How Long to Smoke a Turkey at 350°F for Perfectly Juicy Results

Smoking a turkey at 350°F produces incredibly moist, tender and delicious results, but getting the timing right is key. This temperature infuses the bird with smoky flavor while keeping it juicy. Follow this guide to learn exactly how long to smoke a turkey at 350°F to get ideal doneness.

Choosing and Prepping the Turkey

The first step is selecting a high quality fresh or thawed turkey, ideally 16-20 pounds The extra weight compared to a smaller bird ensures plenty of moist breast meat and delicious leftovers Before smoking, it’s crucial to brine the turkey. An overnight brine in a saltwater solution deeply seasons the meat and helps it retain moisture during smoking. A basic brine of 1 cup salt per gallon of water works well. For extra flavor, add aromatics like peppercorns, bay leaves, onions, orange slices or citrus zest. After brining, pat the turkey completely dry and let it air chill in the fridge overnight for the best moisture retention and crispy skin. Finally, coat the outside with olive oil and generously season all over with salt, pepper and dried herbs.

Estimating Smoking Time

The general rule of thumb for smoking poultry is 30 minutes per pound at 225-250°F. However smoking at 350°F significantly reduces the time. You can estimate around 12-15 minutes per pound for a total time of 4-5 hours for a 20 pound turkey.

While these averages provide a starting point, always use a meat thermometer to determine doneness rather than relying on time alone. Smoking times vary based on factors like temperature consistency and the shape and density of the bird. The turkey is done when the thickest part of the breast and thighs reach 165°F.

Step-by-Step Smoking Method

Follow these simple steps for smoking a juicy turkey at 350°F:

1. Set up the smoker for indirect heat: Place a drip pan with water, stock or beer below the grates on one side to add moisture.

2. Prep the turkey: Remove giblets, pat dry, coat with oil and season all over.

3. Preheat to 350°F: Bring the smoker up to temperature. Add wood chips or chunks to generate smoke.

4. Smoke the turkey: Place turkey on the opposite side of the drip pan. Smoke until the thickest part of the breast reaches 165°F, about 12-15 minutes per pound.

5. Rest and serve: Let the turkey rest tented with foil for 20-30 minutes before carving. The temperature will rise a bit more as it rests.

Tips for Moist, Flavorful Results

• Brining is highly recommended to infuse flavor and retain moisture. Make a simple saltwater brine or use aromatics like oranges, thyme and garlic.

• Use a meat thermometer to monitor temperature rather than relying on time. Cook until 165°F.

• Keep the smoker around 350°F for even cooking. Use more chips/chunks if needed.

• Let the turkey rest before carving so juices can redistribute.

• Use a water pan and spritz with broth to prevent drying out.

FAQs

How long should I smoke a 12 pound turkey at 350°F?

For a 12 pound turkey, estimate around 2.5-3 hours of smoking time at 350°F, or until the breast reaches 165°F.

What if my smoker won’t reach 350°F?

If your smoker maxes out at a lower temperature like 300°F, simply extend the smoking time. Cook until the turkey is fully cooked based on the internal temperature rather than going by time alone.

Should I brine the turkey before smoking?

Brining is highly recommended as it tenderizes the meat and helps it retain moisture during the long smoking time. An overnight saltwater brine with aromatics adds great flavor.

Is it safe to smoke a stuffed turkey?

Stuffing a turkey before smoking is not recommended, as the stuffing won’t get hot enough fast enough. Cook stuffing separately for food safety.

What is the best wood for smoking turkey?

Fruit woods like apple, cherry and pecan pair wonderfully with poultry. For a more classic barbecue flavor, opt for hickory or mesquite. Use chunks or chips to generate constant smoke.

How can I ensure crispy skin?

Letting the turkey air dry uncovered in the fridge after brining helps. Rubbing butter or oil underneath the skin also crisps it up. Finally, cranking up the heat at the end to 375°F-400°F will help the skin crisp up without overcooking the meat.

Smoking a turkey at 350°F when done right results in incredibly tender, juicy meat with great smoky flavor. With the right technique, you’ll have a showstopping centerpiece for your next holiday meal. Use these guidelines on timing and temperature and you’ll achieve the perfect smoked turkey.