This Easy Smoked Turkey Recipe is incredibly flavorful, juicy and so moist! Learn how to make the best whole smoked turkey recipe that you are going to want to make year after year! We also have a turkey brine recipe, turkey dry rub and gravy for you to use as well – get this on your Thanksgiving menu now!
Smoking a turkey is a great way to add delicious smoked flavor to your holiday bird. But figuring out how long to smoke an 18 pound turkey can seem daunting, especially if you’ve never done it before
In this detailed guide, I’ll walk you through everything you need to know to perfectly smoke an 18 pound turkey. We’ll cover expected cook times, target temperatures, preparation tips, and more.
Overview of Smoking Times
As a general guideline, plan on smoking an 18 pound turkey for around 9-10 hours at 225-250°F. This allows enough time for the turkey to fully cook through without drying out.
Here’s a quick overview of estimated smoke times based on temperature
- At 225°F: Approximately 10 hours
- At 250°F: Approximately 9 hours
The exact time can vary based on factors like your specific smoker weather conditions etc. Using a meat thermometer is the best way to know when the turkey is done.
Step-by-Step Guide
Follow these more detailed steps for smoking an 18 pound turkey to perfection:
1. Select the Right Turkey
- Choose a fresh or completely thawed turkey that is around 18 lbs. Both frozen and fresh turkeys work well.
- Opt for a free range or organic turkey for the best flavor.
2. Prep the Turkey
- Remove giblets and neck from turkey cavities. Rinse turkey and pat dry.
- Apply a dry brine or wet brine for added moisture and flavor.
- Rub skin with oil or butter and season generously with salt, pepper, and other spices.
- Tuck wing tips under breast and tie legs together to hold shape.
3. Determine Smoker Temperature
- Aim to keep temperature between 225-250°F for best results.
- At 225°F, expect around a 10 hour cook time.
- At 250°F, the turkey will take about 9 hours.
4. Prepare the Smoker
- Set up smoker for low and slow cooking and bring to target temp.
- Use wood chips like hickory, cherry, or apple for flavor.
- Add a disposable drip pan filled with water or broth.
5. Smoke the Turkey
- Place seasoned turkey directly on grates or in pan, breast up.
- Maintain steady temperature throughout the smoke.
- Flip turkey over halfway through estimated cook time.
- Start checking temperature about 1 hour before finish time.
6. Check for Doneness
- Turkey is done at 165°F breast and 175°F thigh.
- Use an instant read thermometer to monitor temperatures.
- Check in multiple spots to ensure even doneness.
7. Let Turkey Rest
- When turkey reaches target temps, remove from smoker.
- Tent with foil and let rest 20-30 minutes before carving.
- This allows juices to redistribute for moist meat.
8. Carve and Serve
- Use a sharp knife to cleanly slice turkey meat.
- Cut into breast, thighs, legs, and wings.
- Serve smoked turkey warm alongside favorite sides!
Turkey Smoking Tips
Follow these tips for the best smoked 18 pound turkey results:
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Brine turkey overnight for extra moisture and flavor infusion. A simple saltwater brine works great.
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Apply a brown sugar based rub for crispy, caramelized skin.
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Use a disposable drip pan in the smoker and refill with liquid as needed.
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Monitor the breast and thigh temperatures in multiple spots to ensure even doneness.
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Let turkey rest at least 20-30 minutes before carving for juicy meat.
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Keep smoked turkey warm in an insulated cooler if done early.
FAQs
How long per pound at 225°F?
You can estimate about 30 minutes per pound at 225°F. So for an 18 lb turkey, that’s about 9 hours.
Should you smoke a turkey at 250 or 275°F?
A 250°F smoker will take about 25 minutes per lb, so around 7.5 hours for an 18 lb turkey. At 275°F, it will take around 20 minutes per lb, or 6 hours total.
What is the minimum safe internal temperature?
Turkey needs to reach an internal temperature of 165°F in the breast and 175°F in the thighs/legs to be safe to eat.
Is it OK to smoke an 18 lb frozen turkey?
Yes, you can smoke a frozen turkey but it will take 50% longer than a thawed one. Make sure to allot adequate time.
Can you smoke stuffing in the turkey?
It’s not recommended. Stuffing can increase risk of bacterial growth. Cook stuffing separately for food safety.
Conclusion
Smoking an 18 pound turkey may take some time, but the juicy, flavorful results are well worth the effort. With proper preparation and by monitoring temperatures, you can enjoy perfectly cooked smoked turkey for your next holiday meal. Allow 9-10 hours of smoking time and use a thermometer for the best results. Happy smoking!
Leftover Smoked Turkey Ideas
Here are a few easy and delicious leftover smoked turkey recipes that might come in handy for the days following your Thanksgiving celebration:
Store extra turkey in the refrigerator in an airtight container for up to 4 days.
How to Prepare a Turkey for Smoking
- Ensure it is fully thawed: if you turkey is NOT fully thawed it will impact the cook time so make sure you are planning ahead – check out our tutorial on how to thaw a turkey! We recommend letting it come to room temperature before cooking (this will decrease cook time).
- Remove any gravy packet or giblets from the inside: we love using the giblets to make giblet stuffing!
- Brine: we love taking this extra step and while it isn’t required, it definitely takes your turkey to the next level. We have included a turkey brine in the recipe card below, but here is our general tutorial on how to brine a turkey.
- Pat dry with clean paper towel: some people prefer to rinse their turkey after they brine it, but I prefer to simply pat dry.
- Rub: we recommend using softened butter, but olive oil will work here too.
- Season: we have included a smoked turkey rub in the recipe card below, but if you prefer just salt and pepper that will work too.
Love this Smoked Turkey Brine! It is so easy to use and we have included it in the recipe card for you as an option when smoking your bird. A wet brine infuses flavor and moisture into your turkey so it is ever more juicy! Alternatively, you can use a dry brine which involves brining a turkey in a salt mixture – both work very well!
If you are looking for something different than just salt and pepper for your turkey you can try this smoked turkey dry rub – we have included the recipe in the recipe card below. It is a classic mix of flavors that is versatile and easily made your own.