If you reckon turkey is just for Christmas or fancy dinners, think again. A well-smoked bird belongs at any good camp cook-up, especially when you’ve got your Ozpig fired up and ready to roll. This is our best smoked turkey recipe for juicy meat, crisp turkey skin, and that rich smoky hit that makes your mates line up for seconds.

Whether you’re cooking a turkey buffe or a quick smoked turkey breast, this guide gives you everything you need to turn out a bird that’s tender and unforgettable.

Why Smoke A Turkey?

Turkey can be a bit bland if you rush it or roast it dry. But when you cook it low and slow on the smoker, magic happens. The meat stays juicy, the smoke builds flavour layer by layer, and the breast meat stays tender without drying out. That’s the secret to the best smoked turkey: smoke, patience, and a good rub.

Perfect for big backyard gatherings, a Thanksgiving turkey twist, or just because you feel like something special on the weekend.

What You’ll Need

Gear

• Ozpig Oven Smoker: easy to set up and keep steady

• Or step up to the Big Pig Smoker Combo for more space

• Charcoal or wood chips: apple, cherry, or pecan are top picks for turkey

• A drip tray or roasting pan to catch those good juices

• A trusty meat thermometer

Ingredients

• 4–6 kg turkey buffe (two breasts still on the bone to retain its juices)

• ¼ cup kosher salt

• 2 tbsp brown sugar

• 2 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp black pepper

• ½ tsp cayenne (optional)

• 4 tbsp butter, softened

• Olive oil or melted butter for brushing

• Lemon halves, garlic cloves, fresh herbs (thyme or rosemary) for the cavity

• Turkey rub of your choice if you want to switch it up

• Apple juice + splash of apple cider vinegar for spritzing

Optional: Try a wet brine overnight if you want extra juicy breast meat — dissolve the salt, sugar, and herbs in water, soak the turkey for 12–24 hours, then pat dry before adding your rub.

Prep The Bird

1. Pat It Dry
   Remove giblets and use paper towels to dry the turkey breast thoroughly, inside and out. Dry meat means crispier turkey skin.

2. Rub Or Brine
   If you skipped the wet brine, mix the salt, sugar, paprika, garlic powder, onion powder, black pepper, and cayenne. Use it as your turkey rub, coating the bird generously, under the skin if you can.

3. Stuff The Cavity
   Whether you're going for a whole turkey or a turkey breast, it's important stuff the cavity with lemon, garlic, and herbs for more aroma. Skip this step for a simple smoked turkey breast, which is precisely what we are using for this recipe.

Fire Up The Smoker

Set up your Ozpig with charcoal or your favourite wood chips. Keep the temp steady at 120–135°C (250–275°F). Pop a drip tray or roasting pan underneath to catch the drips, perfect for gravy later.

Get Smoking

1. Brush And Place
   Coat the bird with olive oil or butter for that golden skin. Place breast side up on the smoker rack.

2. Smoke Low And Slow
   Close the smoker. Cook for about 30–40 minutes per 500g. So a 5 kg bird takes about 5–6 hours. But forget time and focus on the internal temperature.

3. Spritz For Colour And Moisture
   Every hour, open up quick and spritz with apple juice and cider vinegar. This keeps the turkey skin from drying out and builds colour.

4. Check The Temp
   The internal temperature should hit 75°C (165°F) in the thickest part of the breast meat and thighs. Use a meat thermometer. Don’t guess!

5. Rest Before Carving
   Pull the turkey breast off, tent loosely with foil, and rest at least 30 minutes. Juices settle back in, so you don’t lose that moisture when you carve.

Carve And Serve

Slice and pile it up for the crew. Serve with smoky sides, fresh salad, or crusty bread. Leftovers are perfect for next-day sandwiches, just stash them in a covered container and you’re sorted.

Variations To Try

Here are a few ways to make this an easy smoked turkey recipe you can remix every time:

1. Sweet Maple Turkey

Add maple syrup to your butter baste and use pecan wood chips for a sweet, rich smoke.

2. Garlic Herb Butter

Mix fresh chopped herbs into your softened butter and rub it under the skin, making every bite burst with flavour.

3. Pellet Grill Twist

Got a pellet grill handy? Smoke the bird low and slow on that while you use your Ozpig for sides or extra meat. Same flavour, same approach.

4. Best Smoked Turkey Breast

Short on time? Skip the whole bird. Smoke a big turkey breast instead. Faster cook, same big flavour.

5. Leftover Heroes

Turn leftover smoked turkey into smoked wraps, next-day toasties, or a hearty turkey salad. A good smoked turkey recipe keeps feeding you well after the fire’s out.

Tips For Your Best Smoked Turkey

• Go low and slow for tender, juicy meat.

• Spritz for moisture, don’t skip it.

• Use a roasting pan or drip tray to catch flavour bombs for gravy.

• Always trust your meat thermometer.

• Store leftovers in a covered container for easy next-day feeds.

Serve It Up, Smoke Legend

So that’s our go-to smoked turkey recipe, from classic recommendations to easy twists like a smoked turkey breast. When you’re cooking it low and slow on your Ozpig, you get crisp turkey skin, juicy breast meat, and a flavour hit no plain roast can match.

So line up your fuel, prep your rub, and fire it up. This is the bird that turns any feed into a camp legend.