Unleash your inner pitmaster with this Barbecue Smoked Turkey, featuring a bold dry rub, optional injection, and low-and-slow smoking methods. The result is juicy white and dark meat with deeply flavored, crispy bark reminiscent of classic BBQ.
Barbecue Smoked Turkey
Tom Jackson
Rated 3.9 stars by 65 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
1 hour
Cook Time
2 hours 30 minutes
Calories
262
Whether you're feeding a hungry crowd or enhancing your holiday menu, this technique brings big flavor and effortless smoke mastery. Easy to follow—with impressive results that elevate turkey beyond traditional roasting.
Ingredients
-
1 (10-12 lb) whole turkey
-
Sweetwater Spice Smoked Apple Spice Brine Concentrate
- 1 cup unsalted butter, melted
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 sprig fresh sage
- 2 cloves garlic, crushed
-
Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste
-
1/3 cup Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 1/3 cup coarse black pepper
-
1/3 cup R Butts R Smokin’ Butt Kickin’ Chicken
- 1 cup cranberry juice
-
1/4 cup House of Q Sugar & Spice BBQ Sauce
Brine:
Injection:
Rub:
Sauce:
Directions
Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with poultry shears, from one opening of the cavity to the other. Make a cut in the center of the breastbone (cavity side). Flip the turkey over and press down on the breasts to flatten.
Place the turkey in a 22 quart Briner Bucket. Add the Sweetwater Spice Smoked Apple Spice Brine Concentrate brine concentrate and add water, according to the instructions, to cover the bird completely. Brine in the refrigerator 1 hour per pound, or overnight.
- Remove the turkey from the brine. Place on a sheet pan or in a foil pan. Remove excess liquid from the surface with a paper towel.
To prepare the injection, combine the butter, fresh herbs and garlic in a Lodge 8” Cast Iron Skillet. Bring to a gentle simmer. Simmer for about 10 minutes to infuse the flavors. Remove from the heat. Strain the butter into a Marinade Injection Shaker. Taste and season with the smoked salt, to taste.
- Mix the rub ingredients together. Season the turkey over the skin and on all surfaces. Transfer the bird to a foil lined sheet pan, skin side up.
When the butter has cooled to room temperature, fill a marinade injector with the butter, and inject the butter into the turkey, starting with the breasts, then the thighs and legs.
Preheat the Yoder Smokers YS640 Pellet Grill to 300° F, set up for smoking. Fill an A-MAZE-N Tube Smoker with cherry pellets and place on the bottom left side of the grill grates. Light the end with a torch. Blow out the flame and let the pellets smoke.
- Place the sheet pan and turkey on the second shelf of the grill and smoke until the internal temperature reaches 160° F in the breasts, about 2 hours. Remove from the grill, tent with foil and rest 20 minutes before serving.
To make the sauce, place the cranberry juice in a Lodge 8” Cast Iron Skillet over medium high heat and reduce down to 1/4 cup. Turn the heat off. Whisk in the House of Q Sugar & Spice BBQ Sauce.
- Serve the Barbecue Smoked Turkey with the cranberry barbecue sauce on the side, for dipping.
Recipe Note
What You’ll Love
Deep, smoky flavor from seasoned rub and hardwood smoke penetration
Unbeatable texture: crisp bark on the outside, moist and tender inside
Flexible method: works on pellet, electric, charcoal, or offset smokers
Perfect for casual gatherings or festive feasts, yet approachable for any level cook
Frequently Asked Questions
Is injection necessary?
No—but it adds moisture and flavor. Without it, the rub and smoke will still produce delicious results.
How long does smoking take?
Expect about 3–4 hours for a 12–16 lb bird, smoking until breast reaches approximately 155 °F.
What wood is best?
Hickory or pecan deliver strong BBQ flavor; fruitwoods like apple or cherry add sweetness and fruity undertones.
How do I keep the skin from getting too dark?
Lower heat if needed or tent with foil in the final hour to prevent excess browning.
Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 262
- Carbs
- 2.4 grams
- 1%
- Fiber
- .3 grams
- 1%
- Sugar
- 1 grams
- Protein
- 33.4 grams
- Fat
- 12.3 grams
- 16%
- Saturated Fat
- 6 grams
- 30%
- Sodium
- 312 milligrams
- 22%
- Cholesterol
- 103 milligrams
- 34%
