a little uncomfortable with the large amount of raw meat by my fruits and veggies.
Hi Kate,
The skin of the turkey just won’t be quite as crispy. You could just cover it loosely with a piece of wax paper or parchment paper where the air still could circulate around it if that would make you feel more comfortable. And if you just can’t bring yourself to do that I still think you would be fine and the turkey will still be delicious!
Hope that helps!
Happy Thanksgiving!
Sharon
Can I do this on a electric smoker? If so what temp thanks
Hi Tim,
I’m not sure how an electric smoker compares to a regular charcoal grill, but I would think it would be fine. And, the temperature should be kept at a consistent 350 degrees F. I hope you enjoy it and Happy Thanksgiving!
Sharon
Can the salting and covering with the butterand herb mixture be done the night before smoking the bird?
Hi Nancy,
I would definitely salt it and leave it uncovered in your refrigerator overnight. But I wouldn’t add the butter until you are ready to cook it. If you do, I’m afraid your skin might not turn out as crispy as you would like.
Hope this helps and Happy Thanksgiving!
Sharon
We smoked our turkey with this recipe for about 12 hours last year and it was the moistest turkey we have ever had. The taste was great and the breasts of the turkey was so juicy. We did the dry brine route instead of a wet brine.
Thanks so much for sharing Kim! I’m so glad you enjoyed it!
Sharon
Sharon…I can’t remember if I used unsalted butter or salted butter last year. Do you have a recommendation? We do the dry brine so I’m thinking that has enough salt in it along with the salt that is added later that I could use unsalted. Please let me know so I don’t get it wrong.
Hi Kim,
Sorry to take so long to reply but I was out of town. I use unsalted butter in this recipe because I agree with you that with the salt in the dry brine, it would just be too much.
Happy Thanksgiving!
Sharon