Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
As Thanksgiving approaches, home cooks across the country are gearing up to smoke the centerpiece of the holiday feast – a plump, juicy turkey. But smoking a large 22 lb bird can seem daunting for novice pitmasters. Follow this comprehensive guide to learn how long to smoke a 22 lb turkey and achieve smoky perfection.
Key Factors that Impact Smoking Time
Several variables affect total cook time when smoking a turkey
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Weight – A 22 lb turkey will take much longer than a 12 lb bird Allow extra time for very large turkeys over 18 lbs,
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Temperature – Lower heat of 225-250°F means longer cook time Higher heat like 325°F speeds things up
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Brining – A brined turkey cooks slightly faster than an unbrined one.
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Spatchcocking – Removing the backbone and flattening the bird significantly reduces cooking time.
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Weather – Wind, cold temps, rain or snow can increase overall smoke time.
Recommended Smoking Time
At 225-250°F, allow approximately 30 minutes per pound for a total of 11 hours for a 22 lb turkey. For larger birds over 18 lbs, allowing up to 45 min per lb is recommended.
At 325°F, total time drops to about 3.5 hours for a 22 lb turkey.
Step-by-Step Process
Follow these steps for smoking turkey perfection:
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Brine (optional): Soak turkey in a salt/sugar/herb brine for 12-24 hours. Rinse and pat dry.
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Apply rub: Coat turkey inside and out with dry seasoning rub.
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Prep smoker: Bring smoker to 225-250°F. Use apple, cherry, pecan or hickory wood for flavor.
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Place turkey: Put turkey on middle rack breast-side up, with legs facing heat source.
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Maintain temperature: Keep smoker between 225-250°F, adding charcoal and wood chunks as needed.
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Baste and spritz: Baste turkey with melted butter or oil every 1-2 hours. Spritz with broth or cider occasionally.
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Check temperature: Insert probe thermometer into thickest part of breast and thigh. Breast should reach 165°F, thigh 175°F.
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Rest and carve: Let turkey rest 30 minutes before carving. Dig in and enjoy!
Step 1: Brine the Bird (Optional)
While not mandatory, brining infuses flavor and keeps the turkey moist. Make a brine by mixing:
- 1 cup kosher salt
- 1 cup brown sugar
- 2 gallons water
- Herbs and spices (optional)
Submerge turkey in brine 12-24 hours. Rinse and pat dry before smoking.
Step 2: Apply a Dry Rub
For flavor and crispy skin, coat the turkey inside and out with a dry rub. Use 1/4 cup per 5 pounds of turkey. Try mixing:
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 2 tsp black pepper
- 1 tsp cayenne pepper (optional)
Step 3: Prep the Smoker
Bring your smoker to 225-250°F using preferred fuel source. Apple, cherry, pecan and hickory woods work well for turkey. Place a drip pan under the turkey.
Tip: Soak wood chunks in water 1 hour before smoking. This slows combustion.
Step 4: Place Turkey in Smoker
Put seasoned turkey on the middle rack breast-side up. Position it so thighs and legs face the heat source to absorb more smoke.
Tip: Tuck wing tips under to prevent burning.
Step 5: Maintain Proper Temperature
Maintain a steady smoker temp between 225-250°F.factors that impact smoking time
Monitor temperature gauges and adjust vents as needed. Add more charcoal and wood chunks approximately every 45-60 minutes.
Step 6: Baste and Spritz
Baste turkey with melted butter, olive oil or turkey drippings every 1-2 hours during smoking. This adds flavor and keeps the skin from drying out.
Also spritz turkey with chicken broth, apple juice or cider vinegar occasionally. Use a spray bottle to distribute evenly.
Step 7: Check Internal Temperature
Insert a probe thermometer into the thickest part of the breast and thigh when turkey looks almost done.
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Breast temp: Reach 165°F minimum
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Thigh temp: Hit at least 175°F
If breast is at 165°F but thigh isn’t at 175°F yet, tent breast with foil.
Step 8: Let Turkey Rest Before Carving
When turkey reaches target temps, remove it from the smoker and let it rest 30 minutes. This allows juices to redistribute through the meat.
After resting, carve turkey and serve immediately. Enjoy the fruits of your smoking labor!
Frequently Asked Questions
Get answers to common questions about smoking a 22 lb turkey:
Should I brine the turkey?
Brining keeps the turkey moist and adds flavor. But it isn’t required. If pressed for time, proceed directly to a dry rub.
What temperature is best for smoking turkey?
Aim for 225-250°F. Higher temps like 325°F will cook faster but may dry out the meat.
