A properly smoked turkey starts with a properly thawed turkey. For an in-depth review, you can read all about how to safely thaw a whole turkey HERE. As a quick refresher, a whole frozen turkey is a giant meat ice cube. You need to have the space and time to thaw it slowly, preventing any cross-contamination, and keeping it out of the microbial danger zone (40-140°F) (4.5-60°C). We have found that it takes about 1 day per 4-5# of Turkey. This means that your standard 15-pound bird would take about 4 days to thaw in a refrigerated environment. Since the turkey is a giant ice cube, we use a cooler to maintain a safe temperature during the thawing process. Make sure to use your ChefsTemp Quad XPro food thermometer to monitor the ambient temperature to ensure you are staying within the safe range.
Smoking a turkey for Thanksgiving or any special occasion can yield incredibly moist, flavorful results. However, many novice smokers become puzzled when their turkey seems to hit a wall mid-cook and the internal temperature stalls around 150-170°F. There’s no need to panic – this phenomenon is completely normal and expected when smoking larger cuts of meat low and slow.
As an avid barbecue enthusiast who has smoked many turkeys, I’m very familiar with navigating the infamous smoked turkey stall. In this complete guide, we’ll cover everything you need to know about what causes the stall, what temp it happens at, how long it lasts, and most importantly, foolproof tips for pushing through it to perfectly cooked holiday bird perfection.
What is the Smoked Turkey Stall?
The smoked turkey stall refers to the temperature plateau that occurs when the turkey’s internal temperature reaches around 150-170°F and seems to get “stuck” at that temperature, refusing to rise for 1-3 hours.
This stall happens because smoking at a low temperature (225-250°F) allows time for the turkey’s connective tissues and collagen to break down into gelatin. The meat fibers relax and loosen up. Moisture is driven out of the turkey, then reabsorbed as it condenses on the cooler surface.
Essentially delicious chemistry magic is happening inside the bird! But it means the temperature hits a wall until those reactions complete. Don’t try to rush it by cranking up the heat.
What Causes the Turkey Stall?
The stall is caused by several key factors inherent to smoking meat low and slow
- Low cooking temperature (225-250°F)
- Large cut of meat like a whole turkey
- Long cook time needed to break down connective tissues
- Evaporative cooling effect as moisture releases
Because the turkey cooks slowly at a moderate temperature, the evaporation of built-up moisture has a cooling effect on the meat’s surface. This balances out the rising internal temperature for a period of time, causing the stall around 150-170°F.
At What Temperature Does Turkey Stall When Smoking?
For smoked turkey, the stall typically occurs somewhere between 150-170°F. Many smokers report their turkey stalling around:
- 160°F
- 165°F
- 170°F
The exact temperature can vary slightly based on factors like the size and shape of the particular bird, accuracy of the thermometer, and smoker temperature.
For example, if smoking at a lower temperature like 225°F, the stall may hit closer to 150°F vs. 170°F at 250°F. The key is being prepared for it to happen in that general range at some point during the smoking process.
How Long Does the Turkey Stall Last When Smoking?
The dreaded smoked turkey stall can last anywhere from 1-3 hours in most cases. It’s a waiting game requiring patience as the temperature plateau works itself out.
Just when you think it’s stalled out for good, the temperature will start slowly creeping up again. Expect about:
- 1-2 hours for a 12-15 lb turkey
- 2-3 hours for an 18-20 lb turkey
Resist the urge to constantly check it or increase the heat – let it ride out the stall on its own. The patience pays off in tender, juicy meat.
7 Tips to Get Through the Smoked Turkey Stall
Here are some tips to help you maneuver the temperature plateau more smoothly:
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Expect it – Know the stall is coming so you can plan accordingly.
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Don’t panic – Stalling is normal so don’t stress when it happens.
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Add smoke – Toss more wood chips on the smoker to infuse more flavor during the stall.
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Mop or spritz – Help moisture evaporate by mopping with broth or spritzing with cider.
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Monitor temp – Check temperature no more than every 30 minutes during the stall.
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Wait it out – Be patient and let the science run its course. Don’t rush it!
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Rest before slicing – Allow the turkey to rest 20+ minutes before slicing for juices to redistribute.
