Discover how your electric smoker can transform ordinary turkey into extraordinary meals! From juicy smoked turkey breasts perfect for quick weeknight dinners to fall-off-the-bone smoked turkey legs that’ll become your new comfort food obsession, we’ve gathered 22 mouthwatering recipes that will make you the hero of every gathering. Get ready to impress your family and friends with these savory smoked turkey creations—let’s fire up that smoker!
Classic Smoked Turkey with Herb Butter
Remember that holiday feeling when the whole house smells incredible? This smoked turkey recipe gives you that cozy vibe any time of year, with juicy meat and crispy skin that’ll have everyone asking for seconds.
Ingredients
– 1 whole turkey (12-14 lbs) – I always get fresh if possible, it makes a difference
– 1 cup unsalted butter – room temp so it spreads easily
– 2 tbsp fresh rosemary – freshly chopped beats dried every time
– 2 tbsp fresh thyme leaves – strip them right off the stems
– 4 cloves garlic – minced fine, no big chunks
– 1 tbsp kosher salt – I use Diamond Crystal, it dissolves better
– 1 tsp black pepper – freshly ground if you have it
– 2 cups chicken broth – for keeping that turkey moist
Instructions
1. Pat your turkey completely dry inside and out with paper towels – this helps the skin get crispy later.
2. Mix room temperature butter, rosemary, thyme, minced garlic, salt, and pepper in a small bowl until well combined.
3. Carefully loosen the skin over the turkey breast and thighs by sliding your fingers underneath.
4. Spread half of the herb butter mixture evenly under the skin across the breast and thigh meat.
5. Rub the remaining herb butter all over the outside of the turkey skin.
6. Preheat your smoker to 225°F using fruitwood like apple or cherry – these give a milder smoke flavor that won’t overpower the turkey.
7. Place the turkey directly on the smoker rack, breast side up.
8. Pour chicken broth into a spray bottle and mist the turkey every 45 minutes to keep it moist – this little trick prevents drying out during the long smoke.
9. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
10. Check the temperature in multiple spots to ensure doneness – the breast should read 160°F when the thigh hits 165°F.
11. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving – this allows the juices to redistribute throughout the meat.
Melt-in-your-mouth tender describes this turkey perfectly, with the herb butter creating a flavorful crust that complements the smoky notes. Serve it sliced thick for sandwiches the next day, or pile it high with mashed potatoes and gravy for a proper feast.
Maple-Glazed Smoked Turkey Breast
Feeling like you want to impress at your next gathering without spending all day in the kitchen? This maple-glazed smoked turkey breast is your answer. You get that incredible smoky flavor with a sweet, sticky glaze that everyone will love.
Ingredients
– 1 (4-5 lb) bone-in turkey breast (I find bone-in stays juicier)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 cup pure maple syrup (the real stuff makes all the difference)
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1/4 tsp cayenne pepper (just enough for a subtle kick)
Instructions
1. Pat the turkey breast completely dry with paper towels.
2. Rub the olive oil evenly over the entire surface of the turkey.
3. Combine the kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
4. Sprinkle the seasoning mixture evenly over all sides of the turkey breast.
5. Let the seasoned turkey sit at room temperature for 30 minutes.
6. Preheat your smoker to 250°F using fruitwood like apple or cherry.
7. Place the turkey breast directly on the smoker grate, skin-side up.
8. Smoke the turkey for 2 hours without opening the smoker lid.
9. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, and cayenne pepper in a small saucepan.
10. Bring the glaze mixture to a simmer over medium heat, stirring constantly.
11. Cook the glaze for 2 minutes until it slightly thickens, then remove from heat.
12. Check the turkey’s internal temperature with an instant-read thermometer.
13. Brush a generous layer of the maple glaze over the entire turkey breast.
14. Continue smoking until the internal temperature reaches 160°F in the thickest part, about 30-45 more minutes.
15. Remove the turkey from the smoker and let it rest for 15 minutes before slicing.
Unbelievably tender and juicy, this turkey slices beautifully against the grain. The sweet maple glaze caramelizes into a sticky crust that contrasts perfectly with the smoky meat. Try serving it sliced thin on crusty bread with a swipe of mayo for an incredible sandwich, or alongside roasted sweet potatoes and Brussels sprouts for a complete meal.
