Whole turkey or turkey breast dry-rubbed with KC seasoning, smoked over hickory and oak for 6 to 8 hours until the skin lacquers mahogany and the meat stays juicy. The 'third meat' on a KC mixed BBQ plate.

Smoked turkey emerged as a Kansas City BBQ specialty in the 1980s when joints diversified beyond pork and beef to capture the Thanksgiving, Easter and party-platter markets. KC's wood blend (hickory and oak) gives turkey a deeper bark than the lighter pecan-and-applewood mix typical of Memphis or Texas smoke. Arthur Bryant's, Joe's Kansas City, Q39 and Char Bar all run defensible versions; the Thanksgiving pre-orders book out weeks ahead at most counters.

Where to eat Kansas City Smoked Turkey in Kansas City

2 editor picks for Kansas City Smoked Turkey in Kansas City, ranked by editorial score. All Kansas City signature dishes · Kansas City Smoked Turkey across every city.

More places near Arthur Bryant's Barbeque and Char Bar Smoked Meats

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Make it at home

Serves 1012 hrIntermediate

Ingredients

  • 1 whole turkey, 5 to 6kg, fully thawed
  • 200g coarse sea salt (for brine)
  • 150g dark brown sugar (for brine)
  • 4 litres water (for brine)
  • 1 tbsp whole peppercorns
  • 5 bay leaves
  • 2 tbsp Kansas City BBQ rub (paprika, brown sugar, garlic powder, onion powder, mustard, cumin, chilli)
  • 60g unsalted butter, softened
  • 60g unsmoked bacon, finely chopped
  • Hickory and post oak wood chunks, for smoking
  • KC-style BBQ sauce, to serve
  • White bread slices and dill pickles, to serve

Method

  1. The day before, dissolve the salt and brown sugar in 1 litre of warm water in a large pot. Add the peppercorns and bay leaves.
  2. Add 3 litres of cold water; cool to room temperature.
  3. Submerge the turkey in the brine, weighting with a plate to keep submerged. Refrigerate 12 to 18 hours.
  4. Remove the turkey, pat completely dry inside and out. Rest on a rack uncovered in the fridge for 2 to 4 hours to dry the skin.
  5. Mix the BBQ rub with softened butter and chopped bacon. Spread under the breast skin by working your fingers between the skin and breast meat.
  6. Rub the remaining mixture over the entire bird.
  7. Prepare a smoker at 110C with hickory and oak chunks.
  8. Smoke the turkey breast-up for 6 to 8 hours, until a probe in the thigh reads 75C and the breast reads 70C. The skin should be deep mahogany.
  9. Spritz with apple juice every hour to keep moist if your smoker runs dry.
  10. Rest tented in foil for 30 minutes.
  11. Slice the breast thin across the grain. Pull the dark meat. Plate on white bread or rolls with KC BBQ sauce and dill pickles.

Editor tip. The brine is non-negotiable for turkey; without it the breast comes out dry. Smoke low and slow; turkey is leaner than pork and runs dry above 110C.