Mastering Cook Times for Turkey in a Pellet Smoker

One of the best ways to prepare turkey is by cooking it low and slow in a pellet smoker. The smoky flavor and tender, juicy meat you get is unmatched. However, smoking turkey does require some finesse when it comes to cook times. It can take patience to perfectly smoke a whole bird from start to finish.

In this guide, I’ll provide pellet smoker turkey cook times for various weights and share tips to ensure your holiday bird or anytime turkey comes out moist and delicious

How a Pellet Smoker Works

Before jumping into cook times, it helps to understand what makes pellet smokers unique. Pellet smokers burn small pellets made of compressed wood in a firepot to produce smoke and heat. The temperature is controlled digitally with ranges typically between 180°F on the low end up to 500°F maximum.

This allows you to precisely set and maintain lower smoking temperatures like 225-275°F. The constant smoke permeates the turkey skin and flesh to add pronounced wood-fired flavor. While oven roasting relies on dry heat, pellet smoking combines radiant heat from the pellets along with humid smoke and convection for circulation

Average Pellet Smoker Turkey Cook Times

The total cook time for your turkey in a pellet grill depends on a few factors:

• Weight – Larger birds take longer
• Temperature – Lower temp = longer cook time
• Bone-in or boneless – Boneless cooks faster
• Frozen or thawed – Frozen will require more time

Here are some general time ranges based on turkey weight when smoking at 225°F:

• 8 to 12 lbs: 4.5 to 5.5 hours
• 12 to 16 lbs: 5.5 to 6.5 hours
• 16 to 20 lbs: 6.5 to 8 hours
• 20 to 24 lbs: 8 to 9.5 hours

For thawed turkey, estimate about 30 minutes per pound at 225°F. Go up to 40 minutes per pound for frozen. After the initial smoke, you can optionally increase the heat to 275-300°F to speed things up if needed.

5 Tips for Perfectly Smoked Turkey

Follow these tips for ensuring your pellet smoked turkey comes out juicy, tender and delicious every time:

• Inject juices or brine the turkey for added moisture. Let it air dry after for better crisping.

• Apply a dry rub under and on top of the skin. Try rosemary, thyme, sage or cajun seasoning.

• Smoke the turkey breast side up on a rack over a foil lined drip pan to catch juices.

• Use a digital meat thermometer to check temps in breast and thigh. Pull at 165°F.

• Let turkey rest 20-30 minutes before slicing for juicier meat.

Choosing the Best Wood Pellets

Fruit woods like apple, cherry, and pecan which have milder sweetness work well with poultry. Oak or maple also pair nicely and add subtle smokiness. Hickory and mesquite give the boldest, bacon-like smoke flavor.

For a more customized smoke profile, consider blending woods like cherry apple blend or pecan and oak mix. Avoid heavily resinous woods like pine which can negatively impact flavor.

Carving and Serving Smoked Turkey

Once rested, here are some tips for carving and serving your masterfully smoked turkey:

• Carve the turkey into quarters first for easier portioning.

• Slice the breast meat across the grain for tenderness.

• Serve leg and thigh pieces whole or separate them.

• Ladle the reserved smoked turkey juices over the meat.

• Pair with traditional cranberry sauce, gravy, stuffing and green bean casserole.

With the proper cook times and a high quality pellet grill like a Traeger or Pit Boss, you can create show-stopping smoked turkey full of flavor. Experiment with different brines, rubs and wood pellet types until you perfect your own signature turkey.