The Complete Guide to Smoking a Turkey on a Gas Grill: Time, Tips, and Techniques

Smoking a turkey on a gas grill results in a juicy, flavorful bird that will be the star of your holiday table But many wonder – how long does it actually take to smoke a whole turkey on a gas grill? In this complete guide, we will cover everything you need to know to smoke a turkey on a gas grill, including prep, cook time, rest, carving, and more

How Long Does it Take to Smoke a Turkey on a Gas Grill?

The time it takes to smoke a turkey on a gas grill depends on two key factors – the size of your turkey and the temperature you smoke at. The general rule of thumb is to smoke the turkey at 225-300°F and plan for 30 minutes per pound.

So for example, if you have a 15 lb turkey, smoking at 225°F will take about 7.5 hours (15 lbs x 30 minutes per lb = 450 minutes or 7.5 hours). If smoking at a higher temp like 300°F, the cook time will be slightly less.

Always allot more time than the estimate to be safe – an extra 30-60 minutes is recommended. The turkey is done when a meat thermometer inserted into the thickest part of the thigh and breast reads 165°F.

Step-by-Step Guide to Smoking a Turkey on a Gas Grill

Follow these simple steps for smoking turkey perfection on your gas grill:

Prep the Turkey

Thaw the turkey completely if frozen. This may take 2-3 days in the fridge.
Remove giblets and neck from cavities. Pat turkey dry with paper towels, inside and out.
Brine or rub the turkey all over with herbs and spices for flavor. Cover and refrigerate 8-24 hrs.
Let the turkey stand at room temperature for 30 minutes before smoking.

Prep the Gas Grill

Soak 2-3 cups wood chips in water for 30 minutes. Apple, cherry, hickory, and maple all work well.
Drain soaked chips and place in a smoker box or foil pouch with holes.
Fill water pan with 1-2 cups water and place under turkey area. This will add moisture.
Preheat grill to 225-300°F. Use side burners to avoid direct heat under turkey.

Smoke the Turkey

Place turkey on a rack in a roasting pan, breast up. Set pan over unlit burners.
Put wood chip smoker box on lit burner away from turkey.
Insert meat thermometers into thigh and breast if desired.
Smoke turkey over indirect heat, maintaining temp between 225-300°F.
After about 90 minutes, rotate turkey 180 degrees for even cooking.
Smoke until thermometers read 165°F in thigh and breast, about 30 minutes per lb.

Rest, Carve and Serve

When turkey reaches 165°F, remove from grill and let rest 30 minutes.
Carve turkey and serve immediately for maximum juiciness.
Enjoy your perfectly smoked turkey!

Turkey Smoking Times

Use these turkey smoking times as a general guide for your gas grill at 225-300°F

12 lb turkey: 6 – 7 hours
15 lb turkey: 7.5 – 9 hours
18 lb turkey: 9 – 10.5 hours
20 lb turkey: 10 – 12 hours

Add 30-60 minutes to the time as a buffer. Cook times vary based on grill temp, outside temp, and turkey shape and size. The best way to ensure doneness is using a meat thermometer.

Tips for the Best Smoked Turkey

Follow these tips from the pros for your best smoked turkey ever:

Brine the Bird: Brining adds flavor and moisture. Make a simple brine with salt, sugar, herbs and aromatics. Soak 12-24 hrs.
Try a Dry Brine: Rubbing turkey with salt and letting sit improves texture. Leave uncovered in fridge 1-3 days.
Use a Meat Thermometer: Insert into thickest part of breast and thigh for doneness. Remove at 165°F.
Maintain Even Heat: Keep grill temp steady between 225-300°F for ideal smoking.
Rotate the Turkey: Turn turkey 180 degrees halfway through for even cooking.
Let It Rest: Never cut into turkey right off grill. Rest at least 30 minutes before carving.

Frequently Asked Questions

What temperature do I smoke a turkey at on a gas grill?

235-300°F is ideal. Lower temp (225-235°F) means longer cook time but more smoke flavor. Higher (275-300°F) reduces cook time.

Should I brine a turkey before smoking?

Brining is highly recommended, as it makes the turkey extra flavorful, tender and moist. But dry brining also works well.

How much smoke flavor will my turkey have?

2-3 hours of smoke is plenty to impart noticeable flavor. Avoid going overboard on wood chips.

