Smoke-and-Roast Turkey

How to Make Smoke-and-Roast Turkey

1. 1

   Step 1: Dry-brine the turkey

   Pat the turkey thoroughly dry with paper towels. Sprinkle kosher salt evenly inside the cavity and over the skin (about 3 tablespoons total for a 12-lb bird); refrigerate uncovered on a rack for at least 8 hours or preferably overnight to dry-brine and firm the skin. Return the turkey to room temperature about 1 hour before smoking.

   For this step

   • 12 lbWhole turkey (neck and giblets removed)
   • 3 tbspKosher salt
2. 2

   Step 2: Make herb butter and prepare aromatics

   Mix the softened butter with the chopped rosemary and thyme and 1 teaspoon of the black pepper. Gently loosen the breast skin with your fingers and spread 2/3 of the herb butter under the skin over the breasts; rub the remaining butter over the exterior skin and drizzle the olive oil over the skin. Stuff the cavity with the quartered onion, halved lemon, and smashed garlic to add aromatic steam during cooking.

   For this step

   • 6 tbspUnsalted butter, softened
   • 2 tbspFresh rosemary and thyme, finely chopped (combined)
   • 2 tbspOlive oil
   • 2 tspFreshly ground black pepper
   • 1 mediumYellow onion, quartered
   • 1 pieceLemon, halved
   • 4 clovesGarlic cloves, smashed
3. 3

   Step 3: Cold start smoker and smoke at low heat

   Preheat your smoker to 275°F (135°C) using the soaked wood chips; stabilize heat and place a drip pan under the grate. Place the turkey breast-side up on the rack and smoke until the thickest part of the breast registers about 125°F (about 2–2.5 hours for a 12-lb bird); periodically check fuel and add chips to maintain steady smoke. If you like stronger smoke, smoke up to 135°F but be mindful that longer low-heat exposure approaches finished doneness.

   For this step

   • 2 cupsSmoking wood chips (hickory, apple, or mix), soaked 30 minutes
   
4. 4

   Step 4: Raise heat and finish roasting to safe temps

   Increase the smoker or oven temperature to 375°F (190°C) or transfer the turkey to a preheated 375°F oven. Roast until the breast reaches 160°F and the thigh reaches 175°F (about 45–90 minutes depending on size and how smoky it was). Use an instant-read thermometer in the thickest part of the breast and thigh; the higher finishing temperature ensures a safe, even doneness while keeping juices sealed in from the earlier smoke stage.
5. 5

   Step 5: Rest and carve

   Transfer the turkey to a cutting board, tent loosely with foil, and rest 20–30 minutes so juices redistribute and carryover raises the internal temp slightly. Carve and serve warm; reserve pan juices for gravy or spoon over slices for extra moisture and flavor.

1. Pat the turkey thoroughly dry with paper towels. Sprinkle kosher salt evenly inside the cavity and over the skin (about 3 tablespoons total for a 12-lb bird); refrigerate uncovered on a rack for at least 8 hours or preferably overnight to dry-brine and firm the skin. Return the turkey to room temperature about 1 hour before smoking.
2. Mix the softened butter with the chopped rosemary and thyme and 1 teaspoon of the black pepper. Gently loosen the breast skin with your fingers and spread 2/3 of the herb butter under the skin over the breasts; rub the remaining butter over the exterior skin and drizzle the olive oil over the skin. Stuff the cavity with the quartered onion, halved lemon, and smashed garlic to add aromatic steam during cooking.
3. Preheat your smoker to 275°F (135°C) using the soaked wood chips; stabilize heat and place a drip pan under the grate. Place the turkey breast-side up on the rack and smoke until the thickest part of the breast registers about 125°F (about 2–2.5 hours for a 12-lb bird); periodically check fuel and add chips to maintain steady smoke. If you like stronger smoke, smoke up to 135°F but be mindful that longer low-heat exposure approaches finished doneness.
4. Increase the smoker or oven temperature to 375°F (190°C) or transfer the turkey to a preheated 375°F oven. Roast until the breast reaches 160°F and the thigh reaches 175°F (about 45–90 minutes depending on size and how smoky it was). Use an instant-read thermometer in the thickest part of the breast and thigh; the higher finishing temperature ensures a safe, even doneness while keeping juices sealed in from the earlier smoke stage.
5. Transfer the turkey to a cutting board, tent loosely with foil, and rest 20–30 minutes so juices redistribute and carryover raises the internal temp slightly. Carve and serve warm; reserve pan juices for gravy or spoon over slices for extra moisture and flavor.