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!.
On Thanksgiving, nothing is better than a turkey cooked at home. This smoked turkey recipe will help you make the best smoked turkey ever! Don’t be scared of this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
No matter what kind of grill you have outside, you can smoke a turkey at home. In fact, our very first smoked turkey was cooked on our old gas grill. It is still one of the best smoked turkeys I’ve ever had (you never forget your first!)
I like using my Camp Chef SmokePro pellet smoker more these days because it keeps the smoke and temperature stable, so I don’t have to do as much monitoring. That being said, you can use any kind of smoker you have to make this smoked turkey. The most important thing is to use a grill that can cook food indirectly, keep the temperature stable, and add 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 is a fantastic way to infuse deep, smoky flavor into the meat while keeping it incredibly moist and juicy. However, in order to achieve the perfect smoked turkey, it’s important to use the ideal temperature range. Choosing the right smoking temperature ensures the turkey cooks evenly, the skin gets crispy, and the meat stays succulent.
So what exactly is the best temperature for smoking turkey? The optimal temperature range is between 250°F and 275°F This relatively low and slow temperature range allows the turkey to smoke for hours while gradually cooking the interior without drying out the delicate white and dark meat
Why Use 250°F-275°F for Smoking Turkey
There are several reasons why maintaining a temperature between 250-275°F is ideal for smoking turkey
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Slow Cooking – The low temperature gently cooks the turkey over a longer period of time, allowing the collagen in the meat to break down and keep it tender.
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Moisture Retention – Smoking at a lower heat minimizes moisture loss. The turkey stays incredibly juicy and does not dry out.
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Full Smoke Absorption – The longer cook time gives the smoke more opportunity to fully permeate the meat, creating deep smoky flavor.
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Skin Crisping – The prolonged exposure to moderate heat crisps up the skin beautifully without burning it.
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Food Safety – This temperature range ensures the turkey reaches a safe minimum internal temperature of 165°F needed to destroy potential pathogens.
Technique for Maintaining Proper Temperature
Achieving and maintaining the target temperature when smoking turkey requires a few key steps:
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Use a smoker or grill that allows precise temperature control, such as a pellet grill or electric smoker.
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Allow the smoker to preheat completely until it stabilizes at 250-275°F.
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Place probes in both the breast and thigh meat to monitor internal temperatures.
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Maintain a consistent smoke by replenishing wood chips/chunks throughout the long cooking time.
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Make adjustments as needed to regulation airflow, fuel levels, and venting to hold the temperature.
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Avoid opening the smoker repeatedly so heat is not lost.
Estimating Cook Times
Cooking times will vary considerably based on the size of the turkey and the actual smoking temperature. Here are some general time estimates:
- 250°F – Figure around 30 minutes per pound
- 275°F – Estimate around 22-25 minutes per pound
For example, an 18 lb turkey will take roughly 9 hours at 250°F and 6.5 hours at 275°F. Always rely on a meat thermometer rather than just cook times to determine doneness.
Is There Such a Thing as Too Hot When Smoking Turkey?
Yes, it is definitely possible for temperatures to be too high when smoking turkey. Excessive heat can lead to the following undesirable effects:
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Meat drying out rapidly
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Skin burning or becoming leathery
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Bland smoke flavor from short cook time
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Uneven cooking if exterior overcooks
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Loss of moisture and juices
For best results, temperatures over 300°F should be avoided. The turkey may cook faster at very high temperatures but the tradeoff is poor texture and flavor. Stick between 250-275°F for the ideal smoked turkey.
Safety Tips
When handling raw poultry, be sure to follow proper food safety guidelines:
- Store turkey in fridge at 40°F or below
- Defrost in the refrigerator, not at room temp
- Use separate cutting boards and utensils
- Wash hands and sanitize surfaces after contact
- Cook to a minimum internal temperature of 165°F
Following the recommended temperature range of 250-275°F and using a quality meat thermometer is the best way to ensure your smoked turkey turns out perfectly cooked from the interior to the skin.
Catching the Smoked Turkey Drippings
Please make sure you have a drip pan ready to catch the juices and keep the smoker 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 is likely to evaporate while the food is smoking, so be ready to fill the pan up again and keep a few cups of water in it at all times. Make the best Smoked Turkey Gravy you’ve ever had with the juices left over after cooking your turkey.
Brine and Seasoning for Smoked Turkey
As soon as you have bought your turkey or turkeys, let’s talk about how to brine and season them for smoking.
- Brining. If you buy a turkey that has already been brined, you don’t have to brine it before smoking it. Do not buy a brined turkey. Instead, make your own brine for the turkey. For this event, I strongly suggest my Apple Spice Smoked Turkey Brine. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Put a simple Sweet Rub or Smoked Turkey Rub on the turkey’s skin to make it taste like a real BBQ and go with the smoke from the grill. You can buy my Sweet Rub from the Hey Grill Hey Store ahead of time to save time on Thanksgiving.
Note: The sugar in the Sweet Rub will turn the bird’s skin very dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Is it better to smoke turkey at 225 or 325?
What’s the best temperature to smoke a turkey?
How long to smoke a 15 lb turkey at 250 degrees?
Is it safe to smoke a turkey at 180 degrees?
What temperature should a Turkey be smoked at?
When smoking a turkey, it’s important to keep the temperature low and slow. Chris Lilly, competition pitmaster and BBQ expert, recommends a temperature of 225-250 degrees Fahrenheit and smoking the turkey for about 30 minutes per pound.
Can you smoke a Turkey at the same temperature?
Generally, it’s easier to keep your smoker at the same temperature as you smoke a turkey. But you don’t have to. Try the high-low method, where you start your turkey smoking at a temperature like 350°F, then lower the temperature to 275°F after the first 30 minutes. This method keeps the turkey juicy but gives you a nice crispy skin to bite into.
How long does it take to smoke a 12 pound turkey?
A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F. For example, a 12-pound turkey will take approximately 6 to 8 hours. It’s important to keep the smoker temperature consistent and monitor the internal temperature of the turkey closely.
How do you know if a Turkey is done smoking?
The turkey is done smoking when the internal temperature reaches 165 degrees Fahrenheit. You can check the temperature using a meat thermometer inserted into the thickest part of the thigh. What should I do if the turkey is overcooked? If the turkey is overcooked, it will be dry and tough.
Do you brine a Turkey before smoking?
Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking. Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey.
Can you smoke a 15 lb Turkey?
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.