How Long to Smoke a 24 lb 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 like a 24 lb turkey takes precision and patience. Getting the timing just right is crucial for ensuring your turkey is cooked through without drying out.

Overview of Smoking Times

The general rule of thumb when smoking a turkey is to allot 30-40 minutes per pound of meat. This means a 24 lb turkey will take approximately 12-16 hours to smoke fully. However this can vary slightly based on a few factors

• Smoker temperature – Lower temperatures (225-250°F) will require more time while higher temps (275-300°F) will cook faster.

• Weather conditions – Wind rain and cold weather may increase cook times.

• Thickness – Thicker parts like the breast and thighs will take longer than thinner areas.

• Brining – A brined turkey may cook slightly faster than an unbrined one.

• Stuffing – A stuffed turkey will need more time than an unstuffed one.

So while 12-16 hours is a good estimate, it’s best to use a meat thermometer and judge doneness by internal temperature rather than just time alone when smoking a turkey this large.

Step-by-Step Process

Here is a step-by-step guide to smoking a 24 lb turkey perfectly:

1. Prepare the Turkey

• Thaw completely if frozen. This may take 3-4 days in the fridge.
• Remove giblets and neck from cavities. Rinse turkey and pat dry.
• Trim any excess fat or skin.
• Apply a dry brine or wet brine if desired. Let sit overnight.
• Air dry turkey in the fridge uncovered for 8-12 hours before smoking. This helps form a pellicle.

2. Prepare the Smoker

• Set up smoker and preheat to 225-250°F.
• Use indirect heat with a drip pan underneath.
• Fill water pan with warm water or apple juice. This adds moisture.
• Use wood chunks or chips – apple, cherry, pecan, or maple are great options.

3. Smoke the Turkey

• Place turkey breast side up on middle rack above drip pan.
• Insert one probe thermometer into thickest part of breast, avoiding bone.
• Smoke for estimated 12-16 hours until breast reaches 160°F.
• Spritz with apple juice or broth every 1-2 hours if desired.
• Top up water pan and replenish wood as needed to maintain thin blue smoke.
• Once breast hits 160°F, check thighs – aim for 175°F.

4. Finish and Rest

• When breast and thighs reach target temps, remove turkey from smoker.
• Tent loosely with foil and let rest 30-45 minutes.
• Temperatures will rise 5-10 degrees during this time for perfectly cooked turkey.
• Slice and serve! Enjoy your deliciously smokey feast.

Helpful Smoking Tips

• Start early – don’t be afraid to smoke overnight at a low temp. This gentler heat helps keep the meat moist.
• Maintain an even level of smoke. Thin blue smoke is ideal, heavy white smoke can lead to a bitter taste.
• Use a leave-in thermometer probe for the most accurate read of internal temps. Test in multiple areas.
• Rotate or flip the turkey once halfway through smoking if possible for even cooking.
• Let the turkey rest before carving. This allows juices to redistribute evenly.
• Carve carefully to preserve moisture. Slice across the grain of the meat.
• Save the bones and scraps! Smoked turkey bones make incredible soup stock.

Smoking a large turkey requires patience and attention to detail. But the tasty, juicy rewards are well worth the time and effort. With the proper prep, temperature control, and monitoring, you can enjoy incredible smoked turkey perfection.