How Long to Smoke a Whole Turkey at 275°F for Perfectly Juicy Results

Smoked turkey is a delicious alternative to traditionally roasted turkey that infuses incredible flavor into the meat. When smoking a whole turkey, maintaining a temperature of 275°F is ideal for getting a juicy, tender bird with a nice smokiness. But exactly how long does it take to smoke a turkey at 275°F? Let’s break it down.

At 275°F, you can expect approximately 25 minutes per pound for smoking a whole turkey. So for a 12 lb bird, plan on about 5 hours. A 15 lb turkey will take around 6 hours. And a big 17-18 lb turkey will need around 7-8 hours to finish smoking.

These times are just general guidelines however. Factors like the particular smoker weather conditions, and how often you open the lid can all impact the total time. That’s why it’s critical to always use a good quality meat thermometer and cook to temperature rather than time.

Why Smoke a Turkey at 275°F?

Smoking at around 275°F strikes a nice balance between sufficiently smoking the turkey while still cooking it at a reasonable pace. Here’s why 275°F is an ideal temp

• Allows the turkey to soak up ample smokey flavor over several hours.
• Cooks the meat low and slow for tender, juicy results.
• Is high enough to crisp up the skin nicely.
• Faster than extremely low smoking temps like 225°F. A 12 lb turkey may take 6-7 hours at 225°F versus just 5 hours at 275°F.

You can certainly smoke turkeys at a higher temperature like 325°F, but you sacrifice some of that delicious smokey taste. The turkey will cook in less time, but won’t have as pronounced smoke penetration.

Estimated Times for Smoking Whole Turkey

As a general rule of thumb when smoking turkey at 275°F, use these time estimates:

• 12 lb turkey: Approximately 5 hours
• 15 lb turkey: Around 6 hours
• 17-18 lb turkey: Roughly 7 to 8 hours
• 20 lb turkey: About 8 to 9 hours

Keep in mind cook times can vary based on particular smokers and conditions. Smaller turkeys under 12 lbs may only require 4 to 4 1/2 hours. Monitor the temperature and use a meat thermometer for accuracy.

We recommend removing the turkey right before it hits the target temperature, as carryover cooking will increase it by 5-10 degrees while it rests.

Turkey Temperatures for Smoking

To ensure your smoked turkey comes out perfectly and safely cooked, always rely on taking the internal temperature in multiple places rather than just estimating by time. Use an instant read thermometer to check the temps.

For whole smoked turkey, target these internal temperatures:

• Breast: 160-165°F
• Thighs/legs: 170-175°F

The breast will be done at a lower temperature than the thighs and legs. Check both areas, as the thigh may hit 170°F a good 30-60 minutes before the breast is finishes.

If the breast is at 160°F but the thighs are only 150°F, continue smoking until the thighs are up to 170°F. The breast may end up slightly over at 170°F, but this won’t dry it out.

Smoking Tips for Juicy, Flavorful Turkey

Follow these tips and tricks for getting the best results when smoking turkey at 275°F:

• Brine the turkey – Brining ensures a super moist and flavorful bird. Use a wet brine or dry brine for 12-24 hours before smoking.
• Leave unstuffed – For food safety and even cooking, do not stuff the cavity. Cook stuffing separately.
• Rub with oil/butter – Coat the skin with oil or butter to help crisp up the skin. Get under the skin too.
• Use a drip pan – Place a disposable foil pan under the turkey to catch drippings for an easy cleanup. Fill with water or broth to add humidity.
• Maintain temperature – Try to keep the smoker as close to 275°F as possible. Avoid frequent peeking.
• Let it rest – Never slice straight from the smoker. Let the turkey rest 20-30 minutes to allow juices to redistribute.

Tips for Crispy Turkey Skin

Getting that perfect crispy mahogany skin that everyone craves can be tricky when smoking turkey. Here are some top tips for crispy smoked turkey skin:

• Dry out the skin thoroughly before smoking by air drying uncovered in the fridge. Pat skin very dry.
• Rub skin with baking powder, which helps dehydrate the skin.
• Brush skin with oil or butter before smoking. Gets underneath too.
• Crank up the heat at the end to 300+°F for the last 30-60 minutes.
• Finish under the broiler for a few minutes to crisp the skin. Watch carefully to avoid burning.
• Once smoked, deep fry for 1-2 minutes to get ultimate crispy skin.

Choosing a Turkey and Prep

To get the best possible results when smoking turkey, start with the right turkey and proper prep:

• Pick a small turkey – Turkeys over 18 lbs will be difficult to properly smoke. Stick to 12-15 lb birds.
• Thaw if frozen – Thaw frozen turkey in the fridge 1-2 days before smoking. Do not thaw at room temperature.
• Dry brine – Rub turkey all over with kosher salt a day before smoking. Place on a rack in the fridge uncovered so skin dries out.
• Remove giblets – Check the cavities and remove the bag of giblets and neck if still inside. Discard or use for gravy.
• Truss legs – Tie the legs together with kitchen string to hold their shape. Tuck wing tips under.

With the right prep and by following these timing guidelines, you’ll get a perfectly smoked turkey with juicy meat and crisp skin every time you smoke a turkey at 275°F. Enjoy your delicious smoked turkey feast!