Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
Smoking a turkey is a fantastic way to infuse delicious smoky flavor into the meat. But when it comes to large birds like a 20 lb turkey, safety should be the top priority. In this comprehensive guide, we’ll cover everything you need to know about safely smoking a 20 lb turkey.
Overview of Smoking Turkey
Smoking uses low, indirect heat and flavorful smoke to slowly cook meat over several hours This results in incredibly tender, juicy meat with that signature smoky taste
There are a few key things to know about smoking turkey
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Brining is highly recommended to keep the meat moist and seasoned. Soak the turkey in a saltwater brine solution beforehand.
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Use a meat thermometer to ensure the turkey reaches 165°F in the breast and 175°F in the thighs. This guarantees it is fully cooked and safe to eat.
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Ideal smoking temperature is 225-250°F. This low and slow temperature prevents drying out.
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Estimate 30-45 minutes per pound of smoking time A 20 lb turkey will take 10-15 hours
Is a 20 lb Turkey Too Big?
A 20 lb turkey is on the very large side. The average turkey size is 10-18 lbs. Going above 20 lbs poses some potential issues:
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Long cook time. At 225-250°F, a 20 lb turkey will take 10-15 hours to fully smoke. This prolonged time in the “danger zone” of 40-140°F can increase food safety risks.
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Uneven cooking. With a very large bird, the breast and thighs can cook at different rates, leading to undercooked meat.
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Difficult to manage. Fitting and maneuvering a 20 lb turkey in the smoker is unwieldy. You need a very large smoker.
While it’s possible to safely smoke a 20 lb turkey, most experts recommend smaller 12-16 lb birds that are easier to smoke evenly.
Food Safety Precautions
No matter the turkey size, upholding proper food safety is crucial when smoking. Here are some tips:
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Only thaw in the fridge, never at room temperature. Thawing takes days for a 20 lb turkey.
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Cook to the proper internal temperature, 165°F in the breast and 175°F in thighs, as measured by a meat thermometer. This eliminates harmful bacteria.
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Maintain a minimum temperature of 225°F in the smoker. Do not smoke below 225°F, as “danger zone” risks increase.
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Be diligent about cross-contamination and thoroughly wash hands and prep surfaces after handling raw turkey.
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Refrigerate leftovers within 2 hours of cooking. Discard any turkey left out more than 2 hours.
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Reheat leftovers to 165°F. Do not eat cold leftover turkey without thoroughly reheating to kill potential bacteria.
Following food safety guidelines is crucial for safely smoking any size turkey. Never take shortcuts.
Estimating Cook Time
Smoking time varies a bit depending on the particular bird, but a general rule of thumb is 30-45 minutes per pound at 225-250°F.
For a 20 lb turkey, estimate:
- 30 minutes per lb = 600 minutes = 10 hours
- 45 minutes per lb = 900 minutes = 15 hours
Plan for 10-15 hours of smoking time for a 20 lb turkey, and monitor the internal temperature rather than relying solely on time.
Some advise smoking at 275°F to reduce the time to around 8 hours for a 20 lb turkey. But higher heat can lead to drier meat, so 225-250°F is best.
Tips for Managing a Large Turkey
If you’re set on smoking a very large 20 lb bird, here are some tips to make it more manageable:
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Spatchcock – Remove backbone and flatten turkey for even cooking.
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Use a V-rack – Elevate turkey on a rack so the underside doesn’t sit in juices.
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Smoke two smaller turkeys – Do two 10-12 lb birds instead of one massive one.
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Buy pre-smoked turkey breast – Get a pre-smoked breast to avoid the long smoking time.
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Carve breast early – If breast reaches 165°F before thighs hit 175°F, carve breast off and return thighs to smoker.
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Use a remote thermometer – Monitor temperature remotely so you don’t need to open the smoker as often.
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Maintain even heat – Keep airflow steady and replenish charcoal/wood as required for consistent heat.
Is Smoking a 20 lb Turkey Safe?
Smoking an exceptionally large 20 lb turkey does come with increased safety risks and difficulty managing the bulky bird. While possible, most experts recommend selecting a smaller 12-16 lb turkey for easier, safer smoking.
However, with proper precautions, you can successfully smoke a 20 lb turkey:
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Rigorously follow all food safety guidelines – no shortcuts.
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Smoke at a minimum of 225°F, ideally 250°F. Do not go below 225°F.
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Allow 10-15 hours smoking time depending on temperature.
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Use strategies like spatchcocking to promote even cooking.
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Monitor temperature closely, especially early on.
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Consider smoking two smaller 10-12 lb birds instead for easier management.
The safest route is choosing a more reasonably sized turkey in the 12-16 lb range. But with care and patience, you can smoke a flavorful 20 lb bird. Overall, food safety should remain the top focus when smoking a turkey of any size.
Smoking a 20 lb turkey poses some challenges due to the increased safety risks and difficult management. While possible, most experts recommend sticking to smaller 12-16 lb turkeys for easier, safer smoking. However, if you take all the proper precautions and have a large enough smoker, you can successfully smoke a very large 20 lb turkey. Just be extremely diligent about food safety guidelines. For hassle-free smoking, your best bet is to smoke multiple smaller turkeys rather than one huge bird.
What spices are best for smoked turkey recipes
I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.
Don’t skip those aromatics inside the turkey cavity! They lend serious flavour to the party.
How long to smoke a turkey?
The answer to “how long does it take to smoke a turkey” is all about the size of the turkey. Of course, if you’re using a frozen turkey, you want to be sure that you’ve completely thawed it first, but that’s a given.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
If you’re trying to time your meal, remember that a smoked turkey is a great choice because you can cook it ahead of time and reheat it for the meal without drying it out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Put the turkey on a rack in a roasting pan, add a cup of chicken or turkey stock to the roasting pan, and tent it with foil.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
The skin of the reheated smoked turkey will not be as crisp as when it is fresh from the smoker, but you can re-crisp it somewhat by giving the turkey a couple of carefully watched minutes under the broiler.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
And if you’re looking for the ultimate side dish to serve with your beautifully smoked turkey, look no further than our Twice Baked Mashed Potatoes. If you’ve spent all your culinary energy on the main dish and sides, you don’t want to have to spend too much time on your cocktails, and this Bourbon Apple Cider fits the bill while it delivers big on flavour.
Pat the thawed turkey or fresh turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On the day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub the outside of the turkey with the salt, granulated garlic, and granulated onion.
Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat or 18ºF in the thickest part of the thigh.
Use silicone oven mitts or two sets of sturdy tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with aluminum foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings..
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
Is it safe to smoke a 20 lb turkey?
FAQ
Is a 20lb turkey too big to smoke?
What is the largest turkey you can safely smoke?
What is the danger zone for smoking a turkey?
How long to smoke 20 pound turkey?