How Long Should You Smoke a 17 lb Turkey? A Detailed Guide

Smoking a turkey for Thanksgiving or any other occasion yields incredibly juicy, flavorful meat. But knowing exactly how long to smoke a turkey can be tricky, especially when working with a large 17 lb bird.

In this guide we’ll break down everything you need to know about smoking times for a 17 lb turkey from preparation to determining doneness. Keep reading for pro tips that will help you nail perfectly smoked turkey every time.

Choosing and Preparing the Turkey

When selecting a turkey in the 17 lb range, opt for a fresh, natural bird rather than a frozen one if possible. The flavor will be vastly superior. Plan to thaw a frozen turkey for at least 3-4 days in the refrigerator before smoking.

Before smoking, pat the turkey dry and apply a dry brine of kosher salt, pepper and brown sugar. Let it rest for 1-2 hours, then rinse off the brine. This seasons the meat and helps ensure a juicy interior.

Next, loosen the skin and rub butter underneath to keep the breast meat moist. Apply a spice rub to the exterior for flavor and richness.

Setting Up Your Smoker

The best smokers for poultry are charcoal or electric. Set up your smoker with water in the pan to add steam and regulate temperature.

For even smoking, maintain a consistent temp between 275-300°F Pecan, cherry or apple wood chunks impart mild, sweet smoke flavor

Smoking Times Per Pound

The general rule of thumb for smoking turkey is 15 minutes per pound at 300°F. For a 17 lb turkey, that puts total smoking time right around 4 hours.

To ensure food safety and account for carryover cooking, target an internal temp of 165°F in the thickest part of the breast before removing from the smoker.

Smoking Times for Different Weights

• 8-12 lb turkey: Smoke for 4-6 hours
• 12-15 lb turkey: Smoke for 6-8 hours
• 15-18 lb turkey: Smoke for 8-10 hours
• 18-20 lb turkey: Smoke for 10-12 hours

These times are based on a smoking temp of 275-300°F. Lower temps will increase cooking time.

Monitoring Temperature

Use an instant read thermometer to monitor breast and thigh temp periodically once you pass the 3 hour mark. Expect the breast and thigh to plateau around 160-165°F when fully cooked.

If the breast reaches temp before the thigh, tent foil over it to prevent overcooking while the thigh finishes.

Determining Doneness

The best way to test for doneness is by temperature, but there are also some visible signs that your turkey is fully smoked:

• Thigh meat registers 165°F
• Breast meat registers 165°F
• Thigh joint moves easily
• Clear juices run from thigh when pierced
• Drumsticks move freely in sockets

Once these signs are present, remove from the smoker and let rest 15 minutes before carving.

The resting period allows juices to redistribute for maximally moist, tender meat. Slice the turkey and serve it up with your favorite holiday sides.

Troubleshooting Smoking Times

If your turkey is not yet fully cooked and temperatures are plateauing, there are a few troubleshooting tips:

• Check that smoker temp is 275-300°F. Low heat will increase time.
• Switch to a hotter area of the smoker.
• Tent breast with foil to allow thigh to catch up.
• Increase smoker temp to 300-325°F if needed at end to power through.

With a large bird like a 17 lb turkey, smoking times can vary. Be prepared to go up to 4.5 hours if needed for full, even doneness. Rely on a thermometer, not just time, to determine completion.

Smoking a Turkey Breast

For white meat fans, a boneless turkey breast is a great option. Figure 30 minutes per pound at 225°F for a smoked turkey breast. A 4 lb breast takes about 2 hours.

Be sure to brine and rub with butter first for ideal moisture. Tent with foil if exterior browns too quickly. Cook to an internal temp of 165°F.

Tips for Moist, Flavorful Meat

Follow these tips every time you smoke poultry for incredibly juicy, seasoned meat:

• Dry brine 1-2 hours before smoking
• Loosen skin and rub butter underneath
• Apply a spice rub before smoking
• Use a water pan in the smoker
• Smoke at 275-300°F for even cooking
• Monitor temperature with a thermometer
• Let rest 15 minutes before carving

With the right technique, your smoked turkey will turn out perfect. For a 17 lb bird, plan on around 4 hours smoking time until the breast and thigh reach 165°F. Let rest then slice and serve for an incredibly flavorful meal.