Smoked Turkey on a Reverse-Flow Smoker (Competition-Style, Juicy Every Time)
After years of cooking for events, competitions, and holiday gatherings, this smoked turkey has become one of our favorite holiday recipes — rich, juicy, beautifully seasoned, and perfect for any celebration.
Whether you’re preparing for Thanksgiving or Christmas, hosting a church gathering, or just want to try something special on the smoker, this turkey is one we come back to year after year. It’s straightforward, full of flavor, and built on the same principles we use in competition BBQ: proper prep, steady heat, and letting the smoke do its job.
This is the method we trust when it matters most.
Wrapped and resting after a long, slow smoke—this is where the magic happens and the juices settle back in.
Why We Love Smoked Turkey
Turkey has a reputation for being tricky— it can be dry, bland, or overcooked. But when it’s done right, smoked turkey is tender, flavorful, and unforgettable. Smoking allows the meat to cook gently while soaking up that subtle wood flavor. With the right preparation, it stays juicy from the breast all the way down to the thighs.
This is the turkey we serve when we want people to come back for seconds.
Our Go-To Smoked Turkey Setup
We smoke our turkeys on our home-built reverse flow smoker, using indirect heat and clean-burning wood. You don’t need fancy gadgets or complicated injections to make a great smoked turkey. Nope, you just consistency and patience.
Smoker Temperature
Preferably 250°F, steady and clean.
We prefer a slightly hotter smoke than what we would for low-and-slow pulled pork BBQ to keep the turkey skin from getting rubbery.
Wood Choice
Hickory or red oak, or a mixture of both
Avoid heavy smoke — turkey absorbs smoke quickly
Building a steady fire with seasoned wood is the foundation for juicy, flavorful smoked turkey.
Ingredients
1 whole young turkey,12–15 pounds works best—you can use a whole bone in turkey breast if you can’t find a whole turkey. We’ve spent equal time smoking both, and this cooking method works for both.
Olive oil or softened butter
Cajun two-step seasoning blend or a simple blend of salt, pepper, garlic powder, and paprika for a rub
Optional: fresh herbs like rosemary or thyme for the cavity
Turkey Prep: Keep It Simple and Intentional
Before the turkey ever sees the smoker, proper prep is key.
Thaw completely if frozen (this can take several days in the fridge).
Remove giblets and neck from the cavity.
Pat the turkey completely dry — moisture is the enemy of a good, crispy skin.
Lightly coat the outside with olive oil or softened butter.
Season generously on all sides with Cajun Two Step Spice Blend, including under the wings and around the legs.
Inject the turkey with the Tony Chachere’s injectable marinade. Each turkey (or whole, bone-in turkey breast) should receive at least a half bottle of marinade. THIS is the reason why brining is not necessary.
If desired, tuck a few herbs into the cavity for subtle aroma.
We don’t brine our turkeys— and yes, they still turn out incredibly juicy.
A few well-placed injections across each turkey breast make sure that Creole butter flavor runs all the way through.
Rub olive oil all over the skin, the sprinkle generously with Cajun Two Step all over. Once these hit the smoke, they are DESTINED TO BE THE BEST TURKEY BREAST EVER!
Smoking the Turkey
Once your smoker is steady and clean:
Leave the turkeys in the roaster pans, and place the turkey breast-side up on the smoker.
Keep the lid closed and let the smoke work.
After about two hours on the smoker, wrap up the turkeys in heavy duty aluminium foil. They will have a beautiful, bronze skin at this point and be full of smoke flavor.
Maintain a consistent temperature — don’t chase heat spikes.
Cook Time
Plan on 30–35 minutes per pound, but always cook to temperature, not time.
Internal Temperatures
Breast: 160–165°F
Thigh: 175–180°F
Once it hits temperature, pull it from the smoker and let it rest.
After the turkeys get a beautiful, bronzed skin (around the two hour mark), wrap them in heavy duty aluminum foil and put them back on the smoker to finish cooking to temperature.
This bronzed, golden skin is your sign to wrap these babies!
Resting Is Non-Negotiable
Let the turkey rest, loosely tented with foil, for 20–30 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
Don’t skip this step — it’s where good turkey becomes great turkey.
Carving and Serving
Carve the breast against the grain, separate the legs and thighs, and serve while warm. The skin will be beautifully bronzed, the meat tender and juicy, and the smoke flavor just right — present, but not overpowering.
This turkey doesn’t need gravy to shine, but it sure won’t complain if you add some.
I COULD EAT THE WHOLE PAN.
Perfect for More Than Thanksgiving
One of the reasons we love this smoked turkey so much is that it’s not just a Thanksgiving recipe. It works beautifully for:
Church events
Family gatherings
Holiday meals
Leftovers that actually get eaten
Smoked turkey sandwiches the next day? Hard to beat.
From the Smoke to Your Table
At Crooked Creek Ranch, this is the kind of food we love sharing — recipes that bring people together, encourage fellowship, and make gatherings feel special. Whether you’re smoking your first turkey or your fiftieth, we hope this one earns a permanent place in your holiday rotation.
Stick around in our From the Smoke section for more competition-inspired BBQ, smoked meats, and the stories behind why we cook the way we do.
From our ranch to your table, stay thankful, always.