Smoked Butter-Basted Turkey

Smoked Butter-Basted Turkey brings together slow heat, rich flavor, and steady, live-fire cooking—the kind of centerpiece that turns a holiday gathering into something everyone remembers. TrueFlame partnered with Chef Johan Magnusson of Big Swede BBQ to share bold, approachable recipes designed for real outdoor cooking. This dish reflects his approach: gentle smoke, layers of seasoned butter, and a method that keeps every slice tender. Each round of basting adds depth and color, creating a bird that looks just as inviting as it tastes.

Chef Johan's process begins with balanced seasoning and even heat. As the turkey absorbs clean smoke, the butter works its way through the meat, keeping it moist while developing a crisp, golden exterior. Low, steady temperatures preserve texture, allowing flavors to build slowly. Over time, the aromas shift from bright and fresh to warm and savory—precisely what a holiday table needs. TrueFlame grills maintain consistent heat, helping you keep the cooking pace relaxed and controlled.

Choosing the right hardwood shapes the final taste. Lighter fruit woods keep the flavor subtle, while stronger woods add deeper character. Either direction blends smoothly with the butter, offering a finish that sits between classic roasting and backyard barbecue. When the turkey reaches its ideal firmness and moisture, carving becomes easy, and every slice carries the smoky richness you worked toward.

Holiday hosting feels far smoother when the main dish delivers flavor, moisture, and a touch of showmanship. This Smoked Butter-Basted Turkey does all three. It supports a pleasant cooking rhythm, encourages guests to gather near the grill, and leaves you with leftovers that hold their warmth and flavor long after the feast.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across his social platforms. You can also order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked Butter-Basted Turkey Ingredients

• Turkey
• Butter 2 lbs
• ​Chicken Broth 1 Liter
• ​Oakridge Gamechanger All Purpose Brine
• ​Favorite Poultry rub - Butt Kick'n Chicken BBQ Seasoning
• ​Cheesecloths

Smoked Butter-Basted Turkey Directions

1. For the best smoked turkey, start with a fresh, minimally processed turkey. Freezing causes cells in the flesh to rupture. When thawed, some of the juices drain out and are lost.
2. ​Start preparing the turkey first. Remove the giblets and the neck from the body cavity and the neck cavity of the bird. Rinse the turkey in cold, running water, making sure to clean the body cavity and the outside surfaces. You also want to remove any excess fat from the edges of the skin, while still leaving as much of the skin on the bird as possible. It protects the meat from drying as it smokes. You can also separate the skin from the breast. Doing this allows the brine to reach the breast meat.
3. Next, start preparing the brine. I use Oakridge Gamechanger, and you just mix the brine with water.
4. ​Make sure that the brine is completely dissolved in the water. Place the turkey into the brine. I place it into the brine "headfirst". If it goes in "feet first", air may become trapped in the body cavity. The brine has to contact every part of the turkey, inside and out. Depending on the turkey's size, brining can take 8-24 hours. A ten-pound turkey needs about 8 hours in the brine. A fourteen-pound bird will need about 12 hours. I just left the bird in the brine overnight. You can over-brine a turkey, but if you go a couple of hours over time, it is not an issue.
5. When you have finished brining the turkey, make sure that you wash the bird thoroughly. You want to make sure that all the brine is gone from the cavities.
6. The next step is optional. For the perfect texture and flavor, let the turkey rest, uncovered, in the refrigerator for another 12 to 24 hours. This gives the salt and brine flavorings time to distribute evenly throughout the turkey.
7. Next, we season the turkey. I use Butt Kick'n Chicken BBQ Seasoning, but any of your favorite poultry seasonings will do. The trick to seasoning a brined turkey is to get the flavors under the skin. Carefully lift the skin and coat the meat with some of the wet rub. Try to completely cover the exposed flesh. Pull the skin back into place after you've seasoned the bird. Season the turkey's outer surface with the remaining wet rub. Get into all the nooks and crannies…under the wings and legs. Next, flavor up the inside of the turkey with dry spices. It is now ready for the next step: the cheesecloth wrap.
8. Melt the butter in a saucepan, then add the chicken broth. Next, wrap the turkey in cheesecloth. Make sure that you have two layers of cloth covering the whole turkey. It will help keep the butter on the bird but also prevent burning. Before you add the turkey to the smoker, make sure you baste it all over.
9. Prepare the smoker at 275 degrees Fahrenheit. I use cherry and apple when smoking turkey. The apple gives great flavor, and the cherry adds a nice color to the bird. Use two or three fist-sized chunks, spaced throughout the session… You don't want it to be overpowered by smoke flavor.
10. Baste the turkey every 30 minutes or so, making sure that you really drench it in butter. The length of the smoke depends on the size of the turkey; it typically takes 30 to 40 minutes per pound. I would, however, rather trust the interior temperature measured through the breast—not the length of the cook.
11. When the turkey reaches about 140 degrees Fahrenheit, I recommend taking it out, removing the cheesecloth, and sprinkling a second layer of rub. During the smoking process thus far, the butter basting and the cheesecloth will have removed the majority of the rub, and I personally think the turkey looks too "naked" without another sprinkle of rub.
12. Continue cooking until the interior temperature in the breast reaches 160 degrees, remove the turkey from the smoker, and let it rest for 10-15 minutes. After the rest, slice and serve!

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com