As proud pitmasters, we can’t sit idly by while the turkey gets dried out and ruined in the oven. Not when we have a perfectly good smoker sitting right outside.
By following these tips for smoking a whole turkey, your guests will be begging you for your secret recipe (and if you want a detailed recipe, check out our smoked spatchcock turkey recipe).
Smoking a turkey produces incredibly moist, tender, and flavorful meat when done right. An often overlooked but critical step is letting the turkey rest before carving and serving. Resting gives time for juices to redistribute and allows smoky flavor to permeate the meat. But exactly how long should you let a smoked turkey rest?
Why Resting Smoked Turkey is Important
After spending hours carefully smoking a turkey at low temperatures, it may be tempting to dive right in and start carving as soon as it comes off the smoker However, this is a mistake if you want juicy, tender meat Smoked turkey needs time to rest. Here’s why
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During smoking, heat causes the proteins in the meat to tighten, squeezing out moisture. Resting allows them to relax and reabsorb the juices.
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If sliced immediately, the built up juices will run out onto the cutting board instead of staying inside the meat
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Resting allows the smoky flavor imparted during smoking to distribute evenly throughout the turkey.
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It gives time for carryover cooking to finish without drying out the meat. The internal temperature will continue rising 5-10°F after removed from the heat.
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Shorter rest times can result in drier meat, especially on the breast.
So resting is clearly vital for maximizing moisture and flavor. But exactly how long should you let a smoked turkey rest?
Recommended Resting Time for Smoked Turkey
The recommended resting time for smoked turkey is:
20 minutes minimum
Up to 40 minutes for very large birds
A good rule of thumb is to allow at least 20 minutes rest time per 5 pounds of turkey weight. Smaller birds around 10 pounds need a shorter rest of 20-30 minutes. For a large 20 pound turkey, rest for 35-40 minutes.
Always rest breast-side down on a cutting board. The thick breast meat benefits most from juices redistributing.
Step-By-Step Guide to Resting Smoked Turkey
Follow these simple steps for perfectly rested smoked turkey:
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When the internal temperature in the thickest part of the thigh reaches 165°F, transfer the turkey from the smoker to a cutting board or platter, breast-side down.
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Tent loosely with aluminum foil if desired, but leave uncovered for the best crispy skin.
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Let rest for 20-40 minutes depending on size. The meat will continue cooking 5-10°F during this time.
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After resting, remove any foil and carefully slice the turkey against the grain of the meat. Serve immediately for maximum juiciness.
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If needed, turkey can rest up to 2 hours when wrapped in foil and towels then placed in a dry cooler or insulated bag. Check temperature occasionally and reheat if under 140°F before serving.
Should You Cover the Turkey While Resting?
For best results, allow the turkey to rest uncovered. This helps preserve the crispy smoked skin. Lightly tenting foil over the top can help retain heat if resting for longer periods or if conditions are cold or windy.
However, fully wrapping in foil traps steam which will make the skin soggy and less crisp. Only tightly wrap in foil if you won’t be serving the turkey right away and need to hold it hot after initial resting.
What Happens If You Don’t Rest Smoked Turkey?
Skipping the resting period after smoking can lead to dry, disappointing turkey. Without time to relax and reabsorb juices, the proteins will squeeze liquid out as soon as the meat is sliced. This moisture loss causes:
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Dry, stringy meat texture
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Less tender and juicy meat
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Pooling of juices on the cutting board rather than inside the meat
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Less smoky turkey flavor distributed throughout
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Breast meat that is overcooked and dried out
Letting the turkey rest gives you succulent, deeply smoked turkey that your guests will rave about. Don’t cut corners when you’ve invested time into low and slow smoking!
Tips for Better Resting Results
Follow these tips for superior rested smoked turkey:
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Always rest breast-side down so juices move back into breast meat.
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Use a wooden cutting board which will wick away any escaping moisture.
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Keep rested turkey in a warm spot like near a heating vent to prevent cooling.
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Lightly tent foil to retain heat if resting longer than 30 minutes.
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Leaving turkey uncovered keeps the skin crispy.
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Carve across the grain for tender slices.
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Serve immediately after resting for best texture and flavor.
The Takeaway on Letting Turkey Rest After Smoking
Allowing your smoked turkey adequate resting time is just as important as the smoking itself when cooking the perfect bird. Follow the guidelines of resting breast-side down for 20-40 minutes uncovered for ideal results. This gives the proteins a chance to relax and reabsorb the flavorful juices.
A little patience goes a long way for tremendously moist, smoky flavor in every bite of your smoked turkey. Don’t let your hard smoking work go to waste by immediately slicing into the meat. Let it rest first, then carve and enjoy immediately!
Allow enough time and smoke hotter than usual
No matter which exact method or temperature you cook at, your bird must reach an internal temperature of 165°F at its thickest point.
Cooking low and slow will result in rubbery skin that is unpleasant to eat.
Keep your smoker between 275 – 350°F, but if it dips higher or lower it’s not a huge deal.
Just make sure it doesn’t stay that way for too long.
At this temperature, the turkey may take as long as 45 minutes to an hour per pound. Plus about 45 minutes in the oven to crisp up the skin (not necessary if you are smoking above 325°
Refer back to our smoking times and temperatures chart.
This method is good for keeping your turkey moist and delicious, though you may need to finish it in the oven to get a good skin color.
1 Beware of mother nature
If it’s cold outside try and put your smoker somewhere with no wind. Or you will have a tough time keeping your temperature consistent.
You’ll also need to allow a little extra time for the turkey to finish cooking, especially if your smoker is prone to temperature swings.
How long should a turkey breast rest after smoking?
FAQ
How long should a turkey rest after smoking?
How long can turkey sit out after smoking?
Can you let a turkey rest too long?
How long should turkey sit out before cooking?
How long should a smoked turkey rest?
You can rest the turkey for up to 2 hours without the temperature dropping below 140°F (60°C). You should rest turkey for at least 20 minutes, and up to 40 minutes for large whole turkeys. The longer you let your smoked turkey rest, the more moist and tender the meat. This is when the juices will redistribute in the turkey.
Is it dangerous to quit vaping nicotine cold turkey?
Quitting vaping nicotine ‘cold turkey’ is not dangerous, but it can be very unpleasant. This is because nicotine alters the way your brain functions such that your body feels dependent on it. Some of the unpleasant side effects of quitting abruptly are tremors, headaches, and nausea. These side effects can make it very hard to quit and often cause people to relapse. Fortunately, these unpleasant side effects can be partially or completely avoided by gradually cutting down your use instead of quitting abruptly. Your primary care physician can help you design a plan to quit vaping nicotine.
How long do you let a Turkey rest before cooking?
Let the turkey rest (mandatory!): Transfer the turkey to a cutting board. Cover and let rest for at least 20 to 30 minutes (it will stay piping hot much longer; don’t worry about it getting cold). Carve the turkey and serve with the pan juices and/or gravy. WAY TO GO! *Make sure your turkey is NOT already brined.
Can You Refrigerate a smoked turkey?
To keep the meat moist, drizzle some of the turkey pan drippings or chicken broth over the top before refrigerating it. To Reheat. Wrap the smoked turkey in an aluminum foil pouch, drizzle turkey drippings or broth over the meat, then seal it. Warm the pouch in a baking dish in a 300 degrees F oven. To Freeze.