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?
How Long Per Pound Should You Smoke a Turkey?
Smoking a turkey is a fantastic way to infuse delicious smoky flavor into the meat while keeping it incredibly moist and juicy. However, smoking such a large piece of poultry does require precise timing and temperature control to ensure it cooks through fully without drying out. One of the most common questions for first-time turkey smokers is, how long per pound should you smoke a turkey? Here’s a comprehensive guide to timing based on size and temperature.
The General Rule of Thumb
As a very rough estimate, you can calculate about 30 minutes of smoking time per pound of turkey at 225°F. So for a 15 lb bird, that would equate to about 7.5 hours of total smoking time. This 30 minutes per lb rule provides a good starting point. However, you’ll need to adjust specifics based on the particular size of your turkey, the temperature you smoke at, and monitoring its internal doneness.
Key Factors that Impact Smoking Time
There are two main factors that will determine how long your turkey needs to smoke:
- The size and weight of the turkey
The total smoking time has a direct correlation to the weight of the turkey. A small 8-10 lb turkey will obviously cook faster than a 20 lb beast. Calculate approximate time by the lb.
- The temperature you smoke at
Just as with standard oven roasting, smoking at a higher temperature decreases cook time. While 225°F is common, smoking up to 275°F will speed things up.
To give a general guideline with these two factors in mind:
- At 225°F, plan for 30-35 minutes per lb
- At 250°F, plan for 25-30 minutes per lb
- At 275°F, plan for 20-25 minutes per lb
For example, a 15 lb turkey smoked at 225°F will need about 7.5 hours, while bumping up to 250°F reduces time to around 6 hours. Higher heat speeds it up, but risks drying out the meat.
Other Tips for Smoking Time
While the lbs per hour method gives you a plan, don’t rely solely on a time chart. Always monitor internal temperature for doneness. Use these tips too:
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Brining adds moisture and flavor. For ideal juiciness, brine 8-24 hrs before smoking.
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An injected marinade speeds up flavor infusion. Inject the day before for best results.
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Use a meat thermometer to check the internal temp in multiple spots. Aim for 165°F in the breast and 175°F in the thighs as the target.
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Let it rest 20-30 minutes once removed from the smoker before slicing to allow juices to redistribute.
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If smoking at higher temps (275°F+), tent foil over the breast and ends of the legs if they start to overbrown before the thighs are done.
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The colder the temperature outside, the more time you’ll need. Extend time in cold weather.
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A stuffed turkey will need extra time to account for the stuffing cooking through.
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Wood choice impacts flavor. Opt for lighter fruit woods like apple, cherry, pecan, etc so as not to overpower the turkey.
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As a general rule of thumb, whole turkeys under 16 lbs should be smoked at 250°F or higher. Larger birds do better at 225-250°F.
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Electric smokers with tighter temperature control tend to cook faster than charcoal or offset smokers.
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Weather conditions factor in. Wind and cold temps means more time. Hot, humid days speed up cook time.
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Check every 30-45 minutes toward the end to ensure the breast or wings don’t overcook before the thighs fully cook through.
Key Signs your Turkey is Done Smoking
Relying just on time charts can lead to under or overcooked turkey. Look for these visual and temperature cues:
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Breast temp of 165°F minimum, up to 175°F for well done. Thigh temp of 175-185°F.
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Meat pulls back from the bone ends exposing bones.
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Legs and thighs jiggle loosely when shaken indicating doneness.
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Clear juices run from the meat rather than pink/red tinged.
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The smoke ring has formed with a reddish-pink 1/2 inch band around the outer meat.
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Skin is a deep golden brown with a crispy texture.
Mastering the perfect smoked turkey does involve a learning curve. However, with the proper prep, temperature control, and monitoring doneness, you can become a pro at churning out incredibly juicy and smoky turkeys off your smoker. Rely more on thermometers than time charts for the best results.
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?
Do I need to brine a turkey to smoke it?
My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.
The longer version is that I don’t find brining to the worth the effort and mess it creates. Some people swear by it, but I think it’s extra work for something that is quite delicious enough without it.
If you’re interested in the effect of brining without the mess, you can dry brine the turkey using the instructions found in my smoked whole chicken post. Just follow the instructions there, but size up in proportion to the weight of your turkey.
I know that people often brine their turkey because they’re afraid the roasting process will dry it out. The truth is that roasted turkey can often get a little dry.
How long do you smoke a turkey breast per pound?
FAQ
Is it better to smoke a turkey at 225 or 250?
How long to smoke a 9 lb turkey at 225?
Is a 20 lb turkey too big to smoke?