How Long Does It Take to Smoke a Brined Turkey?

Smoking a brined turkey is a delicious way to prepare your bird for Thanksgiving or any special occasion. Brining helps keep the meat tender and juicy while infusing it with flavor. Smoking lends that irresistible wood-fired flavor. But how long does it actually take to smoke a brined turkey to perfection?

The smoking time depends on a few key factors

Turkey Size

The size of your turkey is the biggest determinant of smoking time. Figure roughly 30 minutes per pound for a brined turkey smoked at 225-235°F. For example:

• 12 lb turkey: 6 hours
• 16 lb turkey: 8 hours
• 20 lb turkey: 10 hours

So when estimating time, start by calculating 30 minutes per pound, then adjust up or down based on the tips below.

Smoking Temperature

The temperature you smoke the turkey at impacts cooking time. The 30 minutes per pound estimate is based on maintaining a smoker temp of 225-235°F. If smoking at a slightly higher temp of 245-255°F, decrease time to around 25 minutes per pound.

Higher heat means faster cooking. But don’t crank up the temperature too high or you’ll compromise the flavor. For the best results, keep smoker temp below 275°F.

Meat Thermometer

While the 30 minutes per pound estimate gives you a ballpark, an instant read meat thermometer is the best way to determine when your smoked turkey is fully cooked.

Insert the thermometer into the thickest part of a turkey thigh, avoiding the bone. Smoke the turkey until it reaches an internal temp of 165°F.

Using a smart thermometer like the MEATER that monitors temp remotely makes it easy to keep an eye on doneness.

Bone-In or Boneless

Bone-in turkey legs and thighs will take longer to smoke than boneless turkey breast. If smoking just a turkey breast instead of a whole bird, decrease time.

For example, a 5 lb bone-in turkey breast may take 2.5-3 hours while a 5 lb boneless breast may only need 1.5-2 hours.

Wood Pellet Flavor

The wood pellets used while smoking will not significantly impact cook time. However, pellets like hickory, oak, and mesquite do impart more intense flavor than fruit woods like apple and cherry.

For turkey, a milder wood like oak or apple pairs nicely. You can also use a turkey-centric blend like Traeger’s turkey recipe pellet.

Resting Time

Once the turkey reaches 165°F, remove it from the smoker but your cooking time isn’t done yet. You’ll need to allow the turkey to rest for at least 30 minutes before carving.

This resting time allows juices to redistribute through the meat for a juicier eating experience. Tent the turkey loosely with foil while resting.

Elevation

Higher elevations can increase smoking time. At higher altitudes, water boils at lower temperatures which impacts how hot your smoker can get. Increase cook time by 5-10% per 1000 feet above sea level.

Using a Water Pan

Adding a water pan to your smoker provides extra moisture. While this helps keep the turkey juicy, it can also lower the temperature slightly compared to running the smoker dry. If using a water pan, increase time by about 5-10%.

Brining Time

How long you brined the turkey for also impacts done time, with a longer brine equaling faster cooking. Make sure to brine for at least 12-24 hours for the biggest impact.

The longer the brine, the more moisture and salt is able to get pulled into the meat which speeds cooking.

Pre-Brined or Kosher Turkey

If using a pre-brined or kosher turkey, decrease smoking time. Since these birds have already been treated with a salt solution, they’ll cook faster than plain turkey. Reduce time by about 5-10%.

Frozen Turkey

You can successfully smoke a frozen turkey but make sure to plan ahead. First thaw it in the fridge for 24-48 hours before brining. Once thawed, brine as normal then return to the fridge until fully ready to smoke.

Finishing Over High Heat

For extra crispy skin, consider finishing the smoked turkey over high heat. Smoke at 225-235°F until the turkey reaches within 15°F of the target temp. Then crank up the heat to 375°F and finish until 165°F.

The high heat helps crisp and brown the skin without overcooking the meat. Monitor closely when finishing over higher heat.

Convection Cooking

If your smoker has a convection or air fryer setting, utilize it! Convection cooking helps circulate hot air around the turkey to speed cooking and browning. Reduce cooking time by about 10-15% when using convection.

In Summary

For most turkeys, figure on smoking time of:

• 30 minutes per pound at 225-235°F
• 25 minutes per pound at 245-255°F

Then adjust time as needed based on the factors above. Always rely on a meat thermometer to determine final doneness, not just time.

Smoking a turkey does take time but the rewards are well worth the wait! Just make sure to start early so your bird is off the smoker in time for carving and enjoying.