Smoking a whole turkey is easier than you think! Tips on how to Prepare, How to Brine, What temperature to Smoke a Turkey, and How long to Cook!
Typically, we’ve usually had Oven Roasted Turkey, and a few times we’ve had Fried Turkey, but last year, we researched How to Smoke a Turkey and tried that for the first time!
In fact, every last bite of the 15 lb Turkey was devoured, and people were looking for more.
I’d just had major surgery, so Nick and the boys were on their own for the Thanksgiving Dinner Meal Preparation.
We have some amazing local friends who invited us to eat dinner with them, they handled most of the meal, we just brought the Turkey, a couple of sides, and a dessert.
If serving for a holiday meal (or you just want Turkey & Dressing) try this delicious southern cornbread dressing – it’s so good!
He bought a Camp Chef Smoker, and it uses Pellets to smoke. (It was worth the investment, we smoke on it at least 1-2 times per week. Living in Texas, we are able to use it year round.)
When he smokes turkeys, he prefers to use Apple, Hickory, or Cherry Wood Pellets in the smoker.
If you do not have a smoker, you can also prepare a turkey in a dutch oven! This recipe for dutch oven turkey breast is divine! It produces a perfectly roasted turkey breast with crispy skin, slathered in a garlic and herb compound butter and topped with homemade gravy.
We chose a 15lb Butterball Turkey, let it unthaw for a few days ahead of time in the refrigerator, and the day before began the brining process.
Smoking a turkey is a delicious way to celebrate Thanksgiving, Christmas, or any special gathering The smoky, moist meat and gorgeous mahogany color make it worth the extra effort But smoking a turkey does require more time and attention than roasting. So how long does it take to smoke a 15 pound turkey at 275°F?
Overview of Smoke Times
As a general guideline, smoking a 15 pound turkey at 275°F will take about 4 to 5 hours to reach an safe internal temperature of 165°F in the thickest part of the breast. Here are some estimates:
- 275°F – Allow about 20-25 minutes per pound, so a 15 lb turkey will take 5-6 hours.
- 300°F – Allow about 15 minutes per pound, so a 15 lb turkey will take 3.75-4 hours.
- 325°F – Allow about 12 minutes per pound, so a 15 lb turkey will take 3 hours.
These times can vary based on the specific style and design of your smoker. Pellet smokers tend to cook faster than charcoal or electric smokers. The amount of moisture also impacts cooking time.
Factors That Affect Cooking Time
Several factors impact how long it takes to smoke a turkey to perfection:
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Turkey size – Larger birds take more time Plan for 20-25 minutes per pound at 275°F
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Brining – Soaking the turkey in a saltwater brine solution before smoking will make it cook faster.
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Smoker temperature – Lower heat = longer cook time. Stick with 275-325°F for best results
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Water pan – Adding a water pan provides moisture and evens out temperatures.
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Smoker type – Pellet smokers tend to cook faster than charcoal or electric.
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Weather conditions – Wind, cold temps, and precipitation make temperature control more difficult.
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Stuffing – Do not stuff the turkey cavity – it will lengthen cooking time. Cook stuffing separately.
Smoking Timeline
Here is a sample timeline for smoking a 15 lb turkey at 275°F:
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8:00 AM – Remove turkey from fridge and prepare the brine if brining.
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9:00 AM – Rinse turkey, pat dry, and apply rub.
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10:00 AM – Preheat smoker to 275°F. Add water to pan.
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10:30 AM – Place seasoned turkey in preheated smoker, breast side up.
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11:30 AM – Check internal temp (should be around 120°F).
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12:30 PM – Baste turkey with pan drippings if desired. Check temp (140°F).
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1:30 PM – Baste turkey and check temp (155°F).
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2:30 PM – Turkey should reach 165°F in breast. Remove from smoker.
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2:45 PM – Allow turkey to rest 15 minutes before carving.
Step-by-Step Guide
Follow these steps for juicy, flavorful smoked turkey:
1. Thaw the Turkey
If frozen, thaw turkey in the fridge 1-2 days before smoking. Do not thaw at room temp. Place the thawed turkey on a rimmed baking sheet to catch any drips.
2. Dry Brine (Optional)
For added moisture and flavor, you can dry brine the turkey. Mix 1/2 cup kosher salt, 2 Tbsp brown sugar, and spices. Pat the mixture over turkey. Chill 1-2 hours. Rinse and pat dry before smoking.
3. Prepare the Smoker
Set up your smoker and preheat to 275°F. Add water, wood chunks, or pellets as needed. The water pan helps regulate temperature.
4. Season the Turkey
Coat the turkey generously inside and out with a dry rub. Try poultry seasoning, brown sugar, paprika, garlic powder, salt, and pepper.
5. Place Turkey in Smoker
Put turkey on the center rack breast side up. Insert a probe thermometer into thickest part of breast, careful not to touch bone.
6. Maintain Temperature
Keep smoker temp as close to 275°F as possible. Add more charcoal or wood as needed. Don’t peek too frequently.
7. Check Temperatures
Check the breast temp every 30-60 minutes. Once it reaches 160°F, keep a close watch.
8. Remove Turkey at 165°F
When the breast temp hits 165°F, the turkey is done. Carefully remove from smoker and let rest 15 minutes.
