It’s that time of year again, and it’s the best time to fire up the smoker. Once you try cooking a turkey in the smoker, there’s really no going back to the old ways. The smell of smoke in the air, the sound of the wind blowing through the trees, and all the empty space in your oven The best smoked turkey is very juicy and tender, with a beautiful mahogany color and just the right amount of smoke flavor.
Let’s go over all the tricks and make it happen! A 14-lb bird will smoke for seven wonderful hours at 250° F. If you are in a rush, be sure to check out the speedier spatchcock smoked turkey recipe.
Smoking a whole turkey infuses it with delicious smoky flavor and yields incredibly moist, tender meat. While frying or roasting takes hours, smoking lets you make the star of your holiday feast with ease. At 275°F, you can expect a juicy, fully cooked turkey in about 20 minutes per pound.
Why Smoke a Turkey at 275°F?
Cooking the bird between 225°F and 300°F is ideal for smoking. A lower temperature range allows the smoke to adequately permeate the meat. Going above 300°F speeds cooking too much drying out the turkey.
Smoking at 275°F strikes the perfect balance between thorough smoking and reasonable cook times, The turkey finishes in a timely manner without overcooking
Approximate Cook Times
To estimate smoking times for whole turkeys at 275°F:
- Plan for around 20 minutes per pound
- A 12 lb turkey takes about 4 hours
- A 15 lb turkey takes around 5 hours
- A 20 lb turkey needs roughly 6.5 hours
These times are approximate guides. Always use a meat thermometer to check doneness rather than relying solely on cook times.
Checking for Doneness
The best way to confirm your smoked turkey is fully cooked is to test the internal temperature in the thickest part of the breast and thigh Turkey is safe to eat once it reaches
- 165°F in the breast
- 175°F in the thigh
If the turkey is done but you want crisper skin, put it in a hot oven for 10-15 minutes. Otherwise, smoking alone sufficiently cooks it.
Step-by-Step Smoking Method
Follow these simple steps for smoking a whole turkey at 275°F:
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Thaw the turkey completely before smoking. Never smoke a frozen bird.
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Remove giblets and rinse turkey inside and out. Pat very dry.
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Apply a dry rub inside the cavity and under the skin. Try spices like garlic powder, onion powder, paprika, salt, and pepper.
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Place turkey breast side up on the smoker rack. Add a drip pan filled with water below.
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Maintain a smoker temperature of 275°F, adding more charcoal or wood as needed.
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Smoke the turkey for the calculated time based on its weight. Start checking temperature about halfway through.
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Remove turkey once it reaches 165°F in the breast and 175°F in thighs. Juices should run clear.
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Let rest 15-20 minutes before carving for juicier meat.
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Carve turkey and serve immediately for the freshest flavor. Enjoy!
Choosing the Right Wood
The type of wood you use impacts flavor. For turkey, milder fruit and nut woods work well:
- Apple wood lends a sweet, fruity taste
- Cherry wood provides a mildly tart flavor
- Pecan wood gives a nutty nuance
Stay away from very strong mesquite smoke, which can overwhelm the turkey. A fruit and nut blend also produces a nicely balanced flavor.
Brining for Added Moisture
Soaking the turkey in a saltwater brine before smoking helps season it and retains moisture. Make a simple brine with:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon cool water
Submerge the turkey and refrigerate for 8-12 hours. Rinse and pat dry before smoking.
Stuffing the Turkey
For extra flavor, lightly stuff the cavity with an aromatic blend. Safely stuff just before smoking so the stuffing spends minimal time at unsafe temperatures.
Combine your favorite aromatics like:
- Chopped apples, onions, celery
- Fresh herbs like sage, thyme, rosemary
- Butter and chicken or turkey stock
Maintaining Proper Temperature
The key to perfect smoked turkey is holding an even, low temperature in the smoker. Check it regularly and add more fuel as needed to keep it at 275°F. This prevents the heat from spiking and drying out the meat.
