How Long to Smoke a 12 Pound Turkey at 275°F

Smoking a turkey is a fantastic way to prepare this centerpiece meat for a holiday feast or any special occasion. The smoked flavor really permeates the meat and makes it incredibly moist and delicious. But smoking a turkey does require some patience and know-how to get it perfectly cooked through without drying it out. If you want to smoke a 12 pound turkey at 275°F, this guide will walk you through everything you need to know!

Overview of Smoking Time for a 12 Pound Turkey

When smoking a turkey at 275°F, you can estimate around 20-25 minutes per pound of meat This means a 12 pound turkey will take approximately 4-5 hours to reach the safe internal temperature of 165°F in the thickest part of the breast and thigh. The total smoking time can vary a bit depending on the shape and density of your particular turkey.

It’s always best to use a good quality meat thermometer to check the internal temp rather than relying solely on time. But for a rough estimate, you can expect a 12 pound turkey to take right around 4 hours at 275°F to become perfectly smoked and delicious.

Step-by-Step Guide to Smoking a Turkey at 275°F

Follow these simple steps for smoking turkey success:

1. Thaw the Turkey Completely

Make sure your turkey is completely thawed before smoking. This ensures it will cook evenly. Give yourself about 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey. A 12 pound bird will need 2-3 days in the fridge to thaw.

2. Brine the Turkey (Optional)

Soaking the turkey in a salty brine solution for 12-24 hours before smoking will really boost the flavor and moisture. Use a basic brine of 1 cup salt dissolved in 1 gallon of water. Submerge the thawed turkey, cover, and refrigerate. Rinse well before smoking.

3. Prepare the Turkey

Remove the giblets and neck from the turkey cavities. Rinse the turkey under cold water and pat dry with paper towels. Tuck the wing tips under the body. Rub the skin all over with a light coating of olive oil or melted butter. This helps the skin get beautifully browned and crisp.

4. Season the Turkey

Coat the turkey inside and out with your favorite dry rub recipe. Try a basic poultry blend of salt, pepper, thyme, sage, and rosemary. Or get creative with spices like paprika, garlic, onion, cumin, chili powder, brown sugar, etc. Massage the seasoning evenly under and on top of the skin.

5. Set Up the Smoker

Heat your smoker or grill to maintain a steady temperature of 275°F. Use wood chips, chunks, or pellets to generate smoke. Good woods for poultry include hickory, pecan, apple, cherry, mesquite, or a blend. Place a drip pan filled with water in the smoker to help regulate heat.

6. Place Turkey in the Smoker

Put the seasoned turkey directly on the smoker rack breast side up. Tent loosely with foil if the skin starts to get too dark too quickly. Insert a meat thermometer into the thickest part of the breast, being careful not to touch any bones.

7. Smoke the Turkey

Maintain the smoker temperature at 275°F and let the turkey cook slowly over indirect heat for about 4 hours, until it reaches an internal temperature of 165°F. Replenish smoke wood as needed to keep a steady stream of thin blue smoke.

8. Rest, Carve and Serve

When the turkey hits 165°F, remove it from the smoker and let it rest for 20-30 minutes before carving. This allows the juices to redistribute evenly. Slice into the breast and legs. Serve the smoked turkey warm or at room temperature. Enjoy!

Helpful Turkey Smoking Tips

• Plan for about 20-25 minutes per pound of turkey at 275°F. A 12 pound bird will need around 4 hours.

• Use a meat thermometer to check internal temp, not just time. Cook to 165°F.

• Brining is optional but recommended for added moisture and flavor.

• Allow 1 day thawing time per 4-5 pounds of turkey before smoking.

• Try different wood smoke flavors like hickory, apple, pecan, cherry, etc.

• Keep the smoker temp steady at 275°F for even cooking.

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

• Carve the turkey into breast slices and leg quarters. Serve warm or at room temp.

FAQs About Smoking a Turkey at 275°F

How long per pound should you smoke a turkey at 275°F?

Plan for about 20-25 minutes per pound. A 12 pound turkey will take around 4-5 hours.

What is the optimal internal temp for smoked turkey?

The safe minimum internal temperature is 165°F in the breast and thighs.

Can you smoke a frozen turkey?

No, only smoke fully thawed turkey for food safety and even cooking.

Should you brine a turkey before smoking?

Brining is optional but highly recommended. It makes the meat extra juicy and flavorful.

What types of wood make the best smoked turkey?

Hickory, apple, pecan, cherry, and mesquite are all great options.

Is it better to smoke a turkey breast up or down?

Cook the turkey breast side up for maximum exposure to smoke flavor.

Can you prep and smoke a turkey the day before?

Yes, just make sure to reheat fully to 165°F before serving.

Smoking a turkey requires patience but it’s worth the wait. A 12 pound turkey smoked low and slow at 275°F will reward you with incredibly tender, smoky, and juicy meat that’s sure to be the star of your meal! Follow the timing estimates provided and use a meat thermometer for perfect results every time.