How Long to Smoke a 20lb Turkey at 275°F for Juicy, Tender Meat

Smoking a turkey is a great way to infuse delicious smoky flavor into the meat while keeping it incredibly moist and tender. But smoking a large 20lb bird requires precision and patience to get it just right. The most important factor is maintaining a steady temperature of around 275°F. At this temperature you can expect a 20lb turkey to take about 6-8 hours to fully cook through.

Why Smoke a Turkey at 275°F?

Cooking the turkey at a temperature of 275°F strikes the ideal balance between thoroughly cooking the meat and allowing the smoke flavor to permeate deeply. Here’s why 275°F works so well

• It’s high enough to ensure food safety. The turkey needs to reach an internal temperature of 165°F to eliminate bacteria and pathogens. At 275°F, it will hit this mark in a reasonable timeframe.

• The moderate heat tenderizes the meat. Tough cuts like turkey legs and thighs break down over several hours at this temperature, becoming fork-tender.

• It prevents drying out. Higher temperatures can cause the turkey breast and other lean areas to dry out. But 275°F gives the collagen in the meat time to break down and baste the turkey in its own juices.

• It allows proper smoke absorption. The longer the meat smokes at a moderate heat, the more smoky flavor it will take on.

So 275°F gives you the best of both worlds – thoroughly cooked, safe meat that also absorbs maximum smoke.

How Long Does it Take to Smoke a 20lb Turkey at 275°F?

When smoking a turkey weighing 20lbs at a temperature of 275°F, you can expect it to take 6-8 hours for it to fully cook. The general rule of thumb is to allot around 20-25 minutes per pound of turkey. But here is a more detailed timeline:

• 0-2 hours: The turkey absorbs initial smoke flavor and its temperature begins rising. Internal temp should reach around 130-140°F.

• 2-4 hours: The breast and thigh meat temperatures equalize in the 150-160°F range. Moisture is at its peak level.

• 4-6 hours: The turkey should reach the ideal internal temp of 165°F throughout. It continues soaking up that wonderful smoky taste.

• 6-8 hours: For ideal tenderness and smoke infusion, cook up to 2 hours past the minimum safe internal temp. The skin will become beautifully browned and crisp.

As you monitor the cooking, keep in mind that there are many variables like the turkey’s shape, exact size, and minor fluctuations in smoker temperature that can affect the total time. Use a meat thermometer to check its progress.

Tips for Smoking a Juicy 20lb Turkey

Follow these tips and techniques for smoking a large 20lb turkey that turns out incredibly juicy and packed with flavor:

• Brine the turkey before smoking. Let it soak for 12-24 hours in a saltwater solution to boost moisture and flavor.

• Inject the turkey with a broth-based marinade using an injection kit. This helps keeps the meat succulent.

• Use a meat thermometer to check the internal temperature in the thickest part of the breast and thighs. Cook until it hits at least 165°F.

• Maintain a steady smoker temperature as close to 275°F as possible. Avoid peeking or opening it frequently.

• Place a drip pan filled with water beneath the turkey to add humidity to the smoker. Refill as needed.

• Let the smoked turkey rest for 30 minutes before carving so juices can redistribute through the meat.

• Carve across the grain of the meat. Slice the breast thinly, and separate legs and wings.

With the right technique, you can make smoking a large 20lb turkey at 275°F an amazing experience. Allowing enough time for low, indirect heat to work its magic results in the tenderest texture and richest smoky flavor in every delicious bite.