When you picture barbecue in Australia, you probably think of beef brisket, pork ribs, or a few snags sizzling over charcoal. But in the USA — especially in the BBQ belt — another hero often takes centre stage: smoked turkey.
It’s tender, smoky, surprisingly lean, and when cooked right, every bit as satisfying as brisket. So why hasn’t smoked turkey carved out a place in Australian BBQ culture?
A Slice of US BBQ History
Smoked turkey’s American BBQ story has two main roots:
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Holiday tradition — Turkey has been the centrepiece of American Thanksgiving since the mid-1800s. As BBQ culture spread through the South and Midwest, pitmasters began adapting holiday birds for the smoker, bringing the same slow-cooked magic they used for pork and beef.
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Texas BBQ innovation — In Texas, smoked turkey breast became a menu staple in the 1980s and 1990s. It offered BBQ lovers a lighter, leaner alternative to fatty brisket without compromising on flavour. Many BBQ joints still serve it sliced thick, juicy, and seasoned simply — often with just salt, pepper, and a touch of garlic — letting the smoke do the talking.
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State fair and festival food — Giant smoked turkey legs became iconic at state fairs and theme parks, beloved for their rich, smoky taste and walk-around convenience.
Today, in many US BBQ restaurants, smoked turkey sits proudly alongside brisket, ribs, and sausage on mixed platters — not as an afterthought, but as a star in its own right.
Why It’s Rare in Australia
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Seasonal availability — Whole turkeys and turkey breasts are mostly stocked for Christmas, not year-round.
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Price and size — Imported or frozen turkey can be costly, and large birds don’t suit smaller Aussie BBQs.
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No cultural connection — Without a Thanksgiving tradition, turkey just isn’t top-of-mind for most pitmasters.
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A dry reputation — Too many people have only ever tasted overcooked roast turkey at holiday dinners.
Why You Should Try It
When prepared well, smoked turkey is anything but dry. Brined, rubbed, and smoked low and slow, it becomes tender, juicy, and flavour-packed. It’s also faster to cook than brisket and pairs beautifully with lighter sauces like Alabama White Sauce.
If you’re ready to give it a go, we’ve got you covered:
The Feedlot Smoked Turkey Breast Recipe