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A perfectly cooked, golden-brown smoked turkey on a serving platter, ready for carving.

How to grow a 12-pound Smoked Turkey

This recipe details how to smoke a 12-pound turkey to perfection, resulting in a juicy and flavorful bird.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 pound Turkey
  • 2 cups Wood chips (hickory or apple)
  • 2 tablespoons Olive oil
  • 1 tablespoon Salt
  • 1 tablespoon Black pepper
  • 1 tablespoon Garlic powder
  • 1 tablespoon Paprika

Equipment

  • Smoker
  • Meat thermometer
  • Paper towels
  • Large bowl (for soaking chips)

Method
 

Preparation
  1. Preheat your smoker to 225°F (107°C) and soak the wood chips in water for at least 30 minutes.
  2. Pat the turkey dry with paper towels, then rub it with olive oil and season generously with salt, pepper, garlic powder, and paprika.
Smoking the Turkey
  1. Place the turkey in the smoker, breast side up, and add the soaked wood chips to the smoker box.
  2. Smoke for approximately 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, rotating occasionally for even cooking.
Resting and Serving
  1. Once cooked, remove the turkey from the smoker and let it rest for 20-30 minutes before carving.
  2. Carve the turkey and serve warm, enjoying your perfectly smoked masterpiece.

Notes

For extra flavor, consider brining the turkey overnight before smoking. The cooking time may vary depending on your smoker and the turkey's starting temperature.