Today I’ll show you how to tuck a savory bacon-butter mixture under the turkey skin before smoking. This technique helps keep the breast meat moist and adds rich, smoky flavor as the bird cooks.
This may be one of the best smoked turkeys I’ve prepared. If you haven’t tried this method, it’s well worth giving it a go.
Below the main steps you’ll find answers to common questions about brining and smoking turkeys.
Helpful Information
- Prep Time: 35 minutes
- Brine Time: 10–12 hours
- Cook Time: about 7 hours 30 minutes (depends on size and smoker)
- Smoker Temp: 240°F (116°C)
- Target Internal Temp: 165°F (74°C)
- Recommended Wood: cherry (apple, maple, or hickory also work)
What You’ll Need
- Whole turkey, minimally processed, 12 lbs or less
- Jeff’s original rub (or any favorite poultry rub)
- Bacon butter (recipe below)
- Turkey brine (options below)
- 1/4 lb (1 stick) butter, melted
- 1 tablespoon chopped parsley
Brining the Turkey
Brining is one of the most effective steps you can take to ensure a juicy, flavorful turkey. I won’t get into food science here, but the practical result is reliable moisture and better taste.
Below are three brine options. Choose the one that fits your taste and available ingredients. My personal favorite is the buttermilk brine, but the cranberry and traditional brines both work well.
Option 1: Traditional Brine
- 2 gallons water
- 2 cups kosher salt
- 1 1/2 cups brown sugar
- 1/4 cup seasoning rub
Combine ingredients in a large food-safe container and stir until salt and sugar dissolve. If you don’t have a very large container, halve the recipe and brine in batches or prepare 1 gallon at a time.
Option 2: Buttermilk Brine
- 1 gallon buttermilk
- 1 gallon water
- 2 cups kosher salt
- 1/3 cup seasoning rub
Mix the buttermilk, water, salt, and rub in a large container until the salt dissolves. Again, you can halve the quantities if needed.
Option 3: Cranberry Brine
- 4 bottles (64 oz) cranberry-pomegranate juice
- 2 cups kosher salt
- 1/3 cup seasoning rub
Pour the juice into a large food-safe container, dissolve the salt, then stir in the rub. Adjust quantities if you need to brine a smaller bird.
After you’ve prepared the brine:
Place the turkey in a large brining bag, a clean cooler, or a food-safe bucket and submerge it completely in the brine. Brine in the refrigerator or on ice for 10–12 hours or overnight. Keep the brine temperature under 40°F (4°C) to prevent spoilage.
Seasoning the Turkey
After brining, discard the brine and rinse the turkey thoroughly under cold water. Pat the bird dry with paper towels.
You’ll use a blend of rub, butter, and bacon — a combination that flavors both the skin and the meat when tucked under the skin and applied on the outside.
Bacon Butter Recipe
- 5 strips raw bacon, cut into roughly 1/2″ pieces
- 4 tablespoons seasoning rub
- 1/4 lb (1 stick) butter
- 3 garlic cloves
Place all ingredients in a food processor and blend until smooth. If chopping raw bacon is difficult, brief freezing makes it easier to cut and gives a better puree when processed. Stop occasionally to scrape the bowl so the mixture becomes evenly blended.
You can prepare the bacon butter ahead of time, form it into a log, and refrigerate until needed. While handling the turkey, gently separate the skin from the breast meat with your hands, working carefully to avoid tearing the skin.
Push the bacon butter by handfuls under the skin across both breasts and, where possible, onto the legs. Be generous. Rub any remaining mixture over the outside of the skin for extra flavor and browning.
Getting the Smoker Ready
Any reliable smoker will work. The key is steady heat and a clean smoke. Set the smoker to maintain about 240°F (116°C). Use a water pan if your smoker supports one and choose a fruit-wood or mild hardwood smoke such as cherry, apple, or maple for the most complementary flavor.
For a 12 lb turkey expect roughly 6–7 hours of cook time, though the bird is done only when a thermometer reads 165°F (74°C) in the thickest part of the thigh.
Smoking the Turkey
I smoked this bird breast-side down for the entire cook. Because the bacon butter will melt and run downhill, keeping the breast lower helps the flavored fat soak into the breast meat. Position the turkey as high in the smoker as practical to reduce direct heat — for many smokers that is one of the upper grates.
