The holidays are right around the corner, and it’s time to start planning your menu. You might be surprised at just how many different foods you can smoke for thanksgiving. Beside the turkey, sweet potatoes, squash, mac and cheese, and even desserts taste incredible with a hint of smoke. Start planning your holiday meal with our collection of smoked food for Thanksgiving that’s sure to impress family and friends.

It’s All About the Turkey

Let’s face it: the turkey is the star of the thanksgiving table, and no one wants a dry bird. Smoking a turkey keeps the meat moist and flavorful while locking in a rich, smoky taste. Keep the water pan full to add moisture and always brine beforehand for the best results.

Here are two recipes for smoked turkey to get your taste buds going and inspire your holiday spread.

Classic Smoked Turkey Recipe

Smoked turkey is a delicious Thanksgiving dish that brings rich flavor and a touch of tradition to the holiday table. Cooking it low and slow in an electric smoker gives the bird tender meat, crispy skin, and a smoky taste you just can’t get from the oven. With the right prep and steady heat, this recipe will make your Thanksgiving turkey the star of the feast.

Ingredients

• 1 small turkey, about 8 to 10 lb (4 to 5 kg)
• ¼ cup brown sugar
• ¼ cup non-iodized salt
• ¼ cup cream sherry
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 tsp lemon zest
• 1 tsp black pepper (optional, to taste)

Instructions

1. In a bowl, mix the brown sugar, salt, and rosemary. Add the cream sherry and stir until it forms a thin paste.
2. Carefully separate the turkey skin from the meat and brush the paste underneath the skin and over the top of the bird.
3. Season the turkey with the remaining herbs and spices to taste.
4. Preheat your Bradley Smoker to 220°F (100°C).
5. Load with pecan Bisquettes®. Place the turkey in the smoker and cook for 2 to 4 hours, depending on how strong a smoke flavor you prefer.
6. After the initial smoke, baste the turkey with juices from inside the cavity. Continue cooking, basting every hour, for another 2 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
7. Remove from the smoker, rest for 15–20 minutes, then carve and serve as part of your holiday feast.

Tip: Baste the turkey before placing it in the smoker, but avoid opening the smoker door too often during cooking. Frequent opening releases heat and smoke, which can slow down the cooking process and affect the final result.

Applewood Smoked Turkey

Every pitmaster has their own spin on smoked turkey, and while seasonings vary, this recipe stands out for its simple dry brine of salt and baking powder. The brine helps crisp up the skin, while a coating of poultry seasoning adds extra flavor before the bird hits the smoker. Finished with a bourbon-orange glaze, this applewood smoked turkey is packed with rich, smoky taste and a touch of sweetness that makes it a true crowd-pleaser.

Ingredients

• 1 turkey (size of your choice)
• 1½ cups Kentucky bourbon
• 1 cup orange juice
• ⅓ cup soy sauce
• 2–3 Tbsp yellow mustard
• 2 Tbsp kosher salt
• 2 tsp baking powder
• 2 Tbsp poultry seasoning or Armadillo Pepper Signature BBQ Rub

Instructions

1. In a small bowl, combine the kosher salt and baking powder.
2. Sprinkle the mixture evenly over the turkey. Place the turkey on a raised rack set over a pan and refrigerate uncovered for 18–24 hours.
3. The next day, pat the turkey dry with paper towels, removing any leftover salt mixture. Some liquid in the pan is normal.
4. Season the turkey generously with poultry seasoning or your favorite BBQ rub.
5. Preheat your smoker to 275°F (135°C) using applewood or Bradley applewood Bisquettes®.
6. Smoke the turkey for 2 hours.
7. In a saucepan over medium-high heat, combine bourbon, orange juice, soy sauce, and mustard. Simmer until reduced by about one-third (15–30 minutes).
8. Cook the turkey until the internal temperature reaches 155–160°F (68–71°C).
9. For crispier skin, place the turkey in a 450°F (232°C) oven for a few minutes, then remove.
10. Brush the glaze over the turkey.
11. Continue smoking until the internal temperature reaches 165°F (74°C).
12. Remove from the smoker and let rest for 20–30 minutes before carving.

Tip: While apple is a traditional wood flavor for smoking turkey, don’t be afraid to experiment with other complementary woods; maple, pecan, and cherry offer a fresh twist on the classic.

Smoked Side Dishes

Smoked side dishes are a great way to round out your holiday meal and bring even more depth to the table. They can complement the rich, smoky flavor of turkey, while classic non-smoked favorites like mashed potatoes, gravy, and stuffing add balance and comfort. Choose a mix of smoked and non-smoked sides so your guests enjoy a well-rounded feast with something for everyone.

