You can smoke a whole turkey for less time and for longer than you think! Here are some tips on how to prepare, brine, smoke, and cook a turkey.
The most common types of turkey we’ve had are Oven Roasted and Fried. But last year, we learned how to smoke a turkey and tried it for the first time!
In fact, every last bite of the 15 lb Turkey was devoured, and people were looking for more.
Nick and the boys were in charge of making the Thanksgiving dinner because I had just had major surgery.
Our wonderful friends in the area invited us to dinner, and they cooked most of the food. We only brought the turkey, a few sides, and a dessert.
If you’re making it for a holiday meal or just want Turkey,
He bought a Camp Chef Smoker, and it uses Pellets to smoke. (It was worth the investment, we smoke on it at least 1-2 times per week. Living in Texas, we are able to use it year round. ).
When he smokes turkeys, he prefers to use Apple, Hickory, or Cherry Wood Pellets in the smoker.
You can also cook a turkey in a Dutch oven if you don’t have a smoker. This recipe for a Dutch oven turkey breast is delicious! It makes a great roasted turkey breast with crispy skin that is slathered in a garlic and herb compound butter and topped with homemade gravy.
We picked a 15-pound Butterball Turkey and let it thaw in the fridge for a few days before cooking. The day before, we started brining it.
For generations, roasting a turkey has been a cherished tradition for holiday feasts and special gatherings When cooked properly, a roasted turkey is a sight to behold—golden brown, aromatic, moist and tender
But roasting the perfect turkey can seem daunting to even experienced cooks. One of the most important factors is cooking your turkey at the right oven temperature to ensure it turns out juicy, flavorful and cooked through.
Cooking at 275°F is widely regarded by chefs and cooking experts as the ideal temperature for roasting a moist, delicious turkey. Read on to learn why 275°F produces the best results approximate cooking times, tips for turkey success, and more.
Why Cook a Turkey at 275°F?
There are a few key reasons why roasting your turkey at 275°F is recommended:
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Allows even, gradual cooking: The moderately low heat gently roasts the turkey, giving the innermost areas time to cook through without over browning the outer areas.
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Retains moisture: 275°F gives the collagen in the meat time to break down into gelatin, keeping the turkey tender and juicy.
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Crispy skin The lower temperature renders the fat under the skin slowly, helping the skin get beautifully browned and crispy
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Large window for doneness: You can roast for longer without drying out the meat, making it easy to get perfect results.
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Intensifies flavor: The slower cooking deepens the flavor as the turkey juices redistribute throughout the meat.
Turkey Cooking Time Per Pound at 275°F
Cooking times will vary slightly based on the specifics of your turkey and oven, but here are general guidelines for roasting at 275°F:
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8-12 lb turkey: Approximately 15-17 minutes per lb, around 2.5-3 hours total
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12-16 lb turkey: Approximately 15-18 minutes per lb, around 3-4 hours total
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16-20 lb turkey: Approximately 16-19 minutes per lb, around 4-5 hours total
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20-24 lb turkey: Approximately 17-20 minutes per lb, around 5-6 hours total
For stuffed turkeys, increase cooking time by about 30 minutes. Check the stuffing temperature separately with a meat thermometer to ensure doneness.
Testing Turkey Doneness
The most reliable way to test if your 275°F turkey is cooked through is to use an instant-read thermometer. Insert it into the thickest part of the thigh and wing, avoiding bone. The turkey is done when the thigh and wing reach 165°F.
If the breast temperature reaches 160°F, tent it with foil to prevent overcooking. The temperature will continue rising as the turkey rests.
The turkey should jiggle loosely on the bone and the juices should run clear when pierced when fully cooked. Allow to rest 20-30 minutes before carving.
Tips for Roasting Success
Follow these tips for a perfectly cooked 275°F turkey:
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Thaw completely in the fridge 1 day for every 4 lbs of turkey. Never thaw at room temperature.
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Pat turkey dry and rub the skin all over with butter or oil to encourage browning.
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Place turkey breast-side up on a rack in a roasting pan to allow air circulation.
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Baste turkey with pan juices every 30 minutes to prevent drying out.
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Use a meat thermometer to accurately determine doneness, not just cooking time.
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Let turkey rest before slicing to allow juices to absorb back into the meat.
Common Roasting Problems Solved
Even experienced cooks sometimes run into problems. Here are some common turkey roasting issues at 275°F and how to solve them:
Turkey skin isn’t crispy: Increase basting frequency or rub skin with oil before roasting. Tenting with foil can also cause soft skin.
Turkey is undercooked: Double check with a meat thermometer that it reaches 165°F. Cook longer if needed.
Turkey is overcooked or dry: Don’t cook longer than recommended times. Tent breast with foil if browning too quickly.
Stuffing is underdone: Cook stuffing in a baking dish the last hour until it reaches 165°F.
Turkey takes forever to cook: A frozen turkey can take much longer to roast fully. Always thaw completely before roasting.
