Smoking a whole turkey for Thanksgiving is a long-standing tradition in my family! This whole smoked turkey recipe is way easier and quicker than you might think.
What’s Thanksgiving without a turkey? Cooking a turkey for Thanksgiving is an American tradition. But, when I married into my husband’s family, I was surprised that they made turkey for other occasions, too!
In his family, big football games or any cold weather gathering were enough of a reason for them to fire up the smoker and throw on a whole turkey! For me, learning how to smoke a whole turkey took time, but I absolutely married into the right family to learn.
I think that my husband’s family was able to pull off having turkey for more than just Thanksgiving because they cooked it on the smoker. Smoked turkey takes on so much delicious flavor, the meat is moist and it’s just so dang good!
So, whether you’re using this smoked turkey recipe as your Thanksgiving turkey or “just because,” I know you’ll love it!
This perfect turkey recipe has been a favorite of ours for over 15 years now, and I am quite convinced that you will feel the same once you give it a try. Below, you can find detailed instructions on how to smoke a whole turkey for Thanksgiving (or any other special occasion)!
Smoking a turkey is a fantastic way to add delicious flavor and tenderness to this festive bird. When done right, a smoked turkey emerges from the smoker or grill juicy smoky, and mouthwateringly good. However smoking such a large piece of meat can be daunting for novice pitmasters. One of the biggest questions is how long does it take to fully smoke a 20lb turkey at 275 degrees F?
In this comprehensive guide, we’ll walk through everything you need to know to smoke a perfect 20lb turkey at 275 degrees, from prep to carving. You’ll learn timing, techniques, tips and tricks from professional pitmasters so you can relax knowing your holiday bird will impress. Let’s get smoking!
How Long Per Pound At 275F?
The general rule of thumb when smoking turkey is to allot 15-20 minutes per pound if smoking between 275-300F. Therefore, for a 20lb turkey, you’ll need about 6-7 hours smoking time at 275 degrees F.
Here is a simple timeline
- 15 minutes per lb = 20 lbs x 15 minutes = 300 minutes = 5 hours
- 20 minutes per lb = 20 lbs x 20 minutes = 400 minutes = 6.5 hours
So for a 275 degree smoker, plan on around 6-7 hours for a full 20lb turkey to reach safe internal temperatures. Always rely on a meat thermometer for doneness, not just time.
Average Turkey Sizes
The average turkey size has increased dramatically since the 1930s, from 13lbs to nearly 30lbs today! However, 20lb turkeys are still very common for holiday meals.
When calculating how much turkey you need, plan for 1-1.5lbs per person. A 20lb turkey will feed roughly 12-15 guests comfortably with leftovers. For larger groups, either cook two smaller turkeys or allow 1.5lbs per person.
Step-By-Step Guide
Follow these simple steps for juicy, flavorful smoked turkey success:
1. Thaw
Turkeys must be fully thawed before smoking. This can take 3-5 days in the refrigerator depending on size. Submerge in cold water to speed up the process.
2. Remove Giblets
Check inner cavities for giblets, neck, etc. and remove. Rinse turkey and pat dry.
3. Brine (Optional)
Soaking in a saltwater brine adds moisture and seasoning. For best results, brine 8-24 hours. Rinse and pat dry before smoking.
4. Prepare Smoker
Bring smoker to 275F. Add water pan and preheat wood chips 30 minutes before smoking.
5. Season
Rub skin liberally with oil or butter first. Apply favorite dry rub, getting into crevices.
6. Smoke
Place turkey breast up on middle rack. Maintain 275F, refilling charcoal and wood as needed. Smoke for estimated time per pound.
7. Check Temp
Test doneness after estimated time with a meat thermometer. Breast should reach 165F, thighs 175F.
8. Rest and Carve
Let turkey rest 15 minutes before carving to allow juices to settle for moist meat. Slice and serve!
Helpful Tips and Tricks
Here are some extra tips from the pros for perfect smoked turkey:
- Inject with butter and broth for extra moisture
- Use a disposable drip pan under turkey to catch drippings for gravy
- If skin browns too fast, tent with foil
- For crispy skin, finish over direct heat on a grill
- Apple, cherry, pecan, and hickory wood add great flavor
- Let turkey rest at least 15 minutes before slicing for juicier meat
What If Smoking Faster At Higher Temp?
If you prefer to smoke the turkey faster at a higher temperature, follow this adjusted timing guide:
- 300 degrees F – Smoke turkey for about 15 minutes per lb
- 325 degrees F – Smoke turkey for 13-14 minutes per pound
- 350 degrees F – Smoke turkey approximately 12 minutes per lb
Monitor carefully and rely on a meat thermometer for perfect doneness. Higher heat often means more frequent wood and charcoal replenishment to maintain temperature.
Delicious Leftovers
A 20lb turkey yields lots of tasty smoked meat for leftovers. Wrap carcass tightly and refrigerate within 2 hours.
Popular ways to enjoy extras include:
- Smoked turkey sandwiches with cranberry sauce
- Turkey casseroles and pot pies
- Hearty turkey soup or chili
- Turkey tetrazzini or enchiladas
- DIY turkey lunchmeat
- Turkey hash or breakfast skillet
Get creative with your leftovers! Smoked turkey keeps refrigerated for 3-4 days or frozen for 2-3 months.
Smoking a turkey takes some time but delivers incredible depth of flavor. For a 20lb bird at 275F, allow right around 6-7 hours smoking time for perfect results. Follow our tips and technique for your best smoked turkey ever.
With the right preparation and patience, you’ll have a juicy, smoky centerpiece to impress your guests. Leftovers will make amazing meals for days after too. Get your grill or smoker ready and enjoy your delicious smoked turkey!
Choosing the Right Turkey
When choosing a whole bird, you first need to decide whether you’d like to buy a frozen or fresh turkey. And that choice largely depends on when you need it!
Fresh birds have limited availability, typically just the two weeks prior to Thanksgiving.
Frozen turkey is available year-round, but do have the added consideration of de-thawing, which takes several days.
I used a 17 pound turkey for this recipe.
Pro Tip: If you can’t find a turkey, ask the meat counter to order one for you!
How to get Crispy Skin on a Smoked Turkey
Although the dry brine will help, it is difficult to get crispy skin on the outside of your turkey without using higher cooking temps.
To do get crispy skin, you can pull the bird off the smoker a few degrees early and finish it on the grill for a few minutes per side.
Or, pop it in a roasting pan, then broil under your oven broiler for a few minutes.
How long to smoke a 20lb turkey at 275?
FAQ
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