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Pecan Smoked Turkey

  • 18 Servings
  • 2 hrs Prep Time
  • 6 hrs Total Time


  • 1 17 lb. Fresh Whole Turkey, neck and giblets removed and set aside
  • 1/4 cup olive oil
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1/4 cup butter, softened
  • For Dry Brine:
  • 1/3 cup kosher salt
  • 1 tablespoon cracked black pepper
Serving Size 3 oz. cooked turkey
Amount Per Serving
Calories 210
Calories from fat 120
% Daily Value*
Total fat 14 g 22 %
Saturated fat 3.5 g 18 %
Trans fat
Cholesterol 85 mg 28 %
Sodium 690 mg 29 %
Total Carbohydrates 1 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 24 g
Vitamin A 6%
Calcium 2%
Vitamin C 0%
Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Rinse turkey under cold water and pat dry with paper towels. Place on a baking sheet.
  • Step 2

    Combine dry brine ingredients in a small bowl and rub on exterior and internal cavity of the turkey. Place turkey in refrigerator for two hours.
  • Step 3

    Preheat smoker to 300°F.
  • Step 4

    Loosen the skin around the turkey breast by inserting your hand. Use your hand to rub the softened butter under the skin. Then, use a paper towel to wipe most of the dry brine from the turkey skin. Brush on olive oil. Lightly sprinkle on black pepper, garlic powder and paprika.
  • Step 5

    Smoke at 275-300°F for about 4 hours or until internal temperature reaches 170°F when measured in the thickest part of the breast. Baste the bird every hour with juices from the drip pan. TIP: Pecan wood is a favorite because of its subtle flavor. Hickory can also be used.

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