How Long to Smoke an 18 Pound Turkey to Perfection

Smoking a turkey is a great way to add delicious smoky flavor to your holiday bird. But smoking such a large piece of meat can seem daunting, especially when it comes to figuring out the timing. If you want moist, tender meat infused with smoke, it’s important to smoke the turkey for the right amount of time. In this article, we’ll provide a guide on how long you need to smoke an 18 pound turkey.

Overview of Smoking Times for an 18 Pound Turkey

As a general rule of thumb, you should plan on smoking an 18 pound turkey for around 9-10 hours at 225-250°F. This allows enough time for the turkey to cook through without drying out. Here is a quick overview of estimated smoke times based on temperature

• At 225°F: Approximately 10 hours
• At 250°F: Approximately 9 hours

These times can vary some based on the particular smoker being used, as well as factors like weather conditions. It’s always best to use a meat thermometer to determine when the turkey is fully cooked, rather than relying solely on time.

Detailed Guidelines for Smoking an 18 Pound Turkey

To ensure your 18 pound turkey turns out moist and delicious follow these more detailed guidelines

1. Select the Right Turkey

• Choose a fresh or completely thawed turkey that is around 18 pounds. Both frozen and fresh turkeys work well.
• Opt for a free range or organic turkey for the best flavor.

2. Prep the Turkey

• Remove giblets and neck from turkey cavities. Rinse turkey inside and out with cold water and pat dry.
• Apply a dry rub inside the cavities and all over the skin. Try using a basic poultry seasoning or smoked turkey rub.
• Tuck wing tips under breast and tie legs together with butcher’s twine to maintain shape.

3. Determine Your Smoker Temperature

• Aim to keep your smoker temperature between 225-250°F for best results.
• If cooking at 225°F, expect a total smoke time of around 10 hours.
• At 250°F, the turkey will take around 9 hours.

4. Get Your Smoker Ready

• Setup your charcoal or electric smoker for low and slow cooking.
• Bring the temperature to 225-250°F before putting the turkey in.
• Use wood chips like hickory, cherry, apple, or pecan for flavor.

5. Put Turkey in the Smoker

• Place prepared turkey directly on the smoker grates breast side up.
• Add about 1 cup of water or apple juice to a disposable pan in the smoker to help keep things moist.

6. Smoke the Bird

• Keep the smoker temperature steady at your chosen cooking temp of 225 or 250°F.
• Avoid opening the smoker often so heat stays consistent.
• Flip turkey over halfway through estimated cook time.

7. Check for Doneness

• Start checking internal temp of breast and thigh about 1 hour before estimated finish time.
• Turkey is done when breast reaches 165°F and thigh reaches 175°F.

8. Let Turkey Rest

• When turkey reaches proper internal temp, remove it from the smoker.
• Let rest 20-30 minutes before carving to allow juices to redistribute.

9. Carve and Serve

• Use a sharp carving knife to cleanly slice turkey.
• Cut into breast, thighs, legs, and wings.
• Serve smoked turkey warm with favorite side dishes!

Helpful Tips for the Best Results

Follow these tips for smoking an 18 pound turkey with maximum success:

• Brine the turkey overnight before smoking to infuse flavor and moisture. Make a simple saltwater brine.
• Apply a rub right before smoking. Try addingbrown sugar and spices for caramelization.
• Use a disposable drip pan filled with water/juice in the smoker. Refill as needed.
• Monitor internal temperature at multiple locations to ensure even cooking.
• Let turkey rest before slicing to prevent losing juices.
• Keep smoked turkey warm in a cooler if done early before dinner is ready.

Smoking a large 18 pound turkey may seem intimidating, but have no fear! With the proper technique and the guidelines above, you can have delicious, juicy smoked turkey worthy of any holiday feast. Just be sure to allot 9-10 hours for smoking time, and rely on your thermometer for doneness.