Smoked Cajun Spiced Turkey
Smoked Cajun Spiced Turkey is that showstopper dish you bring out when you want serious flavor without the fuss. You get that incredible smoky aroma paired with just the right amount of Cajun kick—it’s way easier than you’d think and always gets rave reviews from friends and family.
Ingredients
– 1 whole turkey (12-14 lbs) – I always go for a fresh one if possible, it makes such a difference
– ¼ cup olive oil – extra virgin is my go-to for that fruity background note
– 3 tbsp Cajun seasoning – grab a good quality blend with visible herbs and spices
– 2 tbsp brown sugar – this adds that beautiful caramelized crust we all love
– 1 tbsp garlic powder – because everything’s better with garlic
– 1 tbsp smoked paprika – this gives that extra smoky depth even before hitting the smoker
– 1 tsp black pepper – freshly ground if you have it
– 1 cup apple juice – for spritzing, it keeps the turkey moist and adds subtle sweetness
Instructions
1. Remove the turkey from packaging and pat completely dry with paper towels inside and out.
2. In a small bowl, whisk together olive oil, Cajun seasoning, brown sugar, garlic powder, smoked paprika, and black pepper until it forms a paste.
3. Rub the seasoning mixture evenly over the entire surface of the turkey, including under the skin where possible.
4. Let the turkey sit at room temperature for 30 minutes while you prepare your smoker.
5. Preheat your smoker to 225°F using hickory or apple wood chips for the best flavor.
6. Place the turkey directly on the smoker rack, breast side up.
7. Smoke for 4 hours, maintaining a consistent 225°F temperature throughout.
8. Every hour, spritz the turkey generously with apple juice using a spray bottle to keep it moist.
9. After 4 hours, check the internal temperature in the thickest part of the thigh – it should read 165°F.
10. If needed, continue smoking until the turkey reaches 165°F internally, checking every 30 minutes.
11. Remove the turkey from the smoker and let it rest for 20 minutes before carving.
Let that beautiful smoked turkey rest before you dive in—it makes all the difference for juicy meat. The skin comes out perfectly crisp with that signature Cajun spice crust, while the meat stays incredibly moist and infused with smoky flavor. Try serving it with cornbread dressing or over cheesy grits for the ultimate Southern comfort meal.
Applewood Smoked Turkey with Citrus Brine
Mmm, can you smell that? There’s nothing quite like the aroma of a perfectly smoked turkey filling your kitchen. You’re about to make the most juicy, flavorful bird you’ve ever tasted, and I promise it’s easier than you think. This method gives you that beautiful smoky flavor while keeping every bite incredibly moist.
Ingredients
– 1 whole turkey (12-14 lbs) – I like to get mine fresh from the butcher if possible
– 1 gallon cold water – straight from the tap works fine
– 1 cup kosher salt – this dissolves better than table salt
– 1/2 cup brown sugar – the molasses adds nice depth
– 2 oranges, sliced – I leave the peel on for extra citrus oil
– 2 lemons, sliced – same deal with the peel
– 4 cloves garlic, smashed – just give them a good whack with your knife
– 2 tbsp black peppercorns – whole ones release flavor slowly
– 2 cups applewood chips – I soak mine for that slow smoke
– 2 tbsp olive oil – extra virgin is my go-to for brushing
Instructions
1. Combine 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar, 2 sliced oranges, 2 sliced lemons, 4 smashed garlic cloves, and 2 tbsp black peppercorns in a large stockpot.
