If you want a juicy Thanksgiving turkey without the hassle of overnight brines, buckets, or injections, this Old 36 SPG Smoked Turkey is the answer. It’s a true same-day method that delivers incredible flavor with nothing more than salt, pepper, garlic, clean technique, and a little heat. The real magic comes at the end – a warm brown-butter finisher with thyme, lemon, pepper, and bourbon that takes every slice from good to unforgettable.
Easy Same-Day Smoked Turkey
Ingredients
Turkey & SPG
- 1 air-chilled turkey 12–14 lb, spatchcocked preferred
- 1.5 tbsp kosher salt
- 1.25 tbsp coarse cracked black pepper
- 1 tbsp granulated garlic
Roasted-Veg Drip Pan
- 1 onion cut into wedges
- 2 carrots cut into 1½″ chunks
- 2 celery ribs cut into 1½″ chunks
- 1 garlic head halved
- 1 tbsp oil + ½ tsp salt
- 1 cup chicken broth
- 2 tbsp apple cider vinegar
Browned Butter Finisher
- 8 oz 2 sticks unsalted butter
- 3 –4 sprigs fresh thyme + ¼–½ tsp minced thyme leaves
- 1 –1¼ tsp cracked black pepper divided
- Zest of 1 lemon + 2–3 tsp lemon juice
- 1 –2 tbsp bourbon
- ¼ –½ tsp kosher salt
- 1 clove garlic
- 2 –4 tbsp hot turkey drippings added at serving
Instructions
Roast the Veggies (Drip Pan Base)
- Preheat oven to 425°F. Toss onion, carrot, celery, garlic, oil, and ½ tsp salt on a 9×13 pan. Roast 25–30 minutes until deeply caramelized (add backbone/neck for last 10–15 minutes). Set aside.
Prep the Turkey
- Spatchcock and pat the turkey very dry. Lightly oil the skin.
- Mix all SPG seasonings and apply evenly (slightly heavier on dark meat; lightly under the loose breast skin).
Start Smoking
- Preheat smoker to 275–300°F with clean smoke.
- Place turkey skin-side up directly on the grate. Put the roasted-veg pan in the smoker next to the bird for the first 45–60 minutes to absorb smoke without adding humidity.
Build Drip Pan
- Slide the veg pan under the turkey. Add 1 cup broth + apple cider vinegar and optional Worcestershire/soy. Keep liquid shallow and maintain a light simmer throughout the cook.
Cook to Temperature
- Smoke until the breast reaches 157–160°F and thighs reach 175–180°F (usually around 75–90 minutes in).
- If skin needs more color, increase smoker temp to 325–350°F for the final 10–15 minutes (you can pull the pan briefly to reduce humidity).
- Remove turkey and rest 20–30 minutes, loosely tented with foil.
Make the Browned Butter
- In a saucepan over medium heat, cook butter until deep amber, 5–7 minutes.
- Add thyme sprigs and ½ tsp cracked pepper; sizzle for 30–45 seconds, then remove sprigs.
- Off heat, stir in lemon zest, salt, garlic clove.
- Add bourbon off heat, then return to low heat for 10–20 seconds. Hold warm.
Make the Jus
- Strain the drip pan into a saucepan. Press veg to extract juices.
- Simmer 6–8 minutes until lightly thickened.
- Season with salt/pepper and a small squeeze of lemon.
Finish & Serve
- Carve turkey. Whisk 2–4 tbsp hot drippings into the warm browned butter along with 2–3 tsp lemon juice and remaining cracked pepper.
- Lightly gloss sliced turkey with the browned butter.
- Serve the jus on the side, plus extra butter.