Alternatives to Roasting a Whole Turkey
Other options for perfectly cooked turkey without roasting a whole bird include:
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Roast just a turkey breast at 275°F (20 minutes per lb)
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Smoke a whole turkey or just the breast at 275°F
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Roast turkey drumsticks and thighs (18-25 minutes per lb at 275°F)
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Sous vide cook turkey breast for incredibly moist meat
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Deep fry a small turkey for crispy skin
With the right technique, cooking temp, time and a good meat thermometer, you can confidently roast the perfect juicy 275°F turkey. Use this guide for your best Thanksgiving or holiday bird yet!
Do you Stuff a Smoked Turkey:
Sometimes we stuff ours with Sliced Apples, Oranges, and Butter.
Other people we know like to add garlic and onions to the mix, but we’ve never done that because I could get sick from onions. I LOVE smoked turkey and if it’s been stuffed with onions, I can’t eat it.
HOW TO BRINE THE TURKEY
We prepared the turkey (remove giblets, wash, pat dry) then placed the turkey in a XL Ziploc Bag. One gallon of ice water, one cup of kosher salt, one cup of brown sugar, 12 ounces of molasses, 12 ounces of honey, 8 ounces of minced garlic, 1 tablespoon of rosemary, 1 tablespoon of thyme, 1 tablespoon of sage, and 1 tablespoon of poultry seasoning should be added.
Do you HAVE to brine? No. But, it does come out more flavorful and moist if you do.
An alternate brining recipe is this citrus turkey brine. You can add different things to the brine but make this brine with quality ingredients so your Thanksgiving menu is perfection.
We learned that cooking the turkey for 15 minutes at 275 degrees for every pound is a good rule of thumb.
We had a 15 lb Turkey, so we smoked it at 275 degrees for just under 4 hours.
When smoking food, the key factor is indirect heat and consistent temperatures.
During the whole smoke, you want to keep the grill’s temperature at 275 degrees F.
Times may vary according to type of smoker, did it hold a constant temperature, etc. so be sure to allow some extra time and monitor the smoker temperature while it’s smoking.
*Edited to add, we do not spatchcock our smoked turkeys, but you could if you wanted to.
We use a Food Thermometer to test the temperature before we remove it from the smoker.
The thickest part of the breast should be 165 degrees and the thigh should be 180 degrees before you eat the turkey.
When our turkey was done cooking, we put it in a roasting pan so it could be moved. We covered it in foil and let it rest for 20 minutes on the way to our friends’ house. When we arrived, we removed the foil, and carved it. We prefer to use an electric carver.
We got an electric carver as a wedding gift 23 years ago, and it still works great! It makes slicing SO easy and quick, so you can get the turkey on everyone’s plate quickly and start dinner!
How long does it take to cook a 12-pound turkey at 275 degrees?
FAQ
How long will it take to cook a turkey at 275 degrees?
Is it better to cook a turkey at 325 or 250?
How long to cook a 14 lb turkey at 300 degrees?
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Cooking Temperature
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Weight Unstuffed
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Estimated Cooking Time
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300ºF
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14-18 lbs.
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2½ – 3 hours
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300ºF
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18-22 lbs.
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3 – 3½ hours
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How long to smoke 15 lb turkey at 275 degrees?
How long do you cook a Turkey in a smoker?
When your smoker is set to 275 degrees, plan on cooking the turkey at a rate of 20 to 25 minutes per pound. Smokers that run on the cooler side will prolong the process, while units with good heat retention should keep the cooking time to 20 minutes per pound. Remember that these are only estimates.
How long to cook a Turkey at 275 degrees?
The cooking time for a turkey at 275 degrees Fahrenheit will vary depending on the size of the turkey. A general rule of thumb is to cook a turkey for 15 minutes per pound at 275 degrees Fahrenheit.
How long to cook a 16 lb Turkey?
Cooking a 16 lb turkey at 325 or 350 degrees is up to you. The key is to find the right temperature for your bird. For example, if you are cooking a turkey at 325 degrees, it will cook for about 20 minutes per pound. If you are cooking a turkey at 350 degrees, it will cook for about 25 minutes per pound.
What temperature should a Turkey be cooked at?
Thanksgiving is just around the corner, and that means it’s time to start planning for the big feast. One of the most important decisions you’ll have to make is how to cook your turkey. If you’re looking for a simple and foolproof method, roasting a turkey at 275 degrees Fahrenheit is a great option.
What temperature do you smoke a whole turkey?
We prefer to use a smoker temperature of 275 for whole turkeys. It might take longer to cook than it would if you’d roasted the meat in the oven, but smoking requires patience no matter what cut you’re using. We would recommend setting the smoker to 275 degrees the first time you attempt to smoke a whole turkey.
Can you eat turkey breast at 165 degrees?
All poultry is technically safe to eat once it’s cooked to 165 degrees. This applies to ground chicken and turkey as well as whole muscle cuts. This temperature works well for the breast meat, which is the only white meat on the turkey. Since the breast is very lean, it might dry out if you cook it too far past 165 degrees.