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One Pot Smoked Turkey

  • 8 Servings
  • 20 mins Prep Time
  • 7 hrs 20 mins Total Time


  • 1 package Bone-In Turkey Breast, Spatchcock prior to smoking
  • Kosher salt & ground black pepper
  • Olive oil or melted butter- as needed
  • 1 large yellow onion- cut into ½” pieces
  • 1 package baby carrots
  • 2 lbs. small red potatoes or Yukon gold potatoes
  • 2 ea. fresh corn on the cob- cut into 4 equal pieces
  • 3 cups chicken stock
  • 1/2 stick of unsalted butter
  • 2 garlic cloves- thinly sliced

Recipe developed in partnership with Pit Boss

  • Step 1

    Preheat Smoker to 250°F.
  • Step 2

    Follow Spatchcock procedure. Liberally season the spatchcocked bone-in breast on all sides with Kosher salt & pepper.
  • Step 3

    Place the vegetables into a roasting pan, disposable pan works well too. Place the turkey on top of the vegetables skin side up. Pour the chicken stock into the pan, making sure to cover the vegetables with the stock to help cook them.
  • Step 4

    Place pan on the smoker. Approximately every hour, baste the turkey breast with the olive oil/or melted butter.
  • Step 5

    Continue to baste every hour until the turkey breast reaches a minimum internal temperature of 165°F (approximately 7 hours), making sure to insert the thermometer in the thickest portion of the breast.
  • Step 6

    Once the turkey is cooked remove from the smoker. To serve the smoked side vegetables, heat some unsalted butter in a small sauce pan, add thinly sliced fresh garlic, bring to a simmer and pour over the smoke roasted veggies. Place on a platter and serve immediately with carved turkey breast.

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