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!.
On Thanksgiving, nothing is better than a turkey cooked at home. This smoked turkey recipe will help you make the best smoked turkey ever! Don’t be scared of this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
No matter what kind of grill you have outside, you can smoke a turkey at home. In fact, our very first smoked turkey was cooked on our old gas grill. It is still one of the best smoked turkeys I’ve ever had (you never forget your first!)
I like using my Camp Chef SmokePro pellet smoker more these days because it keeps the smoke and temperature stable, so I don’t have to do as much monitoring. That being said, you can use any kind of smoker you have to make this smoked turkey. The most important thing is to use a grill that can cook food indirectly, keep the temperature stable, and add 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 big 25 lb turkey can be intimidating for many backyard smokers. With such a large bird, it’s crucial to get the cook time right so the turkey finishes beautifully moist and tender. Undercooking can leave it unsafe to eat and overcooking can dry it out.
So how long does it take to smoke a turkey weighing 25 lbs? With the right technique, a juicy smoked 25 lb turkey is absolutely achievable.
Calculating the Smoking Time
To determine the total smoking time, there is a general rule of thumb to follow:
30-35 minutes per pound at 235°F
For a 25 lb turkey at 235°F, you can estimate a total smoking time of 125 to 14 hours
At a slightly higher temperature:
- 25-30 minutes per pound at 250°F
- For a 25 lb turkey, that’s 10.5 to 12.5 hours.
And at 275°F:
- 20-25 minutes per pound
- For a 25 lb turkey, approximately 8.5 to 10.5 hours.
- 235°F = 30-35 min/lb = 12.5 to 14 hours
- 250°F = 25-30 min/lb = 10.5 to 12.5 hours
- 275°F = 20-25 min/lb = 8.5 to 10.5 hours
The exact time will depend on the shape and dimensions of your specific bird. Always use a meat thermometer to confirm the turkey reaches 165°F at the thickest part of the breast before removing from the smoker.
Why Size Matters
A turkey’s weight directly correlates to the smoking time. The larger the turkey, the longer it takes for the heat to fully penetrate and cook through the meat.
A small 12 lb turkey may only require 4-5 hours in the smoker. But a huge 25 lb beast needs nearly triple that time, around 12.5 hours.
Meat smokes best when the temperature is between 225-275°F. Any lower and you risk unsafe bacteria growth. Any higher and the outside can overcook before the inside is done.
For a 25 lb turkey, aiming for 250°F will give you the best balance of an even cook and crispy skin.
Should You Spatchcock?
For turkeys over 16 lbs, spatchcocking is highly recommended. Removing the backbone and flattening the bird allows for quicker, more even cooking.
A spatchcocked 25 lb turkey may only require 8-9 hours in the smoker instead of 12+ for a whole turkey. The breast and thighs will finish cooking at the same time.
If presentation is a priority, you can always reassemble the spatchcocked turkey back into its natural shape after smoking.
Smoking Tips for Big Birds
Here are some tips when working with a large 25 lb turkey on your smoker:
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Brine the turkey to season it thoroughly and keep it juicy. Use a basic brine of 1 cup salt + 1 cup sugar per gallon of water.
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Spatchcock to flatten it for faster cooking. This also allows you to easily add a rub under the skin.
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Use a probe thermometer to monitor the breast and thigh temp. Remove at 165°F breast, 175°F thigh.
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Place the turkey breast up for maximum exposure to smoke. The back shields the delicate breast meat.
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Put a disposable pan under the turkey to catch the drippings for gravy.
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Use a water pan in the smoker to add humidity and prevent drying out.
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Spritz with broth or apply basting liquid every 1-2 hours.
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Let the turkey rest for 30-60 minutes before carving to allow juices to redistribute.
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Carve the turkey and serve immediately for the juiciest meat. Enjoy your perfectly smoked 25 lb bird!
Step-by-Step Guide
Follow this simple process for smoking a juicy 25 lb turkey from start to finish:
1. Thaw
Completely thaw the frozen turkey in the fridge for 24-48 hours. This prevents food safety issues from partial thawing.
