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 massive 20 pound turkey may seem intimidating, but it can result in incredibly juicy, flavorful meat when done right. The key is using the ideal temperature range to cook the bird fully while infusing it with smoke. In this guide, we’ll break down the best temperature for smoking a turkey this size, explain why it works so well, and give you pro tips to nail it every time.
Finding the Sweet Spot – 225°F to 275°F is Ideal
When smoking a 20 pound turkey, you want a temperature that’s high enough to cook the meat through without drying it out, but low enough to allow ample time for thin blue smoke to penetrate The magic zone falls between 225°F and 275°F. This gives you flavorful, tender meat without the risks of undercooking.
Smoking at less than 225°F runs the danger of keeping the turkey in the “danger zone” between 40-140°F too long. Bacteria multiply rapidly here. At the same time, exceeding 300°F often leads to dried out meat. So the 225-275°F range hits the sweet spot.
Our favorite temp is 250°F – it moves the cook along while still allowing 1-2 hours of ideal smoke exposure. But anywhere in this window works beautifully
Why This Temperature Range Works
There are a few key reasons the 225-275°F zone shines for a big bird:
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Prevents bacteria growth – It heats the meat out of the 40-140°F “danger zone” relatively quickly.
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Allows low and slow cooking – The turkey cooks gradually, giving collagen time to break down into tenderness.
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Enables smoke absorption – Lower temps keep the cook time long for smoke to fully permeate the meat.
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Avoids overcooking – Temps aren’t so high that they quickly dry out the breast meat.
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Renders fat well – The heat melts fat cap and connective tissues for juicy meat.
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Browns the skin – Temps are high enough to crisp up the skin nicely.
The 225-275°F window truly optimizes flavor, moisture, and food safety.
Pro Tips for Smoking a 20 Pound Turkey
Follow these tips for smoking success with a massive bird:
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Brine it – Soak the turkey overnight in a saltwater brine to infuse it with moisture and flavor.
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Pat dry – Thoroughly dry the skin before smoking to help it crisp up.
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Use a rub – Coat with an herb rub to add flavor and encourage browning.
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Place on a rack – Elevate the turkey on a rack so smoke surrounds it.
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Use a thermometer – Monitor temperature closely, and rely on a meat probe.
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** Foil the breast** – Prevent overcooking by tenting foil over the breast.
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Let it rest – Allow the turkey to rest 20+ minutes before carving for juiciness.
Enjoy Moist, Smoky Meat with the Right Temp
Smoking leaves you with incredibly moist turkey brimming with wood fire flavor. Using the 225-275°F temperature range is the key to getting it just right. Monitor your smoker temp, rely on a thermometer, and rest the meat, and you’ll have amazing results.
For your next holiday feast or anytime you crave perfect smoked turkey, try using this guide. The ideal temperature window truly ensures you get ideal meat – tender, succulent, and full of smoky goodness in every bite. Your guests will be begging for seconds!
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!
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!).
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Is it better to smoke a turkey at 225 or 250?
What temperature do you smoke a 20 pound turkey?
How to smoke a 20 lb turkey on a pellet grill?
How long to cook 20 lb turkey at 300 degrees?