After about five hours in my smoker the thigh measured around 150°F (66°C). Continue smoking until both thigh and breast reach 165°F (74°C).
Finishing Up the Turkey
For a deep mahogany color and added flavor, melt 1/4 lb (1 stick) butter and mix with 2 tablespoons rub and 1 tablespoon chopped parsley. Brush this mixture over the turkey a couple of times during the final hour of cooking.
Serving the Turkey
When the turkey reaches 165°F (74°C), remove it from the smoker and let it rest on the counter for 20–30 minutes to allow juices to redistribute. Resting makes carving easier and keeps the meat moist.
Here it is just out of the smoker, still breast-side down:
Flip it breast-side up before carving and serving for a classic presentation.
Questions and Answers about Smoking a Turkey
Does brining make the turkey too salty? In my experience, it does not. These brines are designed to season and retain moisture without making the meat overly salty.
Can you brine a turkey that’s already enhanced by the processor? Yes. Brining an enhanced turkey can still improve juiciness and flavor.
What about injecting instead of brining? Injecting adds flavor and moisture but is different from brining. If you inject, do so at roughly 1-inch intervals across breasts, thighs, and legs. Inject at a 45-degree angle and withdraw slowly to distribute the solution.
What is the best kind of turkey to buy? A minimally processed, fresh turkey is ideal. If not available, a frozen or factory-enhanced bird will still work with these methods.
Must the turkey be refrigerated while brining? Yes. Keep the brine and turkey below 40°F (4°C) by refrigeration or by adding ice; use a thermometer to monitor safety.
How long should I keep adding smoke? As a minimum, smoke for at least half the estimated cook time. With certain smokers (charcoal, gas, or electric), you may prefer smoke for the entire cook for stronger smoke flavor.
Is it better to smoke a large turkey or two smaller ones? I recommend keeping individual birds around 10–12 lbs. If you need more total meat, use two smaller birds rather than one very large one so cook times remain reasonable and safe.
Can I stuff the turkey before smoking? For food-safety reasons, do not cook a turkey with stuffing inside. Prepare stuffing separately and add it to the cavity only after the turkey is fully cooked, if desired.
How should I transport the turkey? Wrap the finished turkey in foil, then in thick towels, and place it in an insulated cooler. Fill gaps with towels or other insulation to keep the bird above 140°F (60°C) for a few hours. A probe thermometer is helpful to monitor temperature during transport.
Other Important Tips
- Allow extra time when planning the cook. It’s easier to keep the turkey warm than to rush it; add a 60–90 minute buffer to your schedule.
- Estimate cook time at roughly 30–35 minutes per pound at 240°F (116°C), but always rely on internal temperature rather than time alone.
- Smoked meat can sometimes retain a pink tint near bones from the smoke; this does not necessarily mean it is undercooked. Verify doneness with a thermometer.
Smoked Turkey with Bacon Butter
Ingredients
- 1 whole turkey (minimally processed, 12 lbs or less)
- Seasoning rub
- Bacon butter (see recipe below)
- Turkey brine (see options above)
- 1 stick butter, melted
- 1 tbsp chopped parsley
Turkey Brine (Traditional)
- 2 gallons cold water
- 2 cups kosher salt
- 2 cups brown sugar
- 1/4 cup seasoning rub
Bacon Butter
- 5 strips bacon, cut into 1/2″ pieces
- 1/4 cup seasoning rub
- 1 stick butter
- 3 garlic cloves
Instructions (summary)
- Make the brine of your choice and brine the turkey 10–12 hours in the refrigerator or on ice.
- While the turkey brines, make bacon butter in a food processor until smooth.
- Remove turkey from brine, rinse, and pat dry. Gently separate skin from the breast and work bacon butter under the skin and over the outside.
- Set smoker to 240°F (116°C), use a water pan if available, and smoke the turkey with cherry wood until internal temp reaches 165°F (74°C) in the thigh and breast.
- During the last hour, brush melted butter mixed with rub and parsley on the skin for color.
- Remove the turkey, rest 20–30 minutes, then carve and serve.
