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 large 25 lb turkey requires patience and proper timing to ensure the bird cooks evenly and absorbs that delicious smoky flavor. With the right temperature and technique, you can make this centerpiece turkey a moist and tender treat.
Overview of Smoking Times
When smoking a turkey, the general rule of thumb is 30-45 minutes per pound at 225-250°F. The cooking time can vary based on the size of the bird, temperature of the smoker, and whether you spatchcock it.
For a 25 lb turkey, you can expect the total smoking time to be:
- At 225°F – 11-13 hours (30-45 min per lb)
- At 250°F – 9-10 hours (30-45 min per lb)
Spatchcocking or removing the backbone to flatten the bird reduces cook time. A spatchcocked 25 lb turkey may finish in 7-8 hours at 250°F.
Step-by-Step Guide
Follow these steps for perfect smoked turkey every time:
1. Prep the Turkey
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Remove giblets and neck from cavities. Rinse turkey under cold water and pat dry.
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Apply a dry rub under and on top of skin Get seasoning evenly distributed
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Inject turkey breast with marinade using an injection syringe for added moisture and flavor.
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Refrigerate turkey 6-12 hours to marinate
2. Preheat Smoker
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Set up smoker for indirect cooking, with no direct heat under turkey.
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Add wood chunks or pellets to smoker box. Good woods are hickory, pecan, apple, cherry.
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Heat smoker to 225-250°F. Maintain this temp throughout smoke.
3. Smoke the Turkey
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Place turkey breast side up on cooking grate, away from heat source.
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Insert a probe thermometer into thickest part of breast, avoiding bone.
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Maintain temp at 225-250°F and smoke turkey for estimated time based on size.
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Spritz turkey with apple juice or broth every 1-2 hours. This adds moisture.
4. Wrap and Finish
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When breast hits 150°F, wrap turkey in butcher paper. This keeps it moist.
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Continue cooking until breast is 165°F and thigh 175°F. For a 25 lb turkey this may take 10-12+ hours.
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Carefully remove turkey and let rest 30 minutes before carving.
Choosing a Smoker
A charcoal, pellet, electric, or propane smoker will all work for smoking turkey. The key is maintaining an even, low temperature over many hours. A smoker with good insulation helps.
Pellet smokers are very easy to use. Set the desired temp and add pellets as needed. Electric smokers also provide steady, hands-off cooking.
Stick burners require more work tending the fire, but provide the best smoke flavor. Water pans help regulate heat spikes.
Smaller turkeys can be smoked on a kettle grill with indirect setup. Use foil pans for drip catching and water.
Should You Spatchcock?
Spatchcocking, or removing the backbone to flatten the bird, allows the turkey to cook faster and more evenly.
For a very large 25 lb turkey, spatchcocking can shave off 1-2 hours of cook time. The flattened bird will absorb smoke and cook through quicker.
If you have the time, leave the turkey whole for a pretty presentation. Spatchcock if you’re pressed for time.
Monitoring Temperature
A good digital thermometer is crucial for monitoring doneness. Insert the probe into the thickest part of the breast, avoiding bone.
For food safety, the breast must reach 165°F and thighs 175°F. If the breast temp rises faster, tent foil over it to slow cooking.
Don’t rely on pop-up timers alone. Use an instant read to verify temps in multiple areas.
Resting and Carving
After smoking, let the turkey rest 30-60 minutes before carving. This allows juices to redistribute for moist meat.
Carve turkey by slicing breast meat off whole halves first. Then cut leg quarters into drumsticks and thighs.
Save bones and pan juices for making turkey stock. Use juices, drippings and rub for a tasty barbecue sauce.
Smoking a large 25 lb turkey is totally doable with the right technique. Maintain an even temperature and allow 1-1.5 hours per pound for deliciously smoked holiday bird.
Brine and Seasoning for Smoked Turkey
As soon as you have bought your turkey or turkeys, let’s talk about how to brine and season them for smoking.
- Brining. If you buy a turkey that has already been brined, you don’t have to brine it before smoking it. Do not buy a brined turkey. Instead, make your own brine for the turkey. For this event, I strongly suggest my Apple Spice Smoked Turkey Brine. It’s sweet with the perfect blend of spices.
- Seasoning. Turkey tastes great with a little seasoning. Put a simple Sweet Rub or Smoked Turkey Rub on the turkey’s skin to make it taste like a real BBQ and go with the smoke from the grill. You can buy my Sweet Rub from the Hey Grill Hey Store ahead of time to save time on Thanksgiving.
Note: The sugar in the Sweet Rub will turn the bird’s skin very 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.
How Much Turkey Per Person?
A good rule of thumb is to plan on 1 to 1 1/2 pounds of turkey per person. Remember, you will be cooking a whole turkey with bones, skin, wings, etc. that won’t necessarily be consumed at the Thanksgiving table.
Personally, I estimate 1 1/2 pounds of turkey per person. This will ensure everybody gets enough, and you’ll have leftovers for sandwiches the next day.
How long to smoke a 25 lb turkey at 275 degrees?
FAQ
How long does it take to smoke a 25 lbs turkey?
Is it better to smoke a turkey at 225 or 250?
Is a 20 lb turkey too big to smoke?
How long does it take to cook a 25 pound turkey?
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 do you smoke a turkey thigh at 165?
Smoke until the thickest part of the thigh reaches 165 degrees F. Check the temperature on both legs and use the lower of the two temperature readings. Cover the turkey with foil, if the skin starts getting overly dark. Remove the turkey to a large cutting board and let rest for 15 minutes.
What temperature should a smoked turkey be cooked at?
165 degrees F is the safest temperature for consuming smoked turkey. You need to be sure that you’re achieving the correct internal temperature for both food safety reasons and also for the juiciness factor. Start testing your turkey for doneness about an hour before it is “supposed” to be done.
How do you smoke a Turkey in a crock pot?
Preheat smoker to 250°F (120°C). When warmed up, add smoking wood to the firebox and place a water pan on the cooking grates. Place turkey on grates. Smoke for 4-6 hours, or until internal temperature has reached 180°F/ (82°C). Remove turkey from smoker and place on cooling grate or chopping board.
What temperature should a smoked turkey leg be?
When making a smoked turkey the thickest part of the leg should register 165 degrees F on a digital thermometer. Take the temp on both sides of the birds (unless you’re using a rotisserie). You’ll use the lowest temperature as the temperature. We typically start measuring the temp about an hour before it’s suppose to be done, to avoid overcooking.
How do you smoke a Turkey in a pellet smoker?
Use lower temperatures in a pellet smoker for more smoke infusion. Tip: Place a drip pan filled with a few inches of water below the turkey. This catches drippings, prevents flare-ups, and adds humidity for better smoke penetration.