Demystifying the Smoked Turkey Stall – What Temp Does it Happen and What to Do

Once you own a pellet grill you look forward to smoking meat year-round and showing off all that juicy and delicious meat candy to all your family and friends–but during the holiday season, the stakes couldn’t be higher.

With everyone counting on you to create a perfectly seasoned and smoked turkey, anxiety can set in (especially for first-timers) and so we created this guide to walk you through it step by step, and answer any lingering questions about the turkey smoking process.

Here is a handy Table Of Contents we created so you can jump around to the different steps in the process…

Smoking a turkey for Thanksgiving or any occasion yields incredibly moist flavorful results. However many novice smokers become mystified when their turkey seems to hit a wall and the internal temperature stalls around 150-170°F. Don’t panic – this phenomenon is completely normal and expected when smoking larger cuts of meat low and slow.

As an avid barbecue enthusiast, I’ve smoked my fair share of turkeys and have experience navigating the infamous smoked turkey stall. Here’s what you need to know about what causes it and how to push past it for perfectly cooked holiday bird.

What is the Smoked Turkey Stall?

The smoked turkey stall refers to the temperature plateau that occurs when the turkey’s internal temp reaches around 150-170°F and seems to get “stuck” at that temp, refusing to rise for 1-3 hours.

This happens because smoke cooking at a low temperature (225-250°F) gives connective tissues and collagen time to break down into gelatin The meat fibers relax and loosen up Moisture is driven out of the turkey, then reabsorbed as it condenses on the cooler surface.

Essentially, delicious chemistry magic is happening in there! But it means the temperature hits a wall until those reactions complete. Don’t rush it by cranking up the heat.

What Causes the Smoked Turkey Stall?

The stall is caused by several key factors inherent to smoking meat low and slow:

Low cooking temperature (225-250°F)
Large cut of meat like a whole turkey
Long cook time needed to break down connective tissues
Evaporative cooling effect as moisture releases

Because the turkey is cooking slowly at a moderate temperature the evaporation of built-up moisture has a cooling effect on the meat’s surface. This balances out the rising internal temperature for a period of time, causing the stall around 150-170°F.

At What Temperature Does Turkey Stall When Smoking?

For smoked turkey, the stall typically happens somewhere between 150-170°F. Many smokers report their turkey stalling around:

160°F
165°F
170°F

The exact temp can vary a bit based on factors like the size and shape of the particular bird, accuracy of the thermometer, and smoker temperature.

For example, if smoking at a lower temp like 225°F, the stall may hit closer to 150°F vs. 170°F at 250°F. The key is to anticipate it happening in that general range at some point during the smoking process.

How Long Does the Turkey Stall Last When Smoking?

The dreaded smoked turkey stall can last anywhere from 1-3 hours in most cases. It’s a waiting game requiring patience as the temperature plateau works itself out.

Just when you think it’s stalled out for good, the temp will start creeping up again slowly but surely. Expect about:

1-2 hours for a 12-15 lb turkey
2-3 hours for a 18-20 lb turkey

Resist the urge to constantly check it or increase the heat – let it ride out the stall on its own. The patience pays off in tender, juicy meat.

7 Tips to Get Through the Smoked Turkey Stall

Here are some tips to help you maneuver the temperature plateau more smoothly:

Expect it – Know the stall is coming so you can game plan accordingly.
Don’t panic – Stalling is normal so don’t stress when it happens.
Add smoke – Toss more wood chips on the smoker to infuse more flavor during the stall.
Mop or spritz – Help moisture evaporate by mopping with broth or spritzing with cider.
Monitor temp – Check temperature no more than every 30 minutes during the stall.
Wait it out – Be patient and let the science run its course. Don’t rush it!
Rest before slicing – Allow the turkey to rest 20+ minutes before slicing for juices to redistribute.

Pushing Through the Stall Results in Succulent Success

While the infamous smoked turkey stall can be frustrating, having a game plan helps you push through it with patience. Stay the course and let the meat work its magic, rather than trying to take shortcuts. Your perseverance will be rewarded with unbelievably juicy, smoke-infused holiday perfection!

what temp does turkey stall when smoking

Finding The Right Turkey & Planning Ahead

For this guide, we recommend buying a whole turkey.

Some people have good success with smoking a turkey breast, but we feel that buying the whole bird, even if you buy a smaller one, results in a better smoking experience…crispy skin, giving diners the choice between juicy white and dark meat, and most importantly, a whole bird is more forgiving of mistakes during the cooking process.

You will want to buy a whole turkey, fresh or frozen, and begin defrosting it to go into a brine for 24-36 hours.

A larger frozen turkey (15 pounds and up) can take 3-5 days to fully defrost in a refrigerator. This means depending on if you were able to source a fresh turkey (which I never can) you may be adding almost a week onto your prep time! 3-5 days for defrosting plus 1-2 days for the brine.

That has got to be by far the most time-consuming preparation of any pellet smoker project so plan ahead (at least a week ahead) if fresh turkeys aren’t available in your area.

what temp does turkey stall when smoking

Cooking a whole bird is our choice for more than one reason but primarily, it’s stunning and fun to bring to the table!

(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)

I encourage you to defrost the turkey in your refrigerator on a sheet pan (because all 7 turkeys we made in preparation for writing this guide leaked raw poultry juice out of the sealed packaging).

It may be useful to thaw your turkey in a garage refrigerator, if available, to keep things tidy.

How To Prep The Turkey For The Pellet Grill

Long before we start burning pellets we need to prep our bird, so let’s talk options.

FAQ

What is the stall temperature for a smoked turkey?

When I’ve done it, I’ve found there’s a natural stall point where the meat temperature kind of drags for 60-90 minutes between about 145-155 F. At the start of that stall, you’re not cooked; as you come out of that stall, you pull the turkey and it carries over into a beautifully done bird.

Can you pull turkey off smoker at 155?

Our target temperature for the turkey is a thigh temperature of 160 and a breast temperature of 150 (the turkey will continue to cook when removed from the smoker for a final target temp of 165 for the thigh and 155 for the breast). If you have a multi-probe thermometer, insert one probe in a thigh and one in a breast.

What temp is too low to smoke a turkey?

When it comes to smoking a Thanksgiving turkey, we think high and fast is the way to go. Set your smoker to 325 to 350 degrees. Many veteran smokers start a turkey at a lower temperature, closer to 200 degrees, and then turn up the heat and blast it for the second phase.

Is it better to smoke a turkey at 225 or 250?

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker’s temperature to 250°F to 275°F.