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!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of 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 is a delicious way to prepare it for the holidays or other special occasions. However, in order to get optimal results, it’s important to smoke the turkey at the right temperature. This ensures the meat cooks thoroughly while retaining moisture and achieving the ideal texture.
The Recommended Temperature Range
Most experts recommend smoking turkey between 225°F and 275°F. This low and slow cooking method allows the turkey to absorb the smoke flavor while gently cooking the meat.
Aim for the lower end of this range, around 225°F to 250°F, if you want to maximize smoke absorption and don’t mind longer cook times Go for the higher end, around 275°F, if you want to shorten the cook time a bit without sacrificing too much smokiness
Factors That Affect Temperature Choice
There are a few factors that can help guide your temperature selection within this range
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Turkey size – Larger birds do better at lower temperatures like 225°F, while smaller turkeys can be successfully cooked at 275°F.
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Method of smoking – If using a charcoal or pellet smoker, it’s easier to maintain 225°F. Electric and gas smokers can more easily hold 275°F.
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Available smoking time – Lower temps like 225°F mean longer cooks, so if you’re short on time, bump the temp up towards 275°F.
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Crispiness desired – Lower temperatures will yield less crispy skin. If you want it extra crispy, get closer to 275°F.
Approximate Cooking Times
Cooking times can vary a bit depending on the specific size and shape of your turkey, but here are some general guidelines for smoking times at different temperatures:
- 225°F – Approx. 30 minutes per pound
- 250°F – Approx. 25 minutes per pound
- 275°F – Approx. 20 minutes per pound
So for a 15 lb turkey, you’re looking at about 7-8 hours at 225°F, 6-7 hours at 250°F, and 5-6 hours at 275°F.
Always allow extra time in case your turkey cooks slower than expected. You can hold it in an insulated cooler or oven at a safe temp if it finishes early.
Monitoring Temperature
Be sure to use a good digital meat thermometer with a probe to monitor the internal temperature of the turkey as it smokes. Different areas of the turkey cook at different rates, so it’s critical to check the temperature in both the breast and thigh.
The turkey is fully cooked and safe to eat once the breast reaches 165°F and the thighs reach 175°F-180°F. If the breast is at 165°F but the thighs need more time, tent the breast with foil.
Should You Brine?
Brining is highly recommended when smoking turkey to help keep the lean meat juicy and flavorful. Soak the raw turkey in a saltwater brine solution overnight before smoking.
A simple brine of 1 cup salt per gallon of water works well. You can also add spices, herbs, sugar, or citrus for extra flavor.
Choosing Wood for Smoking
Fruit woods like apple, cherry, peach, and pecan pair deliciously with turkey. Oak and hickory also impart nice smoky flavor. Use wood chunks or chips and add them to your smoker periodically to generate thin, blue smoke.
Extra Smoked Turkey Tips
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Apply a dry rub under and on the skin for added flavor and crispy skin.
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Use a drip pan filled with broth, wine, or water to add moisture.
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Spritz the turkey with a diluted vinegar/juice mixture every hour while smoking.
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Let the smoked turkey rest 20-30 minutes before carving for juicier meat.
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Slice the breast meat across the grain for tenderness.
By maintaining the optimal temperature range and following these helpful tips, you’ll be rewarded with a perfectly smoked turkey with moist, tender meat and imbued with delicious smoky flavor.
what temperature should you smoke a turkey at: 1
turkey: 13
smoke: 5
temperature: 9
meat: 4
225°F: 3
275°F: 3
brine: 2
crispy: 2
skin: 2
Fuel & Wood Chips
Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.
I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.
An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.
This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.
Brine and Seasoning for Smoked Turkey
Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking.
- Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the turkey. I definitely recommend my Apple Spice Smoked Turkey Brine for this very occasion. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Use a simple Sweet Rub or Smoked Turkey Rub on the surface of your turkey to add some authentic BBQ flavor and compliment the smoke from the grill. If you want to save yourself some time on Thanksgiving, you can purchase my Sweet Rub from the Hey Grill Hey Store.
Quick note: The sugar in the Sweet Rub will cause the skin of the bird to get quite 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.
What temperature do you smoke a turkey on a pellet grill?
FAQ
Is it better to smoke a turkey at 225 or 250?
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Cooking time:At 250°F, a turkey will cook faster than at 225°F, which can be beneficial if you want a quicker cook time.
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Skin crispness:Higher temperatures like 250°F may help achieve crispier turkey skin compared to a lower temperature like 225°F.
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Smoke flavor:While both temperatures can infuse smoke flavor, a lower temperature like 225°F may result in a more intensely smoky turkey.
Can you pull turkey off a smoker at 160?
Our target temperature for the turkey is a thigh temperature of 160 and a breast temperature of 150 (the turkey will continue to cook when removed from the …Jan 22, 2021
What is the best temperature to smoke a turkey?
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Lower temperature for longer cook time:If you smoke at a lower temperature like 225°F, it will take longer to cook the turkey, but it will likely be more tender.
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Higher temperature for faster cook time:Increasing the temperature to around 250°F can slightly shorten the cooking time, but be careful not to overcook the turkey.
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Monitor internal temperature:Regardless of the smoker temperature, always monitor the internal temperature of the turkey using a meat thermometer to ensure it reaches a safe internal temperature of 165°F.
Is a smoked turkey 165 or 180?
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.) To ensure it’s fully cooked and safe to eat, insert a meat thermometer into the deepest part of the breast, making sure not to touch any bones, as that can give an inaccurate reading.