Delicious smoked turkey that your family will beg you to make year after year! The holidays just aren't right in my family without it!



Original recipe yields 20 servings
The ingredient list now reflects the servings specified


  • Place turkey in a large roasting pan and remove or tie back wing tips. Mix lemon pepper, onion powder, garlic powder, and seasoned salt into softened butter in a bowl. Massage butter onto turkey skin and inside cavity until turkey is thoroughly covered.

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  • Combine apple juice and wine in a large pitcher or bowl. Pour enough into the smoker's water pan to fill it; add rosemary.

  • Place charcoal in the bottom pan of smoker and light according to manufacturer's directions. Wait until charcoal is covered in white ash, about 20 minutes. Place turkey in the smoker, add a handful of wood chips to the charcoal, and close the lid.

  • Check smoker every 60 to 90 minutes to add more charcoal or wood chips. Top up water pan with apple juice and wine as needed. Cook turkey until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 13 to 15 hours.

  • Remove turkey from the smoker, cover with aluminum foil, and allow to rest in a warm area before slicing, 15 to 30 minutes.

Cook's Note:

My sister, who taught me this recipe, cooks two turkeys at a time due to our large family gatherings. If you do this, double the butter and all spices/herbs aside from the rosemary, and just stack the turkeys in the smoker.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt, wine, and apple juice. The actual amount of these ingredients consumed will vary.

Nutrition Facts

986.74 calories; 92.52 g protein; 30.11 g carbohydrates; 36.74 g fat; 280.46 mg cholesterol; 962.55 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 Rating Star 1
I made two minor changes. I used a whole chicken instead of a turkey and smoked it with an oak/hickory blend instead of the pecan. The apple juice and wine combo kept this super moist and one I highly recommend. The one thing I will mention is that the rub on the outside of the bird makes the skin look burnt in the end but it isn't really. Not pretty to look out but super tasty. Excellent recipe!