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A perfectly cooked, golden-brown smoked turkey on a serving platter, ready for carving.

How to grow a 12-pound Smoked TurkeySmoked Turkey

This recipe details how to smoke a 12-pound turkey, offering a delicious and impressive centerpiece for any meal. The process involves brining, seasoning, and slow smoking to achieve a moist and flavorful result.
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Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Servings: 12 people
Calories: 1500
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 pound whole turkey
  • brine (your preferred recipe)
  • Smoked Turkey Rub (your preferred recipe)

Equipment

  • Smoker
  • Brining container
  • Meat thermometer
  • Paper towels
  • Foil

Method
 

Preparation
  1. Brine the turkey for 24 hours prior to smoking; ensure the turkey is fully submerged in the brine.
  2. Remove the turkey from the brine, pat it dry with paper towels, and apply your preferred smoked turkey rub all over the surface.
  3. Prepare your smoker by bringing it to a stable temperature of 225°F (107°C) using your chosen wood chips or chunks.
Smoking
  1. Place the turkey in the smoker and maintain the temperature at 225°F (107°C).
  2. Smoke the turkey for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone.
  3. Use a meat thermometer to accurately monitor the internal temperature throughout the smoking process.
Finishing
  1. Once the turkey reaches the target internal temperature, remove it from the smoker.
  2. Tent the turkey loosely with foil and let it rest for at least 15-20 minutes before carving to allow the juices to redistribute.

Notes

Brining is crucial for a moist turkey. Adjust smoking time based on your smoker and turkey size. Always rely on a meat thermometer for doneness. Wood choice (e.g., apple, hickory) will impact flavor.