When it comes to the holiday season, we all know smoked turkey is the undisputed king. Nothing beats a wood-fired bird surrounded by all the trimmings on Thanksgiving day. If youre curious about how to smoke a turkey like a pro, read our turkey smoking guide for the best tips and tricks.
Smoking a turkey infuses it with incredible flavor and juicy tenderness. But smoking large birds can be tricky. So how big of a turkey can you safely and successfully smoke?
In this guide, we’ll cover the recommended maximum size, why smaller is often better, estimated cook times, tips for large birds, getting the right amount per person, and more.
Recommended Maximum Turkey Size for Smokers
For the best results when smoking whole turkeys, birds that are 15 pounds or under are ideal.
According to food safety experts, turkeys under 15 pounds take less time to reach the safe minimum internal temperature of 165°F when using typical smoking temperatures between 225-250°F.
Larger birds run a higher risk of dangerous bacteria growth during the extended cooking time required, Keeping turkeys moderately sized minimizes the time they spend in the “danger zone” temperature range of 40-140°F
Why You Should Choose Smaller Birds for Smoking
Besides food safety concerns, smaller turkeys around 12-15 pounds also turn out much moister and tender after hours of low and slow smoking.
With an over 20 pound turkey, the breast meat often dries out before the dark meat legs and thighs finish cooking. The thighs and drumsticks cook slower than the outer white breast meat.
A moderately sized bird cooks more evenly at smoker temperatures. You’ll get delicious results without dried out breast meat.
Estimated Smoking Times for Different Turkey Sizes
Smoking times vary depending on the size of the turkey and temperature of the smoker:
- 10-pound turkey: About 3 hours at 250°F
- 12-pound turkey: Around 3.5 hours at 250°F
- 15-pound turkey: About 4 hours at 250°F
Always check internal temperature rather than relying solely on time. The breast, thighs, and drumsticks should reach 165-175°F.
After smoking, let the turkey rest 20-30 minutes before carving. The internal temperature will continue rising another 5-10° during rest time.
Tips for Smoking Larger Turkeys
It’s possible to smoke turkeys larger than 15 pounds, but extra precautions should be taken. Here are some tips to try:
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Monitor the temperature closely using a digital meat thermometer. This minimizes time spent in the danger zone.
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Spatchcock the turkey to flatten it out and quicken cooking time. Remove the backbone and flatten the breastbone.
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Inject marinade deep into the thick breast and thigh areas to add moisture and flavor.
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Cook at a higher temperature, 300-325°F, to reduce total smoking time.
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Shield the breast and top with foil if browning too fast while legs cook.
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Cook stuffing separately to prevent undercooked centers. Bake it in a dish.
Figuring Out Turkey Size Needed per Person
When choosing a turkey to smoke, a general rule of thumb is to have 1 to 1 1⁄2 pounds of turkey meat per person.
Since whole turkeys yield around 75% edible meat after carving, here are some turkey size estimates:
- 8 to 12 guests: 12-15 pound turkey
- 15 to 20 guests: 15-18 pound turkey
- 25 guests: 20-22 pound turkey
For gatherings with over 15 attendees, smoking two smaller 12-15 pound birds may work better than one huge turkey.
For groups under 12, a 10-12 pound turkey maximizes smoky flavor and moisture.
Best Turkey Options for Smokers
The best turkeys for smoking include:
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Fresh turkeys between 10-15 pounds. Opt for all natural without added solutions.
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Frozen young turkeys 10-15 pounds. Make sure no broths were injected.
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Turkey breast roasts 5-8 pounds. Takes less time than whole birds.
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Heritage breed turkeys like Bourbon Red. Smaller but more flavorful.
Avoid pre-basted or flavored turkeys, which may be overly brined. This can lead to overwhelming flavors when smoked.
Smoking Turkey Parts Instead
For easier smoking, try turkey legs, drumsticks, thighs, wings or turkey breast roasts instead of whole birds.
The dark meat takes beautifully to low and slow smoking. Wings, drumsticks and thighs smoke in under 3 hours.
Key Takeaways on Maximum Turkey Smoking Size
To summarize the ideal turkey sizes for smokers:
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For best results, smoke turkeys 10-15 pounds and under.
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Allow 1-1.5 pounds turkey meat per person when choosing a turkey.
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Monitor temperature closely for turkeys over 15 pounds.
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Consider smoking turkey parts like drumsticks, thighs or breasts for easier smoking.
Stick within these size guidelines, use your favorite wood chips, brine or rub, and you’ll achieve the perfect smoked turkey! Juicy, tender and packed with flavor.
