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.
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
Barbecue Smoked Turkey
Tom Jackson
Rated 3.9 stars by 72 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
1 hour
Cook Time
2 hours 3 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
Recipe FAQ
Is injection necessary?
No but it adds moisture and flavor. Without it, the rub and smoke will still produce delicious results.
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 the heat if needed, or tent with foil in the final hour to prevent excess browning.
What internal temperature does this turkey actually need to reach?
This recipe's directions pull it at 160°F in the breast, but USDA's minimum for poultry is 165°F continue smoking those extra few degrees before resting. (The FAQ elsewhere on this page cites 155°F for the timing estimate; use 165°F as the actual target regardless of how long that takes.)
Can I cook these indoors?
We rate these as a 2 out of 5. Can be done inside, but loses key flavor or texture.
Recipe Highlights
Double-cut spatchcock: Cutting both the backbone and a slit in the breastbone lets the bird lie fully flat, flattening more than a standard spatchcock alone.
Simmered herb butter injection: Infusing butter with fresh herbs and garlic before straining and injecting builds more flavor than injecting plain melted butter.
Tube-smoked cherry pellets: A separate smoke tube alongside the main pellet grill adds an extra layer of smoke flavor beyond what the grill produces on its own.
Reduced cranberry dipping sauce: Cooking the juice down before whisking in BBQ sauce concentrates the cranberry flavor rather than diluting the sauce.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 262
- Carbs
- 2 grams
- 1%
- Fiber
- grams
- 1%
- Sugar
- 1 grams
- Protein
- 33 grams
- Fat
- 12 grams
- 16%
- Saturated Fat
- 6 grams
- 30%
- Sodium
- 312 milligrams
- 22%
- Cholesterol
- 103 milligrams
- 34%