2. Stir the brine mixture vigorously for 2 full minutes until the salt and sugar completely dissolve.
3. Submerge your 12-14 lb turkey completely in the brine, breast-side down.
4. Refrigerate the brining turkey for exactly 12 hours – I set a timer so I don’t forget.
5. Remove the turkey from brine and pat completely dry with paper towels, inside and out.
6. Let the turkey sit at room temperature for 1 hour to take the chill off – this helps it cook more evenly.
7. While turkey rests, soak 2 cups applewood chips in water for 30 minutes to prevent them from burning too quickly.
8. Preheat your smoker to 225°F, using a thermometer to verify the temperature.
9. Brush the entire turkey surface with 2 tbsp olive oil for that beautiful golden color.
10. Place the turkey directly on the smoker rack, breast-side up.
11. Drain the soaked applewood chips and add them to your smoker’s wood chip tray.
12. Smoke the turkey at 225°F for approximately 6 hours, resisting the urge to open the lid frequently.
13. Check the internal temperature after 5 hours by inserting a meat thermometer into the thickest part of the thigh.
14. Continue smoking until the thermometer reads 165°F in the thigh and 160°F in the breast.
15. Remove the turkey from the smoker and let it rest for 30 minutes before carving.
Keep that beautiful smoked turkey whole for a stunning centerpiece, or slice it thin for incredible sandwiches. The citrus brine gives it this bright, tangy quality that cuts through the rich smokiness perfectly. I love serving it with the crispy skin intact – that’s where all the magic happens!
Smoked Turkey with Garlic and Rosemary
Looking for a show-stopping main dish that fills your kitchen with incredible aromas? This smoked turkey with garlic and rosemary is surprisingly simple to make, and the results are absolutely restaurant-worthy. You’ll love how the smoky flavor pairs with those earthy herbs.
Ingredients
– 1 whole turkey (12-14 lbs), I always get a fresh one if possible for better texture
– 1/4 cup extra virgin olive oil, my go-to for rich flavor
– 8 garlic cloves, minced fine – fresh is definitely worth it here
– 2 tbsp fresh rosemary, chopped (dried just doesn’t give the same punch)
– 1 tbsp kosher salt, I prefer the larger crystals for better seasoning
– 1 tsp black pepper, freshly ground if you have it
– 2 cups applewood chips, soaked in water for that perfect smoky flavor
Instructions
1. Preheat your smoker to 225°F using indirect heat.
2. Pat the turkey completely dry with paper towels inside and out.
3. Mix olive oil, minced garlic, rosemary, salt, and pepper in a small bowl.
4. Rub the seasoning mixture evenly over the entire turkey surface and inside the cavity.
5. Place the soaked applewood chips in your smoker’s chip tray.
6. Put the turkey directly on the smoker rack, breast-side up.
7. Close the smoker lid and smoke for 30 minutes per pound, about 6-7 hours total.
8. Check the internal temperature with a meat thermometer in the thickest part of the thigh after 6 hours.
9. Remove the turkey when it reaches 165°F internally.
10. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving.
Every bite delivers that perfect smoky flavor with juicy, tender meat that practically falls off the bone. The garlic and rosemary create this incredible crust that’s packed with savory goodness. Try serving it with some roasted vegetables or shred the leftovers for amazing sandwiches the next day.
Hickory-Smoked Turkey with Honey Glaze
Sometimes you just need that perfect holiday centerpiece that actually tastes as good as it looks. This hickory-smoked turkey with honey glaze delivers that wow factor with minimal fuss—just juicy, smoky meat and that sweet, sticky finish everyone loves.
