This Easy Smoked Turkey Recipe is incredibly flavorful, juicy and so moist! Learn how to make the best whole smoked turkey recipe that you are going to want to make year after year! We also have a turkey brine recipe, turkey dry rub and gravy for you to use as well – get this on your Thanksgiving menu now!
Smoking a turkey is a surefire way to add incredible flavor and juiciness to this holiday centerpiece. But getting the timing right is crucial to ensure your bird doesn’t end up dry or undercooked. Follow this guide to learn exactly how long you should plan to smoke your turkey.
Factors That Affect Smoking Time
Several key factors impact how long it will take to fully smoke a whole turkey
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Weight – Heavier birds require more cooking time. Plan for approximately 30 minutes per pound at 225°F
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Brining – Soaking the turkey in a saltwater brine solution before smoking helps it retain moisture and shortens the cook time slightly.
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Temperature – Higher heat around 250°F will cook the bird faster than lower 225°F smoking. But be careful not to go above 325°F or you’ll dry out the meat.
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Stuffing – Smoking a stuffed turkey will take longer since the inside has to reach a safe temperature. Smoke stuffed birds to 180°F.
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Smoker Type – Smaller electric smokers may add time versus large cabinet-style charcoal/wood units with more airflow.
Smoking Times Per Pound at 225°F
When smoking a turkey at the most commonly recommended temperature of 225-250°F, you can estimate approximately 30 minutes per pound of total cooking time:
- 8 lb turkey: 4 hours
- 12 lb turkey: 6 hours
- 16 lb turkey: 8 hours
- 20 lb turkey: 10 hours
So for a typical 15 lb turkey, plan on around 7-7.5 hours for a fully smoked bird. Always rely on an internal meat thermometer over cook times to determine doneness.
Recommended Internal Temperatures
Regardless of weight or smoker temperature, you should smoke a turkey to an internal temperature of 165°F in the breast meat and 175°F in the thighs to ensure safety and proper doneness.
Use an instant read digital thermometer to frequently check the temp, especially towards the end of the estimated cook time. If it’s under, keep smoking until it hits the target.
Allow the turkey to rest for 15-20 minutes before carving for juicier meat. The temperature will rise 5-10 degrees during this time.
Tips for the Best Results
Follow these expert tips for your best smoked turkey ever:
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Brine the turkey for 12-24 hours before smoking to boost moisture and flavor.
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Apply a dry rub under and on the skin for a flavorful, golden crispy skin.
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Smoke with fruit woods like apple, cherry, or pecan for mild, sweet flavor.
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Use a drip pan under the turkey to catch drippings for basting and gravy.
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Keep the temperature steady and consistent for even cooking.
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Allow 1-2 hours of extra time as a buffer in case it cooks slower than expected.
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Carve across the grain of the breast meat for tenderness.
Signs Your Turkey is Done
If you don’t have a thermometer, check these signs to see if your turkey is ready:
- Meat pulls away from the bone
- Thigh joint moves easily
- Juices run clear when pierced
- Internal temperature reaches 180°F for stuffed
When in doubt, keep smoking until you’re positive the turkey is fully cooked. An instant read thermometer is highly recommended for foolproof doneness.
When smoking turkey, an approximate guideline is 30 minutes per pound of total cooking time at 225-250°F, plus 1-2 hours of extra time as a buffer. Rely on a thermometer to guarantee the breast hits 165°F and thighs reach 175°F for safe consumption. Resting before carving and proper preparation will deliver incredibly moist, smoky holiday perfection.
How to Know When a Turkey is Fully Cooked
A turkey is fully cooked when the internal temperature of the turkey reaches 165 degrees F. at its thickest part. Use an internal meat thermometer or temperature probe to keep track.
How to Prepare a Turkey for Smoking
- Ensure it is fully thawed: if you turkey is NOT fully thawed it will impact the cook time so make sure you are planning ahead – check out our tutorial on how to thaw a turkey! We recommend letting it come to room temperature before cooking (this will decrease cook time).
- Remove any gravy packet or giblets from the inside: we love using the giblets to make giblet stuffing!
- Brine: we love taking this extra step and while it isn’t required, it definitely takes your turkey to the next level. We have included a turkey brine in the recipe card below, but here is our general tutorial on how to brine a turkey.
- Pat dry with clean paper towel: some people prefer to rinse their turkey after they brine it, but I prefer to simply pat dry.
- Rub: we recommend using softened butter, but olive oil will work here too.
- Season: we have included a smoked turkey rub in the recipe card below, but if you prefer just salt and pepper that will work too.
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
If you are looking for something different than just salt and pepper for your turkey you can try this smoked turkey dry rub – we have included the recipe in the recipe card below. It is a classic mix of flavors that is versatile and easily made your own.
How long to smoke a 20lb turkey at 250?
FAQ
How long does it take to smoke a 12 lb turkey?
Is it better to smoke a turkey at 225 or 350?
Is it safe to smoke a 14 pound turkey?
How long to cook a 15 pound turkey?
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Turkey Weight
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Servings
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Cooking Time
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12 to 14 lb
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8 to 10
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2 3/4 to 3 hours
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15 to 18 lb
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10 to 12
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3 1/4 to 4 hours
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18 to 20 lb
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12 to 14
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4 to 4 1/4 hours
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20 to 22 lb
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14 to 16
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4 1/4 to 4 3/4 hours
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