World Champion Smoked Turkey Recipe

If you’re looking for the ultimate smoked turkey recipe, you’ve come to the right place. This award winning recipe helped Team Slow & Easy take home the 2018 Smoked Turkey World Champion title. It’s stood the test of time and remains one of our favorites – perfect for your Thanksgiving table, Christmas dinner, Easter gathering, or any time you want to wow your guests with juicy, smoky flavor.

Whether you’re planning ahead for the holidays or simply craving the taste of championship-level barbecue, this recipe delivers mouthwatering results every single time.

Smoked Turkey Recipe

Brine

• William Sonoma’s Autumn Fruit and Spice Turkey Brine Blend
• Apple Juice

Butter Rub

• 2 Sticks of Butter – Room Temperature
• 3 Tsp. of Seasoning – such as Meat Mitch BBQ Seasoning or Lawry’s Poultry Seasoning
• 4 Tbps. of Knorr Garlic Herb Sauce Mix
• 3 Tsp. of Minced Garlic
• Salt and Pepper

Turkey Cavity Pack

• 2 Onions (white, yellow, or sweet)
• 2 Lemons
• 2 Oranges
• 2 Apples
• 1 Tbsp. Minced Garlic
• 2 Tbsp. Sage
• 2 Tbsp. Thyme
• 2 Tbsp. Rosemary
• 1/4 Cup Olive Oil

Smoked Turkey Directions

1. Brine Your Bird

We recommend using William Sonoma’s Autumn Fruit and Spice Turkey Brine. Prepare brine according to package directions, adding apple juice for flavor. Brine your turkey for 24–36 hours. (Tip: Place the turkey in a brine bag inside a lined 5-gallon bucket, then refrigerate.)

2. Prepare the Butter Rub and Cavity Pack

Before you start working with the turkey, take time to prepare both the Butter Rub and the Cavity Pack. Having these ready to go will make seasoning and stuffing the turkey quicker and less messy once you begin.

Butter Rub

• In a medium bowl, combine softened butter, BBQ or poultry seasoning, Knorr Garlic Herb Sauce Mix, minced garlic, salt, and pepper.
• Mix well until fully blended into a smooth, spreadable paste.
• Set aside at room temperature so it stays soft and easy to spread.

Cavity Pack

• Dice the onions, lemons, oranges, and apples into cubes smaller than ¾”.
• Toss with minced garlic, sage, thyme, rosemary, and olive oil.
• Mix until everything is evenly coated, then set aside until the turkey is ready to be stuffed.

3. Prepare the Turkey

• Dry the bird: Remove the turkey from the brine and pat it completely dry with paper towels. This step is crucial for getting a crisp skin while smoking.
• Set up the pan: Place the turkey breast-side up in a large disposable aluminum pan. You’ll smoke the turkey directly in this pan, which catches drippings and prevents flare-ups.
• Butter rub under the skin: Place the turkey breast-side up in a large disposable aluminum pan. Carefully slide your fingers under the skin of the breast and thighs to loosen it without tearing. Spread a generous portion of the Butter Rub mixture directly onto the meat under the skin—this locks in moisture and infuses flavor.
• Butter rub on the outside: Spread the remaining Butter Rub all over the outside of the turkey, covering the breast, legs, wings, and even the back.
• Stuff the cavity: Tightly pack the cavity with your prepared fruit and onion mixture. The tighter the better—this helps create aromatic steam that flavors the turkey from the inside.
• Tie the legs: Use butcher’s twine to tie the legs together, keeping the cavity pack secure and helping the turkey cook evenly.
• Final seasoning: Sprinkle the outside with additional seasoning such as Meat Mitch BBQ rub or Lawry’s poultry rub for a flavorful crust.

4. Inject the Turkey

This step is optional, but injecting the turkey with seasoned butter or broth helps keep the meat extra juicy and flavorful. We recommend mixing up a small batch of Butcher’s Bird Booster. Inject the breast and thighs, and you are ready to get smoking!

5. Smoking the Turkey

With your turkey fully seasoned and injected, it’s time to move on to the smoking process. Patience and steady temperature are the keys to tender juicy results.

• Fuel choice:
  • Stick burner: Use lump charcoal as your heat base and add a small amount of pecan or cherry wood for smoke. Turkey absorbs smoke quickly, so go light.
  • Pellet smoker: Use pecan or cherry pellets for balanced, slightly sweet smoke flavor.

• Preheat: Bring your smoker to a steady 250–275°F before placing the turkey inside.
• Placement: Place the turkey (still in the aluminum pan) breast-side up on the smoker rack.
• Cooking time: Plan for 30–40 minutes per pound, but cook by temperature, not time.
• Target temperature: Insert a digital thermometer into the thickest part of the breast. Remove the turkey once it reaches 155–160°F, with thighs around 170–175°F.
• Resting: Let the turkey rest, uncovered, for 10–15 minutes before carving. Do not tent with foil—this traps steam and can dry the meat.
• Cavity pack disposal: Discard the fruit and onion cavity pack after cooking. It adds flavor while smoking but is too citrus-heavy for gravy.

Recipe Variations & Alternatives

Want to make this recipe your own? Try one of these flavorful twists:

• Cajun Smoked Turkey – Replace the butter rub seasoning with Cajun spice blend and add cayenne pepper for extra heat.
• Maple & Apple Smoked Turkey – Add ½ cup maple syrup to the brine and use apple wood for a sweeter, fruit-forward flavor profile.
• Garlic Herb Smoked Turkey – Skip the citrus and fruit in the cavity pack. Instead, stuff the bird with garlic, rosemary, thyme, and sage for a classic savory turkey.
• No-Brine Smoked Turkey – Short on time? Inject with a seasoned butter mixture and generously rub the outside with your favorite barbecue seasoning for big flavor without the wait.

Serve & Enjoy

Carve and serve the juiciest smoked turkey you’ve ever had. This World Champion recipe guarantees incredible flavor that works beautifully for Thanksgiving, Christmas, Easter, or any special gathering where turkey takes center stage.

We’d love to see your results! Share your smoked turkey masterpiece with us on social media and tag American Barbecue Systems for a chance to be featured.

Ready To Try this Smoked Turkey Recipe?