Choose a turkey that fits your smoker (typically 12–20 lb)
Thaw completely in the refrigerator (allow 24 hours per 4–5 lb)
Remove giblets and neck; pat the turkey dry
Apply a dry brine (salt-based rub) or a wet brine; refrigerate overnight (8–24 hours)
Rinse if using a wet brine, then pat dry again
Preheat smoker to 225–275°F (use a water pan if desired)
Set up indirect heat; aim for steady temperature and light, clean smoke
Prepare turkey for smoking:
Truss legs if desired
Tuck wings under the body
Keep the cavity dry or lightly season if stuffed (avoid wet stuffing)
Season the outside with a rub (optional after brine) and a light coat of oil or binder if needed
Smoke breast-side up
Insert a meat thermometer into the thickest part of the breast (avoid bone)
Insert a second thermometer into the thickest part of the thigh (avoid bone)
Maintain smoke temperature between 225–275°F
Do not over-open the lid; check periodically
Smoke until internal temps reach:
Breast: 165°F
Thigh: 175–180°F
If the turkey is browning too fast, reduce heat slightly or shield with foil
Optional: Apply a light glaze or mop during the final 30–60 minutes
Remove turkey when targets are reached
Rest the turkey 20–30 minutes before carving
Carve and serve