This smoked turkey recipe is the perfect turkey to serve on Thanksgiving or other special occasions. The turkey is delicious and tender, and the whole bird tastes like it came from an upscale restaurant. I can guarantee this smoked turkey will take your holiday meal to the next level!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.
The post below is loaded with lots of information to help you get the best smoked turkey around. Please take the time to read through the entire post before you smoke your first bird. Following all the recommendations below will help you avoid any pitfalls on the big day.
Smoking a turkey can seem intimidating, but with the right temperature, some patience and a few tips you’ll have a mouthwatering bird that’s moist, smoky, and delicious. As avid barbecue enthusiasts and turkey smokers, we’ve experimented with various temperatures to determine what works best. In this article, we’ll share everything we’ve learned about finding that ideal temperature sweet spot.
Why Temperature Matters When Smoking Turkey
Temperature is crucial when smoking turkey for two reasons food safety and preventing the meat from drying out
Poultry needs to reach 165°F internally to eliminate harmful bacteria. Smoking at too low of a temperature can cause the turkey to linger in the “danger zone” between 40-140°F, allowing bacteria to rapidly multiply.
However, going above 325°F can cause the turkey to cook too quickly and dry out, especially the easily overcooked breast meat. The leg and thigh meat contains more fat and collagen so it can better handle higher heat.
Finding the right temperature for smoking turkey is all about balancing food safety with retaining moisture and maximizing the smoke flavor.
The Best Temperatures for Smoking Turkey
Through extensive experimentation smoking turkeys, we’ve found the ideal temperature range is 275-300°F.
Here’s why this range hits the sweet spot:
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High enough to cook the turkey safely and prevent bacterial growth, but not so high that the meat dries out.
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Low enough to allow for a slow smoke, infusing the turkey with tons of flavor.
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Cooks approximately 1.5-2 hours per pound, faster than ultra-low smoking but slow enough to keep the meat juicy.
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Renders the fat and collagen for tender, mouthwatering results.
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Yields crispy, mahogany skin versus flabby skin from ultra-low smoking.
Yes, you can smoke turkey at 225°F for an ultra-smoky flavor, but it takes much longer and risks drying out the breast. Temperatures above 325°F cook the turkey faster but sacrifice moisture.
For the best of both worlds, 275-300°F gives you safety, moisture, smoke penetration, and crispy skin at a reasonable cooking time.
Should You Smoke Turkey at a Higher or Lower Temperature?
Here’s a closer look at the pros and cons of smoking turkey above or below the 275-300°F sweet spot:
Higher Temp (325°F+)
Pros:
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Cooks turkey faster, can be done in under 3 hours.
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Blasts the skin to crispy, crunchy perfection.
Cons:
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Risks drying out breast and overcooking meat.
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Doesn’t allow adequate time for smoke to permeate the meat.
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Legs/thighs may finish faster than breasts.
Lower Temp (225°F and under)
Pros:
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Turkey has more time to absorb smoky taste.
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Very little risk of drying out the meat.
Cons:
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Much longer cooking time, easily 6+ hours.
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Turkey may linger too long in the “danger zone”.
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Skin more likely to be flabby and rubbery.
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Fat and collagen won’t render as well.
General Smoking Time Per Pound
To give you a general idea of cook times, when smoking turkey at 275-300°F you can calculate:
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20-25 minutes per pound for breast meat.
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30 minutes per pound for leg and thigh meat.
So a 12 lb turkey will take approximately 4-5 hours at 275-300°F, compared to 6+ hours at 225°F or less than 3 hours at 325°F+.
The breast ideally will reach 160°F after which carryover cooking will bring it up to 165°F for food safety. The thighs and legs benefit from cooking to 175-180°F for perfect tenderness.
Always use an instant read thermometer to check multiple areas of the breast, thighs, and legs to guarantee the turkey is fully cooked.
Additional Tips for Juicy, Flavorful Smoked Turkey
Beyond finding the right temperature, here are some extra pointers:
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Brine the turkey to infuse it with moisture and seasoning. Make a simple brine with salt, sugar, and aromatics.
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Apply a dry rub for flavor and crispy skin. Try brown sugar, herbs, garlic, mustard, etc.
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Cook on a rack over a drip pan to improve air circulation and crisping.
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Spritz with broth during smoking to prevent the skin from drying out.
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Rest before carving for juicier meat. The juices redistribute after cooking.
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Check the breast early and remove it when done so it doesn’t overcook.
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Let the legs/thighs finish to a higher temperature for ideal tenderness.
For the perfect smoked turkey that’s safe, moist, and full of smoky goodness, temperatures between 275-300°F offer the best balance. Avoid the temptation to smoke turkey at very low temps that risk drying it out or very high temps that cook it too quickly. With the right temperature dialed in, your smoked turkey will be a huge hit!
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
Catching the Smoked Turkey Drippings
Make sure you have a drip pan at the ready to catch the drippings as well as keep your smoker environment moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water will likely evaporate during the smoking process, so be prepared to refill the pan and keep a few cups of water in there at all times. Once your turkey is done, use those lovely drippings to make the absolute best Smoked Turkey Gravy you’ve ever had!
What temperature do you smoke a turkey on a pellet grill?
FAQ
Is it better to smoke a turkey at 225 or 350?
What temperature should I smoke a turkey?
How long to smoke a 15 lb turkey at 250 degrees?
Is 275 too low for turkey?