How long per pound should I smoke turkey?
Allow 30 minutes per pound at 225-250°F. For birds over 18 lbs, go up to 45 minutes per pound.
What if the breast is done but thigh isn’t?
Cover breast with foil to protect it from overcooking. Continue smoking until thighs hit 175°F.
Can I speed up cook time at a higher temperature?
Yes, smoking at 325°F will reduce time significantly but watch closely to avoid drying out.
Smoking a 22 lb Turkey is Totally Doable
Smoking a large 22 lb turkey may seem intimidating, but have no fear. With some preparation and TLC throughout the 11 hour smoke, you’ll have a mouthwatering holiday centerpiece the whole family will love.
Follow this guide for step-by-step instructions and tips to master the perfectly smoked turkey. Brine, season, monitor temperature and baste your way to juicy, flavorful perfection. Your patience will pay off when you slice into tender, smoky meat that melts in your mouth.
So get your gear ready, stock up on fuel and wood chunks, and put this advice into action. Your Thanksgiving guests will be thrilled when you serve up the starring attraction – a perfectly cooked, 22 lb smoked turkey!
How long to smoke a turkey?
The answer to “how long does it take to smoke a turkey” is all about the size of the turkey. Of course, if you’re using a frozen turkey, you want to be sure that you’ve completely thawed it first, but that’s a given.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
If you’re trying to time your meal, remember that a smoked turkey is a great choice because you can cook it ahead of time and reheat it for the meal without drying it out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Put the turkey on a rack in a roasting pan, add a cup of chicken or turkey stock to the roasting pan, and tent it with foil.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
The skin of the reheated smoked turkey will not be as crisp as when it is fresh from the smoker, but you can re-crisp it somewhat by giving the turkey a couple of carefully watched minutes under the broiler.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
Since I judge all turkey by the performance of its leftovers, I have to say this one is an exceptional choice. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
And if you’re looking for the ultimate side dish to serve with your beautifully smoked turkey, look no further than our Twice Baked Mashed Potatoes. If you’ve spent all your culinary energy on the main dish and sides, you don’t want to have to spend too much time on your cocktails, and this Bourbon Apple Cider fits the bill while it delivers big on flavour.
Pat the thawed turkey or fresh turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On the day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Drizzle the peanut oil over the dried turkey and rub the outside of the turkey with the salt, granulated garlic, and granulated onion.
Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat or 18ºF in the thickest part of the thigh.
Use silicone oven mitts or two sets of sturdy tongs to carefully shift the smoked turkey to a rimmed half sheet pan or clean roasting pan and tent lightly with aluminum foil for 30 minutes before slicing, giving the juices time to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings..
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
What Temp to Smoke a Turkey
This is a great time to share a list of the equipment you’ll need to smoke a turkey because the smoker is going to determine how easily you maintain your temperature. And I’m happy to say you have options!
- A smoker with a thermostat that allows you to set a temperature and maintain it.
- A Roaster pan or drip pan for your smoker.
- Wood pellets, wood chips, or wood briquettes, depending on the type of smoker you use.
Obviously, a proper smoker is going to make this job FAR easier, but it can most certainly be done in a grill with a very low indirect heat. You’re going for 225°F to 250°F. If you have a real deal smoker with an adjustable thermostat, please set it at 250°F for the duration.
We need to address what kind of wood smoke we’re applying right? I swear by apple or alder wood for my turkeys.
I think it’s mild but flavourful and easy to come by (at least in this neck of the proverbial and literal woods.) If you wanted a good second choice, I think hickory would be excellent, too. I’d be less likely to go for mesquite, but it wouldn’t be bad.
I used to use a dedicated smoker, but these days, I use my handy-dandy, trusty Traeger pellet grill for the job. It’s insulated, it maintains temperature as easily as an oven, and it has a hopper I can fill with convenient wood pellets.
It takes all of the work out of smoking any number of proteins. Bonus: I can order my Traeger pellets to be shipped monthly from Amazon via the subscribe and save feature.
If you use a smoker that requires wood chips, you can use the same varieties of wood with good results. Just follow the smoker manufacturer’s instructions to maintain approximately 250ºF.
You can either smoke your turkey directly on the grates of your smoker with a drip tray below it or in a roasting pan on a rack. I prefer to use the roasting pan because I like to collect the turkey drippings to use in gravy or roasted potatoes.
If you cook the turkey directly on the grates, please check your drip pan to make sure it isn’t over-flowing. Turkeys give off a lot of liquid as they cook!