How Long Does It Take to Smoke an Entire Turkey? A Detailed Guide

Smoking a whole turkey is a delicious way to prepare the bird for holiday meals or special gatherings with family and friends. However, smoking an entire turkey requires patience and can be time-consuming. In this detailed guide, we’ll walk through everything you need to know about how long it takes to smoke a whole turkey from start to finish.

The Most Important Factor: Turkey Weight

The most significant factor that determines smoking time for a whole turkey is the weight and size of the bird. The general rule of thumb when smoking a turkey is to allow approximately 30-45 minutes of smoking time per pound.

For example, here are the approximate total smoking times based on turkey weight:

• 10 lb turkey: 5-7.5 hours
• 15 lb turkey: 7.5-11.25 hours
• 20 lb turkey: 10-15 hours

As you can see, a small 10 lb turkey may only need 5-7 hours while a hefty 20 lb bird could require up to 15 hours or more. This wide range shows why monitoring temperature and using a meat thermometer is so important when smoking turkey

Smoking Temperatures for Whole Turkey

To achieve an ideal texture, moisture level, and flavor when smoking turkey, a low and slow approach is best. The optimal smoking temperature range is 225°F to 250°F. This relatively low heat allows the smoke to gently penetrate the turkey without drying it out.

Many pitmasters and grilling experts, including chef Myron Mixon, recommend maintaining a temperature of 225°F and allowing for extra smoking time at this low heat. Other experts, like Bobby Flay, advise moving closer to 250°F to speed up the cooking time if needed But generally, smoking between 225-250°F will produce excellent results.

It’s important to keep the smoking temperature as consistent as possible throughout the entire cooking time. Avoid frequent peeking and fluctuating temperatures, which can lead to uneven cooking

Using a Meat Thermometer for Doneness

Rather than relying solely on time, using a reliable meat thermometer is the best way to test doneness for smoked turkey. Ideally, use an instant-read thermometer to check the internal temperature in both the thickest part of the breast and thigh, avoiding the bone.

The target safe internal temperature for turkey is 165°F. Once the turkey registers 165°F in the breast and thigh, it’s ready to come off the smoker. Removing it at 165°F prevents overcooking the lean breast meat.

After smoking, let the turkey rest 15-30 minutes before carving so the juices can redistribute. The internal temperature will continue rising 5-10°F during this resting time.

Additional Tips for Perfect Smoked Turkey

Here are some extra tips and tricks from grilling experts to ensure your smoked turkey turns out juicy, flavorful and tender:

• Brine the turkey 12-24 hours before smoking to boost moisture and flavor. Use a simple brine of salt, sugar, and aromatics.

• Apply a dry rub to the skin and flesh to add extra flavor. A basic blend of paprika, brown sugar, garlic and onion powder works great.

• Smoke the turkey breast-side up to prevent the lean breast meat from drying out.

• Use fruit woods like apple, cherry or pecan for mild, complementary smoke flavor.

• Spritz or mop the turkey with broth or juice every 1-2 hours while smoking to prevent the skin from drying.

• Allow the turkey to rest 15-30 minutes before carving so juices can redistribute.

Smoking Times for Turkey at 225°F to 250°F

Here are estimated smoking times for whole turkey at 225°F to 250°F, assuming 30 minutes per pound:

Turkey Weight (lbs) – Smoking Time (hours)

• 10 lbs – 5 to 7 hours
• 15 lbs – 7.5 to 11 hours
• 20 lbs – 10 to 15 hours

At a smoking temperature of 225°F, allow for the longer end of the time range. At 250°F, the turkey will cook slightly faster, so you can aim for the lower end of the time estimates.

Always use a meat thermometer rather than relying solely on smoking times. But these time ranges provide a helpful starting point when planning your first smoked turkey.

How Long to Smoke a Turkey at 225°F?

If smoking your turkey at the lowest end of the temperature range, 225°F, plan on allowing approximately 30-45 minutes per pound.

