How to BBQ Right Smoked Turkey? 5 Easy Steps

Smoked turkey is one of the best things you can make on a grill.

It has rich flavor, tender meat, and a smell that fills your whole yard.

Many people think it is hard to do; it is not.

When you follow a simple plan, you can make a juicy smoked turkey every time.

This guide will show you how to BBQ right smoked turkey in 5 easy steps.

The steps are clear, simple, and great for any skill level.

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Prep and Clean Your Grill

A clean grill helps your turkey cook well and taste better.

Old grease or burnt bits can add bitter smoke.

Before you start, heat the grill for a few minutes; this makes old food soften and fall off easier.

If you want a safe tool for cleaning, you can use the Easy Function Wood Grill Scraper.

Since it has no metal bristles, you do not need to worry about loose wires.

It shapes to your grate over time; this makes cleaning simple and safe.

Let the grill cool a little after scraping.

Then remove the left-over ash and get your smoker box or wood ready.

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If you want to learn more about how smokers work on BBQ grills, you can check out this guide:

👉 Learn How to Use Smoker for BBQ Grill Cooking:

https://behindthegrill.com/blog/how-to-use-smoker-for-bbq-grill

Prepare the Turkey

Start with a fully thawed turkey.

Pat it dry with paper towels.

A dry surface helps the skin crisp.

You can trim extra fat; just do not remove too much skin.

Next, choose your flavor.

Smoked turkey works well with salt, pepper, garlic, paprika, or a sweet rub.

Coat the whole bird, including under the wings and inside the cavity.

Some people like to brine the turkey overnight.

This makes it juicy.

If you have time, mix water, salt, sugar, and herbs.

Place the turkey in the brine in the fridge for 12–24 hours.

After brining, dry the turkey again so it smokes well.

Set Up the Grill for Smoking

Most people smoke turkey at 250–275°F; this temp keeps the meat moist and helps the skin brown.

Keep the fire on one side of the grill and place the turkey on the other side; this is called the indirect heat method.

Use mild wood like apple, cherry, or pecan.

Turkey absorbs smoke fast; you do not need heavy wood.

Add a few chunks at the start and then add more only if needed.

Keep the grill lid closed as much as you can.

Every time you open it, the temp drops and cooking slows.

Smoke the Turkey Low and Slow

Place the turkey breast-side up on the cooler side of the grill. 

Insert a thermometer into the thickest part of the breast; this helps you monitor doneness without guessing.

Let the turkey smoke until it reaches 165°F in the breast and 175°F in the thigh.

This keeps the meat safe and tender.

If you want a simple visual reference while cooking, check this helpful chart:

👉 Best Smoked Turkey Temperature Chart:

https://behindthegrill.com/blog/best-smoked-turkey-temperature-chart

Time will depend on size; most turkeys take about 30 minutes per pound.

Halfway through the cook, you can brush a little butter or oil on the skin.

This helps the turkey stay moist and adds shine.

Some people also rotate the turkey once to keep browning even.

Rest and Slice

When the turkey reaches the right temp, remove it from the grill. 

Let it rest for 20–30 minutes; resting is important because it lets the juices settle so the inside stays moist.

After resting, grab a sharp knife and carve the breast, legs, and wings.

Slice the breast across the grain so each piece is tender.

Serve with the sides you like; stuffing, mashed potatoes, or grilled veggies all work well.

Final Thoughts

Smoking a turkey is easier than many people think.

All you need is a clean grill, steady heat, and mild wood.

When you follow these five steps, you get a juicy smoked turkey with rich flavor and crispy skin.

If you want tools to help your BBQ days run smoother, feel free to click the image to check out our products from Easy Function.