Making delicious turkey barbecue (BBQ) requires some planning and effort, but the juicy, smokey flavor is worth it. With the right techniques and seasonings, you can make moist, tender turkey that bursts with barbecue goodness. Here are some tips for making succulent turkey BBQ at home.
Ingredients
- Whole turkey or turkey parts (breasts, thighs, drumsticks)
- Dry rub – use your favorite barbecue dry rub or make your own blend with spices like brown sugar, chili powder, garlic powder, onion powder, paprika, salt, pepper
- Barbecue sauce – select a sweet, tangy prepared sauce or make your own
- Wood chips/chunks for smoking (mesquite, hickory, applewood)
- Olive oil or vegetable oil
Prep the Turkey
- Thaw frozen turkey completely in the refrigerator before cooking. This may take 24-48 hours for a whole turkey.
- Remove giblets and neck from cavities of whole turkey. Rinse turkey under cold water and pat dry with paper towels.
- Apply dry rub liberally all over turkey, gently lifting skin to rub seasoning directly onto meat. Rub inside cavities as well.
- Cover turkey and let sit for 30 minutes up to overnight to allow rub to penetrate meat.
Smoke the Turkey
- Soak wood chips in water for 30 minutes. Drain before using.
- Set up smoker or grill for indirect cooking and preheat to 225-250°F.
- Add soaked wood chips to smoker box or directly to coals.
- Place seasoned turkey on the cool side of the grill, away from direct heat. Add a drip pan filled with water under the turkey.
- Smoke turkey with lid closed until breasts reach 160°F and thighs/legs reach 175°F, about 2-3 hours depending on size.
- Baste turkey with oil every 45 minutes during smoking.
- If using a grill, maintain temperature of 225-250°F and cook turkey indirectly, covered, occasionally adding more wood chips and charcoal as needed.
Finish on the Grill
- Increase grill temperature to medium-high heat. Carefully move turkey directly over the heat.
- Grill turkey until nicely browned and charred, about 5 minutes per side. Baste with barbecue sauce while grilling.
- Brush turkey all over with sauce for the last few minutes to evenly glaze.
- Remove turkey from grill and let rest 10-15 minutes before carving.
Make Juicy Pulled Turkey
- For pulled turkey, smoke turkey legs, thighs, or drumsticks until very tender, about 4-5 hours.
- When cooled enough to handle, remove meat from bones and shred using two forks.
- Toss shredded turkey with reserved drippings and barbecue sauce.
- Pile high on buns for pulled turkey sandwiches.
Turkey BBQ Tips
- Brining the turkey for 12-24 hours before smoking helps keep it extra moist.
- Try different wood chips like apple, cherry, pecan to complement the turkey.
- Use an instant read thermometer to check doneness; turkey is safe at 165°F.
- Let turkey rest before slicing to allow juices to redistribute.
- Refrigerate leftovers within 2 hours and use within 3-4 days.
With the right prep, smoking, glazing, and seasoning, you can make incredibly delicious barbecue turkey right at home. Adjust cooking times as needed for whole birds versus pieces. Experiment with various rubs and sauces until you find your ideal turkey barbecue flavor.
Frequently Asked Questions
What is the best wood to use for smoking turkey?
Hickory, oak, and pecan wood chips are great options for smoking turkey, providing a robust, smokey flavor. Lighter fruit woods like apple, cherry, and maple also pair well with poultry. Mesquite imparts a little stronger, earthier taste.
Should I brine the turkey before smoking?
Brining is highly recommended to help keep turkey juicy and seasoned throughout while smoking. Dissolve salt, sugar, and spices in water and submerge turkey for 12-24 hours. Rinse and pat dry before applying rub.
How long does it take to smoke a whole turkey?
A 12-15 lb whole turkey will take approximately 2 1/2 – 3 hours to smoke at 225°F until it reaches an internal temperature of 165°F. Allow more time if using lower temperatures.
Can I smoke just turkey parts?
Absolutely! Bone-in turkey breasts, drumsticks, thighs, or wings are excellent choices for smoking. They require less time than a whole turkey. Cook to an internal temperature of 165°F.
What BBQ sauce goes best with smoked turkey?
Sweet, tangy barbecue sauces complement smoked turkey well. Ketchup-based sauces are fine, or use sauces with honey, brown sugar, vinegar, mustard, and warm spices. Try peach, cherry, or applewood flavored sauces too.
How do I reheat leftover smoked turkey?
Slice or shred leftover smoked turkey and reheat gently in the oven, on the stovetop, or in the microwave until heated through. Add barbecue sauce or turkey gravy to keep it moist. Use within 3-4 days.
Smoked turkey barbecue makes a fantastic entrée for backyard cookouts, game day parties, or summer dinners. With the right preparation and smoking method, you can achieve tender, fall-off-the-bone turkey bursting with delicious barbecue flavor. Experiment with different woods, rubs and sauces to find your signature turkey BBQ style.