Ultimate Smoked Turkey Checklist: Perfect Thanksgiving Prep
Smoking a turkey for Thanksgiving is a game-changer! The rich, smoky flavors combined with tender, juicy meat create a centerpiece your guests won’t forget. But pulling off a perfectly smoked turkey takes planning and preparation. That’s why we’ve created this ultimate checklist to guide you every step of the way. Whether you’re a seasoned pitmaster or a beginner, this guide will help you organize your week leading up to Thanksgiving and ensure your turkey is the talk of the table. Grab your smoker and let’s get started!
1 Week Before Thanksgiving
- Decide on the size of your turkey (1 to 1.5 lbs per person).
- Purchase the turkey (fresh or frozen).
- If buying frozen, ensure there’s enough time to thaw (4-5 days for a 12-16 lb turkey).
- Clean and inspect your smoker.
- Ensure you have enough fuel (charcoal, wood, or pellets).
- Choose your wood for smoking (apple, cherry, pecan, or hickory work well).
- Decide on the seasoning: brine, rub, injection, or all three.
- Check your pantry for spices and other ingredients.
Four to five days before Thanksgiving:
- Move the frozen turkey to the refrigerator for safe thawing.
- Stock up on aluminum foil, butcher paper, meat thermometer, and a drip pan.
- Pick up additional ingredients for sides or sauces you plan to pair with the turkey.
Three days before Thanksgiving:
- Prepare the brine solution if using a wet brine.
- Place the turkey in a brining bag or large container and refrigerate.
- If using a dry brine, pat the turkey dry and rub with kosher salt (and optional herbs).
Two days before Thanksgiving:
- Mix your seasonings or injection liquid.
- Set aside or refrigerate until needed.
One day before Thanksgiving:
- Remove the turkey from the brine and pat dry if wet brining.
- Apply your BBQ rub generously (inside and out).
- Inject with the prepared liquid if desired.
- Clean grates and set up your smoker with a drip pan and water pan if needed.
Thanksgiving morning:
- Preheat the smoker to 225–250°F.
- Add wood chips or chunks.
- Truss the legs if necessary and place the turkey breast side up on the smoker.
- Monitor smoker temperature periodically.
- Use a meat thermometer to check for an internal temperature of 165°F in the breast and 175°F in the thigh.
- If basting, do so every hour with melted butter or a BBQ glaze.
- Wrap the turkey in foil once it reaches a deep golden color to prevent over-smoking.
After cooking:
- Rest the turkey for 30–45 minutes before carving.
- Slice and serve with your favorite Thanksgiving sides.
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