Ingredients
– 1 (12–14 lb) whole turkey, thawed (I always pat mine dry inside and out for crispier skin)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tbsp kosher salt (coarse salt gives the best crust)
– 1 tsp black pepper, freshly ground
– 4 cups hickory wood chips, soaked in water for 30 minutes (this prevents them from burning too fast)
– 1/2 cup honey (local wildflower honey adds a lovely floral note)
– 2 tbsp apple cider vinegar (it balances the sweetness perfectly)
– 1 tsp smoked paprika (for an extra smoky kick in the glaze)
Instructions
1. Preheat your smoker to 225°F using indirect heat.
2. Pat the turkey completely dry inside and out with paper towels.
3. Rub the olive oil evenly all over the turkey skin.
4. Sprinkle the kosher salt and black pepper over the entire surface, including inside the cavity.
5. Drain the soaked hickory wood chips and add them to the smoker box or directly over the coals.
6. Place the turkey breast-side up on the smoker grate.
7. Smoke the turkey for 4–5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Tip: Keep the smoker lid closed as much as possible to maintain steady temperature.
8. While the turkey smokes, whisk together the honey, apple cider vinegar, and smoked paprika in a small bowl.
9. During the last 30 minutes of smoking, brush the honey glaze generously over the turkey every 10 minutes. Tip: Apply thin, even layers to avoid burning the glaze.
10. Remove the turkey from the smoker and let it rest for 20 minutes before carving. Tip: Resting allows the juices to redistribute throughout the meat.
Unbelievably tender and infused with that deep hickory aroma, this turkey has a beautifully caramelized crust from the honey glaze. The sweet and smoky flavors pair wonderfully with classic sides like cornbread stuffing or a bright cranberry salad—or slice it thin for incredible next-day sandwiches.
Smoked Turkey with BBQ Rub
You know that feeling when you want something smoky, savory, and totally impressive without spending all day in the kitchen? Yeah, this smoked turkey with BBQ rub is exactly that kind of magic. It’s perfect for feeding a crowd or just treating yourself to some seriously good leftovers.
Ingredients
– 1 whole turkey (12–14 lbs), thawed—I always pat it dry inside and out for crispier skin
– 1/2 cup olive oil, the good stuff helps the rub stick beautifully
– 1/4 cup brown sugar, for that sweet caramelized crust we all love
– 2 tbsp smoked paprika, because smoky flavor starts right here
– 1 tbsp garlic powder, my secret for extra savory depth
– 1 tbsp onion powder, it just rounds everything out
– 1 tsp cayenne pepper, adjust if you’re sensitive to heat
– 2 tsp salt, coarse kosher salt is my go-to for even seasoning
– 1 tsp black pepper, freshly ground if you can
Instructions
1. Preheat your smoker to 225°F using hickory or apple wood chips for a classic smoky flavor.
2. In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper until fully combined.
3. Pat the 12–14 lb turkey completely dry inside and out with paper towels—this helps the rub adhere better and promotes crispy skin.
4. Rub the seasoning mixture evenly over the entire surface of the turkey, including under the skin and inside the cavity.
5. Place the turkey directly on the smoker grate, breast-side up.
6. Smoke the turkey for 30–40 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
7. Check the smoker temperature every hour, adding more wood chips as needed to maintain steady smoke.
8. Once the turkey reaches 165°F, carefully remove it from the smoker using heatproof gloves or utensils.
9. Transfer the turkey to a cutting board and let it rest for 20–30 minutes before carving—this allows the juices to redistribute throughout the meat.
What you’ll love is how the skin turns out crackly and mahogany-colored, while the meat stays incredibly juicy with that perfect balance of sweet heat. Try shredding any leftovers for killer smoked turkey tacos or tossing it into a creamy pasta bake—it elevates everything it touches.
Smoky Chipotle Turkey with Lime
Wondering how to make your weeknight dinners more exciting? This smoky chipotle turkey with lime is about to become your new go-to. It’s packed with flavor but comes together in no time, perfect for when you’re craving something special without the fuss.
