This recipe shows you how to make a smoked turkey using a charcoal smoker–in this case, a Weber Smokey Mountain–from start to finish. And if you want to smoke a brined turkey, there’s a perfect and easy recipe for smoked turkey brine included, as well.
Be careful; once you serve a Smoked Turkey to family and friends, you’ll be automatically signed up to host Thanksgiving for the rest of your life. It’s a holiday feast that people will talk about forever, much like the best Pumpkin Pie or Grandma’s Crescent Rolls.
And if you want to make a little extra turkey for everyone, consider smoking two smaller birds, or adding a turkey breast to the smoker. Then you won’t run out, and you’ll definitely be hosting Thanksgiving for the rest of your life.
Smoking a turkey is a great way to infuse delicious smoky flavor into the meat while keeping it moist and tender. When smoking a turkey at 325 degrees Fahrenheit, you can expect crispy skin, juicy meat, and incredible smoked flavor in about 3-4 hours.
Overview of Smoking Time
The general rule of thumb when smoking a turkey at 325 degrees is to plan for 30-40 minutes of cooking time per pound. So a 12 lb turkey will take 6-8 hours, a 16 lb turkey will take 8-10 hours, and a 20 lb turkey will need 10-12 hours.
The total time can vary a bit depending on a few factors
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Size of the turkey – Larger birds will need more time. Smaller turkeys may cook faster.
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Temperature of smoker – If smoking at a lower temp like 275F, expect the time to increase. Higher heat speeds it up.
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Brining – A brined turkey may cook slightly faster than an unbrined one The saltwater helps it cook evenly
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Weather conditions – Wind, cold weather, rain can increase cook times.
But in most cases, at 325 degrees you can bank on 3-4 hours for a 12-16 lb bird. Monitor the thickest part of the breast and thighs to ensure the turkey reaches 165F internal temp.
Step-by-Step Smoking Process
Follow these simple steps for smoking a juicy turkey at 325 degrees:
1. Thaw the Turkey
Make sure the turkey is completely thawed before smoking. This ensures it will cook evenly. Place it in the refrigerator 1-2 days ahead to thaw in the fridge.
2. Brine the Turkey (Optional)
Soaking the turkey in a saltwater brine before smoking helps keep it incredibly moist and adds flavor. Dissolve 1 cup salt + 1 cup brown sugar per gallon of water. Submerge turkey and brine 12-24 hrs.
3. Prepare the Smoker
Get your smoker heating up to 325F. Use a digital thermometer to monitor the temp. Add your choice of wood chips or chunks – apple, cherry, pecan, hickory are all great options.
4. Pat Turkey Dry
Remove turkey from brine if brined. Pat the skin as dry as possible with paper towels. This helps achieve crispy skin.
5. Apply Rub
Apply a dry rub all over the turkey, under and on top of the skin. Try mixing brown sugar, paprika, garlic powder, salt, pepper.
6. Smoke the Turkey
Place turkey in smoker, breast side up. Maintain temp at 325F and smoke for approx. 30-40 minutes per pound, until breast is 165F.
7. Baste and Crisp the Skin
During last hour of smoking, baste the turkey with melted butter or oil to further crisp the skin.
8. Rest and Carve
Remove turkey and let rest 15-30 minutes before carving. This allows juices to redistribute.
Tips for the Best Results
Follow these tips from the pros for smoking the juiciest, most flavorful turkey at 325 degrees:
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Brine it – Soaking in a saltwater brine ensures a moist, well-seasoned bird.
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Dry the skin – Rub skin with paper towels before smoking. Dry skin means crispy skin.
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Use a rub – Coating the turkey with spices and herbs adds lots of flavor.
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Maintain temperature – Keep the smoker as close to 325F as possible for best results.
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Baste the skin – Brush with oil or melted butter during the cook to get crispy skin.
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Check temperature – Use a probe thermometer to test doneness in breast and thighs.
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Let it rest – Never slice straight from the smoker. Letting it rest ensures juicy meat.
Choosing the Right Wood
Choosing the right wood chips or chunks for smoking turkey can really impact the final flavor. Certain woods pair better with poultry:
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Apple – Sweet, mild, fruity smoke flavor. Works beautifully with poultry.
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Cherry – Imparts a slightly sweet kiss of smoke with a hint of fruitiness.
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Pecan – Subtle smoke and mild nutty undertones. Popular wood for smoking meat.
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Hickory – Classic bold smoky flavor. Use sparingly or it can overwhelm the turkey.
Any of these types of wood will infuse delicious smoky notes into the turkey meat when smoked at 325 degrees. Apple and cherry are especially complementary.
FAQs About Smoking Turkey at 325°F
How do I know when the turkey is done smoking?
Use an instant read thermometer to check the internal temperature. The thickest part of the breast should reach 165°F and the thighs 175°F when done. The juices will run clear with no signs of pink.
Should I brine the turkey before smoking?
Brining is highly recommended as it keeps the turkey incredibly moist and well seasoned. Dissolve 1 cup salt + 1 cup brown sugar per gallon of water and submerge 12-24 hrs.
What is the best wood for smoking turkey at 325°F?
Apple, cherry, pecan, and hickory are all good options. Apple or cherry provide a mildly sweet flavor that works beautifully with poultry.
How often do I need to baste the turkey when hot smoking?
Baste with melted butter, olive oil, or herbed oil every 30-60 minutes during the last 2 hours to further crisp the skin.
Can I use a rub on smoked turkey?
Absolutely! Dry rubs add great flavor. Try a basic blend of brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
Do I need to tent the turkey while smoking?
No tenting needed when hot smoking at 325°F. This allows the skin to fully crisp up. Tenting is more common when smoking low and slow.
Smoking a turkey at 325 degrees results in juicy, flavorful meat with crispy, seasoned skin in about 3-4 hours. With the right technique, you can enjoy an incredible smoked turkey just in time for your holiday feast!
How to select a turkey for barbecue:
Fresh or frozen? While it’s really nice to have a fresh turkey at your disposal, that may not always be so easy. Turkeys are more available and at their lowest price only during the holidays. Many frugal shoppers like to buy several during this time and throw them into the deep freeze. It’s a smart idea, especially if you have a smoker. Just make sure you follow safe thawing practices, outlined below, for whole turkeys.
To Brine or not to Brine? If you’re planning on soaking your turkey in a salt solution before smoking, look for a turkey that isn’t labeled “self-basting” or “Kosher,” which has essentially already been brined. Instead, look for a regular, unbrined turkey, but read the label closely just to be sure there aren’t any added flavorings.
How big of a turkey can I smoke? Depending on the size of the smoker you have, while it’s possible to smoke a large bird, bigger doesn’t always mean better. A very large turkey could dry out before the whole turkey cooks.
In the Weber Smokey Mountain, which has two cooking shelves, a 12-15 pound turkey is recommended. Best of all, it’s no more difficult to cook two 12-to-15-pound turkeys at the same time. This is true for the medium (18.5″) and large (22.5″) size WSM, but not for the small size 14″ smoker. Look for broad turkeys that are broad, rather than high.
Can you smoke a stuffed turkey? Unfortunately, you can’t. Best to save the stuffing for the oven, outside of the turkey.
How to brine a turkey before smoking:
Use brine before smoking to help keep the meat moist while cooking. Brines can be as simple as just salt and water, but you can add spices, fresh herbs, or aromatics like lemon and garlic. Here’s how to wet or dry brine a turkey.