Pushing Through the Stall Results in Succulent Success
While the infamous smoked turkey stall can be frustrating, having a game plan helps you push through it with patience. Stay the course and let the meat work its magic, rather than taking risky shortcuts. Your perseverance will be rewarded with unbelievably juicy, smoke-infused holiday perfection!
Frequently Asked Questions
How long does the turkey stall last when smoking?
The turkey stall typically lasts 1-3 hours depending on the size of the bird and smoking conditions. Have patience and let it work through the stall at the current temperature.
What causes the smoked turkey stall?
The stall is caused by evaporative cooling balancing out the rising internal temp. Moisture releasing from the turkey has a cooling effect.
Should I wrap the turkey in foil during the stall?
Wrapping in foil can help retain heat to push through the stall faster. But it’s not required – waiting it out works too.
Can I increase the smoker temp to get through the stall quicker?
You can try moderately increasing the heat to speed it up, but avoid spiking too high or you may dry out the turkey.
What if my turkey temp drops during the stall – should I worry?
A small drop is normal from evaporative cooling. Don’t worry, it will resume rising after the stall runs its course.
What temp does turkey need to reach after the stall?
Cook until the thigh reaches 160°F and the breast reaches 150°F minimum. The temperature will carryover rise about 5-10°F after removing from the smoker.
Can I remove the turkey from the smoker during the stall?
It’s best to keep it in the entire time to maintain consistent heat rather than slowing the process by removing it.
Preparing to Smoke your Turkey
When it comes to smoking a turkey there are three areas that will bring flavor to the party.
- The dry brine
- The stuffings
- The glaze
When it comes to the brine, we want to bring a bright and powerful flavor to the party. We love the combination of citrus and smoke, the fresh bite plays well with the dark flavors of wood smoke and char. Our suggestion is to incorporate orange and lemon zest with salt, sugar, onion powder, minced or dried sage, and cracked black pepper.
Once you have completely thawed the turkey, pat the bird dry and run your fingers under the skin to loosen it from the meat. This separation will create a space between the two as they cook, allowing the fat to render and the skin to become crispy. Mix your dry brine seasonings together and sprinkle about 2 Tablespoons in the cavity. Spread the rest of the mixture evenly over the entire surface of the turkey. Wrap the turkey tightly in plastic wrap and place it back into your cooler with a bag of ice to maintain a temperature under 40°F (4.5°C). One day in the brine will work, but two days is best.
Ready to Season and Smoke
When it’s cooking day, you first need to prepare the turkey for the smoke and make the glaze. Bring the turkey out of the cooler 45-60 minutes before you plan to start smoking. It is also a clever idea to make sure your smoker is up and running during this time. Using the most accurate meat thermometers, we have found that 260°F (127°C) is the best temperature for juicy white meat and tender cooked dark meat. A
Tuck the wing tips behind the breast to protect them from burning and create a better-looking final bird. When it comes to stuffing, we are not talking about cornbread or sausage. You want to avoid filling the cavity with dense stuffing due to the lower temperatures in the smoker, you will never have safely cooked stuffing before the bird is completely overcooked. We prefer aromatics and fruit; apples, onions, lemons, oranges, sage, and garlic make wonderful additions, and they impart flavor over the long slow smoke. After stuffing, tie the legs together with butcher’s twine, this will create a better-looking cooked turkey and help slow the cooking of the white meat.
Finally, we need to make our glaze. We are using a mixture of bourbon, apricot jam, and butter. This will glaze the turkey during the last hour of the cooking process, creating a beautiful sheen, capturing the additional smoky flavor, and creating a unique sweet and smokey bite.
At 260°F (127°C) we found that you need about 25 minutes per pound, meaning a 15# turkey will take about 6.5 hours to cook. Have your smoker preheated to 260°F (12°C), place a water pan underneath the turkey with 3 cups of chicken stock in it, then place your turkey on the grates above the pan. As the turkey cooks, the stock will evaporate, so you will need to replenish it from time to time. It will also catch all the turkey drippings and become an incredible base for the turkey gravy.
Insert your Quad XPro meat thermometer into the thickest part of the breast, making sure not to hit bone, and the thickest part of the thigh. It is also wise to have the ambient thermometer placed about the center of the base of the turkey to give you an accurate read on the heat.
Close the smoker and start working on your sides and desserts for the big day.