How Long to Smoke a 17 Pound Turkey for Maximum Tenderness and Flavor

Smoking a turkey is a great way to infuse it with delicious smoky flavor and keep it moist and tender. But figuring out how long to smoke a turkey can be tricky, especially when dealing with a large bird like a 17 pounder With the right technique, timing and temperature, you can make sure your Thanksgiving or holiday turkey turns out perfectly cooked

Calculating Smoke Time Based on Weight

As a general guideline, it takes about 30 minutes per pound to smoke a turkey at 225-250°F. So for a 17 pound turkey, you’re looking at around 8-9 hours of total smoke time. However, this can vary a bit depending on a few factors:

• Temperature of the smoker – The hotter the temperature, the less time needed At 225°F it will take about 30 minutes per lb, at 250°F around 25 minutes per lb

• Brining – A brined turkey may cook slightly faster since the salt helps it retain moisture. So you may be able to shave off 30-60 minutes.

• Stuffing – A stuffed turkey will take longer to cook since heat takes longer to penetrate to the middle. Add 30-45 minutes if stuffed.

• Thawing – A frozen turkey will obviously take longer than a fresh or thawed one. Make sure yours is fully thawed before smoking.

So for a 17 pound turkey smoked at 250°F without stuffing or brining, total smoke time should be around 7-8 hours. It’s always best to use a meat thermometer and cook to the proper internal temperature rather than relying solely on time.

Setting Up the Smoker

To set up your smoker for success:

• Use a water pan underneath the turkey to provide moisture. Fill with water, wine, broth or cider.

• Place turkey on the middle rack if using a multi-rack smoker. This ensures even heat circulation.

• Use a drip pan underneath to catch any juices for making gravy later. Line with foil and add broth, juice or water.

• Soak your choice of wood chips in water for 30 minutes then drain well before adding to the smoker. Good woods for turkey include apple, cherry, hickory and pecan.

• Maintain a consistent temperature of 225-250°F throughout the smoke. Add more charcoal or wood as needed.

Preparing the Turkey

Take these steps to prep your turkey for the smoker:

• Thaw completely if frozen. Place in fridge 2-3 days ahead to thaw.

• Remove giblets and neck from cavities. Rinse turkey inside and out with cold water and pat dry.

• Trim any excess fat or skin. Tuck wing tips under.

• Dry brine the turkey in the fridge 1-2 days beforehand for added moisture and flavor.

• Rub the turkey all over with olive oil or melted butter, then coat evenly with your favorite dry rub.

• Insert a meat thermometer into the thickest part of the breast, being careful not to hit bone.

Maintaining Proper Temperature

The most important part of smoking a turkey is maintaining a consistent, low temperature of 225-250°F. This allows the smoke to fully penetrate the meat for enhanced flavor. If the temp spikes too high, the outside will overcook.

• Keep the smoker vent wide open to allow good air flow.

• Check the thermometer and adjust the air intake as needed to hold the target temp.

• Add more charcoal or wood chunks every 45-60 minutes as needed.

• Spritz turkey with broth or cider every hour to help regulate temperature if needed.

• Swap water pan contents halfway through if evaporating too quickly.

Is the Turkey Done?

The best way to test doneness is by temperature, not time. Use an instant-read thermometer to check multiple areas:

• Breast – Insert into thickest area without touching bone. Target is 165°F.

• Thigh – Check thickest portion. Should reach 175°F.

• Stuffing (if stuffed) – Needs to reach 165°F.

Once breast and thigh temp have both hit the target, your turkey is ready to come off the smoker! Let it rest 15-20 minutes before carving.

Troubleshooting Your Smoke

If you run into any issues during the smoke, here are some tips:

• Turkey drying out? Spritz more often with broth and make sure water pan isn’t empty.

• Temperature too high? Close air vents slightly and add more water to pan.

• Temperature too low? Open vents fully and add extra hot coals or wood to firebox.

• Skin not browning? Increase heat to 300°F last 30-60 mins once cooked through.

• Rub burning or tasting bitter? Try less sugar in the rub next time.

Smoking a turkey requires patience and vigilance. But taking the time to do it slowly results in ridiculously moist, tender and flavorful meat you just can’t replicate any other way. Once you master the process, you’ll never oven roast your turkey again!