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 through the trees and the free space inside your oven for everything else. The result of the best smoked turkey is super juicy, tender texture with a beautiful mahogany color and the perfect amount of smoke flavor.
Let’s go through all the tips and tricks and make it happen! It’s going to take about 7 wonderful hours to smoke a 14-lb bird at 250° F. If you are in a rush, be sure to check out the speedier spatchcock smoked turkey recipe.
Smoking a turkey is a great way to infuse it with smoky flavor while keeping the meat moist and tender But figuring out the right timing can be tricky, especially for first-timers At 275°F, smoking times can vary quite a bit depending on the size of your turkey. This comprehensive guide will walk you through everything you need to know to nail the timing for smoking turkey at 275°F.
Why Smoke a Turkey at 275°F?
There are a few reasons 275°F is an ideal temperature for smoking turkey:
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Low and slow smoking allows the smoke to fully permeate the meat for maximum flavor infusion. Higher temperatures tend to quickly cook the outside while leaving the inside raw.
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275°F is low enough to break down connective tissues for tender meat without drying out the lean turkey breast meat
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Skin gets beautifully browned and crisp without needing to finish at a higher temperature like chicken.
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Overall cooking times are reasonable – a 12 to 15 pound turkey will be done in 4 to 6 hours.
For the best textured turkey with thorough smoke flavor, an oven temperature of 275°F is just right.
Average Smoking Times Per Pound at 275°F
Turkey smoking times can vary a lot depending on the specific size, shape and density of your bird. But here are some general time estimates per pound as a starting point:
- 12-15 lbs: Approximately 20-25 minutes per lb
- 16-20 lbs: Approximately 22-27 minutes per lb
- 21-25 lbs: Approximately 25-30 minutes per lb
So for example, a 15 pound turkey will take about 5-6 hours to smoke at 275°F.
Always use a meat thermometer in the thickest part of the breast and thigh instead of solely relying on time. The turkey is done when it reaches 165°F throughout.
Step-by-Step Smoking Directions at 275°F
Follow these simple steps for foolproof smoked turkey every time:
1. Thaw
Make sure your turkey is completely thawed. Place frozen turkey in the fridge 1-2 days before for every 4-5 lbs.
2. Brine (Optional)
For added moisture and flavor, brine turkey for 2 hrs per lb in a salt, sugar and herb brine. Rinse and pat dry before smoking.
3. Prepare Smoker
Get smoker heating to 275°F. Add wood chunks or chips. Use maple, hickory, apple, cherry, etc.
4. Season
Season all over with salt, pepper and any other dry rub ingredients. Rub melted butter or oil underneath skin.
5. Smoke
Place turkey breast-side up on the smoker rack. Add any aroma ingredients to the cavity. Maintain 275°F temperature.
6. Check Temperatures
Start checking breast and thigh temps after about 2 hours. Once it reaches 165°F, it’s done.
7. Rest
Let rest 20-30 minutes before carving for juiciest meat. Enjoy your smoked turkey!
Smoking Times for Different Turkey Sizes
Here are some estimated smoking durations for common turkey sizes at 275°F:
- 12 pound turkey: 4 – 5 hours
- 14 pound turkey: 5 – 5.5 hours
- 15 pound turkey: 6 – 6.5 hours
- 16 pound turkey: 6.5 – 7 hours
- 18 pound turkey: 7.5 – 8 hours
- 20 pound turkey: 8.5 – 9 hours
Always allow extra time for larger birds over 18 pounds, as the breast can take longer to come up to temp.
And remember, these are just guidelines. Use a meat thermometer in multiple spots to determine doneness instead of relying solely on time.
What If It Finishes Early or Needs More Time?
If your turkey reaches temperature early, wrap in foil and let rest in a cooler up to 1-2 hours. The residual heat will continue cooking it.
If it’s not yet up to 165°F by the estimated time, continue smoking and checking every 30 minutes until done. Add more hot coals or wood if needed to maintain 275°F.
Don’t worry if it takes longer than expected – just keep patiently smoking until the thermometer confirms it’s ready. Slow and low ensures the most tender and flavorful meat.
Should You Brine for Added Moisture?
Brining is completely optional, but it does help ensure a flavorful, juicy turkey. Dissolve 1 cup salt and 1/2 cup sugar per gallon of water. Submerge turkey, and brine 2 hours per pound.
Make sure turkey is fully submerged. Chill brine in an ice bath or fridge during brining. Rinse turkey and pat dry before seasoning and smoking.
What Wood to Use for Best Smoky Flavor?
For mild, versatile smoke flavor, hickory, apple, cherry, pecan, and maple all work well. Mesquite imparts a stronger, more bitter smoke.
Use wood chips, chunks or logs. Soak hard wood chunks in water 30 minutes before smoking. Try mixing woods. Apple with cherry or pecan is delicious with turkey.
