How Long to Smoke a Turkey
Smoke your turkey at 275°F and plan on 20 to 25 minutes per pound. It's done when the thickest part of the breast hits 165°F.
That's it. Everything else is details. Here are the details.
Smoked turkey time chart
| Smoker temp | Minutes per pound | 12 lb bird | 14 lb bird | 16 lb bird |
|---|---|---|---|---|
| 225°F | 30 to 40 | 6 to 8 hr | 7 to 9.5 hr | 8 to 10.5 hr |
| 250°F | 25 to 30 | 5 to 6 hr | 6 to 7 hr | 6.75 to 8 hr |
| 275°F | 20 to 25 | 4 to 5 hr | 4.75 to 5.75 hr | 5.25 to 6.75 hr |
| 325°F | 13 to 15 | 2.75 to 3 hr | 3 to 3.5 hr | 3.5 to 4 hr |
These are planning numbers. Wind, cold weather, and how often you open the lid all add time. Always cook to temperature, not to the clock.
Why 275°F beats 225°F for turkey
Low and slow is great for brisket. Turkey is different.
- Skin. At 225°F the skin turns rubbery. At 275°F to 325°F it gets crisp.
- Safety. A big cold bird needs to get through the 40°F to 140°F zone without dragging its feet. Higher heat gets it there faster.
- Juice. Lean breast meat dries out the longer it sits in the smoker.
You still get plenty of smoke flavor at 275°F. Turkey soaks up smoke fast.
What temperature is smoked turkey done?
Pull it when the thickest part of the breast reads 165°F. Check the thighs too. Dark meat is safe at 165°F but it's better at 175°F to 180°F, since it has more connective tissue to break down.
Use a good instant read thermometer. Better yet, use a leave in probe so you're not opening the lid every 20 minutes.
Let it rest 20 to 30 minutes before you carve. The juices settle back into the meat.
Best wood for smoking turkey
Turkey is mild, so go easy on strong woods.
- Apple: Light and sweet. The safest pick.
- Cherry: Mild and fruity. Gives the skin a deep mahogany color.
- Pecan: A little nuttier and stronger. Great middle ground.
- Hickory: Bold. Mix it with apple or cherry so it doesn't take over.
- Mesquite: Skip it. It's too harsh for a whole bird.
A mix of cherry and pecan is hard to beat.
What size turkey is best for smoking?
Stick with 12 to 14 pounds. Bigger birds take too long to get through the danger zone at smoker temps. Feeding a crowd? Smoke two smaller birds instead of one giant one. Our turkey per person chart shows how many pounds you need.
Tips for a better smoked turkey
- Dry brine it. Salt the bird and let it sit uncovered in the fridge overnight. Juicier meat, crispier skin.
- Spatchcock it. Cut out the backbone and lay it flat. It cooks faster and more evenly.
- Don't stuff it. Stuffing slows the cook and can sit in the danger zone too long. Bake your stuffing on the side.
- Make sure it's fully thawed. A half frozen bird will throw your whole timeline off. Here's our thawing chart.
- Plan backward. Want to eat at 4 pm? A 14 pound bird at 275°F goes on around 9:30 am. That gives you a little buffer plus 30 minutes to rest.
FAQ
How long does it take to smoke a 12 pound turkey?
At 275°F a 12 pound turkey takes about 4 to 5 hours. At 225°F plan on 6 to 8 hours.
What temperature should I smoke a turkey at?
275°F is the sweet spot. You get plenty of smoke flavor and the skin has a chance to crisp up.
What internal temperature is smoked turkey done?
Smoked turkey is done when the thickest part of the breast reads 165°F. Dark meat is even better at 175°F to 180°F.
What is the best wood for smoking turkey?
Apple, cherry and pecan are the best woods for turkey. Use hickory sparingly and skip mesquite.
Should I stuff a turkey before smoking it?
No. Stuffing slows the cook and can sit at unsafe temperatures too long. Cook your stuffing separately.