How Long to Smoke a 22 Pound Turkey – The Ultimate Guide

Smoking a juicy and flavorful 22 pound turkey may seem daunting, but it doesn’t have to be with proper planning and technique With the right timing, temperature control, and cooking methods, you can have tender, smoky perfection on your table In this comprehensive guide, we’ll walk through everything you need to know to smoke a 22 pound turkey like a pro.

Overview of Smoking a 22 Pound Turkey

A 22 pound turkey is a large bird that will require considerable time and care to smoke properly. Here are some key things to keep in mind:

• Total smoking time: Estimate 30-45 minutes per pound, so 11-16 hours for a 22 pound turkey. Go with the longer end of the timeline for ideal doneness and smokiness.

• Target internal temperature: 165°F in the breast, 175°F in the thighs. Use a digital meat thermometer.

• Cooking temperature: 225-275°F is ideal. Lower for more smoke, higher for crisper skin.

• Wood choice: Stick with milder fruit or nut woods like apple, cherry, pecan. Avoid heavy smoke woods like mesquite.

• Brining Highly recommended to keep the meat juicy and enhance flavor Wet or dry brine 12-24 hrs

• Resting Let sit 30-60 minutes once removed from the smoker before carving.

Now let’s look at the timeline, temperatures, and techniques in more detail.

Detailed Smoking Instructions

Follow these steps for perfectly smoked turkey success:

1. Thaw

If frozen, thaw turkey completely in the refrigerator over 2-3 days. Do not thaw at room temperature.

2. Brine

Soaking in a saltwater solution will season the meat and help it retain moisture. Make a basic brine with 1 cup salt and 1/2 cup sugar per gallon of water. For more flavor, add herbs, spices, citrus. Submerge turkey and brine 12-24 hours. Rinse and pat dry before smoking.

3. Prepare Smoker

Set up your smoker or grill for indirect cooking, with a drip pan below the turkey. Target a temperature of 250-275°F, adding your choice of wood chunks or chips. Apple, cherry, and pecan are mild, fruit woods that pair well.

4. Season

Coat the turkey liberally inside and out with olive oil. Rub the skin with spices and herbs of your choice – think salt, pepper, garlic, onion, thyme, rosemary, sage.

5. Insert Probe Thermometer

Place probe into the thickest part of the breast, being careful not to hit bone. Monitor the temperature throughout the smoke.

6. Smoke the Turkey

Place turkey breast side up on the smoker grate. Maintain your target temp of 250-275°F, replenishing charcoal and wood as needed. Smoke for 30-45 minutes per pound, 11-16 hours for a 22 lb turkey.

7. Monitor Temperature

Check turkey temp periodically. Breast should reach 165°F, thighs 175°F. If breast hits 165° earlier, tent foil over it to protect from overcooking while thighs finish.

8. Let Turkey Rest

When all meat hits target temp, remove turkey from smoker. Tent loosely with foil and let rest 30-60 minutes before carving.

9. Carve and Serve

Carve turkey and serve immediately for maximum juiciness and smoky flavor. Enjoy your perfectly smoked 22 pound masterpiece!

Smoking Time Guidelines

Here are some general timeframe guidelines for smoking a 22 pound turkey:

• 30 minutes per pound = 11 hours
• 45 minutes per pound = 16 hours
• 1 hour per pound = 22 hours

Most experts recommend 30-45 minutes per pound for ideal results. At the full 1 hour per pound, the breast meat may dry out.

Aim for the longer end of the range if you want really smoky flavor to penetrate deeply into the meat. Additional brining time also allows the brine to seep further in.

Monitor the temperature rather than relying solely on time. The size, shape, and particular smoker conditions will impact cook time.

Target Internal Temperatures

To ensure the turkey is fully cooked and safe to eat, it’s critical to use a digital meat thermometer and check these temperatures:

• 165°F in the breast – The breast cooks faster than other parts, so be cautious not to overdo it. 165° provides ideal moisture.

• 175°F in the thighs – The dark meat needs time to tenderize and carries less risk of drying out.

For a large 22 lb turkey, the breast may hit 165° before the thighs reach 175°. If so, tent foil over the breast while continuing to smoke until thighs are done.

Allow the turkey to rest 30-60 minutes once removed from the smoker before checking and carving. The internal temperature will rise 5-10 degrees during this time.

Choosing the Right Smoking Temperature

Maintaining proper smoker temperature is key for smoking turkey perfectly without drying it out. Some guidelines:

• 225-250°F – Excellent for ultra slow smoking over many hours. Maximizes smoke flavor. Breast may dry out.

• 275-300°F – Ideal for keeping breast moist while cooking thighs through. Balances smoke and moisture.

• 325°F+ – Hot and fast, prioritizes crispy skin over taking in smoke. Use brine to retain moisture.

For most 22 pound turkeys, a range of 275-300°F delivers the best balance of smoky depth and moisture. Add water pans as needed to combat any drying.

Lower temperature requires more hours to fully smoke the meat. Higher risks parching the breast meat without ample brining. Dial in the right temperature for your timeline and goals.

Useful Smoking Tips and Tricks

Here are some additional tips from the experts for smoking turkey perfection:

• Brine for at least 12 hours, up to 24 for maximum moisture.

• Avoid heavy smoke woods like mesquite – go for fruit woods.

• Rub the skin with oil or butter before applying dry seasoning rub.

• Place turkey breast side up to start for even cooking.

• Use a drip pan under the turkey to catch juices.

• Spritz with apple juice or broth if skin seems dry during smoking.

• Wrap wings and drumsticks in foil if they brown too fast.

• Let rest 30-60 minutes before carving for juices to redistribute.

• Carve turkey like a spiral ham for impressive presentation.

• Make turkey stock from the neck and giblets while you smoke.

• Enjoy darker, juicier thigh meat for leftovers like sandwiches.

With the right prep, temperature, time management, and these pro tips, you’ll be feasting on perfect smoked turkey in no time. Experiment to find what works best for your particular smoker setup.

The next time you need to smoke a large 22 pound bird for a crowd, follow this guide for guaranteed mouthwatering results. Enjoy your family’s glowing smiles along with the tender, smoky meat when you nail this memorable centerpiece.