Ingredients
– 1.5 lbs ground turkey (I find 93% lean works best for flavor and moisture)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 3 cloves garlic, minced (fresh makes all the difference here)
– 1 tbsp chipotle powder (adjust if you’re sensitive to heat)
– 1 tsp ground cumin (toasting whole seeds and grinding them elevates the flavor)
– 1 cup chicken broth (low-sodium lets you control the salt)
– Juice of 2 limes (roll them on the counter first to get more juice)
– 1/4 cup chopped fresh cilantro (save some for garnish)
– Salt to taste (I start with 1/2 tsp and adjust)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add ground turkey and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
4. Sprinkle chipotle powder and cumin over the turkey, stirring to coat evenly.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pan.
6. Reduce heat to medium and simmer for 8-10 minutes until liquid reduces by half.
7. Squeeze in lime juice and stir to combine.
8. Remove from heat and fold in chopped cilantro.
9. Season with salt, starting with 1/2 teaspoon and adjusting as needed.
Serve this immediately over rice or tucked into warm tortillas. The turkey stays wonderfully moist while the chipotle brings that smoky heat, balanced perfectly by the bright lime. I love topping it with avocado slices or a dollop of Greek yogurt for extra creaminess.
Bourbon Smoked Turkey with Brown Sugar Glaze
There’s something magical about that moment when bourbon, smoke, and brown sugar come together to transform an ordinary turkey into something truly spectacular. You’re going to love how the sweet glaze caramelizes against the smoky flavor—it’s the kind of dish that makes everyone ask for seconds before they’ve even finished their first plate.
Ingredients
- 1 whole turkey (12-14 lbs) – make sure it’s fully thawed if frozen, I always give mine a good pat dry with paper towels
- 1 cup bourbon – use a decent quality one since the flavor really comes through
- 1 cup brown sugar – packed firmly, the dark variety gives the best caramelization
- 1/2 cup apple cider vinegar – adds that perfect tangy balance to the sweetness
- 2 tbsp olive oil – extra virgin is my go-to for better flavor
- 1 tbsp smoked paprika – this really enhances the smoky notes from the grill
- 1 tsp garlic powder – because everything’s better with garlic
- 1 tsp onion powder – adds depth without overwhelming
- 1 tsp black pepper – freshly ground if you have it
- 1 tsp salt – kosher salt distributes more evenly
Instructions
- Preheat your smoker to 275°F using hickory or apple wood chips for the best flavor.
- Pat the turkey completely dry inside and out with paper towels—this helps the skin get crispy.
- Mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
- Rub the spice mixture evenly over the entire surface of the turkey, including under the skin where possible.
- Place the turkey breast-side up on the smoker rack and close the lid.
- Smoke for 3 hours, maintaining a consistent 275°F temperature throughout.
- While the turkey smokes, combine bourbon, brown sugar, and apple cider vinegar in a saucepan.
- Bring the glaze mixture to a simmer over medium heat, stirring until the sugar completely dissolves.
- Reduce heat to low and cook the glaze for 15 minutes until it thickens slightly—it should coat the back of a spoon.
- After 3 hours of smoking, brush the turkey generously with the bourbon glaze.
- Continue smoking for another 1-2 hours, brushing with glaze every 30 minutes.
- Check the internal temperature in the thickest part of the thigh—it should read 165°F.
- Remove the turkey from the smoker and let it rest for 30 minutes before carving.
Keep in mind that resting is crucial—it lets the juices redistribute throughout the meat. The skin will be beautifully bronzed and slightly sticky from that incredible glaze, while the meat stays incredibly moist and infused with smoky bourbon flavor. Try serving slices over creamy mashed potatoes or in sandwiches with cranberry sauce—the sweet and savory combo is absolutely irresistible.
Lemon and Thyme Smoked Turkey
Ever find yourself wanting to impress at a gathering without spending all day in the kitchen? This lemon and thyme smoked turkey is your answer. It’s surprisingly simple but delivers that wow factor every time.
