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 great way to add delicious smoky flavor to your holiday bird. But is it safe to smoke turkeys as large as 20 lbs? In this article, we’ll discuss the concerns around smoking large turkeys and how to do it properly
The Risks of Smoking Large Turkeys
The main concern with smoking large whole turkeys is that heat may not get into the cavity evenly. If the inside does not reach a safe minimum internal temperature fast enough, bacteria can grow and cause food poisoning.
According to the USDA, turkey should reach an internal temperature of 165°F to kill any harmful bacteria like salmonella. With a very large turkey, the thick breast meat can shield the inner cavity from heat and smoke, preventing the inside from heating as quickly
So while it is possible to smoke a 20 lb turkey, extra care must be taken to ensure food safety
Spatchcocking for Even Cooking
One technique that can help is spatchcocking or butterflying the turkey before smoking. This involves removing the backbone and flattening the bird so it cooks evenly.
When you spatchcock a turkey, the heat can get to both sides at the same time. You eliminate the problem of the cavity not heating fast enough. With both sides exposed, a 20 lb spatchcocked turkey should be safe to smoke.
Best Practices for Large Smoked Turkeys
If you don’t want to spatchcock your turkey, there are some other tips to ensure your large bird smokes safely:
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Cook at higher heat (275-300°F): The higher temperature helps the heat penetrate deep into the cavity faster.
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Use a probe thermometer: Monitor the internal temp in both the breast and thigh to make sure the coolest part reaches 165°F.
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Cook stuffed turkeys to a higher minimum temp: The stuffing can shelter bacteria so cook to 175°F if stuffed.
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Let it rest: Never carve it straight out of the smoker. Letting it rest for 30 mins allows carryover cooking to finish.
Estimating Cook Times for 20 lb Turkey
So how long does it take to smoke a turkey this big? An approximate timeline at 275°F is:
- 20 lb turkey
- 30-35 minutes per lb
- 20 lbs x 35 minutes per lb = 11-12 hours
The exact time will depend on the shape of your bird, whether it is stuffed, and your smoker temp. Use a probe thermometer to check doneness, not just the clock.
For a spatchcocked turkey, reduce the time to around 9-10 hours since it will cook faster. If smoking at a higher temp like 300-325°F, the timeline will also be shorter.
Is it Worth It?
Smoking a huge 20 lb turkey is definitely more challenging than a 12-15 lb bird. It takes longer and you have to be more vigilant with monitoring temperature.
If you’re feeding a very large group, the wow factor of a giant smoked turkey may be worth the extra effort. But for smaller gatherings, you may want to stick to a more manageable sized bird.
Two smaller turkeys can sometimes be easier and safer than one huge one. You can cook them faster and more evenly.
Summary of Turkey Smoking Tips
To wrap up, here are some key tips to keep in mind if taking on the challenge of smoking a 20 lb turkey:
- Spatchcock it for even cooking
- Use a high smoke temp (275°F min)
- Monitor temperature in multiple spots
- Cook to 175°F if stuffed
- Let it rest before carving
- Allow 11-12 hours cook time
- Consider two smaller turkeys if possible
With proper technique and monitoring, it is possible to smoke a 20 lb turkey safely. But the extra large size does present some challenges. As long as you account for the longer cook time and keep a close eye on temperature, you can have a delicious smoked holiday 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?
How long to smoke a 20lb turkey at 250?
FAQ
Is a 20lb turkey too big to smoke?
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What is the lowest you can smoke a turkey?