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 for Thanksgiving or any other occasion can seem daunting, especially if you’ve never done it before. A 17 lb bird is on the larger side, so you’ll need to allot enough time to cook it fully while infusing it with delicious smoky flavor. The good news is that with some preparation and the right technique, smoking a turkey this size is very manageable. In this comprehensive guide, I’ll walk you through everything you need to know to smoke a juicy, tender 17 lb turkey.
Choosing and Preparing Your Turkey
First things first – select a high quality fresh or thawed turkey. Look for one that is between 16-18 lbs, as that size will fit nicely in most smokers. It’s best to avoid frozen turkeys, as they won’t absorb smoke flavor as well. Plan to thaw your frozen turkey for at least 3 days in the fridge if using one.
Once you have your turkey, remove the giblets and neck from the cavities. Pat the skin dry with paper towels, then rub it down with a light coating of olive oil, salt, and pepper. Leave the turkey uncovered in the fridge overnight so the skin dries out – this helps it get crispy when smoked.
For extra moisture and flavor, consider brining your turkey. A simple brine of 1 cup salt dissolved in 1 gallon of water, plus aromatic ingredients like garlic, peppercorns, or herbs, will infuse the meat with seasoned liquid. Soak the turkey for 10-12 hours before smoking.
Setting Up Your Smoker
To smoke a 17 lb turkey properly, you’ll need a smoker that can hold steady low temperatures Bullet, offset, ceramic, electric, or other large capacity smokers are ideal Heat your smoker to between 225-275°F before adding woodchips and the turkey.
Use chips or chunks of fruitwoods like apple, cherry, or pecan which pair nicely with poultry. Avoid mesquite, which can be overpowering. Continually add small handfuls of chips every 30-45 minutes to generate thin, blue smoke – this creates the best flavor.
Place a drip pan filled with water, wine, cider, or broth below the turkey to help keep it moist. The liquid will also prevent flare-ups. Put your turkey on the top cooking grate, breast side up. Insert a meat thermometer into the thickest part of the thigh, taking care that the probe doesn’t touch bone. Maintain your target smoking temp as close as possible throughout the process.
Estimated Smoking Times
Smoking times can vary greatly based on the type of smoker, temperature, and other factors. For a 17 lb turkey in a 225-275°F smoker, estimate approximately:
- At 225°F: About 8-9 hours
- At 250°F: About 6.5-7.5 hours
- At 275°F: About 5.5-6.5 hours
No matter what temp, figure roughly 30-35 minutes per pound. Monitor the bird closely near the estimated finish time and continue smoking until the thighs reach 165°F internally. The breast should reach 160°F. The skin will darken and crisp up nicely after several hours.
Use a remote thermometer if your smoker doesn’t have one built in. This lets you monitor the temp without repeatedly opening the lid. Only open the smoker when absolutely necessary to prevent heat loss.
Resting, Carving, and Serving
Once your turkey has hit the target internal temp, remove it from the smoker. Let it rest for 20-30 minutes before carving so the juices redistribute through the meat.
Place the turkey on a cutting board and carefully slice off the legs and wings. Then make thin, vertical cuts along both sides of the breast to portion out white and dark meat. Arrange slices on a platter and pour over any juices from the resting period.
Pair your smoked turkey with traditional Thanksgiving sides, use for sandwiches, or add to chili, soups, and other recipes. Leftovers will keep for 4-5 days refrigerated.
With the proper technique, equipment, and patience, you can make a mouthwatering smoked turkey that looks and tastes amazing. Smoking brings out incredible flavors in the meat that oven cooking just can’t replicate. Next Thanksgiving, try wowing your guests with a perfectly cooked 17 lb smoked turkey.
Preparing the Turkey for the Smoker
Here’s what you’ll need to do next before that gorgeous, fresh turkey goes on the grates.
- Thaw the turkey. Plan plenty of time in advance to safely defrost your turkey. The below details when to move your turkey from the freezer to the fridge before cooking. For a 15-pound bird, place it in the fridge the Sunday before Thanksgiving.
- Remove innards. Once fully defrosted, remove the turkey from the packaging then remove the neck and giblets from the inside cavity of the bird. If your turkey has been brined, carefully rinse the exterior of the turkey with cold water.
