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-inspired barbecue recipe, ready in about 390 minutes, pairs whole turkey (12 pounds), unsalted butter, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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), softened unsalted butter
• 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 chunks oak wood chunks
• 2 tablespoons olive oil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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.