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 for Thanksgiving or any big holiday meal takes some planning. At 20 pounds it’s a big bird that needs sufficient smoke and cook time to turn out juicy, tender and flavorful. But exactly how long should you expect to smoke a turkey this size?
The approximate smoking time for a 20 lb turkey is 8-10 hours at smoker temperatures between 225-275°F This allows time for the smoke to fully penetrate while the turkey reaches a safe minimum internal temperature
Read on for more details on calculating times based on smoking temperature, ensuring doneness, plus tips for the most delicious smoked turkey.
Smoking Time Per Pound
To estimate the total smoking time, it helps to break it down based on the weight and your target smoker temperature:
-
At 225°F, plan on 30 minutes per pound, so about 10 hours for a 20 lb bird.
-
At 250°F, estimate 25 minutes per pound, so about 8-8.5 hours.
-
At a hot 275-300°F, allow 20-22 minutes per pound, so 7-7.5 hours.
These time ranges are a general guideline but your actual time can vary based on the specific size and shape of your turkey.
For the most precise timing, use a good quality meat thermometer and pull the turkey when it reaches the correct internal temperature for safety and ideal doneness.
What About Smoker Temperatures Below 225°F?
While some recipes call for smoking turkeys as low as 180-200°F, I don’t recommend going below 225°F for a bird this size.
At lower temperatures, it will take much longer for the turkey to come up to a safe internal temperature. The extended time in the “danger zone” between 40-140°F creates a higher risk of bacterial growth.
Stick to 225°F at minimum, or preferably 250-275°F for the fastest, safest results.
Monitoring Internal Temperature
Relying on cook times alone leaves room for error. The best way to precisely determine when your turkey is perfectly smoked is to monitor the internal temperature in multiple areas.
Use an instant read digital thermometer to check the temperature in the thickest part of both the white and dark meat. The turkey is done when:
- Thigh/dark meat reaches 175-180°F
- Breast/white meat reaches 165°F
The temperature will continue rising 5-10 degrees during resting time after smoking. Remove it just shy of the final target temperature you’re aiming for.
Smoking Tips for Moist, Tender Meat
Follow these tips to help ensure your smoked turkey turns out incredibly juicy and flavorful:
-
Brine the turkey in a saltwater solution overnight before smoking.
-
Dry thoroughly and let the skin dry out uncovered in the fridge for 8-12 hours before smoking for ultra crispy skin.
-
Apply a simple rub under and on top of the skin. Try brown sugar, smoked paprika, garlic powder, salt and pepper.
-
Use a disposable aluminum pan and rack in the smoker so you can collect the flavorful drippings for gravy. Add a little broth, wine or water to the pan.
-
Tent foil loosely over the breast only if it is browning too fast, but remove for the last hour.
-
Inject juices like chicken broth into the thick meaty parts if desired.
-
Spritz with apple juice every 45-60 minutes to add moisture.
-
Let the smoked turkey rest tented for at least 30 minutes before carving.
Make Ahead & Leftover Tips
For added convenience, there are a few options for fully or partially smoking the turkey in advance:
-
Smoke turkey 1-2 days ahead. Let cool completely, then refrigerate. Reheat gently before serving.
-
Partially smoke the turkey a day or two before, stopping when breast meat reaches 145°F. Chill turkey, then finish smoking.
-
Cook turkey completely, let cool, separate meat from bones. Refrigerate in an airtight container up to 4 days.
-
Carve turkey and refrigerate leftovers within 2 hours of cooking. Use within 3-4 days or freeze turkey meat for longer storage.
Mastering the Perfect Smoked Turkey
smoking a large 20 pound turkey does take some time, but the incredibly juicy meat infused with smoky goodness is so worth the wait. With proper planning using the timeframe estimates at your target temperature, plus monitoring doneness with a thermometer, you can relax knowing the results will be mouthwatering. Pair your smoked turkey with some classic sides and get ready for a new Thanksgiving favorite!
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.
What Temp to Smoke a Turkey
This is a great time to share a list of the equipment you’ll need to smoke a turkey because the smoker is going to determine how easily you maintain your temperature. And I’m happy to say you have options!
- A smoker with a thermostat that allows you to set a temperature and maintain it.
- A Roaster pan or drip pan for your smoker.
- Wood pellets, wood chips, or wood briquettes, depending on the type of smoker you use.
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
We need to address what kind of wood smoke we’re applying right? I swear by apple or alder wood for my turkeys.
I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
If you use a smoker that requires wood chips, you can use the same varieties of wood with good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
You can either smoke your turkey directly on the grates of your smoker with a drip tray below it or in a roasting pan on a rack. I prefer to use the roasting pan because I like to collect the turkey drippings to use in gravy or roasted potatoes.
If you cook the turkey directly on the grates, please check your drip pan to make sure it isn’t over-flowing. Turkeys give off a lot of liquid as they cook!
How long to smoke a 20lb turkey at 250?
FAQ
Is it better to smoke a turkey at 225 or 250?
How long does it take to smoke a 20 pound turkey on a pit boss?
How long does a 20lb turkey take to cook?
|
Turkey Weight
|
Servings
|
Cooking Time
|
|
15 to 18 lb
|
10 to 12
|
3 1/4 to 4 hours
|
|
18 to 20 lb
|
12 to 14
|
4 to 4 1/4 hours
|
|
20 to 22 lb
|
14 to 16
|
4 1/4 to 4 3/4 hours
|
|
23 to 24 lb
|
16 to 20
|
5 to 5 1/4 hours
|
How long will it take to smoke a 20 lb spatchcocked turkey?