How Long To Smoke A Turkey at 300 Degrees for Moist, Juicy Meat

Smoking a turkey is a great way to add delicious flavor to your holiday bird. Unlike roasting, smoking allows the meat to gradually cook while absorbing the wonderful smoky aroma.

However, smoking a turkey does require a bit more time and technique compared to throwing it in the oven. One of the most common questions is exactly how long you need to smoke a turkey at 300 degrees Fahrenheit.

In this comprehensive guide, we’ll cover everything you need to know to perfectly smoke a turkey at 300 degrees. You’ll learn how long it takes based on the size of your bird, tips for keeping it moist and juicy, what wood to use, and more.

How Long Per Pound To Smoke A Turkey at 300 Degrees

As a general rule of thumb, you should plan on smoking your turkey for 15-20 minutes per pound at 300 degrees F.

So for example, a 15 lb turkey will take roughly 3.5 – 5 hours to fully smoke at 300 degrees.

Here is a simple chart with estimated smoking times based on the weight of your turkey

• 10 lb turkey: 2.5 – 3.5 hours
• 12 lb turkey: 3 – 4 hours
• 15 lb turkey: 3.5 – 5 hours
• 18 lb turkey: 4.5 – 6 hours
• 20 lb turkey: 5 – 6.5 hours

These time ranges account for differences in cookers and the shape/size of each unique bird. It’s always smart to use a meat thermometer and cook until the breast and thighs reach the proper internal temperature.

Why 300 Degrees For Smoking Turkey?

You might be wondering why 300 degrees is the ideal temperature for smoking turkey, versus the 225-250 degrees typically used for smoking pork and beef.

The main reason is that poultry has less fat and connective tissue compared to pork or beef. So it doesn’t need to cook low and slow to properly render and tenderize.

Smoking at a higher 300 degrees helps the lean turkey cook through more quickly, while still absorbing maximum smoke flavor.

If you used a lower temperature like 225 F, it would take significantly longer to reach a safe internal temperature. The turkey might end up overly smokey and drying out.

Temperatures higher than 300 degrees will cook the meat too fast before the smoke can properly penetrate. You’ll miss out on that delicious smoky flavor.

Tips for a Moist & Juicy Smoked Turkey

The last thing you want after spending hours smoking a turkey is to end up with dry, bland meat. Here are some tips for keeping your 300 degree smoked turkey juicy and delicious:

• Brine the Bird: Soaking your turkey in a saltwater brine before smoking will help season the meat and retain moisture. Brine for 12-24 hours in the fridge.

• Rub Butter Under the Skin: Lifting up the skin and rubbing butter underneath will baste the meat from the inside out as it smokes.

• Maintain a Water Pan: Having a water pan in your smoker provides moisture to the cooking chamber so the turkey doesn’t dry out.

• Spritz the Turkey: Every 45-60 minutes, open the smoker and spritz the turkey with apple juice or broth. This adds extra moisture to the skin.

• Rest Before Carving: Letting the smoked turkey rest for 30 minutes allows the juices to redistribute for tender, juicy meat.

Best Wood For Smoking Turkey at 300 Degrees

Choosing the right wood for smoking turkey is key to adding flavor without overpowering the delicate meat. We recommend lighter fruit and nut woods like:

• Apple: Mildly sweet, fruity smoke. Enhances the flavor of poultry.

• Cherry: Slightly tart smoke with hints of fruit. Works well with turkey.

• Pecan: Subtle smoke with nutty tones. Complements poultry beautifully.

You can also use woods like maple, alder, and peach which will provide a milder smoke flavor.

Stay away from heavier mesquite or hickory wood smoke which can make the turkey taste bitter.

Aim for a delicate kiss of smoke by using wood chunks or chips on top of a charcoal or gas flame. 2-3 chunks is plenty for a 300 degree turkey smoke session.

Smoke A Turkey Breast Fillet If You Want Quicker Cook Times

One way to significantly reduce the smoking time is to buy just a turkey breast rather than a whole bird. A boneless turkey breast fillet averages 3-5 pounds.