Can I stuff my turkey before smoking it?

No, do not stuff turkeys before smoking, as the stuffing will not get hot enough. Cook stuffing separately.

Is it safe to smoke a turkey?

Yes, smoking turkey at proper temp ensures it remains safe to eat. Use a meat thermometer to confirm doneness.

Smoking a turkey on your gas grill results in incredibly juicy, tender and flavorful meat with just the right kiss of smoke. Follow this guide for smoked turkey success this holiday season. Let us know how your smoked turkey on the gas grill turns out!

how long does it take to smoke a turkey on a gas grill

Steps to Make It

Gather the ingredients. The Spruce Eats / Maxwell Cozzi
Combine the apple juice, brown sugar, and salt in a large saucepan. Bring to a boil on high heat, stirring occasionally until the sugar and salt have dissolved. The Spruce Eats / Maxwell Cozzi
Skim off and discard any foam that forms on the top, Let cool completely. The Spruce Eats / Maxwell Cozzi
In a large (5 gallon or larger) stockpot or similar container, combine the apple juice mixture with the water, oranges, ginger, cloves, bay leaves, and garlic. The Spruce Eats / Maxwell Cozzi
Remove any excess fat you might find on the turkey and everything from the body cavity. The Spruce Eats / Maxwell Cozzi
Place the turkey in the brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. The Spruce Eats / Maxwell Cozzi
Submerge the hickory chips in water and let soak for 20 to 30 minutes. Remove 1 cup of the chips from the water and transfer to a foil packet. Pierce the packet on all sides with 15 to 20 holes. Remove the grill grates. Prepare your grill for indirect grilling on medium heat (about 325 F/165 C). Put the foil packet on the direct heat side of the grill. Replace the grill grates. Allow the grill to heat with the lid closed until the foil packet begins to smoke. The Spruce Eats / Maxwell Cozzi
Meanwhile, remove the turkey from brine and pat dry with paper towels. The Spruce Eats / Maxwell Cozzi
Tie the legs together with kitchen twine and lightly brush the turkey all over with vegetable oil. The Spruce Eats / Maxwell Cozzi
Place the turkey on a roasting rack inside a foil pan. Put the turkey on the indirect heat side of the grill. Cover the grill. The Spruce Eats / Maxwell Cozzi
After 30 to 40 minutes, wrap the wings in foil to prevent them from burning. The Spruce Eats / Maxwell Cozzi
Brush with vegetable oil periodically. If the breasts start to get too brown, cover with foil. Every 2 hours, replace the old foil packet with a new foil packet filled with 1 cup of the soaked hickory chips. Pierce the new packet on all sides with 15 to 20 holes. Set the old foil packets aside in a heat-proof container until they are completely extinguished before safely discarding. The smoked turkey is done when the internal temperature reaches about 170 F/80 C in the thigh or about 155 F/75 C in the breast (remember that the internal temperature of the turkey will continue to rise by 10 to 15 degrees as it rests). You should expect it to take about 12 to 14 minutes per pound. The Spruce Eats / Maxwell Cozzi
When done, remove from the grill and let rest for 15 to 30 minutes. The Spruce Eats / Maxwell Cozzi
Carve and serve. The Spruce Eats / Maxwell Cozzi

Keep an eye on the temperature of the grill as you cook the turkey. Gas grills are easy to regulate, but a charcoal grill will need a bit more attention. Keep the temperature around 325 F by opening the grill vents more to increase the temperature or by closing the grill vents more to lower the temperature. You should never close the grill vent on the bottom of the grill completely, though, or the charcoal may go out.
If using a charcoal grill, add 8 charcoal briquettes to the grill every hour. Otherwise the charcoal will burn out before the turkey is done cooking.

Refrigerate leftovers in an airtight container for up to 5 days. Reheat turkey gently, covered with foil in a 325 F oven until just heated through. Alternatively, slice leftover turkey very thin, place it on warmed plates, and spoon piping-hot gravy over top to reheat it without risking drying out the meat.

Use leftover turkey on sandwiches, in soups, or in casseroles.

The Complete Guide to Smoking a Turkey on a Gas Grill: Time, Tips, and Techniques

How Long Does it Take to Smoke a Turkey on a Gas Grill?