Aim for a thin, steady stream of pale blue smoke. Too much white or black smoke leads to unpleasant flavors.
Use a Water Pan for Extra Moisture
Adding a water pan to your smoker provides humidity to help keep turkey skin from drying out. Fill a disposable foil pan with 1-2 inches of water and place it on the racks below the turkey.
This stops vapors from drying out the skin’s surface. Replenish water as needed during smoking.
Should You Inject, Brine and Season Under Skin?
Yes to all! Injecting with a salt and herb mixture adds tons of flavor and moisture to the meat beneath the skin.
Combine broth, melted butter and herbs or seasoning and inject into the breast, legs and thighs in a few spots.
Loosening the skin and rubbing the meat below with oil, butter or seasoning also boosts flavor. Just gently slide fingers between skin and meat to release it.
Rest Turkey for Juicy Meat After Smoking
Be sure to tent turkey loosely with foil and let rest 15-30 minutes before carving.
This allows juices to redistribute for moist meat. Carve turkey, and serve it with your favorite sauces and sides! Enjoy your perfectly smoked turkey.
Common Turkey Smoking Questions
Should I truss or untruss my turkey?
For best smoke coverage, do not truss. Leaving legs free allows even smoke circulation.
Can I stuff my turkey before smoking?
No, stuffing prevents safe, even cooking. Smoke stuffed bird separately.
Should I cook stuffing inside turkey?
No, stuffing cooked inside turkey is unsafe. Always bake stuffing separately to 165°F.
What temp should I smoke turkey to?
Smoke until breast, thighs and stuffing all reach 165°F minimum for food safety.
Can I smoke turkey in an electric smoker?
Yes, electric smokers are great for smoking turkey! Set temperature to 275°F.
How do I get crispy turkey skin?
Brining, drying the skin completely, and smoking low and slow at 275°F yields crispy skin without high heat.
What meat thermometer should I use?
A good instant read digital thermometer with a probe for thick meat like turkey works best.
Master the Perfect Smoked Turkey
Smoking turkey at 275°F results in tender, juicy meat with tons of wood smoked flavor. Figure about 20-30 minutes per pound for good estimates, but always rely on taking temperature rather than time. 165°F in both breast and thighs means your turkey is cooked to perfection.
With the right tools, temperature, technique and some patience, you’ll have deliciously juicy, smoke infused holiday turkey everyone will rave about. Enjoy the process and the outstanding results!
To Brine, Season or Just Smoke it?
One question that often comes up when smoking a turkey is whether you should brine it first. Traditionally, wet brining has been used to help keep the turkey moist. However, it can slightly dilute the natural flavor and can also be inconvenient because of the large vessel needed that must stay cold for a day or two. An easier option is to dry brine instead, which helps bring out the natural flavors.
To dry brine: simply coat the turkey all over with heavily kosher salt and let it rest overnight in the fridge uncovered. The salt will help the turkey retain moisture as it smokes without making it overly salty or dampening the flavor. Dry brining for 24-48 hours is ideal to allow the salt to penetrate all the way through the meat.
You can also skip brining altogether and just throw it in the smoker, or use a spice rub if you want more of a BBQ flavor versus traditional holiday turkey. Applying a flavorful dry rub that contains salt will season the meat and help it retain moisture just like a brine. It also adds lots of extra flavor to the outside and makes for a stunning presentation.
How to Smoke a Turkey
6 steps to smoked turkey perfection.
- Setup the Smoker – Preheat your smoker or grill for indirect cooking at 225-275°F, using wood chunks or pellets to generate smoke. 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.
- Smoke the Turkey – Place the turkey on the smoker grate or roasting rack, away from direct heat. Smoke until the breast meat reaches an internal temperature of 159°F and the thighs reach 170°F.
- Rest the turkey – Remove the turkey and let rest for 20-30 minutes before carving.
- Carve, slice, enjoy! – Carve up that beautiful smoked turkey. I like to use a long granton blade slicing knife to make the slicing job super easy.
Tip: If your turkey is done early (yay!), you can keep it nice and warm wrapped up in foil, and place it in a towel-lined cooler. Right before carving, you can place it in a hot oven or under the broiler to crisp up the skin.
How to Smoke a Turkey Full of Flavor and Dripping with Moisture
FAQ
Is 275 too high to smoke a turkey?
The goal is to keep your ambient grill temperature at an even 275 degrees F for the entire smoke.Jan 10, 2025
How long does it take to smoke a 21 pound turkey at 275 degrees?
At 275 F/135 C, your turkey will take 20 to 25 minutes per pound.
Is it better to smoke turkey at 225 or 325?
325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.
Is 275 too low for turkey?
It is not safe to cook any meat or poultry in an oven set lower than 325 °F.