Smoked Yonedas Red Turkey

Turkey is a holiday essential—but let’s be honest, it’s easy to dry out or overcook. This Smoked Yonedas Red Turkey recipe takes the stress out of the process by focusing on flavor, moisture, and simplicity. With a buttery spice rub, a juicy injection, and that unbeatable smoky flavor, this bird is anything but basic.

Turkey

Every family has their go-to turkey recipe, but if you’re ready to level up from dry oven-roasted birds, this Smoked Yonedas Red Turkey is your new best friend. With a quick injection of broth and brine, a slathering of buttery grilling oil, and a generous layer of Yonedas Butter and Red seasoning, you’ll get that perfect balance of crispy skin and juicy meat. I made this recipe for a big family gathering and had people lining up for seconds—some just for the skin alone.

This method works great for fresh or frozen birds, and best of all, it’s gluten-free and totally stress-free. Let’s fire up that smoker and show this bird who’s boss.

How to Make Smoked Yonedas Red Turkey

Preparation

Start by preheating your smoker to 350°F. While the grill heats up, make sure your turkey is fully thawed. Remove the giblets and neck from the cavity, rinse the bird inside and out with cold water, and pat it dry with paper towels. This step is important—moist skin will prevent your seasoning from sticking.

Using a marinade injector, fill it with a mixture of vegetable broth and Meat Church Bird Bath (or your favorite turkey brine). Inject this blend evenly across the breasts, thighs, and drumsticks to lock in moisture and flavor. Once injected, stuff the cavity with fresh herbs and onions—this adds aromatic flavor as it cooks.

Now for the flavor bomb: coat the outside of the bird with butter-flavored grilling oil, then apply a solid layer of Yonedas Butter Seasoning, followed by Yonedas Red for color and flavor. Set the turkey on a roasting rack inside a foil or roasting pan, breast side toward the heat source in your smoker.

Smoking the Turkey

Place the turkey pan directly onto the smoker. After the first 2 hours, open the smoker and check for hot spots or darkening areas on the skin. If you see them, use a baster or brush to apply juices from the pan—this cools down those areas and keeps the bird from burning. Continue basting every 30 minutes until done.

When is the Turkey Done?

The turkey is done when the breasts reach an internal temp of 165°F. Be sure the thighs and legs also hit this mark or higher. For best results, use a meat thermometer and check multiple spots.

Resting the Turkey

Once cooked, remove the turkey from the smoker and place the lid on your roasting pan. Let it rest for 15–20 minutes. This step is key—it allows the juices to redistribute throughout the meat for a juicy final carve.

Carving the Turkey

When carving, I prefer to remove each section from the carcass first. Pull off both breasts and then slice them. Next, separate the wings, thighs, and drumsticks, and slice or shred as desired. Serve hot with your favorite sides—and save that carcass for soup stock!

Best Beer to Pair With Smoked Turkey

Amber Ale

Mellow and balanced with enough body to match the smokiness.

Wheat Beer (Hefeweizen)

Light, crisp, and citrusy, it balances rich flavors.

Brown Ale

Nutty and smooth with a touch of sweetness—perfect with turkey and gravy.

Turkey FAQs