How Long to Smoke a 20lb Turkey at 350°F for Juicy, Tender Perfection

Smoking a turkey is a delicious way to add incredible flavor to your holiday bird. When smoked slowly over indirect heat, the turkey absorbs the aromatic smoke, becoming infused with a wonderful smoky essence. While smoking a turkey requires time and patience, the rewards are well worth the effort. If you want to smoke a 20lb turkey at 350°F, follow these guidelines for golden, juicy perfection.

Choosing and Preparing the Turkey

The first step is selecting a high quality fresh or thawed turkey, ideally 16-20lbs. Smaller birds smoke faster, but the extra weight ensures plenty of juicy breast meat and delicious leftovers

Before smoking, it’s crucial to brine the turkey. An overnight brine in a saltwater solution deeply seasons the meat and helps it retain moisture during smoking. A basic brine of 1 cup salt per gallon of water works well. For extra flavor, add aromatics like peppercorns, bay leaves, onions, or citrus

After brining, pat the turkey dry and let it air chill in the fridge for optimal moisture retention and crispy skin. Finally, coat the outside with olive oil and generously season with salt, pepper and your favorite dried herbs or spice rub.

Estimating Smoking Time

The general rule of thumb for smoking poultry is 30 minutes per pound at 225-250°F. However, smoking at 350°F slashes the time considerably. You can estimate 12-15 minutes per pound or about 4-5 hours for a 20lb turkey.

While these averages provide a starting point, always use a meat thermometer to determine doneness. Smoking times vary based on factors like temperature consistency and the shape and density of the bird. The turkey is done when the thickest part of the breast and thighs reach 165°F.

For food safety, refrain from stuffing the turkey prior to smoking. The stuffing won’t get hot enough fast enough. Cook it separately or stuff right before serving once the smoked turkey has rested.

Step-By-Step Smoking Method

Follow these simple steps for smoking a juicy 20lb turkey at 350°F:

1. Prep the Smoker

Set up your smoker or grill for indirect cooking by placing a drip pan below the grates on one side. Fill the pan about halfway with water, stock, wine, cider or beer to add moisture and flavor.

Soak wood chips in water for 30 minutes, then drain well. For turkey, apple, cherry, pecan, alder and maple all impart mild, fruity smoke that complements the meat nicely.

Bring the smoker to 350°F. Add a handful of drained chips to the coals or chip box every 20-30 minutes to generate consistent smoke.

2. Smoke the Turkey

Place the seasoned turkey directly on the grill grates above the drip pan, breast side up. Resist the urge to constantly peek or baste, which prolongs cooking. Maintain an even 350°F temperature.

After about 2 hours, check the breast temp. Then check again every 30 minutes until it hits 160°F. The thighs should reach 165°F a bit later. Total smoking time will be around 4-5 hours.

3. Rest and Carve

When done, immediately transfer the turkey to a cutting board and tent with foil. Let rest 30-60 minutes so the juices redistribute before carving. The internal temp will rise 5-10° more as it rests.

Carve the turkey and serve it up! Smoked turkey is amazing on its own, but also pairs well with traditional sides, gravy, cranberry sauce and biscuits.

Smoking Turkey FAQs

Smoking a big bird like turkey often raises questions for first-timers. Here are answers to some frequently asked questions:

Can you smoke a turkey at a lower temp like 225-275°F?

Absolutely, but expect longer cooking times. At 225°F, estimate about 30 minutes per pound, or 10+ hours for a 20lb turkey. Lower temps result in ridiculously juicy, fall-off-the-bone meat.

Should you brine a turkey before smoking?

Brining is highly recommended, as it seasons the meat and helps retain moisture. Soaking in a saltwater solution pulls the seasoning deep into the turkey.

Is it safe to stuff a turkey before smoking?

Pre-stuffed smoked turkey can be risky. The stuffing may not get hot fast enough to kill bacteria. Cook stuffing separately, or stuff just before serving once turkey is rested.

What is the minimum safe internal temp for smoked turkey?

The USDA recommends smoking turkeys to at least 165°F in the breast and thighs. Temps under 165°F run the risk of dangerous bacterial growth.

Can you finish a partially smoked turkey in the oven?

Absolutely. Get the smoke flavor by smoking at 225-275°F up to an internal temp of 145°F. Then finish in a 350°F oven until 165°F for tender perfection.

What are the best wood choices for smoking turkey?

Mild fruit woods like apple, alder and cherry complement turkey nicely. Hickory and mesquite have stronger flavor. Avoid heavy smoke woods like oak.

How long does smoked turkey last refrigerated?

Store leftovers for 3-4 days max. Slice breast meat and refrigerate in shallow containers so it chills quickly. Freeze additional meat for longer storage.

What sides go well with smoked turkey?

The possibilities are endless! Some classic pairings include mashed potatoes, stuffing, green bean casserole, glazed carrots, biscuits, mac and cheese and cranberry sauce.

Tips for Crispy Skin

For the perfect smoked turkey with gorgeously burnished, crispy skin, follow these tips:

• Let the turkey air dry uncovered in the fridge post-brining. The drier the skin, the crispier it will get.

• Smoke at 325-350°F rather than low and slow. Higher heat helps render fat and crisp the skin.

• Rub skin with baking powder before smoking. The alkalinity accelerates browning.

• Brush skin with oil or melted butter before and during smoking. This helps transmit heat.

• Finish over direct heat or under the broiler if needed to crispen and brown. Watch carefully to avoid burning.

In Conclusion

Smoking a large 20lb turkey requires patience, but the juicy, smoke-infused results are so worth it. With the right preparation, temperature control and approximated cooking times, you can enjoy incredible holiday feasts. For best results, brine the bird, smoke at 325-350°F and always rely on a meat thermometer for doneness. After 4-5 hours of hickory-scented perfection, let your smoked masterpiece rest before slicing and serving this soon-to-be favorite tradition.