How Long to Smoke Turkey Burgers at 300°F for Perfectly Juicy Results

Smoking turkey burgers is a fantastic way to add flavor and moisture to an otherwise lean cut of meat When smoked low and slow at around 300°F, the turkey burgers absorb the aromatic smoke while cooking gently, ensuring they stay tender and juicy. But exactly how long does it take to smoke turkey burgers at 300°F? Let’s take a closer look

Factors that Affect Smoking Time

When smoking turkey burgers at 300°F, the approximate cooking time is 1.5 to 2 hours. However, a few factors can alter the exact smoking duration:

• Size of the patties – Larger and thicker turkey burgers will take longer than thinner, smaller patties.

• Meat texture – Ground turkey with a coarser, chunkier texture may require more time than finely ground turkey.

• Proximity to heat source – The location of the burgers in relation to the heat source can speed up or slow down cooking.

• Smoker type – Every smoker has its own temperature fluctuations and hot spots which impact total smoking time.

• Ambient temperature – Cold weather may increase the time needed for the burgers to fully smoke.

The only foolproof way to test doneness is by using a meat thermometer. The target internal temperature for smoked turkey burgers is 165°F.

Step-by-Step Smoking Instructions

Follow these simple steps for perfectly smoked turkey burgers every time:

1. Form the Turkey Burger Patties

Form ground turkey into evenly shaped patties about 4-5 inches wide and 3/4 to 1 inch thick. Gently indent the center of each patty to prevent bulging as they cook. Season the patties as desired.

2. Prepare the Smoker

Set up your smoker or grill for smoking at 300°F, filling the wood chip box with your choice of aromatic wood like apple, cherry, or maple. Soak wood chips for 30 minutes prior to smoking.

3. Smoke the Burgers

Place the patties directly on the grill grates or smoker racks. Resist the urge to crowd them together, leaving at least 1 inch between patties for proper smoke absorption.

4. Flip and Rotate

After 45 minutes to 1 hour, flip the burgers. Rotate their position if any areas seem to be cooking faster.

5. Check Temperatures

Start checking the internal temperature of the thickest burger after about 1 hour of smoking time. Remove each patty once it reaches 165°F.

6. Allow to Rest

Let the smoked turkey burgers rest for 5 minutes before serving. This allows the juices to re-absorb into the meat.

Choosing the Right Wood Chips

The wood you use for smoking significantly impacts the flavor of the finished burgers. For turkey, opt for milder fruit and nut woods:

• Apple – Sweet, fruity smoke
• Cherry – Subtle and slightly tart
• Pecan – Rich and nutty
• Alder – Delicate, not overpowering

Stay away from more intense smoked like mesquite and hickory which can easily overwhelm the delicate turkey flavor.

Maintaining Moisture

The biggest challenge when smoking lean ground turkey is preventing it from drying out. Here are some tips:

• Use thighs instead of breast meat if possible for added fat and moisture.
• Mix in diced onions and garlic when forming patties, as their high water content helps keep burgers juicy.
• Brush patties with oil or marinade before smoking to create a protective coating.
• Include a drip pan filled with water or apple juice in the smoker.
• Spritz patties with apple juice every 45 minutes while smoking.
• Don’t press down on patties with a spatula while they cook, as this squeezes out juices.
• Resist the urge to peek frequently, as opening the smoker lets heat and moisture escape.
• Wrap burgers in foil and let rest after smoking before serving.

Serving Smoked Turkey Burgers

Smoked turkey burgers pair well with a variety of toppings and sides:

• Buns: Brioche, pretzel, potato, lettuce wraps

• Cheese: Cheddar, Swiss, pepper jack, blue

• Condiments: BBQ sauce, mayo, mustard, ketchup, salsa

• Toppings: Avocado, caramelized onions, mushrooms, bacon

• Sides: Homemade fries, coleslaw, roasted veggies, side salad

Get creative with different flavor combinations and accompaniments! Smoked turkey burgers are versatile enough to be dressed up or kept simple.

Freezing and Storing Smoked Burgers

Like any cooked meat, smoked turkey burgers can be frozen for longer storage:

• Cool burgers completely after smoking.

• Package patties individually in freezer bags or parchment paper before freezing. This prevents them sticking together.

• Remove as much air from bags as possible and seal tightly.

• Label bags with content and date before freezing.

• Burgers will keep frozen for 2-3 months.

• Thaw in the refrigerator before reheating gently on the grill or in a skillet.

For storage in the fridge, use leftovers within 3 days for peak freshness and flavor. Reheat to 165°F.

Safety Tips

When handling and cooking turkey burgers:

• Always thaw frozen patties in the fridge, never at room temperature where bacteria can multiply rapidly.

• Wash hands, utensils, and surfaces after touching raw turkey to avoid cross-contamination.

• Use separate plates and utensils for raw and cooked burgers. Never reuse items that touched raw meat.

• Smoke burgers to an internal temperature of 165°F as measured by a food thermometer.

• Refrigerate leftovers within 2 hours of cooking. Discard if left out longer.

• Reheat leftovers to 165°F. Do not eat smoked turkey burgers cold after refrigerating.

Smoking Turkey Burgers to Perfection

Smoking turkey burgers at 300°F for 1.5 to 2 hours results in tender, juicy patties with wonderful smoky flavor. Follow proper food safety guidelines and use a thermometer to ensure the burgers reach safe serving temperatures. Experiment with different wood chips, seasonings and toppings to customize your smoked turkey burgers. Enjoy this tasty and healthier grilling option!