Oak-Smoked Whole Turkey with Citrus Herb Butter

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A whole turkey slow-smoked over oak wood, basted with a fragrant citrus and herb butter for juicy, flavorful meat and crisp skin. This American barbecue recipe, ready in about 390 minutes, pairs whole turkey (12 pounds), unsalted butter, and fresh rosemary, chopped for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole turkey (12 pounds)
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 4 garlic cloves, minced
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 3 large oak wood chunks
• 2 tablespoons olive oil

Leave-in probe thermometers that alarm when the turkey is done → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

The carving knife we’d slice this with → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

Instructions

1. Step 1: In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh sage, 1 tablespoon lemon zest, 1 tablespoon orange zest, and 4 minced garlic cloves. Mix until evenly blended to create the citrus herb butter.
2. Step 2: Rinse and pat dry the 12-pound whole turkey inside and out with paper towels. Gently loosen the skin over the breast and spread half of the citrus herb butter under the skin, then rub the remaining butter all over the outside. Season the turkey evenly with 2 tablespoons kosher salt and 1 tablespoon black pepper.
3. Step 3: Preheat your smoker to 250°F using 3 large oak wood chunks to create steady smoke. Place the turkey breast side up on the smoker grate, and smoke for approximately 5 to 6 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
4. Step 4: Every hour, baste the turkey with 2 tablespoons olive oil using a brush to keep the skin moist and enhance crispness. Once finished, remove the turkey and tent loosely with foil. Rest for 20 minutes before carving to allow juices to redistribute.