How Long to Smoke a Turkey in an Electric Smoker: The Complete Guide

Smoking a turkey in an electric smoker is one of the best ways to get a juicy, flavorful bird with crispy skin for your next holiday meal But knowing exactly how long to smoke a turkey can be tricky In this complete guide, I’ll walk you through everything you need to know to perfectly smoke a turkey in an electric smoker.

Choosing the Right Size Turkey

When smoking a whole turkey in an electric smoker, you’ll want to choose a smaller bird, around 12 to 15 pounds. Larger turkeys over 18 lbs likely won’t fit properly in most electric smokers. A smaller turkey will cook more evenly all the way through without the outer areas drying out.

I recommend a Butterball turkey or another high-quality fresh or frozen turkey brand. Make sure to plan ahead and give yourself at least 2 days for thawing if using a frozen turkey.

Dry Brining is Key

To end up with a juicy smoked turkey that also has deliciously crispy skin, dry brining the night before is crucial Dry brining pulls moisture out of the skin through osmosis from the salt, allowing it to dry out and crisp up beautifully when smoked The salty moisture works its way back into the meat, seasoning it from the inside and helping it retain moisture.

Simply coat the turkey inside and out with kosher salt. No need for liquids or fancy ingredients. Let it rest overnight on a rack in the fridge so air can circulate all around. The skin will look dry and powdery when ready to smoke.

Season the Turkey

After dry brining, pat off any excess salt and coat the outside of the turkey with your favorite seasoning or rub. For a classic smoke, black pepper, thyme, rosemary and sage are perfect. For a barbecue turkey, use a store-bought sweet & smoky rub.

You can also inject flavorful broth into the meat for extra moisture and flavor, just don’t brine AND inject or it will be overly salty.

Set Up Your Smoker

If you need a refresher on using your particular model of electric smoker, refer to the manufacturer’s instructions first. In general, you’ll want to preheat your smoker to around 275°F using dry wood chips – no need to soak them first. Fruit wood like apple, cherry and pecan give great mildly smoky flavor.

Once smoking, place the turkey breast-side up on a middle rack. Use wood chips sparingly, as poultry takes on smoke quickly. You won’t get crispy skin at this low temperature, so you’ll need to finish in a hot oven if you want crunch.

Smoking Times for Whole Turkey

The general rule of thumb for smoking a whole turkey is 15 minutes per pound at 275°F. So a 15 lb turkey will take about 3.75 hours to fully cook through. If your electric smoker only goes up to 250°F, extend that cooking time.

I like to smoke the turkey for the first 2-3 hours for flavor, then finish in a 400°F oven to crisp the skin. Pulled between 130-140°F internal temp, the turkey finishes in a hot oven in about 30-60 mins.

Internal Temps and Doneness

A smoked turkey is fully cooked and safe to eat once the thickest part of the breast reaches 165°F and the thighs reach 175°F. If using an instant read thermometer, check in a few places. When done, let rest 30 mins before carving.

If you have a wireless leave-in thermometer like the MEATER Plus, use that for easier monitoring without constantly opening the smoker. Its range and smart features make smoking a turkey almost foolproof.

Additional Tips

• Don’t open the smoker often or you’ll increase cooking time. Only peek when refilling chips if needed.

• Use a drip pan underneath to catch juices for gravy.

• If skin still isn’t crispy enough, broil the turkey for a couple minutes after smoking.

• Let turkey rest at least 30 mins before carving for juicier meat.

• Slice breast meat against the grain for tenderness.

• Keep carved turkey warm in a 170°F oven if not serving immediately.

Common Smoking Mistakes

To avoid a smoked turkey disaster, beware of these common pitfalls:

• Not dry brining – no crisp skin!

• Bad smoke management – acrid flavor from dirty smoker or too much smoke

• Undercooked meat – use a thermometer for perfect doneness

• Overcooked meat – monitor closely near end time

• Rubbing oil or butter on the skin – blocks smoke absorption

• Carving too early – juices spill out with no resting period

Frequently Asked Questions

Still have questions about how long to smoke your turkey for the holidays? Here are some common FAQs:

What size turkey should I buy for smoking?

12 to 15 pounds is ideal for even smoking in an electric smoker. Over 18 lbs may be difficult.

Can I smoke a turkey from frozen?

Yes, but it’s not recommended. Always thaw in the refrigerator first for food safety. Add 1-2 hrs to total time.

What temperature do I smoke a turkey at?

275°F is ideal, though you may need to finish at a higher oven temp for crispy skin. Don’t exceed 325°F in your smoker.

Do I really need to brine my smoked turkey?

Dry brining is highly recommended for flavorful, juicy meat and especially crispy skin when smoking turkey.

How long does it take to smoke a whole turkey?

Figure around 15 minutes per pound at 275°F. A 15 lb turkey will take about 3 3/4 hours smoked start to finish.

What woods chips are best for smoking turkey?

Fruit woods like apple, cherry and pecan give great flavor. Oak is also excellent. Avoid heavy mesquite or hickory smoke.

Make the Perfect Smoked Turkey

Smoking a whole turkey in an electric smoker results in the ultimate flavorful and moist holiday bird. With the proper technique, you’ll have a showstopper centerpiece with juicy meat and crisped, golden brown skin. Use this complete guide on timing, temperatures and tips, and you’ll be carving up smoked turkey perfection this season!