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Select a Wood Pellet
When choosing a wood pellet flavor for turkey, you’ll want something that enhances the bird’s natural flavors without overpowering it. Pellets that are a little sweeter, and more mild will complement your bird and let the natural flavors and brine shine through. You can find the best pellets for turkey by reading our guide.
When you’ve done all your turkey prep, set your pellet grill temperature to 225°F with Super Smoke if available and preheat with the lid closed for 15 minutes.
Once you’ve chosen your pellets and preheated the grill, it’s time to smoke your bird. First, insert your wireless meat thermometer into the thickest part of the turkey breast and place it breast-side up on the grill. You can either smoke the bird at this temperature until fully cooked (165°F) or start with smoke for a few hours and then crank the heat to 350°F or so to finish for browner more crispy skin. The time this takes will vary depending on the size of your turkey, but it will be at least 3 to 4 hours.
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.)
To ensure its 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.
A leave-in meat thermometer, wired or wireless, lets you monitor the temperature remotely without having to open the lid.
Let the smoked turkey rest for 15 to 20 minutes before carving to allow the juices to redistribute.
Brining & Seasoning Smoked Turkey
Once you’ve chosen your turkey, it’s time to think about how you’d like to season it.
First of all, if you’ve bought a frozen bird, learn how to thaw your frozen turkey so that it’s ready to go come smoke time.
For seasoning and brining smoked turkey, there are a few different methods:
- Brining: If you haven’t bought a pre-brined turkey from the store, make sure to read our guide on how to brine a turkey for smoking. Brining (soaking your turkey in a salty bath) makes it moist, tender, and most importantly, full of flavor. And yes, you can brine frozen turkey (just make sure it’s completely thawed out).
- Seasoning: There are a ton of different rubs and seasonings you can use on your bird this Thanksgiving (including one specifically made for turkey), to add some extra flavor to your meal. Make sure to apply any dry rub to the turkey about 12-24 hours in advance so that the flavor can penetrate the skin. If you leave it uncovered and let the skin dry out a bit in the fridge, you’ll get an extra crispy texture when smoking.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Is a 20 lb turkey too big to smoke?
You first need to ask yourself – “how big of a turkey should I get?” The size of turkey you’ll need to smoke depends on the number of guests. The general rule of thumb for buying turkey is 1 1/2 pounds per person.
How big of a turkey can I fit in my smoker?
Whole turkeys that weigh 12 POUNDS OR LESS are the recommended size for safe smoking. A larger turkey remains in the “Danger Zone” – between 40°F and 140°F – too long. Doesn’t mean don’t do them, just consider food safety when you do.
Is it safe to smoke a 15 pound 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.
How long to smoke a 10 lb turkey?
It takes about 3 ½ hours to smoke a 10-12lb turkey but checking the internal temps is key. It has to hit at least 165 in the breast and 175 in the thigh.
How much does a smoked turkey weigh?
Our guide will provide you with the answers to these questions—and several more. What Size Turkey For Smoking? 10 to 12 pounds is the ideal weight range for a smoked turkey. The important thing to remember is that it will need to fit on your cooking grate while the lid of the smoker is closed.
How long should you smoke a Turkey per pound?
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. This takes the guesswork out of it no matter what the size of your bird.
Can you smoke a Turkey on a 14 inch smoker?
The smoker is not only easy to use but will provide you one of the greatest turkeys you will ever eat! The 18”and 22” smokers are great for smoking full-size turkeys. You won’t likely be able to fit a full-size turkey on the 14” smoker but you can smoke a turkey breast on it. Pick out a great turkey! Make sure the turkey fits!
How to smoke a 10 lb Turkey?
Step 1 – Wash, rinse, and rub the turkey. You should choose a 10 lb turkey to smoke because the big sizes will have problems with food safety issues. And on the other hand,10 lb will be cute and easy to be smoked. Make sure to remove the neck and the giblets. Cut the unwanted parts and make them ready to be seasoned.
Can you smoke a Turkey in a smoker?
Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry. The day of smoking, heat your smoker to 250°F according to manufacturer’s instructions or build a bed of low coals off to the side of a grill. Either way, use apple wood chips to produce smoke for 30 minutes before putting the turkey in the smoker.
What temperature should a smoked turkey be cooked at?
275 degrees is the ideal temperature to use for smoked turkey. Your goal is to cook the meat long enough to imbue it with smoke flavor and bring it to a safe temperature within a reasonable time frame. At 275 degrees, the turkey should finish cooking at a rate of 20 to 25 minutes per pound.