Smoked Turkey with Herb and Garlic Butter Rub

Smoked Turkey with a fresh herb and garlic butter rub is a wonderful choice for Thanksgiving or any occasion that your oven might be space-challenged! And, if you have never smoked a whole turkey before, you will be surprised at just how easy it is.

Smoking a 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 small oven.

Smoked turkey also tastes and looks amazing! I smoked this bird 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 it. And it was awesome! 

Smoking a whole turkey gives it a deep golden brown color, and the meat is moist and tender, with just a hint of smokiness.

Here’s what you will need:

You only need a few ingredients, which are: fresh thyme, sage, rosemary, garlic, butter, lemons, kosher salt, and ground black pepper, and the star of the show, a turkey.

Here’s how to make it: 

1. If you are using a Big Green Egg, Egg, add plenty of charcoal and preheat the grill to 350 degrees without the plate setter. Once it comes up to 350 degrees, sprinkle one cup of hickory or your favorite wood chips over the coals. Add the plate setter with the legs facing up. Place a drip pan filled with water on the plate setter and add the cooking grid. 
2. 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.
3. Mixing the softened butter with one-fourth cup each of the chopped sage, thyme, rosemary, and garlic.
4. Sprinkle salt and pepper inside and outside of the bird. Use your hands and rub one-half of the butter herb mixture over the entire 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.
5. Place the rest of the fresh herbs, garlic, and lemon halves in the cavity.
6. Place the bird on the grill grate or grid. Close the grill lid or cover the entire grill with heavy-duty aluminum foil if you don’t have a lid.
7. Maintain the grill heat at 350 degrees (you may have to add additional charcoal) and plan to smoke the gobbler for about three hours or 15-20 minutes per pound. About every 30 minutes or so, add a handful of wood chips and brush the bird with the remaining herb and garlic butter mixture. Add additional water to the drip pan if it needs it.
8. The fowl 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. The temperature will rise another five to ten degrees while it rests, so plan for that.
9. 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 20 to 30 minutes before carving and serving.

Frequently asked questions and tips:

Should I brine before smoking?

You don’t have to brine your bird first, but it will give you a more tender and juicy bird. 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.

How to dry brine: 

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 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 in 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. When you are ready to cook the gobbler, rinse well, and pat it dry again with a paper towel.

What’s the best wood for smoking: 

Choose a wood that will compliment the flavor without overpowering it. I like to use hickory or pecan or fruit woods like cherry, apple, peach, or pear.

How to keep it moist while smoking?

I like to smoke my birds at 350 degrees, 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 keeps it moist. 

How long does it take to smoke: 

This is an easy one, and the answer is it depends on how hot the grill is and how big the bird is. It will take about 15 to 20 minutes a pound or three to four hours to smoke it on a 350-degree fire for a twelve-pound gobbler. If you are cooking a twelve-pound bird over a 250-degree fire, you can plan 25 to 30 minutes per pound or five to six hours. 

It also depends on the outside air temperature and the bird’s internal temperature when placed on the grill. 

How long does it take to thaw? 

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 plan to purchase your turkey at least a week before Thanksgiving! Also, be sure to put it in a container while it is thawing to prevent the juices from dripping on other foods. 

Need even more Thanksgiving dinner menu ideas? Check out these roundup posts:

• 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
• 241 Best Thanksgiving Recipes Ever
• 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 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!

**This recipe was originally published on November 9, 2016. It is being republished on November 11, 2020, with new photos, expanded directions, and the addition of tips. There are no changes to the original recipe.