2. Brine
Make a basic brine of 1 cup salt + 1 cup sugar per gallon of water. Submerge the turkey and brine for 12-24 hours. Rinse and pat dry.
3. Prepare
Remove giblets, rinse, and pat the turkey fully dry. Apply a spice rub inside the cavity and under the skin.
4. Spatchcock
Remove backbone and flatten the turkey for quicker cooking. Tuck wings under.
5. Smoke
Place breast up on the smoker grate over a drip pan. Maintain temperatures between 250-275°F.
6. Check Temperature
At the halfway point, check the breast and thigh temperature using a probe thermometer. Continue smoking until 165°F breast and 175°F thigh.
7. Rest and Carve
Once at temperature, remove turkey and let rest 30-60 minutes before carving. Slice and serve immediately.
8. Enjoy!
Dig into your perfectly smoked juicy 25 lb turkey! Bask in the compliments on your flawless backyard cooking skills.
With the right tools and technique, smoking an extra large 25 lb turkey is absolutely manageable. Now that you know what to expect timewise, you can relax and tend to your bird with confidence. Customize the brine, rub, and wood to make it your own. Enjoy the delicious fruits of your smoker labor this holiday season!
Brine and Seasoning for Smoked Turkey
As soon as you have bought your turkey or turkeys, let’s talk about how to brine and season them for smoking.
- Brining. If you buy a turkey that has already been brined, you don’t have to brine it before smoking it. Do not buy a brined turkey. Instead, make your own brine for the turkey. For this event, I strongly suggest my Apple Spice Smoked Turkey Brine. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Put a simple Sweet Rub or Smoked Turkey Rub on the turkey’s skin to make it taste like a real BBQ and go with the smoke from the grill. You can buy my Sweet Rub from the Hey Grill Hey Store ahead of time to save time on Thanksgiving.
Note: The sugar in the Sweet Rub will turn the bird’s skin very dark and caramelized. It is not burned! It will simply appear darker. Keep this in mind if you choose to use the Sweet Rub instead of the Turkey Rub.
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
How long to smoke a 25 lb turkey at 275 degrees?
FAQ
How long does it take to smoke a 25 lbs turkey?
Is it better to smoke a turkey at 225 or 250?
Is a 20 lb turkey too big to smoke?
How long does it take to cook a 25 pound turkey?
Can you smoke a 15 lb Turkey?
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished. It’s best to cook 2-3 smaller turkeys versus a large one.
How long do you smoke a turkey thigh at 165?
Smoke until the thickest part of the thigh reaches 165 degrees F. Check the temperature on both legs and use the lower of the two temperature readings. Cover the turkey with foil, if the skin starts getting overly dark. Remove the turkey to a large cutting board and let rest for 15 minutes.
What temperature should a smoked turkey be cooked at?
165 degrees F is the safest temperature for consuming smoked turkey. You need to be sure that you’re achieving the correct internal temperature for both food safety reasons and also for the juiciness factor. Start testing your turkey for doneness about an hour before it is “supposed” to be done.
How do you smoke a Turkey in a crock pot?
Preheat smoker to 250°F (120°C). When warmed up, add smoking wood to the firebox and place a water pan on the cooking grates. Place turkey on grates. Smoke for 4-6 hours, or until internal temperature has reached 180°F/ (82°C). Remove turkey from smoker and place on cooling grate or chopping board.
What temperature should a smoked turkey leg be?
When making a smoked turkey the thickest part of the leg should register 165 degrees F on a digital thermometer. Take the temp on both sides of the birds (unless you’re using a rotisserie). You’ll use the lowest temperature as the temperature. We typically start measuring the temp about an hour before it’s suppose to be done, to avoid overcooking.
How do you smoke a Turkey in a pellet smoker?
Use lower temperatures in a pellet smoker for more smoke infusion. Tip: Place a drip pan filled with a few inches of water below the turkey. This catches drippings, prevents flare-ups, and adds humidity for better smoke penetration.