Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
Smoking a turkey for the holidays or a special occasion can infuse amazing flavor into the meat. However when it comes to smoking large birds like a 20lb turkey safety becomes a top concern. In this article, we’ll dive into the details around safely smoking a 20lb turkey.
Overview on Smoking a Turkey
Smoking is a popular cooking method because it imparts a delicious smoky flavor into the meat. Smokers use indirect heat and smoke to gently cook the food over a longer period of time, resulting in very tender and juicy meat.
There are a few keys things to know about smoking turkey
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Brining is highly recommended. Brining involves soaking the turkey in a saltwater solution which helps keep the meat incredibly moist and seasoned.
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Use a meat thermometer. Turkey needs to reach an internal temperature of 165°F in the breast and 175°F in the thighs/legs to be fully cooked and safe to eat. A meat thermometer is the only way to accurately determine doneness.
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Smoke at 225-250°F. The optimal temperature for smoking turkey is low and slow between 225-250°F. This allows the bird to cook evenly without drying out.
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Allow 30-45 minutes per pound. For a rough estimate, plan on smoking turkey for 30-45 minutes per pound. A 20lb bird will take 10-15 hours.
Is a 20lb Turkey Too Big?
A 20lb turkey is on the larger side. Most turkeys range from 10-18lbs. Going above 20lbs starts to cause some potential issues:
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Longer cook time. A bird this size takes 10+ hours to fully smoke. The prolonged time spent between 40-140°F (the “danger zone” for bacterial growth) can be risky.
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Uneven cooking. The breast and thighs can cook at different rates in a very large bird, leading to undercooked meat.
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Hard to manage. A 20lb turkey is bulky and difficult to maneuver in the smoker. You’ll need a very large smoker to accommodate it.
So while it’s possible to safely smoke a 20lb turkey, it’s generally not recommended. Smaller 12-16lb birds are much easier to smoke evenly and completely.
Food Safety Precautions
When smoking a turkey of any size, food safety is paramount. Here are some tips to smoke turkey safely:
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Thaw in the fridge. Never thaw turkey at room temp. Thaw in the refrigerator which takes several days for a 20lb bird.
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Cook to proper internal temp. Use a meat thermometer to ensure the breast reaches 165°F and thighs reach 175°F. This kills any harmful bacteria.
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Maintain 225°F+ temperature. Don’t smoke below 225°F, as the “danger zone” risk increases. Higher heat like 250-275°F is optimal.
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Handle carefully. Be diligent about cross-contamination when handling raw turkey. Wash hands and prep surfaces thoroughly.
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Refrigerate leftovers within 2 hours. Promptly store any cooked leftovers. Discard any turkey left out more than 2 hours.
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Reheat to 165°F. Cook leftovers to 165°F before eating to kill bacteria. Don’t just warm up and eat cold turkey.
Following food safety guidelines carefully reduces the risks when smoking turkey. Don’t take shortcuts.
Estimating Cook Time
Cooking time can vary a bit based on the shape and density of each specific bird. But a good rule of thumb is 30-45 minutes per pound when smoking turkey at 225-250°F.
So for a 20lb turkey, you can estimate:
- 30 minutes per lb = 600 minutes = 10 hours
- 45 minutes per lb = 900 minutes = 15 hours
Plan for 10-15 hours for a 20lb turkey to allow leeway for variances. Monitor the internal temp throughout the smoke rather than relying solely on time.
Some experts advise smoking the turkey at a higher 275°F temperature which would reduce the time down to around 8 hours for a 20lb bird. But higher heat leads to drier meat, so 225-250°F is ideal.
Tips for Managing a Large Turkey
If you’re set on smoking a very large 20lb turkey, here are some tips to make it more manageable:
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Spatchcock – Remove the backbone and flatten the bird for quicker, even cooking.
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Use a V-rack – Elevate the turkey on a V-rack so the bottom doesn’t get soggy in juices.
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Cook two smaller birds – Smoke two 10-12lb turkeys instead of one huge one.
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Buy a small pre-smoked turkey – Find a pre-smoked turkey breast to skip the long smoke time.