Ingredients
- 1 whole turkey (12-14 lbs), because a smaller bird tends to cook more evenly and stay juicier
- 2 large lemons, sliced thin—I like to get ones with smooth skin for easier slicing
- 1/4 cup fresh thyme leaves, stripped from the stems (fresh makes all the difference here)
- 1/2 cup unsalted butter, softened to room temp so it spreads like a dream
- 2 tbsp olive oil, my trusty extra virgin for that fruity note
- 1 tbsp kosher salt, coarse for better texture and flavor penetration
- 1 tsp black pepper, freshly ground if you can—it just hits different
Instructions
- Preheat your smoker to 275°F using fruitwood like apple or cherry for a mild, sweet smoke that won’t overpower the turkey.
- Pat the turkey dry inside and out with paper towels—this helps the skin get super crispy later.
- In a small bowl, mix the softened butter, olive oil, kosher salt, and black pepper until fully combined.
- Carefully loosen the skin over the turkey breast and thighs by sliding your fingers underneath, being gentle to avoid tearing.
- Spread half of the butter mixture evenly under the skin, directly onto the meat, which keeps it moist and infuses flavor from within.
- Rub the remaining butter mixture all over the outside of the turkey, covering every nook for golden, seasoned skin.
- Stuff the cavity with the thin lemon slices and fresh thyme leaves, which will steam and perfume the meat as it cooks.
- Place the turkey breast-side up on the smoker rack and insert a probe thermometer into the thickest part of the thigh, avoiding the bone.
- Smoke the turkey for about 4 to 5 hours, or until the internal temperature reaches 165°F—trust the thermometer, not the clock, for perfect doneness.
- Remove the turkey from the smoker and let it rest on a cutting board for 30 minutes before carving to allow the juices to redistribute.
My favorite part is that first slice—the meat is incredibly tender and juicy, with a subtle smokiness that pairs perfectly with the bright lemon and earthy thyme. Serve it alongside some roasted veggies or shred the leftovers for the most amazing turkey sandwiches the next day.
Sweet and Spicy Smoked Turkey
Nothing beats that perfect balance of sweet heat, especially when it comes to smoked turkey. You get that incredible smoky flavor paired with a sticky, spicy-sweet glaze that caramelizes beautifully. It’s the kind of dish that makes any gathering feel special without being overly complicated.
Ingredients
- 1 whole turkey (about 12-14 lbs), thawed—I always pat it super dry with paper towels for the crispiest skin
- 1/4 cup olive oil, my go-to for creating a great base for the rub
- 1/2 cup brown sugar, packed—this is key for that caramelized sweetness
- 2 tbsp smoked paprika, which adds such a deep, smoky flavor even before smoking
- 1 tbsp garlic powder, because you can never have too much garlic
- 1 tbsp onion powder, my secret for building savory depth
- 1 tsp cayenne pepper, adjust this if you’re sensitive to heat
- 1/2 cup apple cider vinegar, which helps tenderize and adds tang
- 1/4 cup honey, I prefer local honey for its floral notes
- 2 tbsp soy sauce, for that umami kick
- 2 cups apple wood chips, soaked in water for at least 30 minutes—this gives the best fruity smoke
Instructions
- Preheat your smoker to 225°F using indirect heat.
- Pat the turkey completely dry inside and out with paper towels.
- Rub the entire turkey with olive oil, making sure to get under the skin where possible.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
- Generously season the turkey inside and out with the spice mixture.
- Place the soaked apple wood chips in the smoker box or directly on the coals.
- Put the turkey in the smitter breast-side up and close the lid.
- Smoke for 4 hours, maintaining a steady 225°F temperature—I check every hour to make sure the temp stays consistent.
- While smoking, whisk together apple cider vinegar, honey, and soy sauce in a saucepan.
- Bring the glaze mixture to a simmer over medium heat and cook for 5 minutes until slightly thickened.
- After 4 hours of smoking, brush the turkey with the glaze using a silicone brush.
- Continue smoking for another 1-2 hours, brushing with glaze every 30 minutes.
- Check the internal temperature in the thickest part of the thigh—it should read 165°F.