Safety Tips
When handling raw poultry, keep these safety guidelines in mind:
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Never let turkey sit in the “danger zone” between 40-140°F for over 2 hours before cooking.
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Always wash hands, utensils, and surfaces that have touched raw turkey to prevent bacteria spread.
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Leftovers should be refrigerated within 2 hours. Reheat all leftovers to 165°F.
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Promptly refrigerate broth or gravy made from turkey drippings. Boil gravy for 1 minute before serving.
Follow the basics for an easy yet delicious smoked turkey using a 275°F smoker. The low and slow method yields incredibly tender, juicy meat with old-fashioned smoked flavor.
Key Temperatures & Times
Turkey breast finished internal target temp: 165° F (73° C). Turkey thigh finished internal temp: 175° F (79° C).
*The pull temp should be 5 to 7° F lower than the target to allow for carryover cooking.
| Smoker Temp | Minutes Per Pound | Total Time (14 lb turkey) |
| 225° F | 30-35 | 8+ hours |
| 250° F | 30 | 7 hours |
| 275° F | 25 | 5 1/2+ hours |
| 325° F | 13 | 3 hours |
5 Tips & Tricks for the Best Smoked Turkey
- Put the turkey on a V-rack so it’s easy to move in and out of the smoker.
- Close the lid! Opening it as little as possible during the coo will keep the temperature even, keep the smoke inside, and get better results.
- With a remote probe thermometer, you can keep an eye on both the smoker’s temperature and the bird’s internal temperature to know when it’s done.
- Be aware of carryover cooking. Inside the turkey, the temperature will keep going up after it is taken off the heat. Take the turkey out of the smoker when it’s about 5 to 7 degrees below the temperature you want it to be when it’s done.
- Cook it faster by spatchcocking (butterflying the turkey). Get the recipe for smoked spatchcock turkey.
How long does it take to smoke a turkey breast at 275?
FAQ
Is it better to smoke a turkey at 225 or 250?
Is 275 too low for turkey?
How long to cook 15 lb turkey at 275 degrees?
How long does it take to smoke a Turkey at 275?
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 long does it take to smoke a turkey at 300 F?
What temperature do you smoke a whole turkey?
We prefer to use a smoker temperature of 275 for whole turkeys. It might take longer to cook than it would if you’d roasted the meat in the oven, but smoking requires patience no matter what cut you’re using. We would recommend setting the smoker to 275 degrees the first time you attempt to smoke a whole turkey.
Can you smoke a whole Turkey in a smoker?
Citrus fruits are another nice choice, especially if you’re using fruit woods to smoke the turkey. We prefer to use a smoker temperature of 275 for whole turkeys. It might take longer to cook than it would if you’d roasted the meat in the oven, but smoking requires patience no matter what cut you’re using.
How long does it take to smoke one pound?
It takes approximately 30 to 45 minutes to smoke one pound when the smoker temperature is in the 225 to 250 degree range. At 275 degrees, it takes around 20 to 30 minutes per pound. If your smoker can maintain 325 degrees, the time required will be significantly shorter, at about 15 to 20 minutes per pound. These times are just an estimate.
How long to cook a Turkey at 275 degrees?
Let’s talk about how long to cook a turkey at 275 degrees Fahrenheit for optimum results. When smoking a turkey at 275 degrees, expect the meat to cook at a rate of 20-25 minutes per pound. If the smoker runs on the cooler side, or if you’ve stuffed the turkey beforehand, it will take a bit longer for the turkey to cook through.
How long does it take to cook a 14 lb Turkey?
It will take 20-25 minutes per lb, so it will take approximately 5 hours and 20 minutes to cook a 14 lb turkey at 275 degrees F. However, as with any poultry, the best way to gauge doneness is by using a meat thermometer. The internal temperature of the turkey should be 165 degrees Fahrenheit to be safe to eat.