For example, a 15 lb turkey smoked at 225°F would take an estimated 7.5 – 11.25 hours using a standard 30-45 minutes per pound.

At the lowest smoking temperature, closer to 45 minutes per pound is safest to ensure the turkey reaches the minimum safe internal temperature of 165°F. It’s always better to allow extra time than to undercook the turkey when smoking at just 225°F.

Is 225°F or 250°F Better for Smoking Turkey?

There is some debate over whether 225°F or 250°F is ideal for smoking whole turkey. Among smoking experts, it comes down to personal preference. Here are some of the key considerations:

225°F

• Allows for very gradual, even cooking and maximum smoke flavor infusion.
• Leads to the most tender, juicy meat when cooked correctly.
• Requires more time – about 30-45 min. per lb. Can take 8+ hours for standard turkey.

250°F

• Slightly faster cooking time – around 25 min. per lb.
• Still considered low and slow heat range.
• Turkey might dry out more quickly if not monitored.
• You may sacrifice a bit of potential smoke flavor at higher heat.

Both temperatures can produce delicious smoked turkey if monitored properly. For beginners, 225°F gives you more time flexibility but requires patience. At 250°F, you must be vigilant about temps and doneness.

Smoking Time Based on Turkey Cooking Temperatures

Rather than adhering strictly to minutes per pound, using the target internal cooking temperatures can provide more precision when determining smoking time.

Here are the approximate smoking times based on the turkey’s internal temp:

• Reach 140°F internally after 2-3 hours
• After about 4 hours, turkey should be ~160°F
• Approx. 165°F internally after 5-6 hours (breast/thigh temp)
• After 6-8+ hours, turkey should reach 185°F+ (thigh temp)

Tracking the rise in the turkey’s internal temperature as you go gives you a better indicator of how much longer it will need to fully cook vs. estimating solely on size and time. Investing in a good digital meat thermometer makes a huge difference!

Turkey Cooking Temperatures for Juicy Meat

Properly smoking a turkey relies heavily on maintaining the right internal meat temperatures. Here are the key turkey temperatures to aim for:

• 140°F – Start periodically testing turkey’s internal temp with a meat thermometer after 2-3 hours.

• 160°F – Turkey should reach this internal temp after about 4 hours or so at 225-250°F smoking temp.

• 165°F – Target temperature for breast and thigh to reach. This is the minimum safe temp for turkey.

• 175°F – Recommended thigh temp for juiciest meat. Thigh/leg cooks to a higher temp than breast.

• 185°F+ – Ideal highest internal thigh temp after 6-8+ hours smoking time.

Monitoring temperatures and removing the turkey from the smoker before it exceeds 175°F in the breast ensures juicy, properly cooked meat. Investing in a good digital instant-read meat thermometer can give peace of mind that your turkey reaches optimal doneness while smoking.

Frequently Asked Questions About Smoking Turkey

How long does it take to smoke a 20 lb turkey?

For a 20 lb turkey, expect the smoking time to be 10-15 hours at 225-250°F based on the general guideline of 30 minutes per pound. Plan for the longer end of that time range if smoking at 225°F. Have extra fuel ready in case it takes the full 15 hours.

What if my turkey finishes early?

If your turkey reaches 165°F sooner than expected, you can hold it at a safe temperature until everything else is ready. Wrap the turkey in foil and towels to insulate it and keep it warm for 1-2 hours. The key is preventing the internal temperature from dropping below 140°F before serving.

Should I brine the turkey before smoking?

Yes, brining is highly recommended to enhance moisture and flavor when smoking turkey. Brine for 12-24 hours using a simple salt, sugar and aromatics solution. Rinse and pat the turkey dry before applying a seasoning rub.

What is the best wood for smoking turkey?

Fruit woods like apple, cherry and pecan pair excellently with turkey to provide a light, sweet smoke flavor. Hickory and maple also work well. Avoid very strong mesquite smoke.

How can I get crispy turkey skin when smoking?

Avoid tenting the turkey or placing it in