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 delicious way to prepare it for a holiday meal or anytime you want juicy, flavorful meat. When smoking a turkey at 275°F, you can expect it to take around 20 minutes per pound to reach the safe minimum internal temperature of 165°F. But there are some additional factors that determine the total smoking time.
Key Factors That Impact Smoking Time
The two biggest factors that impact smoking time for a turkey are the size of the bird and the temperature you smoke it at Here’s a closer look
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Turkey Weight – A small 10 lb turkey will obviously cook faster than a large 20 lb bird. The general rule of thumb is around 20 minutes per pound at 275°F.
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Smoker Temperature – The hotter the smoker temperature, the less time is needed At 225°F expect around 30 minutes per lb At 300°F, closer to 15 minutes per lb.
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Brining – A brined turkey may cook slightly faster than an unbrined bird. The salt in the brine seasons it throughout and makes the meat a bit more conductive.
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Stuffed vs. Unstuffed – A stuffed turkey will take longer to cook since the center of stuffing must also reach 165°F. Plan for about 30 minutes extra smoking time.
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Weather Conditions – Wind, precipitation and cold ambient temperatures can increase smoking times. Maintaining an even smoker temp is key.
Smoking Time Guidelines at 275°F
To give you a better idea, here are some general time estimates for smoking whole turkeys of different sizes at 275°F:
- 10 lb turkey: 3-4 hours
- 12 lb turkey: 4-5 hours
- 14 lb turkey: 5-6 hours
- 16 lb turkey: 6-7 hours
- 18 lb turkey: 7-8 hours
- 20 lb turkey: 8-9 hours
These times are approximate, but you should plan on around 20 minutes per pound when smoking turkeys at 275°F. Always rely on a meat thermometer rather than time to determine doneness.
Step-by-Step Smoking Method at 275°F
Smoking a turkey at 275°F results in moist, tender meat infused with delicious smoky flavor. Follow these simple steps:
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Thaw – Completely thaw turkey if frozen. Thawing in the fridge for 24 hrs per 4-5 lbs is best.
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Brine (optional) – Soak turkey in a saltwater brine for 12-24 hours. Rinse and pat dry.
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Prepare Smoker – Set up smoker for indirect cooking at 275°F. Add wood chips/chunks. Use a water pan.
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Season Turkey – Coat the outside with oil or rub. Insert probe thermometer into thickest part of breast.
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Smoke Turkey – Place turkey breast-side up on middle rack, away from heat. Maintain 275°F temp.
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Check Temp – Smoke until breast reaches 165°F and thighs 175°F. Expect approx. 20 mins per lb.
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Rest – Remove turkey and let rest 20-30 mins before carving. Internal temp will rise 5-10°F.
Helpful Tips
Here are some extra pointers to ensure smoked turkey success:
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Allow the turkey to air dry in the refrigerator for 24 hours before smoking for crispy skin.
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Use an instant read thermometer to check multiple areas – breast, thighs and stuffing. Doneness varies.
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Add a water pan or mop/spritz to help keep the turkey moist if smoking longer than 4 hours.
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Let it rest before slicing – this allows juices to redistribute for moister meat.
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Use apple, cherry, pecan or maple wood for mild, sweet smoke flavor.
Smoking a turkey at 275°F produces incredibly tender, juicy and smoked meat in a reasonable timeframe. With the proper technique, you’ll have a centerpiece worthy of any occasion. Monitor the temperature and enjoy the process for a memorable meal.
Preparing your Smoker for the Turkey
Setting up your smoker for the first time will depend on what type of smoker you have. I have a Weber Smokey Mountain and I swear by it. If you also have this smoker, here’s a tutorial on getting it set up for the first time.
Assuming you use a charcoal smoker, you will need to put water in the water pan for this smoked turkey recipe. If you don’t have a water pan, you can use an aluminum pan.
Adding water to your water pan does two things: 1) add moisture (steam) to the air in the smoker and 2) helps keep temperatures regulated.
I typically start with 5-6 cups of water, knowing that I can add more if needed. You can also add hot water to the pan, which will help get the temperature of the smoker up quicker.
This turkey recipe will work fine on Traeger smokers (or similar pellet smoker). Traeger pellets have added moisture content, so you won’t need a water pan.
For a regular electric smoker, do add a water pan.
Whether or not you add an additional drip pan to collect juices for gravy is up to you! Just make sure you add a bit of liquid to your drip pan before starting the smoking process, or your drippings will dry out and burn to the pan.
Preparing the Turkey: Dry Brine vs. Wet Brine
We have experimented with both dry and wet brines for our smoked turkey recipes. The conclusion we’ve come to is that dry brining the bird is best when you’re learning how to smoke a whole turkey. A few reasons for this; first, there are some questionable safety issues related to soaking a big bird in a water bath for a long period of time.
Second, a wet brine adds about a day to what can already be a fairly long process of de-frosting and preparation. And finally, when you take just a few easier steps to ensure juiciness (see below), your bird will not dry out, which is what a wet brine aims to prevent.
We do two extra things to ensure a juicy and flavorful turkey.
First, and most important, we rub softened butter under the breast skin before cooking it. You can also rub butter in the turkey cavity.
Second, we apply a dry brine to the turkey for a short amount of time, typically an hour. This turkey brine helps to keep the skin nice and crispy. If you use a dry brine, remember to gently wipe off the brine with a paper towel (or rinse the bird in the sink), to remove most of the salt before cooking.
Once the dry brine is wiped out, we rub softened butter under the skin and apply a dry rub to the skin. At this time, you can also choose to inject your bird with melted butter and additional seasonings.
How long does it take to smoke a turkey breast at 275?
FAQ
Is 275 too low for turkey?
Is it better to smoke a turkey at 250 or 300?
How long to smoke a 15 lb turkey at 250 degrees?
How long to smoke a 10 lb turkey breast at 275?