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 is a great way to add delicious flavor and impress guests, but getting the temperature right is key for perfectly cooked meat. When smoking a large 20 pound turkey, maintaining the ideal temperature can be tricky. This article will provide tips on determining the best temperature setting to smoke a 20 pound turkey.
Why Temperature Matters
Temperature is one of the most important factors when smoking meat. The goal is to keep the temperature low enough to allow for slow cooking and thorough smoke absorption, while still getting the internal meat up to a safe temperature.
With poultry, you want to reach an internal temperature of 165°F in the breast and 175°F in the thighs and legs. Going above or below the ideal range can lead to undesirable results:
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Too low – Meat cooks too slowly, drying it out and failing to get it up to a safe internal temperature. Smoke flavor is minimal
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Too high – Cooks the turkey too quickly, drying it out. Smoke can’t properly penetrate the meat.
Controlling temperature on a smoker is more difficult with a large 20 pound bird versus a smaller one. The extra mass makes it harder to maintain an even, steady temperature. More temperature adjustments may be needed.
The Ideal Temperature Range
Most experts recommend keeping smoker temperatures between 225-275°F for slow smoking turkey and other poultry. However, temperatures on the higher end of this range—275-300°F—are best for a large 20 pound bird. Here’s why:
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Faster cooking time – At 275-300°F, a 20 pound turkey will finish in 5-6 hours instead of 8-9 at lower temps Less time to potentially dry out
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Better skin – Higher heat crisps up the skin nicely. Lower temperatures will make the skin rubbery.
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Moist meat – The turkey cooks fast enough at 275-300°F to get good smoke infusion without overdrying.
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Safe temperature – Gets the turkey up to the minimum 165°F internal temp safely.
Many competition pitmasters and barbecue gurus recommend cooking turkeys around 300°F for the best balance of moist, smoked meat and crispy skin.
Positioning the Turkey
To help ensure even cooking, position the turkey vertically on the smoker grate rather than laying it flat. Place the legs and thighs facing the heat source so they absorb more heat, keeping the delicate white breast meat farther from the fire.
Rotate the turkey 180 degrees halfway through the smoke for even exposure. If your smoker doesn’t accommodate vertical turkey placement, lay it on its back to expose the breasts to less direct heat.
Use a Meat Thermometer
A good digital meat thermometer enables monitoring the turkey’s internal temp without constantly opening the smoker. Insert one probe into the thickest part of a breast and the other into a thigh. Gauge the temperature periodically and make adjustments to the smoker as needed to stay in the ideal range.
Remove the turkey when the breasts reach 165°F and thighs hit 175°F. The temperature will continue rising as the turkey rests. Let it rest for at least 30 minutes before carving.
Maintaining Consistent Heat
Fluctuating temperatures are detrimental to properly smoking a turkey. If using a charcoal or pellet smoker, start with a full load of fuel to minimize temperature dips. Avoid opening the smoker frequently.
Use a water pan and ceramic heat deflectors to help regulate temperatures. The water pan provides humidity while the deflectors spread heat evenly around the chamber.
Additional Turkey Smoking Tips
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Allow 1-1.5 hours of smoking time per pound of turkey. A 20 pounder will take 20-30 hours.
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Brining the turkey for 12-24 hours seasons the meat and keeps it moist.
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Apply a dry rub under and on top of the skin to add flavor.
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Use apple, cherry, pecan, or maple wood for the best mild smoke flavor.
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Let the turkey rest before carving so juices can redistribute through the meat.
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Carve across the grain of the breast meat to maximize tenderness.
A 20 pound turkey is a large, awkward piece of meat to smoke evenly. Managing the temperature properly is essential. Keeping your smoker between 275-300°F will allow the turkey to cook fully while staying nice and moist. Combine the right temperature with vertical roasting, meat probes, and some patience for a perfectly smoked 20 pound bird.
Catching the Smoked Turkey Drippings
Please make sure you have a drip pan ready to catch the juices and keep the smoker moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water is likely to evaporate while the food is smoking, so be ready to fill the pan up again and keep a few cups of water in it at all times. Make the best Smoked Turkey Gravy you’ve ever had with the juices left over after cooking your turkey.
Stuffing a Smoked Turkey
I DO NOT recommend stuffing a turkey with dressing before smoking. If the stuffing gets hot enough on the inside, the meat of the bird is usually already too done. You can add more flavor to your turkey by stuffing it with apples, onions, herbs, or citrus. Just make sure not to pack it too tightly so air can still flow, and after you’re done smoking, throw away whatever was inside the bird.
If you plan on making stuffing alongside your turkey, try out my Smoked Sausage Stuffing recipe. It’s cooked in a cast iron skillet and is simply delicious!.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
What temperature should I smoke a 20lb turkey?
Is a 20 pound turkey too big to smoke?
Is it better to smoke a turkey at 225 or 250?
How to smoke a 20 lb turkey on a pellet grill?
How long to smoke a 20 pound turkey?
At a temperature of 275°F, the cooking timescale is 30 – 35 minutes per pound. You have a 20-pound turkey and are smoking at the ideal temp of 275°F. 20 x 35 = 10 hours at this consistent temperature. Can I Smoke At Other Cooking Temperatures? Below are some other temperatures that are fine for smoking a turkey.
What temperature should a Turkey be smoked at?
When smoking a turkey, it’s important to keep the temperature low and slow. Chris Lilly, competition pitmaster and BBQ expert, recommends a temperature of 225-250 degrees Fahrenheit and smoking the turkey for about 30 minutes per pound.
Can you smoke a Turkey at the same temperature?
Generally, it’s easier to keep your smoker at the same temperature as you smoke a turkey. But you don’t have to. Try the high-low method, where you start your turkey smoking at a temperature like 350°F, then lower the temperature to 275°F after the first 30 minutes. This method keeps the turkey juicy but gives you a nice crispy skin to bite into.
Can you smoke a 15 lb Turkey?
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.
How long does it take to cook a Turkey in a smoker?
If you set the smoker to 225 degrees, the turkey should cook for 30 to 40 minutes per pound. That means the process will take at least 10 hours, so it’s important to plan ahead. At the 10-hour mark, start testing the internal temperature of the bird by inserting an instant-read thermometer into the thickest portion of the thigh.
Do you need a meat thermometer to smoke a Turkey?
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. 4. Smoker