It’s that time of year again, and it’s the best time to fire up the smoker. Once you try cooking a turkey in the smoker, there’s really no going back to the old ways. The smell of smoke in the air, the sound of the wind through the trees and the free space inside your oven for everything else. The result of the best smoked turkey is super juicy, tender texture with a beautiful mahogany color and the perfect amount of smoke flavor.
Let’s go through all the tips and tricks and make it happen! It’s going to take about 7 wonderful hours to smoke a 14-lb bird at 250° F. If you are in a rush, be sure to check out the speedier spatchcock smoked turkey recipe.
Smoking a turkey is a fantastic way to add delicious flavor to your holiday bird. However, with a large 14 pound turkey, getting it cooked through without drying out the breast meat can be tricky. In this comprehensive guide, we’ll provide the ideal times, temperatures and techniques for smoking a juicy 14 lb turkey.
Overview of Smoking Times for a 14 lb Bird
As a general rule of thumb, you’ll want to smoke a 14 lb turkey for 15-20 minutes per pound at a temperature between 225-275°F. This means a 14 lb turkey will take approximately 3.5 – 4.5 hours to smoke completely. Some pitmasters even recommend planning for up to 1 hour per pound, which would mean smoking the 14 lb turkey for 14 hours! While that certainly produces incredibly tender meat, it’s often not practical.
The most important thing is maintaining a consistent, low temperature and using a meat thermometer to determine doneness rather than relying solely on time. But we’ll break down estimated smoking times at different temperatures below as a starting point.
Approximate Smoking Times for a 14 lb Turkey:
- At 225°F: About 6-7 hours
- At 250°F: Around 5 hours
- At 275°F: Approximately 4 hours
- At 300°F: Roughly 3.5 hours
The size, shape and brand of your smoker can impact cooking times as well. It’s always best to use a digital meat thermometer and focus on reaching the ideal internal temperature rather than estimated smoking times.
Step-by-Step Guide to Smoking a Turkey
Follow these steps for juicy, flavorful smoked turkey success:
1. Brine the Turkey
Soaking the turkey in a saltwater brine 12-24 hours before smoking helps keep the meat incredibly moist and infuses tons of flavor Make a simple brine with 1 cup kosher salt + 1 cup brown sugar per gallon of water Submerge turkey and brine in the fridge overnight or up to 24 hours.
2. Prepare the Turkey
Remove turkey from brine and pat very dry with paper towels. Be sure to get into all the crevices. Tuck wing tips under to prevent burning. Coat with olive oil and generously season inside and out with salt, pepper and other spices or herbs of your choosing.
3. Preheat Smoker
With a large 14 lb turkey, you’ll want to give your smoker plenty of time to reach the ideal 250-275°F temperature before placing the bird inside. Light your smoker according to manufacturer instructions.
4. Place Turkey in Smoker
Put turkey on the middle rack of your smoker, breast side up. Use a drip pan underneath to catch juices for gravy. Maintain temperature between 225-275°F for even cooking.
5. Monitor Temperature
Start checking the internal temp of the breast and thighs after about 2 hours. Breast should reach 160-165°F and thighs 175°F before removing turkey from the smoker. If breast temp rises quickly, tent with foil.
6. Allow Turkey to Rest
When turkey is finished smoking, remove from the smoker and let rest 30-40 minutes before carving. This allows juices to redistribute for maximum moisture!
Smoking Times Based on Temperature
To give you an idea of expected smoking times, here are estimates based on maintaining different smoker temperatures:
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225°F – Around 6-7 hours. Lower, slower smoking helps infuse more flavor. Monitor temps closely.
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250°F – Approximately 5 hours. This temp gently smokes the bird while still Crisping the skin.
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275°F – Roughly 4 hours. Turkey will cook a bit faster at this slightly higher temp.
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300°F – About 3.5 hours. At this temp, the turkey starts to cook more quickly. Monitor carefully.
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325°F – Approximately 3 hours. This high temp crisps the skin beautifully but watch closely to avoid drying out breast.
Remember, these are rough estimates based on a 14 lb turkey. Rely on a meat thermometer for doneness rather than just smoking time.
Signs Your Turkey is Done Smoking
Checking the internal temperature is the most foolproof way to know your turkey is ready to come off the smoker. Use an instant read thermometer to test the thickest part of both the breast and thigh.
The breast should reach 160-165°F and thigh area 175°F before removing turkey from the smoker. If the breast temp goes above 165°F, it will likely dry out.
Other signs your turkey is finished smoking:
- Skin is nicely browned and crispy
- Meat feels very firm when pressed
- Drumsticks move easily
- Juices from thigh area run clear
When in doubt, always rely on the temperature over smoking time estimates. And be sure to let the turkey rest 20-30 minutes before slicing for maximum juiciness.
Tips for Moist, Flavorful Smoked Turkey
Smoking a large 14 lb turkey may seem difficult, but following these tips will help ensure moist, delicious meat:
- Brine the turkey 24 hours to infuse moisture and flavor
- Maintain even temperature between 225-275°F
- Use a digital meat thermometer to check doneness
- Smoke breast to 160-165°F and thighs to 175°F
- Allow turkey to rest before slicing to seal in juices
- Carve carefully to preserve moisture
With the proper preparation and smoking technique, your 14 lb turkey will be a huge hit with perfectly juicy meat. The mesquite or applewood smoke flavor takes the turkey from basic to sublime. Experiment with different wood chips and rubs to find your favorite.
