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 turkey can lead to a juicy flavorful bird if done correctly but getting the internal temperature right is essential. Understanding the target temperature and using a good meat thermometer are the keys to smoked turkey success.
Why Temperature Matters with Poultry
Getting the internal temperature correct serves two vital purposes
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It ensures the turkey is safe to eat.
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It prevents overcooking, leading to a moist, tender turkey.
Poultry can harbor dangerous bacteria like Salmonella and E. coli. These bacteria multiply rapidly between 40°F and 140°F – the “danger zone”. Cooking the turkey to an internal temperature of 165°F kills these pathogens, making the meat safe to eat.
Going above 165°F runs the risk of drying out the turkey, especially the lean white breast meat. The collage and protein in the meat start to tighten and squeeze out moisture over 165°F.
So getting the temperature just right eliminates safety risks while providing the juiciest, most tender smoked turkey possible.
Target Internal Temperatures
Breast Meat
The USDA recommends cooking turkey to 165°F, but allows some leeway. Poultry held at 160°F for over a minute achieves the same pasteurization effect for safety.
For the best texture, the breast meat should reach between 160-165°F when tested in the thickest part. This provides a slight buffer from 165°F to avoid drying out this delicate light meat.
Thighs and Legs
The dark thigh and leg meat contains more collagen and can withstand higher temperatures. Cook these sections to between 175-180°F for best texture and moisture.
The collagen melts around 160°F, leaving the meat tender and juicy all the way up to 180°F.
Wings
The small wings cook quickly. Check the temperature in the meatiest section of the wing drums. Cook these to at least 165°F, or higher for more tender meat.
Checking Internal Temperatures
Using a good digital meat thermometer is essential to hit the ideal internal temperatures. These devices give quick, accurate readings to avoid over or undercooking.
Instant-read Thermometer
An instant-read like the Thermapen Mk4 provides temperature readings in 2-3 seconds. These are ideal for quickly checking multiple areas without losing heat.
Insert the probe into the thickest, meatiest part of each section, avoiding bone. Check the breast, thighs, and wings in several locations.
Leave-in Thermometer
A leave-in thermometer with a probe on a lead wire lets you monitor the temperature throughout the smoke without repeatedly opening the smoker.
Insert the probe into the thickest part of the breast before smoking. Set the target temperature or alarm based on your desired doneness.
Use a second probe in the thigh if your thermometer allows dual monitoring. Dual-channel units like the Smoke X2 help ensure even cooking.
Thermometer Tips
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Insert probes into the center of the meatiest areas, avoiding bone
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Clean probes between tests to avoid cross-contamination
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Wait 15-20 seconds for the readout to stabilize before recording the temperature
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Test multiple locations to identify the coolest spot
Allowing for Carryover Cooking
The internal temperature continues rising 5-10°F once the turkey is removed from the heat. This carryover cooking occurs as the hotter outer layers continue cooking the cooler interior.
To account for carryover:
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Remove the turkey from the smoker when it reaches 5-10°F below the target temperature.
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For breast meat, remove at 155-160°F. For thighs, remove at 165-170°F.
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Tent the turkey loosely with foil and allow to rest 15-20 minutes before carving.
The temperature equalizes during the rest time for evenly cooked turkey throughout.
Troubleshooting Temperature Issues
Turkey Cooks Too Fast
If the breast meat overshoots 165°F well before the thighs and legs finish, the smoker temperature is too high. Maintain a lower temperature like 225-250°F for even cooking.
Cook to a lower final temperature to allow for carryover while resting. Monitor all areas closely with an instant-read thermometer.
Turkey Stalls Out
Sometimes the temperature stops rising or even falls. This stall happens as moisture evaporates from the skin and the turkey must expend energy to convert that liquid to vapor.
Stalling is normal. Maintain smoker temperature and wait it out. The temperature will begin rising again once the stall completes.
Uneven Cooking
If some areas are undercooked while others are overdone, the smoker has hot and cold spots. Reposition the turkey and rotate to promote even cooking.
Use a leave-in thermometer to monitor each section. Remove parts that finish early while continuing to cook others.
Master the Temperature for Smoked Turkey Perfection
Understanding the ideal internal temperatures is the key to smoked turkey success. Aim for 160-165°F in the breast and 175-180° in the thighs and legs.
Monitor temperatures closely with a good thermometer. Allow turkey to rest before serving for juicy, tender, fully cooked meat.
Correct internal temperature means your smoked turkey will be flavorful, safe to eat, and impress your family!
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.
Where To Check Smoked Turkey Temperature (with pictures)
FAQ
Is turkey done at 165 or 180?
What temperature is smoked turkey done at?
Can you pull turkey off a smoker at 160?
Is smoked turkey safe at 155?
What temperature should a Turkey be smoked at?
The smoker temperature should be between 225 and 250 degrees Fahrenheit. To check the internal temperature of the turkey, you can use a meat thermometer. Insert the thermometer into the thickest part of the thigh, away from the bone. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
How do you check the internal temperature of a smoked turkey?
To check the internal temperature of a smoked turkey, you can use a meat thermometer. Insert the meat thermometer into the thickest part of the breast, thigh, or wing. The temperature should read 165 degrees Fahrenheit for the breast, 175 degrees Fahrenheit for the thigh, and 180 degrees Fahrenheit for the wing.
How long does it take to smoke a 275 pound turkey?
The 275°F temperature range helps you combat all of these issues and more. Below are some of the reasons you should smoke your turkey at least 275°F Turkey can take up to 12 hours of smoking time in lower temperatures like 250°F. At 275°F a turkey will smoke at roughly 30-35 minutes per pound.
What temperature should a turkey thigh be cooked to?
THIS TURKEY THIGH ISN’T QUITE DONE YET! For years, the FSIS* branch of the USDA** recommended cooking turkeys and chickens to 170ºF internal breast temperature, and 180ºF internal thigh temperature.
How long does it take to cook a 18 pound turkey?
At a temperature of 275°F, the cooking time scale is 30 – 35 minutes per pound. You have an 18-pound turkey and are smoking at the ideal temp of 275°F 18 x 35 = 10 hours. What Types of Meat Is There in a Turkey?
Is a pit smoker hotter than a gas grill?
In a horizontal pit smoker, it’s typically hotter on the firebox end, and can be hotter at the top of the turkey than it is down near the grate. The same thing goes for gas grills, especially when using the indirect method, with only one burner lit on one end of the grill.