This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey can take your holiday meal to the next level. The smoky, savory flavor transforms an ordinary turkey into a mouthwatering centerpiece. However smoking a turkey poses some unique challenges compared to roasting it in the oven. One of the most important considerations is ensuring the turkey reaches a safe internal temperature.
Why Internal Temperature Matters
Proper internal temperature is crucial for food safety. Poultry can harbor dangerous pathogens like salmonella. Cooking it to the right temperature kills any harmful bacteria and ensures the turkey is safe to eat.
The United States Department of Agriculture (USDA) provides guidelines for poultry doneness based on internal temperature. Whole turkeys should reach at least 165°F throughout to be considered fully cooked Temperatures between 160-165°F are also safe if held for over a minute
An undercooked turkey poses health risks The stuffing may also harbor bacteria if it does not reach 165°F Letting the turkey rest after cooking gives time for the temperature to evenly distribute,
Checking Temperature of a Smoked Turkey
Unlike roasting where ovens provide consistent heat, smoke cooking uses indirect variable heat. The turkey temperature can lag and may not align with smoker temp. Using a good digital meat thermometer is crucial for accurately gauging doneness.
The best way to check internal temperature is by inserting a probe thermometer into the thickest part of the breast and thigh. Make sure the probe tip reaches the center and is not touching any bones. The lowest temperature indicates if the turkey is cooked through.
Wireless Bluetooth thermometers allow monitoring the turkey temperature from a distance. Models like Thermoworks Smoke X4 have multiple probes to track different areas, while sending real-time updates to your smartphone or tablet.
Instant-read thermometers like the Thermapen ONE provide quick spot checks in seconds. They are ideal for double checking the turkey in different areas after removing from the smoker.
Why Smoked Turkey Temperature Varies
Several factors impact how quickly a turkey cooks and how evenly it heats:
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Turkey size – A larger turkey requires more time to reach target temperature. A good rule of thumb is 30 minutes per pound at 225-250°F.
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Smoker temperature – Lower smoker temps around 225°F mean longer cook times. Higher heat between 275-300°F reduces total time.
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Brining – Soaking the turkey in a saltwater solution seasons the meat and helps it retain moisture when cooked. But brining can also alter heat conduction.
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Stuffing – An empty cavity cooks faster than a stuffed turkey. The extra thermal mass of stuffing slows heat transfer.
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Turkey position – Food closest to the heat source cooks quicker. Rotating the turkey promotes even heating.
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Type of smoker – Different smokers have hot and cool spots due to their design. This can lead to uneven cooking.
Monitoring temperature at multiple locations gives you the full picture. Don’t rely solely on smoker temp or time estimates.
Target Internal Temp for Different Turkey Parts
While the minimum safe temperature is 165°F, optimal doneness varies for different turkey parts.
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Breast meat – The lean breast dries out over 165°F. Pull at 160-165°F for the best texture.
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Thighs and legs – The dark meat has more fat and connective tissue. It can go to 175-180°F before drying out.
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Wings – Cook wings to at least 165°F since they contain more bone than meat.
Pulling the entire turkey between 170-175°F allows some carryover cooking while keeping both light and dark meat moist.
Ensuring Proper Food Safety
Smoking a turkey “low and slow” under 300°F creates the ideal environment for bacteria growth between 40-140°F. Here are some tips for safe smoking:
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Never thaw a turkey at room temperature. Thaw in the refrigerator 1-2 days ahead.
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Brine properly in the refrigerator, not on the counter. Discard used brine.
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Cook stuffing separately. Never stuff a turkey in advance.
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Use an accurate leave-in meat thermometer to monitor temperature.
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Discard any turkey left out over 2 hours. Leftovers should be refrigerated.
Smoking is a lengthy process, but proper technique and monitoring ensures your holiday turkey turns out perfectly cooked, tender and delicious. Mastering temperature control protects your guests and provides foolproof, moist smoked turkey every time.
Fuel & Wood Chips
Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.
I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.
An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.
This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.
Brine and Seasoning for Smoked Turkey
Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking.
- Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Use a simple Sweet Rub or Smoked Turkey Rub on the surface of your turkey to add some authentic BBQ flavor and compliment the smoke from the grill. If you want to save yourself some time on Thanksgiving, you can purchase my Sweet Rub from the Hey Grill Hey Store.
Quick note: The sugar in the Sweet Rub will cause the skin of the bird to get quite dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.
Where To Check Smoked Turkey Temperature (with pictures)
FAQ
Can you pull turkey off a smoker at 155?
Is a smoked turkey 165 or 180?
How long to smoke a 10 lb turkey at 225 degrees?
What temperature does a smoked turkey stall?
What temperature should a Turkey be smoked at?
The smoker temperature should be between 225 and 250 degrees Fahrenheit. To check the internal temperature of the turkey, you can use a meat thermometer. Insert the thermometer into the thickest part of the thigh, away from the bone. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
How do you check the internal temperature of a smoked turkey?
To check the internal temperature of a smoked turkey, you can use a meat thermometer. Insert the meat thermometer into the thickest part of the breast, thigh, or wing. The temperature should read 165 degrees Fahrenheit for the breast, 175 degrees Fahrenheit for the thigh, and 180 degrees Fahrenheit for the wing.
How long does it take to smoke a 275 pound turkey?
The 275°F temperature range helps you combat all of these issues and more. Below are some of the reasons you should smoke your turkey at least 275°F Turkey can take up to 12 hours of smoking time in lower temperatures like 250°F. At 275°F a turkey will smoke at roughly 30-35 minutes per pound.
What temperature should a turkey thigh be cooked to?
THIS TURKEY THIGH ISN’T QUITE DONE YET! For years, the FSIS* branch of the USDA** recommended cooking turkeys and chickens to 170ºF internal breast temperature, and 180ºF internal thigh temperature.