At 300 degrees, you can smoke a turkey breast for only 1.5 – 2.5 hours until it reaches 165 degrees internally.

Follow the same seasoning and wood recommendations above. The breast meat will pick up that lovely smoke flavor in a fraction of the time.

Just keep in mind that turkey breast alone means you’ll miss out on those delicious crispy skin and dark meat that many love.

Should You Brine a Turkey Before Smoking?

As we mentioned above, brining is highly recommended to keep your smoked turkey juicy and packed with flavor.

The salt in the brine seasons the meat, while the water helps it retain moisture. This prevents the lean turkey breast from drying out when exposed to smoke and heat.

You can brine the turkey in a few easy ways:

• Wet Brine: Submerge turkey in saltwater brine for 12-24 hrs. Use 1 cup salt per gallon of water.

• Dry Brine: Rub turkey all over with a salt/herb mixture. Let sit overnight.

• Quick Brine: Soak turkey in saltwater for just 1-2 hours before smoking.

Be sure to rinse the brine off the skin and pat the turkey dry first before seasoning and smoking for best results.

Should You Inject A Turkey Before Smoking?

Injecting a smoked turkey with a marinade adds flavor and moisture throughout the meat. It’s an optional extra step but can make the turkey even more delicious.

Use an injection marinade with poultry stock, butter/oil, and your favorite herbs and seasonings. Popular flavors include garlic herb, citrus, and Cajun spice.

Inject the marinade in a grid pattern throughout the turkey breasts, thighs, legs, and wings. Each ounce of marinade can flavor up to 5 pounds of meat.

Let the injected turkey rest at least 4 hours in the fridge before placing it in the smoker. The moisture and flavor will evenly spread through the meat as it smokes.

Smoking Times for Smaller Turkey Pieces

If smoking a whole 15+ pound turkey seems intimidating, you can break it down into smaller pieces to reduce the smoking time:

• Turkey Breast: 3-4 hrs
• Turkey Legs: 2-3 hrs
• Wings: 1.5-2 hrs
• Thighs: 1.5-2 hrs

Monitor the temperature of smaller turkey parts with a meat thermometer, removing them once they pass 165 degrees internally.

The benefit of smoking pieces is they cook faster and it’s easier to get that crispy skin. However, you won’t get the presentation of a whole golden brown smoked turkey.

Smoking a Turkey on an Electric Smoker

Electric smokers make it incredibly easy to smoke a turkey with no fuss or babysitting. Here are a few tips:

• Place a foil drip pan filled with water beneath the turkey to catch drippings. This will create steam to keep the meat moist.

• Insert a digital meat probe into the thickest part of the breast. Set your smoker to 300 degrees F and your probe alarm to 165 degrees for doneness.

• Avoid opening the electric smoker often during cooking so you don’t release too much heat and smoke. Just monitor the temperature.

• Add a couple handfuls of wood chips or pellets to generate thin blue smoke for flavor.

• The benefit of electric smokers is they precisely maintain your target temperature hands-off for perfect 300 degree smoked turkey!

Smoking a Turkey on a Pellet Grill

Pellet grills like Traegers are also wonderful for smoking turkey with minimal effort:

• Rub butter under the skin and generously season the outside of the turkey.

• Place turkey breast-side up on the grill grates with a drip pan underneath.

• Set the pellet grill to 300 degrees F and let it preheat fully before putting the turkey in.

• Fill the pellet hopper with your favorite smoke wood pellets. Alder, cherry, apple all work well.

• Let the turkey smoke until the breast hits 165 degrees, about 15-20 minutes per pound.

• The turkey will self-baste in its own juices so you don’t need to spritz it while cooking. Super easy!

Smoking Turkey on a Charcoal Grill

While challenging, it is possible to smoke a turkey on a basic charcoal grill with indirect heat:

• Soak wood chips in water for 30 minutes to generate smoke.

• Pile charcoal on one side of the grill and light. Place a