9. Carve and Serve
Carve turkey and serve warm with your favorite side dishes. Enjoy the delicious smoky flavor!
Turkey Smoking Mistakes to Avoid
Avoid these common pitfalls when smoking a turkey:
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Not brining – Dry brining ensures a moist, seasoned turkey.
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Uneven cooking – Use a probe thermometer and rotate if needed.
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No water pan – The water pan helps regulate temperature and moisture.
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Fluctuating temperatures – Keep the smoker as close to 275°F as possible.
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Smoking too fast – Stick with 20-25 minutes per pound at 275°F.
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Stuffing the cavity – Cook stuffing separately to prevent foodborne illness.
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Overcooking – Once the breast hits 165°F, remove immediately.
Smoked Turkey Tips
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Allow 1.5-2 pounds per person if serving with side dishes.
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Let the turkey rest at least 15-30 minutes before carving for juicier meat.
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Useindirect heat, putting the turkey on the opposite side of the heat source.
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Baste the turkey every hour with melted butter, broth, or pan drippings.
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Add a disposable foil pan under the turkey to catch the delicious drippings for gravy.
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Use a digital probe thermometer for the most accurate temp readings.
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If the skin browns too fast, tent foil loosely over the breast and top of drumsticks.
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Store leftovers within 2 hours of cooking. Refrigerate 3-4 days or freeze up to 3 months.
Smoking a turkey does require time and attention, but the juicy, flavorful meat is so worth the effort. Follow this guide for perfect results. Allow about 5 hours for a 15 pound turkey smoked at 275°F. Monitor the temperature and baste periodically for the best outcome. Your patience will be rewarded with an amazing centerpiece to your holiday table.
Do you Stuff a Smoked Turkey:
Sometimes we stuff ours with Sliced Apples, Oranges, and Butter.
Other people we know like adding onions and garlic to the mix, but we’ve never tried that simply because I have an onion allergy. I LOVE smoked turkey and if it’s been stuffed with onions, I can’t eat it.
HOW TO BRINE THE TURKEY
We prepared the turkey (remove giblets, wash, pat dry) then placed the turkey in a XL Ziploc Bag. Add in 1 gallon vegetable broth, 1 gallon ice water, 1 cup kosher salt, 1 cup brown sugar, 12 oz molasses, 12 oz honey, 8 oz minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tbsp sage, and 1 tbsp poultry seasoning.
Do you HAVE to brine? No. But, it does come out more flavorful and moist if you do.
An alternate brining recipe is this citrus turkey brine. You can add different things to the brine but make this brine with quality ingredients so your Thanksgiving menu is perfection.
In our research, we found that the rule of thumb is to smoke the turkey at 275 degrees, 15 minutes for each pound.
We had a 15 lb Turkey, so we smoked it at 275 degrees for just under 4 hours.
When smoking food, the key factor is indirect heat and consistent temperatures.
The goal is to keep your ambient grill temperature at an even 275 degrees F for the entire smoke.
Times may vary according to type of smoker, did it hold a constant temperature, etc. so be sure to allow some extra time and monitor the smoker temperature while it’s smoking.
*Edited to add, we do not spatchcock our smoked turkeys, but you could if you wanted to.
We use a Food Thermometer to test the temperature before we remove it from the smoker.
Turkey is safe to take eat when it’s reached 165 degrees in the thickest part of the breast and 180 in the thigh.
When our turkey reached it’s perfect temperature, we removed it to a roasting pan for transport, and allowed it to rest for 20 minutes on our drive to our friends house, covered in foil. When we arrived, we removed the foil, and carved it. We prefer to use an electric carver.
We received an electric carver as a wedding gift 23 years ago, and it’s still going strong! It makes slicing SO quick and easy, so you can get the turkey on everyone’s plate as fast as possible, and get down to enjoying the meal!
How long to smoke a 15 pound turkey on pellet grill?
FAQ
Is it better to smoke turkey at 225 or 275?
How long does it take to smoke a 15 lb turkey?
When to pull turkey off a smoker?
How long does it take to smoke a Turkey at 275?
It will take 20-25 minutes per lb, so it will take approximately 6 hours and 40 minutes to cook a 18 lb turkey at 275 degrees F. It will take 20-25 minutes per lb, so it will take approximately 7 hours and 10 minutes to cook a 19 lb turkey at 275 degrees F. How long does it take to smoke a turkey at 300 F?
How long do you smoke a 17 pound turkey?
Take the foil off of the turkey and set it aside. The rule of thumb is to smoke the turkey at 300 degrees for 15 minutes every pound of weight, for a total of 30 minutes. For this recipe, we used a 17-pound Honeysuckle White turkey that we smoked at 275-300 degrees for slightly under 4 hours.
Can you smoke a 15 lb Turkey?
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished. It’s best to cook 2-3 smaller turkeys versus a large one.
How long does it take to smoke a turkey breast?
For smoking the turkey’s breast only, set the smoker at 240°F and is recommended to cook it for 30-40 Minutes per pound. The average turkey breast weights 6 pounds, so it will take about 3 hours to finish cooking it. For the turkey legs, set the smoker at 225°F and cook them for about 4 hours in total.