The BEST Smoked Turkey Recipe
This recipe uses a spatchcocked turkey (the spine is removed). You can do this or a butcher can.
Start by dry brining your turkey. First dry it off with paper towels.
Next separate the skin from the meat using your fingers. The skin is tough & shouldn’t tear.
Then rub kosher salt on the meat (under the skin).
Sprinkle any remaining salt on the skin and inside of the turkey and rub that in as well.
Let the turkey sit in the fridge (uncovered or loosely covered) on a wire rack in a pan for 1-3 days
Get your turkey out of the fridge 30 minutes before you begin prepping it. Tuck the wings underneath
Turn your wood pellet grill or smoker to 250 degrees F.
Chop up fresh sage, rosemary, & thyme & put it in a bowl with 1/2 cup softened ghee or butter & stir
Scoop a tablespoon of herbed ghee with your hands and rub it on the meat (under the skin).
Be sure and get as far down as you can!
Place the turkey either on a wire rack on a sheet pan or directly on the wood pellet grill or smoker. If you have it, place a temp probe in the breast
Smoke for 30 minutes per pound of turkey. For a 14 pound turkey smoke for roughly 7 hours.
Remove the turkey once the breasts are 145-150 F & thighs are 160 F as measured by the temp probe or with a meat thermometer.
Let rest for 30 minutes then carve and serve!
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What you'll need
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Thermapen Mk4 Thermometer
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