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Smoked Thanksgiving Turkey with Brown Sugar and Paprika Dry Rub

Smoked Thanksgiving turkey gets a brown sugar and paprika dry rub, then cooks over indirect heat at 300°F until tender and fully cooked. Refrigerating it uncovered helps dry the skin before smoking for a crisp, deeply seasoned finish.
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Prep Time 20 minutes
Cook Time 4 hours
Chilling and resting 10 hours 30 minutes
Total Time 14 hours 50 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound whole, fully thawed, unbrined, neck and giblets removed
  • 2 tbsp canola oil
  • 0.25 cup brown sugar packed, light
  • 2 tbsp paprika
  • 2 tbsp kosher salt Diamond Crystal
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder

Equipment

  • 1 smoker
  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Pat the turkey dry with paper towels; do not rinse it.
  2. Combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
  3. Rub the turkey all over with the oil, then press the spice mixture over the skin and beneath the skin covering the breast.
  4. Set the turkey breast-side up on a rack in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 8 to 12 hours.
  5. Preheat a smoker for indirect cooking at 300°F.
  6. Smoke the turkey breast-side up for about 3 1/2 to 4 1/2 hours, until a thermometer in the thickest part of the breast and the innermost part of the thigh, away from bone, reads at least 165°F.
  7. Transfer the turkey to a cutting board and rest uncovered for 30 minutes before carving.

Notes

For the best skin, refrigerate the seasoned turkey uncovered as directed. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. No dietary swap is needed for this recipe.