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 turkey is a delicious way to add incredible flavor to your holiday bird When smoked properly, the turkey becomes moist, tender and infused with a lovely smoky essence. However, in order to get the best results, it’s important to smoke the turkey at the right temperature. Here’s a guide to choosing the ideal temperature for smoking turkey
Why Temperature Matters
Temperature control is crucial when smoking turkey for several reasons:
- Food Safety: Poultry needs to reach a safe minimum internal temperature to destroy bacteria that can cause foodborne illness. Smoking at too low of a temperature increases the risk of bacteria growth.
- Moisture Level Low and slow smoking allows collagen in the turkey to break down slowly resulting in a juicy tender bird. High heat can cause the turkey to dry out.
- Smoke Penetration Maintaining a steady, low smoking temperature gives the smoke more time to fully permeate the turkey meat, developing maximum flavor
- Cook Time: The temperature you choose directly impacts the total cook time. Higher heat decreases cook time.
Considering all these factors, maintaining proper smoker temperature from start to finish is vital for smoked turkey success.
Recommended Smoker Temperatures
The ideal smoker temperature for turkey is between 225°F and 275°F. This relatively low temperature range allows the bird to soak up smoke flavor and cook gently so it stays nice and moist.
Here are some more specific smoker temperature recommendations:
- 225°F – 250°F: This ultra-low end of the spectrum results in the most smoke penetration and gradual tenderizing of the meat. Cook times are lengthened at this range, so make sure to allot 10-12 hours for a 15 lb turkey.
- 250°F – 275°F: The mid-range temperature infuses great smoke flavor in a reasonable timeframe. Plan for approximately 30 minutes per pound, so a 15 lb turkey will take about 7-8 hours at 275°F.
- 300°F – 325°F: For a slightly quicker cook, you can go up to 325°F. This may result in a bit less smoky flavor, but tender, juicy meat. Figure on 20-25 minutes per pound for a 15 lb bird.
No matter what temperature you choose, maintaining an even, steady heat is key for the highest quality smoked turkey. Don’t let the temperature fluctuate more than about 10-15 degrees in either direction.
Monitoring Turkey Temperatures
A good quality digital meat thermometer is absolutely essential for monitoring temperatures when smoking turkey. Here are the key temperatures to keep an eye on:
- Smoker Temperature: Monitor this continuously with a thermometer featuring a food probe and wireless remote display.
- Turkey Thigh Temperature: Insert a probe thermometer into the thickest part of the thigh, without touching the bone. Thighs should reach 165°F.
- Turkey Breast Temperature: Check the breast temp periodically by inserting an instant read thermometer into the thickest part of the breast. Stop cooking at 150°F.
- Final Turkey Temperature: The USDA recommends smoking turkey to an internal temperature of 165°F in the breast and thighs. For optimal moisture, pull the turkey off at 160°F and allow the temperature to rise 5 degrees during resting time.
Use these temps to gauge doneness and make any adjustments to smoker temperature if needed. Never rely solely on cook times.
Resting & Carryover Cooking
Once the turkey reaches the target internal temperature, it’s crucial to let it rest before carving. Resting allows juices to redistribute through the meat. Expect the temperature to rise about 5-10 degrees during the rest time due to carryover cooking.
After smoking, tent the turkey loosely with foil and let it rest for at least 30 minutes, up to 1 hour. Then double check the temperature in the breast and thighs before serving. The turkey is safe to eat once it hits the USDA minimum of 165°F.
With the right smoker temperature and thorough monitoring, your smoked turkey will turn out mouthwateringly moist and full of rich, smoky flavor. Experiment between 225°F and 325°F to find your ideal temperature for the crispiest skin, most tender meat and best overall results.
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!
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
What temperature is smoked turkey done at?
Can you pull turkey off smoker at 160?
Is it better to smoke turkey at 225 or 325?