- Pat dry and tie. Next, pat the turkey down on all sides with a paper towel. Tie the legs together with butcher’s twine and tuck the wing tips behind the shoulder joint. This will help prevent the tips from burning and create a more beautiful presentation with the final bird
- Season. At this point, I like to coat the exterior of the bird with olive oil or melted butter and then season on all sides with Sweet Rub or Smoked Turkey Rub. If you brined your turkey, it will be sufficiently seasoned and won’t require any additional seasoning on the exterior. I would still coat lightly with olive oil or melted butter for crispier skin.
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
The reason I recommend avoiding smoking a turkey over 15 pounds is that it can take too long to cook. Your bird will be sitting in the food safety danger zone between 40-140 degrees F for too long, and you risk bacteria overgrowing and spoiling your turkey before it is finished.
It’s best to cook 2-3 smaller turkeys versus a large one. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
How long does it take to smoke a 17 pound turkey?
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it.
Is it better to smoke a turkey at 225 or 250?
- Crispy skin: Cooking at a slightly higher temperature like 250°F promotes crispier skin on the turkey compared to 225°F where the skin might become rubbery.
- Cooking time: Smoking at 225°F will take significantly longer than at 250°F.
- Smoke flavor: If you want a more intense smoky flavor, opt for the lower temperature of 225°F.
How do you keep a turkey moist when smoking?
- Brining helps prevent the turkey from drying out
- You can use a dry brine or wet brine
- Dry brining involves rubbing the turkey with salt or a spice rub and letting it sit in the fridge
- Brining helps season the turkey evenly and thoroughly
How long should a 17 lb turkey take?
| Turkey Size | Servings | Unstuffed Cooking Time |
|---|---|---|
| 12 – 14 pounds | 8 – 14 | 3 hours – 3 hours, 45 minutes |
| 14 – 18 pounds | 9 – 18 | 3 hours, 45 minutes – 4 hours, 15 minutes |
| 18 – 20 pounds | 12 – 20 | 4 hours, 15 minutes – 4 hours, 45 minutes |
| 20 – 24 pounds | 13 – 24 | 4 hours, 30 minutes – 5 hours, 15 minutes |
How long to smoke a 17 lb Turkey?
The general rule of thumb for smoking turkey is 15 minutes per pound at 300°F. For a 17 lb turkey, that puts total smoking time right around 4 hours. To ensure food safety and account for carryover cooking, target an internal temp of 165°F in the thickest part of the breast before removing from the smoker.
What temperature do you smoke a 17 lb Turkey?
A: The ideal temperature for smoking a 17 lb turkey is between 225-250 degrees Fahrenheit. This will allow the turkey to cook evenly and slowly, resulting in a juicy and flavorful bird. Q: How long does it take to smoke a 17 lb turkey?
How long does it take to cook a 17 lb Turkey?
It will take approximately 6 hours and 20 minutes to cook a 17 lb turkey at 275 degrees F. It will take 20-25 minutes per lb, so it will take approximately 6 hours and 40 minutes to cook a 18 lb turkey at 275 degrees F. It will take 20-25 minutes per lb, so it will take approximately 7 hours and 10 minutes to cook a 19 lb turkey at 275 degrees F.
How do you smoke a Turkey?
Place the turkey in the smoker and cook for 1 hour per pound. Let the turkey rest for 10 minutes before carving. When it comes to smoking a turkey, the most important step is to prepare the bird properly. This means choosing the right turkey, thawing it properly, brining it (optional), and drying it. Choosing the Right Turkey
Did you smoke a 17 pound turkey for Thanksgiving?
Smoked 17 pound Turkey – Before leaving my Nephew to fend for himself, after giving him a few tips and tricks for his new Green Mountain Grills Daniel Boone, we smoked a fresh 17 pound Butterball Turkey for Thanksgiving. As you can see the gobbler turned out golden brown and if I may say so myself it was smoked/cooked to perfection.
How long does it take to smoke a Turkey on a pellet grill?
This turkey took just over 6 hours to smoke on our pellet grill at 225*F. This is going to vary based on the weight of the turkey. The general rule is about 30 minutes per pound. What pellets should you use for a smoked turkey?