This Smoked Turkey recipe makes turkey that is tender and juicy, with a smoky twist that makes your mouth water. Even the turkey haters will be asking for seconds!.
You’ll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes!.
If you don’t have a smoker, don’t worry! This recipe for smoked turkey is foolproof and comes with tips for smoking turkey on a gas or charcoal grill.
Smoking a turkey is a time-honored tradition for many families during the holidays When done right, hot smoking yields incredibly moist, tender meat infused with delicious smoky flavor and crisp, golden brown skin But getting the timing and temperature just right is crucial to prevent drying out the turkey.
In this comprehensive guide, you’ll learn everything you need to know about how long to smoke a turkey at 300 degrees Fahrenheit. With the proper technique, you’ll enjoy juicy, flavorful results every time.
Why Smoke a Turkey at 300 Degrees?
Cooking the turkey around 300 degrees F strikes the ideal balance between thoroughly cooking the meat while retaining moisture and tenderness. Here’s why 300 degrees F is the sweet spot:
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High enough temperature to crisp the skin and render the fat without burning. Lower temps may lead to limp, rubbery skin.
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Allows the turkey to cook slowly so the meat stays incredibly juicy and tender
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Imparts deep, rich smoky flavor as the turkey bathes in savory smoke for hours.
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Hot enough to safely cook the turkey to the recommended internal temperature of 165 degrees F.
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Faster than extremely low-and-slow smoking at 225-250 degrees F but still slower than roasting. You get the best of both worlds.
Smoking Times Vary by Turkey Size
When smoking a turkey at 300 degrees F, the total cook time depends completely on the size and weight of your bird.
As a general guideline, plan for approximately 15 minutes per pound. But a better way to estimate cook times is to use these ranges based on turkey weights:
- 10-12 lb turkey: About 3-4 hours
- 12-15 lb turkey: About 4-5 hours
- 16-18 lb turkey: About 5-6 hours
- 18-20 lb turkey: About 6-7 hours
- 20-24 lb turkey: About 7-10 hours
For example, an 18 lb turkey will take around 5-6 hours when smoked at 300 degrees F. It’s always better to undershoot the time and finish early if needed versus overcooking.
Handy Smoking Time Chart by Turkey Weight
For easy reference, here is a handy time chart to estimate smoking times based on turkey weight when cooking at 300 degrees F:
- 10 lb turkey: Approx. 3 hours
- 12 lb turkey: Approx. 4 hours
- 14 lb turkey: Approx. 4 1/2 hours
- 16 lb turkey: Approx. 5 hours
- 18 lb turkey: Approx. 5 1/2 hours
- 20 lb turkey: Approx. 6 hours
- 22 lb turkey: Approx. 6 1/2 hours
- 24 lb turkey: Approx. 7 hours
No matter the weight, always use a digital meat thermometer to check the internal temp. The turkey is done when the breast area reaches 165 degrees F and the thighs reach 175 degrees F. If it seems done early, go ahead and remove it.
How to Keep Your Smoked Turkey Moist & Juicy
Smoking a turkey at 300 degrees F produces moist meat, but you can take a few extra precautions to guarantee juiciness:
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Brine the turkey the night before smoking. An overnight brine in a salt, sugar, and herb solution helps turkey retain moisture.
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Spritz the turkey with juice while smoking. Mist the skin with apple juice or turkey broth every 45-60 minutes.
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Tent with foil if smoking longer than expected to prevent overcooking.
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Let turkey rest before carving. Waiting 15-30 minutes allows juices to redistribute.
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Check temperature early and remove the turkey once it hits 165 degrees F in the breast.
Additional Smoked Turkey Tips for Best Results
Beyond cooking time and temp, follow these tips for the highest quality smoked turkey:
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Select a fresh, natural turkey – avoid those injected with broths or solution.
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Pat the turkey dry before applying a savory dry rub of brown sugar, paprika, garlic powder, salt, and pepper.
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Use fruit wood like apple, cherry, or pecan which pair wonderfully with poultry. Avoid heavy mesquite smoke.
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Start breast-side up, then flip breast-side down midway through for even cooking.
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Use a drip pan underneath to catch drippings for gravy.
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Monitor the smoker temp closely and add more charcoal as needed to maintain 300 degrees F.
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Allow turkey to rest 15-30 minutes before carving to let juices reabsorb.
Moist, Juicy, and Full of Smoky Flavor
Cooking your turkey between 300-325 degrees F is ideal for getting a fully cooked interior with incredibly moist meat and crisp, browned skin. For best results, plan for approximately 15 minutes per pound and use a meat thermometer. With the right technique, you’ll enjoy tender, flavorful holiday turkey with wonderful smoky aroma and taste.