- Remove the turkey from the smoker and let it rest for 30 minutes before carving. Tip: Don’t skip the resting time—it lets the juices redistribute throughout the meat.
Keep that beautiful crispy skin intact when carving—the sweet-spicy glaze creates the most incredible crackly texture. The meat stays incredibly juicy with just the right amount of smoke penetration, and that sticky glaze caramelizes into something truly special. Try serving it with cool, creamy coleslaw to balance the heat, or slice it thin for amazing next-day sandwiches.
Herb-Crusted Smoked Turkey Thighs
Picture this: you’re craving that smoky, juicy turkey flavor but don’t want to commit to a whole bird. These herb-crusted smoked turkey thighs are your perfect solution—they deliver all that incredible flavor in a fraction of the time. You’ll love how the crispy herb coating gives way to tender, fall-off-the-bone meat.
Ingredients
- 2 large turkey thighs (about 1.5 lbs each) – I find bone-in gives the best flavor
- 1/4 cup olive oil – extra virgin is my go-to for that fruity note
- 3 tbsp fresh rosemary, finely chopped – fresh makes all the difference here
- 2 tbsp fresh thyme leaves
- 4 garlic cloves, minced – I always use fresh, not jarred
- 1 tbsp smoked paprika
- 2 tsp coarse sea salt – I prefer the texture over fine salt
- 1 tsp black pepper, freshly ground
- 1/2 cup chicken broth – low-sodium lets you control the saltiness
Instructions
- Pat the turkey thighs completely dry with paper towels – this helps the skin get extra crispy.
- In a small bowl, combine olive oil, rosemary, thyme, garlic, smoked paprika, salt, and pepper.
- Rub the herb mixture evenly over all surfaces of the turkey thighs, making sure to get under the skin where possible.
- Let the turkey thighs rest at room temperature for 30 minutes – this helps them cook more evenly.
- Preheat your smoker to 275°F using hickory or apple wood chips for that classic smoky flavor.
- Place the turkey thighs skin-side up on the smoker rack, spacing them at least 2 inches apart.
- Smoke for 2 hours without opening the lid – trust the process, the steady temperature is key.
- Check the internal temperature with a meat thermometer – it should read 165°F in the thickest part.
- If needed, continue smoking until the turkey reaches 165°F, checking every 15 minutes.
- Transfer the turkey thighs to a baking dish and pour chicken broth around them (not over).
- Tightly cover the baking dish with aluminum foil, creating a seal to trap steam.
- Let the turkey rest for 20 minutes – this allows the juices to redistribute throughout the meat.
Dig into these beauties and you’ll find the herb crust has formed this amazing crispy shell while the meat underneath stays incredibly moist. The smoke penetrates deep, giving every bite that signature barbecue flavor without being overwhelming. Try shredding the meat for incredible sandwiches or serving whole with roasted vegetables for a stunning centerpiece.
Garlic and Sage Smoked Turkey Drumsticks
Finally, if you’re looking for a show-stopping main that’s surprisingly simple to prepare, these garlic and sage smoked turkey drumsticks are your answer. They deliver that deep, smoky flavor you crave without requiring fancy equipment or complicated techniques. Trust me, your guests will be begging for the recipe after just one bite.
Ingredients
– 4 large turkey drumsticks (about 1 pound each) – I find the meatier ones hold the smoke flavor best
– 1/4 cup extra virgin olive oil – this is my go-to for creating that perfect herb-infused base
– 8 garlic cloves, minced – fresh is key here for maximum aromatic punch
– 2 tablespoons fresh sage leaves, finely chopped – I always grab extra from my garden because the fragrance is incredible
– 1 tablespoon kosher salt – coarse grain gives the best texture and seasoning distribution
– 1 teaspoon black pepper, freshly ground – it makes all the difference compared to pre-ground
– 2 cups applewood smoking chips – soaked for that sweet, mild smoke that pairs perfectly with poultry
Instructions
1. Pat the turkey drumsticks completely dry with paper towels – this helps the seasoning stick better and creates a nicer crust.
