How Long Does It Take To Smoke A Turkey?

Smoking a turkey is a delicious way to prepare it for the holidays or any special gathering. When smoked slowly over indirect heat, the turkey absorbs wonderful woody, smoky flavors. But smoking a whole turkey takes time and patience. So how long exactly does it take to fully smoke a turkey?

The time it takes to smoke a turkey depends on a few key factors:

The Temperature of Your Smoker

The temperature you smoke the turkey at is the biggest determiner of the total smoking time. Lower temperatures mean a longer smoke, while higher temperatures speed up the process.

Most experts recommend smoking turkey between 225-250°F. At 225°F, you can expect it to take approximately 30 minutes per pound. So for a 15 pound turkey, the approximate smoking time would be 7.5 hours at 225°F.

If running your smoker at 250°F, the general rule is around 25 minutes per pound. So that same 15 pound turkey would take about 6 hours at 250°F

Higher temperatures like 275°F will reduce the time slightly, but you run the risk of drying out the turkey. For the juiciest smoked turkey, 225-250°F is ideal.

The Size of the Turkey

Obviously a larger, heavier turkey will take longer to smoke than a smaller one. A good general guideline is 30 minutes per pound for a 225°F smoker temp, or 25 minutes pound at 250°F.

So use those minutes per pound estimates and the weight of your turkey to determine roughly how long it will need to smoke

For example, using the 30 minutes per pound rule:

• 10 lb turkey = 5 hours
• 12 lb turkey = 6 hours
• 15 lb turkey = 7.5 hours
• 20 lb turkey = 10 hours

And using the 25 minutes per pound for a 250°F smoking temp

• 10 lb turkey = 4 hours
• 15 lb turkey = 6 hours
• 20 lb turkey = 8 hours

Brining

Soaking the turkey in a saltwater brine before smoking will increase the total cooking time. The saltwater is absorbed into the meat, resulting in a juicier final product. But it also slightly lengthens the cooking process.

Figure brining will add about 30-60 minutes onto the total smoking time versus an unbrined bird.

Turkey Shape/Form

Whole turkeys take the longest to fully smoke. But smoking just a turkey breast or other pieces will be faster.

If you need to smoke just a portion of turkey rather than a whole bird, plan for these general smoking times:

• Turkey breast – 1.5-2 hours
• Turkey legs or wings – 2-3 hours
• Boneless turkey breast – 1-1.5 hours

Use a Meat Thermometer

While the minutes per pound estimates are useful guidelines, the best way to ensure your smoked turkey is fully cooked is to use a meat thermometer. Getting an accurate reading of the internal temperature as it smokes is crucial.

For optimal safety and texture, you want to smoke the turkey to an internal temp of 165°F in the breast and 175°F in the thigh. Once it hits those temps, you know it’s done regardless of how long it has smoked.

So while the time estimates provide a good ballpark, always rely on a thermometer for doneness. If it seems to be cooking faster or slower than expected, use that internal temp rather than smoking time to judge when it’s ready.

Maintaining Proper Smoker Temp

Fluctuations in your smoker temperature can also impact total smoking times. If you’re aiming for 225-250°F but the temp drops lower at times, it will extend the overall smoking duration.

Likewise if it spikes hotter than your target temp, it could reduce the total time. Use a good quality smoker thermometer and make adjustments as needed to keep the temp consistent.

Wood Choice

The type of wood used when smoking turkey can potentially influence cooking time. Woods like hickory, oak, cherry, apple, pecan, and mesquite are all excellent options that provide great flavor.

But very dense, heavy smoke woods like hickory or mesquite burn slightly hotter. So they may cause the turkey to cook a little faster compared to lighter woods like apple or cherry.

Any of those flavorful hardwoods are great for smoking turkey though. Just be aware that if the smoke seems overly thick from a very dense wood, the total time may decrease.

Altitude

Higher altitudes can increase smoking times. At higher elevations there is less oxygen, which makes cooking take longer.

If smoking a turkey at an altitude above 3000 feet, you may need to add about 5% to the total smoking time to compensate.

Other Factors

A few other minor factors that can influence required smoking time include:

• Weather Conditions – Very cold/windy weather may extend times.
• Opening the Smoker – Don’t open it frequently as this lets heat escape.
• Thawing – Ensure turkey is fully thawed before smoking.
• Stuffing – Avoid stuffing which can extend cook times. Cook it separately.

General Smoking Timeline

While smoking durations will vary based on all the factors discussed, here is a general timeline for smoking a whole turkey:

• 1-2 Hours – Apply rub, let sit for 30-60 minutes. Get smoker up to temp. Place turkey in smoker, breast side up.

• Next 4-6 Hours – Smoke turkey at consistent temp of 225-250°F, monitoring internal temp. Flip turkey breast side down after first 2 hours.

• Last 30-60 Minutes – Once internal breast temp reaches 155-160°F, wrap turkey in foil and finish smoking until 165°F breast/175°F thigh.

• Resting – Rest smoked turkey for 30 minutes before carving.

So in total, you can expect a whole turkey to take 6-8 hours at 225-250°F when factoring in prep, smoking, resting. Larger birds may take slightly longer.

The longer, slower smoking time is worth it for incredibly flavorful, tender smoked turkey! Just make sure to plan accordingly so your turkey is ready on time for your meal.

Tips for Preparing Your Smoked Turkey

Follow these tips for the highest quality smoked turkey result:

• Brine – Soak in a saltwater brine overnight before smoking.
• Pat Dry – Pat turkey dry before applying rub to help it adhere.
• Apply Rub – Generously season with a flavorful dry rub.
• Maintain Temp – Use a thermometer and make adjustments to keep your smoker temp steady.
• Rotate Turkey – Flip turkey over halfway through smoking.
• Check Temp Early – Start checking internal temp about 2 hours in.
• Foil at 155-160°F – Helps keep breast meat juicy as thighs finish.
• Rest Before Carving – Let turkey rest at least 30 minutes after smoking.
• Keep it Moist – Spritz with broth/juice every 1-2 hours if needed.

Frequently Asked Questions

What if my turkey finishes early or takes longer than expected?

Rely on the internal temperature rather than smoking time to judge doneness. The minutes per pound estimate is just an approximation. As long as you smoke it to 165°F breast/175°F thigh, it’s done.

Should I brine my turkey before smoking?

Brining is highly recommended. It adds moisture and flavor and only extends the total time by about 30-60 minutes. Avoid stuffing which can make smoking take much longer.

What is the best wood for smoking turkey?

Apple, cherry, pecan, hickory, oak and mesquite are all excellent woods for smoking turkey. They each provide nice flavor nuances. Hickory and mesquite give the strongest smoke flavor.

Can I speed up the smoking time?

Smoking at slightly higher temperatures like 275°F will reduce the time, but 225-250°F is ideal for getting the best texture. Just make sure to start early!

Why does a whole turkey take so long to smoke?

The large size and irregular shape make it difficult to get consistent smoke penetration. The light breast meat also dries out easily. Low, indirect smoking helps cook it evenly without drying.

Conclusion

Smoking a whole turkey requires dedication and time. But the rewards are tremendous – you end up with a juicy, flavorful smoked turkey that beats anything from an oven.

Plan on approximately 30 minutes per pound at 225°F or 25 minutes per pound at 250°F for smoking time estimates. Then use a quality meat thermometer to determine true doneness.

With the right tools, temperature control, and patience you will be rewarded with the perfect smoked turkey! Enjoy this delicious centerpiece at your next gathering.