How Long to Smoke a Turkey at 275°F for Perfectly Juicy and Tender Meat

Smoking a turkey is a fantastic way to add incredible flavor while keeping the meat incredibly moist and tender, Cooking the bird low and slow results in the signature pink smoke ring and imbues the meat with a delicate smoky essence But smoking times can vary based on the temperature you use So how long does it take to smoke a turkey at 275°F?

Here is a complete guide to smoking times for turkeys of all sizes at 275°F. Follow these tips and your turkey will turn out flawlessly juicy and smoky every time.

Why Smoke a Turkey at 275°F?

There are a few key reasons 275°F is an ideal temperature for smoking turkey

• Provides even, consistent heat throughout the cooker.

• Infuses turkey with lovely smoky flavor

• Cooks the meat slowly so it stays incredibly moist.

• Allows fat to render slowly for a tender texture.

• Gives the skin time to get crispy and browned.

Higher temperatures like 325°F will cook the turkey faster but can result in drier meat. Lower temperatures down to 225°F will impart more smoke flavor but require much longer cook times. 275°F strikes the perfect balance between smoke infusion and total cooking time.

Smoking Time Per Pound at 275°F

The general rule of thumb for smoking turkey at 275°F is approximately 25 minutes per pound. However, always rely on a meat thermometer over cook times for accuracy, as many factors can affect total smoking time.

Here are estimated smoking times at 275°F based on turkey size:

• 12 lb turkey: 5 hours
• 14 lb turkey: 5 hours, 30 minutes
• 16 lb turkey: 6 hours, 40 minutes
• 18 lb turkey: 7 hours, 30 minutes
• 20 lb turkey: 8 hours, 20 minutes

These times are for fresh, fully thawed turkeys. A frozen turkey will take considerably longer.

Step-by-Step Guide to Smoking Turkey at 275°F

Follow these simple steps for foolproof smoked turkey success:

1. Thaw – Thaw frozen turkey in the refrigerator 1-2 days before smoking.

2. Brine – Soak turkey in a wet or dry brine for added moisture and flavor.

3. Prep – Pat turkey dry. Tuck wings under and tie legs. Coat with oil or rub.

4. Smoke – Add soaked wood chips and heat smoker to 275°F. Smoke turkey to an internal temp of 165°F.

5. Rest – Let turkey rest 20-30 minutes before slicing for juicy meat.

Tips for the Best Smoked Turkey

• Brine turkey for extra moisture and flavor. A saltwater wet brine or dry brine impart flavor and keep meat juicy.

• Apply a rub for seasoning and crispy skin. Try a basic poultry seasoning or get creative with spice blends.

• Use a meat thermometer for accuracy. Cook until breast reaches 165°F.

• Allow turkey to rest before carving. This redistributes juices for tender, juicy meat.

• Add moisture. Use a drip pan with water under turkey or mop with broth while cooking.

Choosing the Right Turkey Size

For smoking, smaller turkeys around 12-16 pounds are ideal. Larger birds take considerably longer to smoke evenly at 275°F. Smaller turkeys make it easier to achieve juicy, tender meat throughout.

Plan for about 1-1.5 pounds of uncooked turkey per person. For leftovers, allow 1.5 pounds per guest. A 12-14 pound turkey feeds 8-10 people comfortably.

Additional Smoking Turkey Tips

• Cook to temperature, not time. Factors like weather can affect total smoking duration.

• Use apple, cherry, or pecan wood for mild, sweet smoke flavor.

• Keep smoker lid closed as much as possible for heat retention.

• br> – Let thicker thigh pieces reach 175°F final internal temperature.

• Use remote thermometer to monitor turkey and smoker temp.

• Apply high heat last 30 minutes for crispy skin if desired.

Master the Art of Smoked Turkey

Smoking a turkey at 275°F results in tender, juicy meat with delicate smoky essence. Allow 25 minutes per pound for total cook time. Rely on a meat thermometer for accuracy and cook until the breast reaches 165°F. Rest turkey before slicing, season with care, and savor the delicious flavors. Your next holiday turkey will be a huge hit!