Frequently Asked Questions
How long per pound should you smoke a turkey at 300 degrees?
Approximately 15 minutes per pound is ideal when smoking a turkey at 300 degrees F.
What is the minimum safe internal temperature for smoked turkey?
The minimum safe internal temperature for smoked turkey is 165 degrees F in the breast and 175 degrees F in the thighs.
Is it better to smoke a turkey at 250 or 300 degrees?
300 degrees F is better than 250 degrees F for smoking turkey. The higher heat helps crisp the skin better while still cooking slowly for tender meat.
Should you brine a smoked turkey?
Yes, brining is highly recommended to help keep smoked turkey extra juicy and moist. Brine overnight before smoking.
Do you need to rest a smoked turkey before carving?
Letting the smoked turkey rest for 15-30 minutes before carving allows juices to redistribute for moister meat.
What type of wood is best for smoking turkey?
Fruit woods like apple, cherry and pecan pair wonderfully with poultry. Avoid heavy mesquite smoke.
Should you flip or rotate a turkey while smoking?
Rotating and flipping the turkey midway through smoking ensures even cooking on all sides.
How to smoke a turkey:
1. Choose a turkey:
- Pick a turkey that is less than 15 pounds for the best results. If feeding more than 12-14 people, consider cooking two turkeys. (It will take a lot longer to smoke a bigger turkey, which could be bad for your health and make the turkey dry.)
2. Prepare the turkey:
- If frozen, thaw the turkey. As a general rule, every 5 pounds of turkey will need one day to thaw in the fridge. To be safe, I always add one or two days. As the turkey thaws, put it on a large baking sheet to catch any liquid that comes out. (You can also bring the turkey on the last day it’s been thawed.)
- Remove neck and giblets. Take turkey out of its box, remove the neck and giblets from inside the bird, and set them aside to make gravy. Take off the Hock Lock, which is the metal or plastic lock that holds the back legs, or hocks, of the turkey. This will help season the inside of the bird more easily.
- Brine the turkey. A lot of turkeys you buy in stores are already brined, but when you smoke a turkey, you cook it slowly for a long time. It’s more likely to dry out the longer you cook it, so brining can help make sure the turkey stays moist. Try to buy turkey that hasn’t been brined. We recommend this simple turkey brine.
- Spread herb butter under turkey skin. Carefully separate the turkey’s skin from its breast (just above the bird’s main cavity) with your hands. Add the herb butter ingredients to a bowl and spread it on the turkey breast and skin. When you make a big pocket over each breast, be careful not to tear or poke the skin.
- Truss the bird and season it. Put a lot of salt and pepper in the cavity and add fresh rosemary and thyme sprigs. Cut the garlic bulb in half lengthwise, then put both halves inside the hole. Truss the bird with baking twine or the Hock Lock that came with it. If you don’t want to truss it at all, that’s fine too! Spread olive oil all over the outside of the bird to cover it completely. Season the entire bird well with salt and pepper. Tuck the wings underneath the bird.
- Place in roasting pan. Cut the celery, carrots, and onion into small pieces and put them in the bottom of your roasting pan. Chicken stock, garlic cloves, rosemary, and thyme should all be added to the pan. Then, place the turkey on top of the vegetables. They will act as a roasting rack.
3. Smoke the turkey:
- Prep the grill. Warm the grill up to 300 degrees, then put the turkey on it (without the lid and in the roasting pan).
- Place thermometer in bird. Digital Bluetooth Thermometer (recommended): I put this cheap Bluetooth digital thermometer in the bird and use my iPhone to scan the temperature reading. Put the thermometer in so that the tip is in the thickest part of the breast, then close the lid. For a hand-held digital thermometer, close the lid and check the bird’s temperature every 30 minutes starting at the 2 ½ hour mark.
- Smoke to internal temperature of 160 degrees F. Check the thickest part of the breast meat with your thermometer. Close the grill lid when you’re cooking and try not to open it too often. Time the turkey for two or two and a half hours and then check on it. Then check every 30 minutes.
3. Let it rest:
When the turkey reaches 160 degrees, take it off the grill and cover it with aluminum foil to let it rest for 15 to 20 minutes. Then, carve it. The bird will continue to cook an extra 5 degrees to reach 165 degrees while it rests with the lid on. This also gives the juices in the bird a chance to settle back into the meat.
Now you’re ready to Carve the Turkey, serve and enjoy!
How Much Turkey Per Person?
It’s recommended to serve roughly 1. 5 pounds of smoked turkey per person. So if you’re feeding 6 people, buy at least a 10 lb. turkey. Also, remember that if you’re cooking for a lot of people, you might want to cook two turkeys instead of one extra-large one. If your turkey is bigger than 15 pounds, you shouldn’t smoke it because it will take too long to cook and become dry.