Smoked Mac & Cheese

No Thanksgiving table is complete without mac and cheese, and when you add smoke to the mix, it becomes a whole new level of comfort food. This dish is creamy, cheesy, and rich, with just the right amount of rich flavor. It’s the kind of smoked Thanksgiving food that turns a classic side into the star of the meal.

Ingredients

• 16 oz elbow macaroni
• 8 oz cream cheese, cut into cubes
• 2½ cups half-and-half, plus more as needed
• 1½ cups cheddar cheese, shredded
• 1½ cups smoked mozzarella, shredded
• 1 cup panko breadcrumbs
• 5 Tbsp chilled butter, plus more for coating cast iron
• 2 Tbsp butter, melted
• 1 tsp hot sauce (or more to taste)
• 1 tsp dry mustard
• ¾ tsp black pepper

Instructions

1. Preheat your smoker to 180°F (82°C).
2. In a large cast iron skillet, combine half-and-half, cream cheese, 5 Tbsp chilled butter, hot sauce, dry mustard, and black pepper. Place the skillet in the smoker and smoke for 30 minutes using hickory Bisquettes.
3. Meanwhile, cook the macaroni 1–2 minutes less than the package instructions. Drain, rinse with cold water, drain again, and return to the pot. Toss with shredded cheddar and mozzarella.
4. Remove the sauce from the smoker and increase the temperature to 320°F (160°C). Pour the smoked sauce over the pasta, stirring gently to combine.
5. Butter the inside of another cast iron skillet and transfer the macaroni and cheese into it.
6.  Mix the breadcrumbs with 2 Tbsp melted butter and spread evenly over the top.
7. Return the skillet to the smoker and cook until the topping is golden brown, about 40 minutes.
8. Dust with paprika before serving.

Tip: Use smoked paprika instead of regular paprika for an extra layer of smoky flavor.

Smoked Sweet Potatoes

Sweet potatoes are already a holiday staple, but smoking them brings a flavor that’s unforgettable. Slow cooking over steady heat brings out their natural sweetness while giving them a subtle smoky edge. This recipe is simple to prepare, yet impressive enough to stand alongside your smoked turkey or other festive dishes.

Ingredients

• 8 medium sweet potatoes (about 8 oz each)
• 2 Tbsp olive oil
•  Kosher salt and black pepper, to taste

Instructions

1. Preheat your smoker to 250°F (121°C) with the lid closed.
2. Wash and dry the sweet potatoes. Use a fork to poke holes around each one. Rub with olive oil and season all over with salt and pepper.
3. Place the sweet potatoes directly on the smoker grates. Cook for 2½ to 3 hours, until fork tender or until the internal temperature reaches 205°F (96°C) at the thickest point. Tent with foil and let rest briefly before serving.

Tip: Medium sweet potatoes usually take 2–3 hours to smoke, but large ones may need an additional 1–2 hours to become tender.

Smoked Acorn Squash

Acorn squash takes on a whole new character when cooked in the smoker. The gentle heat and maple smoke bring out its natural sweetness, while a spiced butter topping adds warmth. It’s a simple side dish that feels rustic, hearty, and right at home on a holiday table.

Ingredients

• 1 large acorn squash
• 1 tsp canola or corn oil
• 4–6 Tbsp butter
• 2 tsp brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of cayenne pepper (optional)

Instructions

1. Cut the squash in half but do not remove the seeds—this helps keep it moist while smoking. Rub oil on the cut surfaces and the outside of the squash.
2. Preheat your smoker to 200–220°F (90–105°C) using maple Bisquettes. Cover the smoker racks with cheesecloth and place the squash halves cut-side down on the racks.
3. Smoke for about 2 hours, or until tender.
4. While the squash cooks, melt the butter in a small pan and stir in brown sugar, cinnamon, nutmeg, and cayenne pepper. Keep warm until ready to use.
5. Once the squash is tender, scoop out the seeds and cut each half into quarters. Spoon the spiced butter over the squash before serving.

Tip: Top each piece of squash with chopped pecans for added crunch and flavor.

Looking for pre-meal appetizers? Our smoked snacks roundup has plenty of ideas to keep guests happy before the main course. Once the meal is over, leftover turkey is perfect for turning into a hearty turkey panini. And if you want to end on a sweet note, a smoked apple pie makes the perfect holiday dessert.

From our Bradley family to yours, we wish you a Happy Thanksgiving filled with good food, great company, and plenty of time around the smoker.