How to Smoke a Turkey

Get an amazing smoked flavor while leaving your oven free for other dishes. Follow the instructions for a water or electric smoker and get a taste unlike any other.

Water Smoker

  1. Prepare the smoker by removing the lid and center ring, opening all vents, and placing 2 layers of briquettes (about 10 lb.) in the charcoal chamber.
  2. Light briquettes and let them burn for 30 minutes, or until they’re covered with gray ash. Start cooking as soon as the coals are ready.
  3. Line the water pan with heavy foil, and place it in the center ring.
  4. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
  5. Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
  6. Carefully set the center ring on the bottom section. Fill the water pan with hot water or another liquid to provide humidity during cooking. Add the top cook rack.
  7. Place the turkey breast side up on the top rack. Place an oven thermometer alongside the turkey to monitor its temperature.
  8. Cover the smoker and close the vents 1/3 of the way, being sure to protect your hands with oven mitts.
  9. Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke.
  10. To maintain the heat around 250° F, add 12 to 14 briquettes through the door every 1½ hours. Replenish the water if necessary.
  11. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
  12. Cook the turkey to internal temperatures of 175° F to 180° F in the thigh and 170° F in the breast. Your turkey may take up to 12 hours to cook.
  13. When done, remove the turkey from the smoker, protecting your hands with washable mitts or towels, and let stand for 15 minutes before carving.

Turkey Tips

Water Smoker Cooking Times

Weight Cook Time

8-12 lbs.

4-8 hrs.

12-18 lbs.

6-10 hrs.

Did You Know?

For food safety, your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.

Electric Smoker

  1. Follow the manufacturer’s directions for preparing the smoker.
  2. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking.
  3. Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh.
  4. Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F.
  5. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven.
  6. Cover the turkey and chill or let stand for 20 minutes before carving.

Turkey Tips

Did You Know?

A thawed turkey may be kept in the refrigerator (40 degrees F or below) up to 4 days before cooking.

Frozen Whole Turkeys and Frozen Whole Turkey Breasts need to be thawed before cooking.

Thaw Fully Cooked Baked and Smoked Turkeys via the refrigerator method.

Refrigerator thawing is preferred and the least labor-intensive but requires more time.

Cold water thawing takes less time but requires more attention.

Suggested Products

We believe people should feel good about what they eat. That's why all Butterball® products are made with quality turkey for everyone and for any occasion.

Butterball® Turkey Talk-Line®

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Call 1-800-BUTTERBALL or text us at 844-877-3456 to chat with our turkey experts

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More Turkey Tips

How to Brine

Brining is the key to a juicy, flavor-filled turkey. Never tried it before? We'll show you how.

How to Stuff

Whether you call it stuffing or dressing, it's at the heart of any Thanksgiving. Let us show you how to prepare a stuffed turkey.

How to Thaw

Ready to get cooking? We'll show you the do's and don'ts of thawing your turkey.

How to Inject a Turkey

Looking to add a little extra flavor? Try injecting your turkey with a favorite marinade. It's simple and easy.

How to Carve

There's one last step before you dig in: carving! Don't be intimidated. We're here to guide you.

Food Safety Essentials

Get the information you need to store, prepare and enjoy your meal safely.

How to Make a Leftover Turkey Sandwich

Got leftovers? Make a sandwich! Turn your Thanksgiving dinner leftovers into another tasty meal.

How to Choose a Turkey

Fresh or frozen? Big or small? We can help you choose the right turkey for your next gathering with our how-to video.

How to Place a Meat Thermometer

Unsure of how to check if your turkey is done cooking? Use a meat thermometer!

How to Marinate

When you know the basics of marinating, you can guarantee great flavor every time. Let us show you the steps and some great recipes, too. There's a marinade for every occasion and every palate.

How to Inject a Turkey

Looking to add a little extra flavor? Try injecting your turkey with a favorite marinade. It's simple and easy.

How to Check for Doneness

Is the turkey done yet? You may have heard of different ways to check, but there’s only one way to be sure.