For a deeper smoke flavor, consider adding a tablespoon of smoked paprika to the curing mixture. Be sure to use a reliable instant-read thermometer to ensure the turkey is cooked to a safe internal temperature. If the turkey skin starts to brown too quickly, you can loosely tent it with aluminum foil during the last couple hours of baking.
Smoked Turkey (Without Smoker)
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PREP TIME20 mins
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COOK TIME7 hrs
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TOTAL TIME31 hrs 20 mins
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SERVING12 People
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VIEWS18
Craving the rich, smoky flavor of a turkey without the need for a smoker? This ingenious recipe delivers unbelievably tender, fall-off-the-bone smoked turkey using just your oven. The secret lies in a simple curing process and low, slow baking.
Ingridients
Adjust Servings
Nutrition
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Cholesterol265 mg
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Protein91 g
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Saturated Fat10 g
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Sodium9650 mg
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a bowl, combine the curing mixture and liquid smoke to form a paste. (5 minutes)
02 Step
Recipe View Thoroughly coat the inside and outside of the turkey with the paste. (10 minutes)
03 Step
Recipe View Place the turkey in a resealable plastic bag, ensuring it is sealed tightly. Refrigerate for 24 hours to allow the cure to penetrate. (24 hours)
04 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). (15 minutes)
05 Step
Recipe View Remove the turkey from the bag and rinse it inside and out with cold water. Pat it completely dry with paper towels. (10 minutes)
06 Step
Recipe View Rub the turkey with cooking oil, ensuring an even coating. (5 minutes)
07 Step
Recipe View Place the turkey in an oven bag and poke ventilation holes according to the manufacturer's instructions. Position the bagged turkey in a 9x13-inch baking pan. (10 minutes)
08 Step
Recipe View Bake in the preheated oven for 1 hour. (1 hour)
09 Step
Recipe View Reduce the oven temperature to 250 degrees F (120 degrees C) and continue baking for approximately 6 hours, or until the turkey is extremely tender and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C). (6 hours)
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Anais Tremblay
Jun 30, 2025The 24-hour curing time is essential; don't skip it! It really makes a difference in the flavor and tenderness.
Jeremy Stoltenberg
Jun 10, 2025I was skeptical about getting a smoked flavor without a smoker, but this recipe delivered!
Torrance Koelpin
Apr 28, 2025This recipe is amazing! My family raved about how juicy and flavorful the turkey was.