2. In a small bowl, combine the olive oil, minced garlic, chopped sage, kosher salt, and black pepper to create your herb rub.
3. Rub the mixture evenly over all surfaces of the turkey drumsticks, making sure to get under the skin where possible.
4. Let the seasoned drumsticks rest at room temperature for 30 minutes – this allows the flavors to penetrate the meat.
5. While the turkey rests, prepare your smoker by preheating it to 225°F and adding the soaked applewood chips to the smoking box.
6. Place the drumsticks directly on the smoker rack, leaving space between them for proper air circulation.
7. Smoke the turkey for 3 hours, maintaining a consistent 225°F temperature throughout the cooking process.
8. Check the internal temperature of the thickest part of the drumsticks using a meat thermometer – it should read 165°F for food safety.
9. Remove the drumsticks from the smoker and let them rest for 15 minutes before serving – this keeps the juices locked in. The skin becomes beautifully crisp while the meat stays incredibly moist and tender, infused with that wonderful garlic-sage aroma. They’re fantastic served alongside roasted vegetables or shredded over a hearty grain bowl for a complete meal that feels both rustic and elegant.
Smoked Turkey with Cranberry Orange Glaze
Mmm, there’s something magical about that moment when smoky turkey meets sweet-tart cranberry glaze—it just screams holiday comfort without all the fuss. You’re going to love how the orange zest brightens everything up, making this feel both festive and totally doable on a busy weeknight. Trust me, your kitchen will smell incredible long before it hits the table.
Ingredients
– 1 whole turkey (12–14 lbs), thawed—I always pat mine dry with paper towels for crispier skin
– 2 tbsp olive oil, the good extra virgin kind from my favorite local brand
– 1 tbsp kosher salt, coarse for that perfect seasoning crunch
– 1 tsp black pepper, freshly ground if you have it
– 1 cup cranberry sauce, the jellied type works great here
– ½ cup orange juice, freshly squeezed if possible for the brightest flavor
– 2 tbsp honey, local if you can find it
– 1 tsp orange zest, grated right before using to keep it fragrant
Instructions
1. Preheat your smoker to 225°F using fruitwood like apple or cherry for a mild, sweet smoke.
2. Rub the turkey all over with olive oil, making sure to get into every nook and cranny.
3. Season the turkey evenly with kosher salt and black pepper, both inside the cavity and all over the skin.
4. Place the turkey directly on the smoker grate, breast-side up.
5. Smoke the turkey for about 30 minutes per pound, or until a meat thermometer reads 165°F in the thickest part of the thigh—this low and slow method keeps it incredibly juicy.
6. While the turkey smokes, combine cranberry sauce, orange juice, honey, and orange zest in a small saucepan over medium heat.
7. Whisk the glaze mixture constantly until it’s smooth and slightly thickened, about 5–7 minutes.
8. Brush the glaze generously over the turkey during the last 45 minutes of smoking to build up a shiny, flavorful crust.
9. Let the turkey rest for 20–30 minutes before carving to allow the juices to redistribute evenly.
10. Carve the turkey and serve immediately with any remaining glaze on the side.
Just imagine slicing into that beautifully glazed skin to reveal tender, smoky meat underneath. The cranberry-orange glaze caramelizes into a sticky-sweet coating that balances perfectly with the savory turkey. Try serving it over a bed of wild rice or with roasted sweet potatoes—it’s a showstopper that’ll have everyone asking for seconds.
Conclusion
Outstanding smoked turkey possibilities await in your electric smoker! From holiday feasts to weeknight dinners, these 22 savory recipes offer incredible flavor and versatility. We’d love to hear which recipes become your favorites—drop us a comment below and share this roundup on Pinterest to help fellow home cooks discover delicious smoked turkey inspiration!
