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!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of 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 great way to infuse it with juicy smoky flavor for a holiday meal or any special occasion. However, smoking such a large bird can seem daunting especially if you’ve never done it before. A 24 lb turkey is a big one, so how long does it take to smoke it to perfection?
In this comprehensive guide, I’ll provide details on exactly how long you need to smoke a 24 lb turkey based on expertise from experienced barbecue pitmasters chefs and backyard smoking enthusiasts. You’ll also get tips on brining, stuffing, smoker setup, target internal temperatures, and more so your turkey turns out mouthwateringly delicious.
Overview of Smoking Times for a 24 lb Turkey
The general consensus among experts is that you should smoke a turkey for approximately 30 minutes per pound at a temperature between 225°F to 250°F. For a 24 lb turkey that equals around 12 hours of smoking time.
Some pitmasters suggest allowing a longer smoking time of 45 minutes to 1 hour per pound, which would mean 18-24 hours for a 24 lb bird. The variation in estimates has to do with factors like the desired level of smoke flavor, tenderness of the meat, and margin of error.
Key Timing Considerations
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Smoking at lower temperatures (225°F) will result in a more tender turkey with a pronounced smoke flavor, but requires more time. Higher temperatures around 325°F will reduce the cooking time.
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Brining is highly recommended and will add flavour while keeping the turkey moist. Plan for 12-24 hours of brining time before smoking.
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Allow the turkey to rest for at least 30 minutes before carving for juices to redistribute.
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Be sure to factor in time for the smoker to heat up and stabilize at the target temperature before putting the turkey in.
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Use a reliable meat thermometer to check the internal temperature, which should reach 165°F at the thickest part of the thigh before removing from the smoker.
Step-by-Step Guide
Follow these steps for perfect results when smoking a 24 lb turkey:
1. Brine the Turkey
Soaking the turkey in a saltwater brine solution for 12-24 hours infuses flavor and keeps the meat juicy. Make a brine using 1 cup of salt and 1 cup of brown sugar per gallon of water. Submerge the turkey in the brine, covering it completely, and refrigerate overnight.
2. Prepare the Smoker
Set up your smoker and preheat it to 225-250°F. Add your choice of wood chips or chunks – fruit woods like apple, cherry, and pecan work well for turkey. The smoker should stabilize at the target temp before putting the turkey in.
3. Season the Turkey
Remove the turkey from the brine and pat it completely dry with paper towels. Rub it inside and out with a spice rub or herb butter. Stuff the cavity with aromatics like onion, apple, and fresh herbs.
4. Smoke the Turkey
Place the turkey in the preheated smoker, breast side up. Maintain the temperature at 225-250°F and smoke for around 12 hours, allowing 30-60 minutes per pound. Replenish wood as needed to generate smoke.
5. Monitor Temperature
Start checking the internal temperature about 2 hours before the estimated finish time. Insert a meat thermometer into the thickest part of the thigh, which should reach 165°F when done.
6. Rest and Carve
When the turkey reaches the target temp, remove it from the smoker and allow it to rest for 30 minutes before carving. This allows the juices to redistribute through the meat for a moist, flavorful turkey.
7. Enjoy Your Smoked Turkey!
Slice the rested turkey and serve it up with your favorite side dishes. Smoked turkey also makes amazing leftovers for sandwiches, soup, pasta dishes, and more.
Turkey Smoking FAQs
Should I brine the turkey?
Yes, brining is highly recommended. It adds moisture and flavor and helps prevent the meat from drying out during the prolonged smoking time.
What temperature is best for smoking turkey?
The optimal temperature range is 225-250°F. Higher than that can dry out the meat, while lower can increase risk of bacteria.
How do I know when it’s done?
Use an instant read thermometer to check the internal temperature, which should reach 165°F at the thickest part of the thigh when fully cooked.
Should I stuff the turkey before smoking?
Stuffing is not recommended, as it can negatively impact food safety and extend the cooking time. For flavor, rub a mixture of herbs under the skin or place aromatics in the cavity.
What kind of wood should I use?
Fruit woods like apple, cherry, and pecan are best for turkey. Hickory and oak add a slightly stronger flavor. Avoid mesquite, which can be overpowering.
Should I wrap or tent the turkey while smoking?
Wrapping or tenting with foil is generally not necessary and can make the skin soggy. Maintaining proper temperature and moisture in the smoker will prevent the turkey from drying out.
Conclusion
Smoking a large 24 lb turkey may seem intimidating if you haven’t done it before. But following the tips in this guide will set you up for succulent, smoky success. The key points to remember are:
- Brine for 12-24 hours before smoking
- Smoke at 225-250°F for about 12 hours, allowing 30-60 minutes per pound
- Use a meat thermometer to check the internal temperature, which should reach 165°F in the thigh
- Let the turkey rest for 30 minutes before carving
With the right techniques, your 24 lb smoked turkey will be a huge hit at your next gathering. The delicious smoky flavor is well worth the time and effort!
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Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. By the time the inside of the stuffing reaches a safe temperature, the meat of the bird is typically overcooked. You can add apples, onions, herbs, or citrus to the interior of your turkey for additional flavor, just don’t pack it in there tightly so the air can still circulate, and be sure to discard whatever is inside the bird after you’re done smoking.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.