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Carve early – If the breast reaches 165°F before the thighs hit 175°F, carve the breast off the bone and return thighs to the smoker.
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Use a remote thermometer – Monitor the temp remotely so you don’t need to open the smoker as often.
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Maintain even heat – Keep airflow steady and add fresh coals/wood as needed for consistent temperature.
Smoking a 20lb turkey brings increased food safety risks and difficulty managing the large bird. While certainly possible, most experts advise selecting a smaller 12-16lb turkey for easier, safer smoking. However, if you have your heart set on a massive turkey, follow food safety diligently, smoke at 225-250°F, and allow 10-15 hours cook time. With some strategic tips, you can successfully smoke a flavorful 20lb bird. The safest route is to choose a more reasonably sized turkey and smoke multiple smaller birds if needed to feed a crowd.
Do I need to brine a turkey to smoke it?
My short answer is no. That said, you can certainly brine your turkey if you prefer it that way.
The longer version is that I don’t find brining to the worth the effort and mess it creates. Some people swear by it, but I think it’s extra work for something that is quite delicious enough without it.
If you’re interested in the effect of brining without the mess, you can dry brine the turkey using the instructions found in my smoked whole chicken post. Just follow the instructions there, but size up in proportion to the weight of your turkey.
I know that people often brine their turkey because they’re afraid the roasting process will dry it out. The truth is that roasted turkey can often get a little dry.
How to smoke a turkey?
Smoked Turkey, on the other hand, cooks at such a low temperature for such a long time -basting itself continuously- that it doesn’t have a chance to get dry and boring. The smoke delivers incredible flavour making any seasoning beyond salt, pepper, and a touch of granulated garlic and onion or garlic powder and onion powder superfluous.
Like I do in my Five-Spice Roasted Turkey, I stuff the cavity of the bird with aromatics like onions, apples, and fresh herbs that provide the added help of being full of moisture. When you use these, you baste the turkey from the inside out as it absorbs all that gorgeous smoke.
While I know perfectly well that it’s not convenient to leave a big old turkey in a bigger old pan in the refrigerator overnight, it’s kind of crucial. You can blot a turkey’s skin with paper towels all. day. long, but it isn’t going to get it as dry as it would get all by itself sitting on a roasting rack in a refrigerator with air circulating around it.
Why do you want a dry turkey skin? It just behaves better in the smoke. It gets marginally crispier, although I wouldn’t say that smoked turkey skin is ever going to be as crisp and lovely as roasted turkey skin. It also helps the meat absorb the smoke flavour better, so it’s worth it!
On that note, let’s grab a list of the ingredients you’ll need to make the best smoked turkey. The good news is it is all easy to find!
- One whole turkey, fewer than 15 pounds
- Neutral oil like sunflower, canola, or vegetable
- Kosher salt
- Black pepper
- Granulated garlic or garlic powder
- Granulated onion or onion powder
- Fresh sage
- Two yellow onions
- Three fresh apples
- Optional but tasty: McCormick’s Montreal Chicken Seasoning
I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.
You do not need a special dry rub for this smoked turkey, but if you want to guarantee a tasty turkey skin, feel free to use some McCormick’s Montreal Chicken Seasoning. It’s great to have on hand.
Don’t skip the apples and onions and sage inside the turkey cavity! They lend serious flavour to the party.
I recommend using smaller turkeys rather than a larger bird for the smoking process. This is partly a matter of personal preference, and partly a matter of food safety.
Experts agree that it is safest to smoke a turkey that is no larger than 15 lbs. A larger turkey will spend longer in what is known as “the danger zone” of temperatures, making it possible for bacteria that can cause food borne illness to grow to dangerous levels.
If I need more turkey than a smaller bird can provide, I smoke two smaller turkeys at once. My electric smoker and Traeger smoker both have plenty of space to accommodate two whole birds.
You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.
The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.
Is it safe to smoke a 20 lb turkey?
FAQ
Is a 20lb turkey too big to smoke?
How to safely smoke a 20 lb turkey?
What is the danger zone when smoking a turkey?
What size turkey is safe to smoke?