How Long Should You Smoke a 12 lb Turkey? The Complete Guide

Smoking a turkey is a delicious way to prepare it for holidays like Thanksgiving or Christmas When done right, a smoked turkey has moist, tender meat infused with smoky flavor However, smoking a turkey does require some planning and patience. One key factor is knowing how long to smoke a turkey based on its size. So how long should you smoke a 12 lb turkey?

How Long to Smoke a 12 lb Turkey

For a 12 lb turkey the general rule of thumb is to plan for at least 6 hours of smoking time at 225°F. This allows for approximately 30 minutes per pound.

To break this down

• A 12 lb turkey weighs about 12 pounds
• At 225°F, you need about 30 minutes per pound
• So 12 lbs x 30 minutes per lb = 360 minutes
• 360 minutes = 6 hours

That means a 12-pound turkey should take at least six hours to cook in a smoker.

To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F. At 250°F, it can take about 25 minutes to cook one pound of turkey, meaning you will need about five hours to smoke a 12-pound turkey.

Smoking Time Based on Temperature

As you can see, the smoking time depends largely on the temperature you are using. Here are some general guidelines for smoking times based on temperature:

• At 225°F: 30-35 minutes per lb
• At 250°F: 25-30 minutes per lb
• At 275°F: 20-25 minutes per lb

The lower the temperature, the longer the smoking time. While a lower temperature does result in juicier meat, going too low can lead to food safety issues. 225°F is typically the lowest recommended smoking temperature.

For a 12 lb turkey, estimate:

• 6-7 hours at 225°F
• 5-6 hours at 250°F
• 4-5 hours at 275°F

KEY TIPS FOR SMOKING A TURKEY

Follow these tips to ensure your 12 lb turkey turns out moist, flavorful and safe to eat after smoking.

1. BRINE THE TURKEY

Soaking the turkey in a saltwater brine before smoking helps season the meat and keeps it juicy. Brine for 12-24 hours in the refrigerator.

Make your own brine or use a commercial turkey brining kit. Apple, citrus and herb flavored brines work well with turkey.

2. PAT DRY AND LET SIT

After brining, rinse the turkey and pat it completely dry with paper towels. Letting it air dry in the refrigerator for 30 minutes to an hour before seasoning helps the seasonings stick.

3. USE A RUB

For flavor, coat the turkey with an all-purpose poultry seasoning or rub before smoking. Apply the rub under the skin as well as over top of the skin for maximum flavor.

4. MAINTAIN EVEN TEMPERATURE

Use a smoker thermometer to monitor the temperature. Consistent temperature is key – fluctuations can lead to uneven cooking.

If needed, make adjustments to the air vents on a charcoal or wood smoker to maintain the target smoking temp.

5. ROTATE THE TURKEY

In a smoker without distinct hot and cool zones, rotate the turkey a couple times during smoking to prevent one side from overcooking.

6. USE A MEAT THERMOMETER

Test the internal temperature in multiple places to determine when the turkey is done. According to USDA, it should reach 165°F in the thickest part of the breast and thighs.

7. LET IT REST

Allow the smoked turkey to rest for 15-30 minutes before carving. This allows the juices to redistribute through the meat.

Picking the Right Turkey Size

When selecting a turkey to smoke, smaller is often better. Opt for a turkey that’s 12-15 lbs or under. Going with a smaller bird means:

• Shorter smoking time
• Lower risk of bacterial contamination
• More even cooking

A good rule of thumb is to estimate 1-1.5 lbs of turkey per person. For a group of 8, a 12 lb turkey is perfect.

For large gatherings, smoke 2 smaller birds rather than one huge 20+ lb turkey which can take dangerously long to cook. You want the meat to spend as little time as possible in the 40-140°F “danger zone” where bacteria multiply quickly.

Use an Electric Smoker for Ease

While you can smoke a turkey on any type of smoker, an electric smoker is one of the easiest options. Electric smokers provide a controlled, hands-off smoking experience.

With an electric smoker, just load the wood chips, set the target temperature, and let it smoke. Models like the Masterbuilt Electric Smoker even have a built-in meat probe to monitor internal temp.

Electric smokers hold heat steady, so you don’t have to constantly adjust the air vents as with charcoal or pellet smokers. This makes it simpler to smoke a turkey for the long duration required.

Smoked Turkey Wood Choices

Milder fruit woods like apple, cherry, pecan, and maple work wonderfully for smoking turkey. They impart a delicate sweet, fruity smoke flavor.

Stay away from very strong mesquite smoke, which will overwhelm the turkey’s mild flavor.

Use wood chips, chunks, or pellets in your electric or charcoal smoker. Change them every 45-60 minutes to generate consistent smoke.

Soak wood chips in water for 30 minutes before using to slow down burning if needed.

Rest and Carve the Turkey

Once the turkey reaches the target internal temperature of 165°F, remove it from the smoker. Let it rest for 15-30 minutes before carving.

This resting time allows the juices to redistribute through the meat. Slice the turkey and serve it warm right away for maximum juiciness.

Leftover smoked turkey also makes amazing sandwiches and casseroles. Store properly refrigerated, sliced turkey keeps for 3-4 days.

Get Perfectly Smoked Turkey Every Time

Smoking a turkey does require some patience – a 12 lb bird needs about 6 hours in the smoker. But the rewards are absolutely worth it!

Follow this guide to turn out tender, juicy smoked turkey full of wood-fired flavor. From brining to monitoring temperature, these tips will help you smoke a turkey like a pro.

Frequency of Entities:

• 12 lb turkey: 14
• Smoker/Smoking: 28
• Temperature: 16
• Minutes per pound: 5
• Hours: 10
• Food safety: 3
• Brine: 2
• Wood: 4