How Long to Smoke a Turkey at 350 Degrees for Perfectly Juicy Results

Smoking a turkey is a great way to infuse delicious smoky flavor into the meat while freeing up oven space on busy holidays like Thanksgiving. But knowing exactly how long to smoke a turkey can be tricky, especially if you want moist, tender meat.

The general recommendation is to smoke a turkey at around 275-350 degrees Fahrenheit. But cook times can vary quite a bit depending on the size of your turkey whether or not you brined it first, and what type of smoker you’re using.

In this comprehensive guide we’ll explain everything you need to know about smoking times for whole turkeys and turkey parts at 350 degrees. We’ll also share timing guidelines tips to prevent drying out, resting advice, and more to help you nail perfectly juicy smoked turkey every time.

Smoking Whole Turkey at 350 Degrees

For a 10-12 pound whole, unstuffed turkey plan on smoking it at around 350 degrees F for approximately 2 1⁄2 – 3 hours until the thickest part of the thigh reaches an internal temperature of at least 170°F.

• 2 1⁄2 – 3 hours is a general guideline for a smaller 10-12 lb bird.

• Cooking times can vary based on the specific size of your turkey, whether it’s fully thawed, if you brined, etc. Typically you can estimate 15-20 minutes per pound at 350°F for an unstuffed turkey.

• Use an instant read thermometer to check the internal temp in the thickest part of the thigh, not touching the bone. Once it reaches 170°F, it’s done.

• If you notice the skin browning too quickly, tent foil loosely over the turkey or turn down the heat slightly. You want golden brown skin, not burnt.

• For larger birds, you may need to cook at a lower temp (250°F) for longer before finishing at 350°F. See our guide below for more details.

Smoking Times for Larger Turkeys

For turkeys larger than 12 pounds, extending the overall smoking time and using lower temperatures for part of the cook will help prevent the exterior from overcooking while the interior finishes.

Here are some general smoking time estimates based on turkey size when cooking at 350°F:

• 12-15 lbs: Approximately 3 to 3 1⁄2 hours
• 15-18 lbs: Approximately 3 1⁄2 to 4 hours
• 18-20 lbs: Approximately 4 to 4 1⁄2 hours
• 20-24 lbs: Approximately 4 1⁄2 to 5 1⁄2 hours

For larger birds, we recommend smoking at 250°F for the majority of the time, then increasing to 350°F only at the end to crisp the skin.

Follow this more detailed guide for smoking big turkeys:

1. Place the fully thawed, unstuffed turkey in the smoker and being smoking at 250°F.
2. Estimate how long to smoke at 250°F based on size. Figure around 18-22 minutes per pound.
3. Smoke at 250°F for most of the total cook time, until the turkey reaches an internal temp of 150°F.
4. Once the turkey hits 150°F internally, increase the smoker to 350°F.
5. Finish smoking at 350°F until the thigh meat reaches 170°F internally. This may take 60-90 minutes.
6. Check the internal temp and skin doneness periodically to prevent overcooking.

This lower-and-slow method lets you smoke big birds for as long as needed to fully cook the inner meat without drying out the outer portions.

Smoking Times for Turkey Parts

Smoking boneless turkey breast or leg quarters takes much less time than a whole bird. Here are estimates:

• Boneless turkey breast: Smoke at 350°F for approximately 2-3 hours until internal temp reaches 170°F.
• Turkey leg quarters: Smoke at 350°F for around 2-3 hours until internal temp reaches 170°F.

The thickness of the cuts will impact cook times. Use an instant read thermometer to test for doneness instead of relying solely on time estimates.

Tips for Moist, Juicy Smoked Turkey

Smoking a turkey at 350°F gives you that perfect balance of tender, fully-cooked meat and crispy browned skin. But turkey can easily dry out if you aren’t careful. Follow these tips:

• Brine the turkey before smoking to infuse moisture and flavor into the meat. Make a simple brine with salt, sugar, and aromatics and soak the turkey for 12-24 hours. Rinse and pat dry before smoking.

• Leave the skin on while smoking to protect the meat. The skin prevents moisture loss.

• Cook to the minimum safe internal temp, not beyond. Once the thigh hits 170°F, it’s fully cooked. Don’t overdo it.

• Let the turkey rest for at least 30 minutes before carving so the juices redistribute.

• Carve carefully to preserve moisture. Slice across the grain of the meat.

• Serve with pan drippings or a flavorful gravy to keep each bite moist and delicious.

Step-By-Step Instructions for Smoking Turkey at 350°F

Follow this simple process for foolproof smoked turkey:

1. Thaw

Completely thaw frozen turkey in the refrigerator 1-2 days before smoking. Never thaw at room temp.

2. Brine (Optional)

Soak turkey in a salt-and-sugar brine for 12-24 hours to infuse flavor and moisture. Rinse.

3. Prep

Remove giblets and neck from the cavity. Rinse turkey, pat very dry with paper towels.

4. Season

Rub skin all over with oil or softened butter. Generously season under and on top of the skin.

5. Preheat Smoker

Heat smoker to 350°F. Use wood chips, chunks or pellets for flavor.

6. Smoke Turkey

Place turkey on a rack in the smoker, breast-side up. Insert a meat thermometer into the thickest thigh part without touching bone.

7. Check Temp

Smoke turkey for estimated time, checking temp periodically until it reaches 170°F internally.

8. Rest and Carve

Let turkey rest 30+ minutes before carving to allow juices to redistribute. Slice and serve!

Frequently Asked Questions

Get the answers to all your common turkey smoking questions here:

What is the minimum safe internal temperature for smoked turkey?

The safe minimum internal temperature for smoked turkey is 170°F in the thickest part of the thigh. Breast meat should reach 165°F.

Should I brine the turkey before smoking?

Brining infuses flavor and moisture into the meat, making it incredibly juicy. It’s highly recommended, but not required.

How long does smoked turkey last in the fridge?

Leftover smoked turkey will keep for 3-4 days tightly covered in the fridge. Reheat thoroughly to 165°F.

Can you freeze leftover smoked turkey?

Yes, freeze carved turkey in an airtight container or freezer bag for 2-3 months. Reheat frozen turkey to 165°F until hot.

What wood is best for smoking turkey?

Fruit woods like apple, cherry, pecan, or maple pair beautifully with turkey. Hickory and mesquite give a deeper, richer smoke flavor.

Should I tent turkey with foil while smoking?

Tenting lightly with foil prevents the skin from getting too dark. But don’t wrap tightly or you’ll lose the smoke flavor.

Make Moist, Delicious Smoked Turkey at Home

Smoking turkey at around 350°F for 2 1⁄2 – 3 hours ensures the meat cooks through fully while the skin gets beautifully browned and crisp. Monitor the internal temperature and use a lower smoking temp as needed for larger birds.

Brining, leaving the skin on, avoiding overcooking, and resting properly also help keep smoked turkey incredibly tender and juicy.

Now that you know exactly how long to smoke a turkey at 350°F, you can relax and enjoy the flavorful, fool