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 infuse flavor and tenderness into the bird. When cooked correctly, hot smoking yields a juicy interior with crispy, smoky skin. But getting the timing right is crucial – go too long and you’ll dry out the turkey.
In this guide, I’ll provide tips on how long you should smoke a turkey at 300 degrees Fahrenheit. With the right technique, you can enjoy foolproof results every time.
Why Smoke a Turkey at 300 Degrees?
Smoking at around 300 degrees F strikes a perfect balance between cooking the turkey thoroughly while retaining moisture. Here’s why 300 degrees is ideal:
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High enough to crisp the skin and render fat without burning. Lower temperatures may lead to flabby skin.
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Allows the turkey to cook through slowly, keeping the meat tender and juicy.
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Imparts deep, smoky flavor as the turkey bathes in savory smoke.
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Hot enough for safe cooking – turkey needs to reach 165 degrees F internally.
Some pitmasters prefer cooking between 250-275 degrees F for even slower cooking But at 300 degrees, you get the best of both worlds – moist meat and crispy skin
Smoking Time Depends on Turkey Weight
When smoking a turkey at 300 degrees F, the total cook time depends entirely on the size and weight of your bird.
As a general rule of thumb, plan for about 15 minutes per pound. But a better way to estimate is to use these time ranges based on turkey weight:
- 10-12 lb turkey: About 3-4 hours
- 12-15 lb turkey: About 4-5 hours
- 16-18 lb turkey: About 5-6 hours
- 18-20 lb turkey: About 6-7 hours
- 20-24 lb turkey: About 7-10 hours
So for example, an 18 lb turkey will take around 5-6 hours when smoked at 300 degrees F.
I recommend erring on the side of caution – it’s always better for the turkey to finish early rather than dry out from overcooking. If it seems done early, use a meat thermometer to verify.
Handy Time Chart
Here is a handy chart to estimate smoking times for turkeys of different weights when cooking at 300 degrees F:
| Turkey Weight | Approximate Smoke Time |
|---|---|
| 10 lbs | 3 hours |
| 12 lbs | 4 hours |
| 14 lbs | 41⁄2 hours |
| 16 lbs | 5 hours |
| 18 lbs | 51⁄2 hours |
| 20 lbs | 6 hours |
| 22 lbs | 61⁄2 hours |
| 24 lbs | 7 hours |
Use a good digital meat thermometer to check the internal temperature, especially for larger birds. The turkey is done when the breast reaches 165 degrees F and the thighs reach 175 degrees F.
If the turkey seems done early, go ahead and remove it from the smoker. Tenting it with foil will allow it to rest and reabsorb juices.
How to Keep Your Smoked Turkey Moist
Smoking a turkey at 300 degrees F will produce a juicy bird, but you can take a few extra steps to guarantee moistness:
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Brine the turkey before smoking. An overnight brine in a salt/sugar/herb solution helps turkey retain moisture.
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Spritz with juice during smoking. Misting the turkey with apple juice or broth every 45-60 minutes adds back lost moisture.
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Use a foil tent late in smoking to prevent overcooking.
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Rest the turkey before carving. Letting it sit for 15-30 minutes allows juices to redistribute.
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Check temperature early and remove turkey once it hits 165 degrees F in the breast area.
Additional Smoking Tips
Beyond cooking time and temperature, follow these tips for the highest quality smoked turkey:
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Select a fresh turkey that hasn’t been injected with broths or solution. This can make the meat overly salty.
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Pat the turkey dry before applying a savory dry rub. Try brown sugar, paprika, garlic powder, salt, and pepper.
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Use fruit wood like apple, cherry, or pecan which pair wonderfully with poultry. Avoid mesquite which can be overpowering.
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Place turkey breast-side up to start, then flip breast-side down midway through smoking for even cooking.
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Use a drip pan underneath to catch fat and juices – these can be used for gravy later!
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Monitor the smoker temperature closely and add more charcoal as needed to maintain 300 degrees F.
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Let turkey rest for at least 15-30 minutes before slicing to allow juices to reabsorb into the meat.
Moist and Tender Results
Smoking a turkey between 300-325 degrees F is the sweet spot for getting a fully cooked interior with moist meat and crispy browned skin. For ideal results, plan on about 15 minutes per pound and use a meat thermometer to check for doneness. With the right technique, you’ll enjoy juicy, flavorful holiday turkey with delicious smokey notes!
How Long to Smoke a Turkey Breast
Any other white meat lovers out there? I’m the lone one in my family, so if I was doing this smoked turkey recipe just for myself, I would throw on a turkey breast.
If you are smoking a turkey breast, prepare your smoker to 225 degrees Fahrenheit and smoke for 30 minutes per pound. If you choose an average 4 pound turkey breast, the cook time you would be about 2 hours.
Please do not skip the dry brine and butter rub for your smoked turkey breast. The low fat content of turkey breast makes it extra important to add fat so it’s good and juicy. Adding a butter baste or injection is smart for a turkey breast, too.
If you have an air fryer, you can always check out my Air Fried Turkey Breast recipe! It gets amazing reviews.
Or, add a ton of flavor to your turkey breast with my Juicy Grilled Turkey Breast. I marinate it in Italian dressing, then grill to perfection!
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 in a pellet grill?
FAQ
How long does it take to smoke a turkey at 300 degrees?
How long do you cook a turkey at 300 degrees per pound?
Is it better to smoke turkey at 225 or 325?