Smoked turkey also makes incredible leftovers. Enjoy it sliced for sandwiches, diced in soups and salads, chopped for easy casseroles, or used in creative turkey tetrazzini. Get ready to make this your new signature holiday dish!
To Brine, Season or Just Smoke it?
One question that often comes up when smoking a turkey is whether you should brine it first. Traditionally, wet brining has been used to help keep the turkey moist. However, it can slightly dilute the natural flavor and can also be inconvenient because of the large vessel needed that must stay cold for a day or two. An easier option is to dry brine instead, which helps bring out the natural flavors.
To dry brine: simply coat the turkey all over with heavily kosher salt and let it rest overnight in the fridge uncovered. The salt will help the turkey retain moisture as it smokes without making it overly salty or dampening the flavor. Dry brining for 24-48 hours is ideal to allow the salt to penetrate all the way through the meat.
You can also skip brining altogether and just throw it in the smoker, or use a spice rub if you want more of a BBQ flavor versus traditional holiday turkey. Applying a flavorful dry rub that contains salt will season the meat and help it retain moisture just like a brine. It also adds lots of extra flavor to the outside and makes for a stunning presentation.
5 Tips & Tricks for the Best Smoked Turkey
- Place the turkey on a V-rack for easy transportation in and out of the smoker.
- Keep the lid closed! Opening the lid as few times as possible during the coo will keep the temperature consistent as well as keep the smoke in and give better results.
- Use a remote probe thermometer to monitor the temperature of your smoker along with the internal temp of the bird so you know exactly when it’s finished.
- Be aware of carryover cooking. The internal temperature of the turkey will continue to rise after it is removed from the heat. Remove the turkey from the smoker about 5 to 7 degrees lower than your target finished temperature.
- Cook it faster by spatchcocking (butterflying the turkey). Get the recipe for smoked spatchcock turkey.
Easy Smoked Turkey Recipe for Thanksgiving (on a Pellet Grill!)
FAQ
How long does it take to smoke a 14 lbs turkey?
How Long to Smoke a 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.
Is it better to smoke a turkey at 225 or 250?
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Cooking time:At 250°F, a turkey will cook faster than at 225°F, which can be beneficial if you want a quicker cook time.
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Skin crispness:Higher temperatures like 250°F may help achieve crispier turkey skin compared to a lower temperature like 225°F.
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Smoke flavor:While both temperatures can infuse smoke flavor, a lower temperature like 225°F may result in a more intensely smoky turkey.
What is the best temperature to smoke a turkey?
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Lower temperature for moist results:If you prioritize a juicy turkey, opt for the lower end of this range (around 225°F).
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Higher temperature for crispier skin:If you want crispier skin, you can slightly increase the temperature to around 275°F, but be careful not to overcook the turkey.
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Monitor internal temperature:Regardless of the smoking temperature, always monitor the internal temperature of the turkey closely to ensure it reaches a safe level (165°F).
How do you keep a turkey moist when smoking?
We swear by wet brining our turkey before smoking because it not only adds a ton of flavor but also helps the turkey retain moisture during the smoking process.Oct 17, 2022
How long does it take to smoke a 14 lb Turkey?
To **smoke a 14 lb turkey**, you would typically need to set aside around 6 to 7 hours. However, it’s important to note that smoking times can vary based on various factors such as the type of smoker you are using, the weather conditions, and even personal preference. 1. How do I prepare the turkey for smoking? 2.
Which smoking temperature is best for a 14 lb Turkey?
325°F – At the highest temperature, smoking the turkey at 325°F will cook it much more quickly. Allow only 13 minutes per pound, which results in a total cook time of about 3 hours for a 14 lb turkey. So which target smoking temperature is the best for a 14 lb turkey? Here are some factors to consider:
How long to cook a 14 lb Turkey?
Figure 25 minutes per pound, or around 5 1/2 hours for a 14 lb turkey. 325°F – At the highest temperature, smoking the turkey at 325°F will cook it much more quickly. Allow only 13 minutes per pound, which results in a total cook time of about 3 hours for a 14 lb turkey. So which target smoking temperature is the best for a 14 lb turkey?
How long does it take to smoke a Turkey on a pellet grill?
This turkey took just over 6 hours to smoke on our pellet grill at 225*F. This is going to vary based on the weight of the turkey. The general rule is about 30 minutes per pound. What pellets should you use for a smoked turkey?
How do you smoke a Turkey?
Follow these steps for smoking turkey success: 1. Brine the Turkey Soaking the turkey in a saltwater brine before smoking helps keep the meat incredibly moist and infuses tons of flavor. Make a simple brine with 1 cup kosher salt + 1 cup brown sugar per gallon of water. Submerge turkey and brine overnight. 2. Prepare the Turkey
Can you smoke a Turkey?
Before you get to smoking a turkey, get your Thanksgiving supplies together: Turkey: You can get your turkey frozen or fresh – luckily, either works for a smoked turkey recipe. Just keep in mind the guest count. You can follow our chart below: Our recommendation: