Butterball is my go-to for Thanksgiving and Christmas — they come pre-brined, which means you skip one of the most time-consuming steps and go straight to seasoning and smoking. The pre-brine is what gives Butterball turkeys their reputation for consistent juiciness.
Smoke at 225–250°F, pull at 165°F in the breast and 175°F in the thigh, rest for 20 minutes, and you have the best turkey you’ve put on the table. I make this every Thanksgiving and Christmas without fail.
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Butterball Smoked Turkey
Smoking a turkey requires patience but it’s worth it — the smoky flavor and juicy meat you get from a low-and-slow cook is something the oven can’t replicate. This recipe will show you exactly how to prepare a Butterball turkey on the smoker for a holiday or weeknight dinner your family will talk about.
What You Need
- Butterball Turkey 8–12 lbs — Butterball turkeys come pre-brined so do not add extra salt to your rub or marinade. Too much salt on a pre-brined bird makes it inedibly salty. This is the most common mistake people make with Butterball specifically.
- Dry Rub — keep it simple. The pre-brine has already seasoned the meat. I use smoked paprika, garlic powder, onion powder, black pepper, and a little brown sugar for color. No salt.
- Butter — melted and brushed all over the skin before the rub goes on. Acts as a binder and baste.
- Cooking Oil — for brushing the skin before it goes on the smoker for an extra crisp.
- Apple or cherry wood pellets/chips
How To Make Butterball Smoked Turkey
Follow the recipe below and get ready to dig into the juiciest turkey ever!
Step 1: Preparing The Turkey
If frozen, thaw in the fridge — allow 24 hours for every 4–5 lbs. An 8 lb turkey needs 2 days minimum; a 12 lb turkey needs 3 days. Never thaw on the counter. Once thawed, unwrap and remove the neck and giblets from the cavity. Pat completely dry with paper towels — this is the most important step for crispy skin.
Any moisture left on the surface will steam in the smoker instead of crisping. Leave uncovered in the fridge for 1–2 hours after drying, if you have time — the extra air-drying makes a noticeable difference to the skin.
Step 2: Season
Melt the butter and brush it generously all over the turkey — skin, back, wings, and cavity. Get under the skin over the breast meat wherever you can reach. Apply the dry rub on all surfaces and press it in firmly. Remember — no added salt. The Butterball pre-brine has already done the seasoning work on the interior meat. Extra salt on the skin is fine but keep it light.
Step 3: Smoking The Turkey
Brush the skin with cooking oil — this is the final step before it goes on, giving the skin that extra golden sheen. Place the turkey breast side up on the smoker grates. Insert a probe thermometer into the thickest part of the thigh, not touching the bone. Close the lid. Smoke at 225–250°F without opening the lid for the first 2 hours.
Plan for approximately 30 minutes per pound at 225°F — an 8 lb bird takes about 4 hours, a 12 lb bird takes about 6 hours. At the 3-hour mark the skin should be deep golden and the smell will have shifted from raw turkey and butter to something deeply roasted and slightly sweet. Pull the turkey when the thigh hits 175°F and the breast hits 165°F. These are the two temperatures to check — the breast finishes first so always confirm the thigh is at 175°F before pulling.
Step 4: Rest
Remove the turkey from the smoker and rest for 20–30 minutes before carving. Don’t tent with foil — it traps steam and softens the skin you’ve spent hours building. If the skin has softened during the rest, slide it under the broiler on high for 3–4 minutes to crisp it again. Carve and serve immediately.
Got Leftovers?
Store leftover turkey in an airtight container in the fridge for up to 4 days. Remove from the bone before storing — it stores more efficiently and reheats more evenly. Freeze for up to 3 months. To reheat, place in a 325°F oven covered with foil for 15–20 minutes. Use leftovers in Smoked Buffalo Turkey Dip or slice cold for sandwiches with cranberry sauce and mustard.
Butterball Smoked Turkey Cook Times at 225°F
| Turkey Weight | Estimated Time | Pull Temp Thigh | Pull Temp Breast |
|---|---|---|---|
| 8 lb | 4 hours | 175°F | 165°F |
| 10 lb | 5 hours | 175°F | 165°F |
| 12 lb | 6 hours | 175°F | 165°F |
| 14 lb | 7 hours | 175°F | 165°F |
Always pull by temperature — these are estimates only.
Sides To Try
Smoked Mashed Potatoes
Smoked Broccoli
Smoked Brussels Sprouts
Loaded Mashed Potato Casserole
Grilled Carrots with Brown Butter
More Turkey Recipes
If you wondering how to smoke a turkey on an electric smoker then here is the perfect recipe, Or if you use a Pit Boss, you have to try my Pit Boss smoked turkey recipe, they both ensure you end up with moist, juicy turkey.
Butterball Smoked Turkey Recipe
Equipment
- 1 Smoker
Ingredients
- 8-12 lbs Whole Butterball Turkey Frozen, or Fresh Turkey (8 – 12 lbs.)
- 2 tbsp Dry Rub
- 1 tbsp Butter
- 1 tbsp Cooking Oil
Instructions
- Note: Butterball Turkeys are usually pre-brined. For this reason, do not add salt to your marinade or dry rub. If you still want to brine your turkey, follow simple brine recipes before applying a marinade or dry rub.
- If frozen, take the turkey out of the freezer and placing it in the fridge for a few days.
- Unwrap the turkey and remove the neck, giblets (and wingtips if you wish)
- To apply the dry rub, spread some butter all over the turkey and rub the dry spices all over. The butter makes the spices stick to the meat.
- Picking your wood, I recommend light flavors like applewood or Cherrywood for turkey as it complements the flavor.
- Pre-heat smoker between 225-250° F for 10-15 mins
- Brush skin with oil, place the turkey breast side up on the smoker, to get that crispy skin. Put oven-safe meat thermometer into turkey thigh
- Cover the smoker and close the vents a quarter of the way
- Check your turkey temperature after 3-4 hours and three-quarters of the smoke time. At the first and second temperature checks, the turkey temperature should reach 140° F and 165° F, respectively. Your turkey is fully cooked if it reaches an internal temperature of 175°– 180° F in the thigh and 170° F in the breast. Note the Butterball turkeys don't have a pop-up timer that lets you know when it's cooked.
- Turn everything off and allow the finished turkey to rest for 10-15 minutes
- Serve with your favorite sides
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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