This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey is a unique way to prepare the bird that results in juicy flavorful meat with a delicious smoky aroma. However knowing how long to cook a smoked turkey can be tricky since it depends on a variety of factors. In this article, we’ll provide guidelines on smoking times and temperatures to help you perfectly smoke your holiday turkey.
Overview of Smoking a Turkey
Smoking is a low and slow cooking method that uses indirect heat from a smoker along with flavored wood smoke to infuse food with flavor. Smoking brings out the rich, savory flavors in turkey and keeps the meat incredibly moist.
When smoking a turkey cooking low and slow at a temperature between 225-250°F is ideal. The smoking time is usually estimated at around 30 minutes per pound. So a 12 lb turkey would take about 6 hours to smoke at 225°F.
It’s important to monitor the internal temperature rather than cooking time to determine doneness. Turkey is safe to eat once it reaches an internal temp of 165°F in the thickest part of the breast and thigh.
Factor 1: Turkey Size
The size of your turkey is the main factor that will determine the smoking time. Smaller turkeys cook faster while larger birds take more time.
Here are some general smoking time estimates based on turkey size:
- 10 lb turkey: 5 hours
- 12 lb turkey: 6 hours
- 14 lb turkey: 7 hours
- 16 lb turkey: 8 hours
- 18 lb turkey: 9 hours
- 20 lb turkey: 10 hours
So for every 2 lbs, plan on adding approximately 1 hour of smoking time. Again, these are just general estimates, so a meat thermometer is essential.
Factor 2: Brining
Brining, which is soaking the turkey in a saltwater solution, helps keep the turkey moist while smoking. A brined bird doesn’t require as much time to reach a safe internal temperature.
If you skip brining, baste the turkey every 30-60 minutes while smoking to prevent it from drying out.
Factor 3: Smoker Temperature
The temperature capability of your smoker also impacts total smoking time. If you can only maintain a temperature of 225°F, the turkey will need more time than if cooked at 250°F.
Electric smokers usually make it easiest to hold an accurate temp. For charcoal or propane smokers, monitoring temperature vigilantly is important.
Aim to keep the smoker temp as close to 250°F as possible for fastest cooking. But anywhere from 225-250°F will work.
Factor 4: Partially Frozen Turkey
Allow extra smoking time if working with a partially frozen turkey. A bird that is still icy cold in the cavity will require a longer cook time to safely reach 165°F.
Completely thaw the turkey in the fridge for 2-3 days before smoking to avoid this issue. If pressed for time, a cold water thaw works too.
Factor 5: Stuffing the Turkey
Skip stuffing your smoked turkey to shorten the cook time. The extra density of a stuffed cavity can increase the time for the thickest part of the bird to reach safe eating temperature.
Cook your stuffing in a casserole dish to enjoy on the side without extending the smoking time.
Factor 6: Type of Wood
The type of flavored wood used while smoking can potentially influence cooking time. Harder wood varieties like hickory, oak and mesquite burn slower and release less intense heat compared to softer fruit woods.
Fruit woods like apple, cherry and pecan burn slightly hotter. Opting for a fruit wood may decrease the cooking time by up to 30 minutes.
Getting the Best Results
Follow these tips for smoking the perfect turkey:
- Brine your turkey for 12-24 hours before smoking. This locks in moisture and flavor.
- Apply a dry rub under the skin and over the skin for a flavorful, crispy smoked turkey.
- Use apple, cherry, pecan or hickory wood for the best flavor.
- Smoke the turkey at 250°F if possible for fastest cooking.
- Monitor the internal temp in the thigh and breast. The turkey is done at 165°F.
- Let the smoked turkey rest for 15-30 minutes before carving.
Smoking a turkey may take patience, but the payoff of juicy, smoke-infused meat is well worth the time. With proper monitoring and following temperature guidelines, you’ll have amazing results.
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
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