20 Smoked Turkey Recipes That Are Holiday Showstoppers

Skip the messy brining and still get the juiciest, most flavorful turkey with this Traeger smoked recipe. A simple injection and spice rub infuse the bird with incredible taste while the smoker gives it that perfect golden skin. Ideal for holidays or backyard feasts when you want all the flavor without the extra hassle.

This citrus herb smoked turkey breast is the ultimate choice for a smaller gathering. The brine packs the meat with brightness from oranges and lemons, while fresh herbs and a buttery glaze lock in moisture. Smoked over cherry wood, every bite is tender, juicy, and layered with smoky-sweet flavor that feels special without being complicated.

These bourbon smoked turkey legs are bold, juicy, and totally crave-worthy. Marinated in bourbon, citrus, and savory spices, the legs soak up rich flavor before hitting the smoker for a low and slow cook. The result is tender meat that falls right off the bone with a sweet-smoky depth you’ll want to make again and again.

This smoked spatchcock turkey is all about big flavor and a faster cook time. Flattening the bird ensures even smoking, while a sweet and spicy sriracha glaze caramelizes beautifully on the skin. The end result is a juicy, smoky turkey with a crispy finish that makes a stunning centerpiece for any holiday or weekend cookout.

Indulge in a centerpiece that’s juicy, fragrant, and bursting with flavor. This smoked turkey breast is rubbed with citrus-butter and herbs, then slow-smoked over hickory pellets for tender, melt-in-your-mouth slices. It’s surprisingly easy to pull off and perfect for holiday celebrations or a show-stopping Sunday supper.

Flattened for even cooking, this spatchcock turkey recipe gives you crispy skin, perfectly roasted thighs and breasts, and a beautifully infused herb butter throughout. Brined beforehand (or not, your choice), then smoked with basting that keeps things juicy so every bite is deeply flavorful and holiday-worthy.

No brine? No problem. This recipe uses a dry rub and the smoky magic of a Traeger pellet grill to seal in moisture and deliver tender, succulent white meat every time. The skin gets that satisfying crisp, and the process stays simple so you can focus on sides, guests, or relaxing instead of fussing.

Get ready to demystify smoking turkey with this step-by-step guide made for pellet grill lovers. From prep to temp tolerance, seasoning tips to resting tricks, this walkthrough helps even first-timers smoke a turkey that’s juicy, smoky, and packed with flavor⁠, perfect for impressing the crowd with minimal stress.

These turkey wings are all about tender meat, smoky aroma, and skin that gets seriously craveable. With a sweet & spicy rub, slow smoking at low temp, and an optional crisp-up finish, they make for a perfect weekend BBQ dish or comfort food highlight at any gathering. Expect sticky, juicy flavor that stands up to big sides or spicy sauces.

Turn up the flavour with this Smoked Peppercorn Turkey Breast—juicy, tender, and impossibly easy to pull off. A bold peppercorn-lager rub brings punch, while periodic spritzes of beer and a butter wrap keep the meat moist through a slow smoke.

Ditch the oven and let your smoker shine with this whole smoked turkey that’s coated in a homemade spice rub and slow-cooked to juicy perfection. With optional brining or basting with chicken broth, lemon, and herbs tucked inside the cavity, and wood smoke that infuses every bite, this turkey wins big on flavour and frees up oven space for all the sides.

Make your holiday feast unforgettable with this whole smoked turkey recipe that walks you through every step. With crispy golden skin and aroma that fills the room, it’s perfect for feeding a crowd and looking like a pro even if it’s your first time smoking a turkey.

Turn up the heat with this Cajun smoked turkey that’s brined to lock in moisture, rubbed with butter and bold Blackened seasoning, then slow smoked to perfection. Think juicy slices infused with spicy, smoky, herby flavour.

Unfold your turkey, brine it for 24 hours, and smoke spatchcock style for even cooking, extra crispy skin, and mouthwatering flavour. Between the sweet-hot brine, herb butter tucked under the skin, and a finish that crisps skin without drying meat, this recipe will become your go-to when you want juicy white and dark meat without the fuss.

Spatchcock for faster, even roasting and brush on a glossy maple bourbon glaze that blends butter, maple syrup, Dijon, sage, thyme, and a splash of bourbon for sweet, herby, ultra juicy turkey with crisp golden skin. A simple dry brine the day before helps season through and guarantees tender slices, plus the glaze is easy to baste on as it roasts for layers of caramelised flavour your guests will rave about.

Big, meaty turkey wings that come out smoky, juicy, and crackly on the skin thanks to an easy wet or dry brine and a relaxed two hour smoke at 275°F. Make a crowd-sized batch for tailgates or meal prep, then finish in a hot oven for extra crisp if you like, and use leftovers in soups, beans, or salads for bold, savoury payoff all week.

Split the bird into halves for maximum surface area, quick cook time, and bigger smoke and seasoning payoff. Dry-brine on a rack in the fridge, smoke around 300°F, then finish with a light brush of oil or your favourite sauce and rest so carryover heat brings it to a safe 165°F. The result is tender, flavour-packed chicken that is perfect for slicing or shredding for sandwiches.