This Smoked Turkey recipe makes turkey that is tender and juicy, with a smoky twist that makes your mouth water. Even the turkey haters will be asking for seconds!.
You’ll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes!.
If you don’t have a smoker, don’t worry! This recipe for smoked turkey is foolproof and comes with tips for smoking turkey on a gas or charcoal grill.
Smoking a turkey is a great way to add delicious flavor and moisture to this lean poultry. While roasting a turkey in the oven is the traditional cooking method for holidays like Thanksgiving, smoking imparts a wonderful smoky flavor. The key is knowing how long to smoke a turkey at 300 degrees to ensure it cooks through while staying juicy.
What Temperature to Smoke a Turkey
The optimal temperature range for smoking turkey is between 275-325°F. Smoking at 300°F is right in the ideal zone. Higher temperatures will cook the turkey faster but can lead to drier meat. Lower temperatures will result in a more tender juicy turkey but require a much longer cook time.
300°F gives the best of both worlds – quick cooking while still allowing time for the smoke to permeate the meat. It’s hot enough to render the fat under the skin which bastes the turkey as it cooks 300°F also leads to crispier skin than lower temperature smoking
How Long to Smoke a Turkey at 300 Degrees
The general rule of thumb for smoking turkey at 300°F is approximately 15 minutes per pound.
So for a:
- 10 lb turkey, smoke for 2.5 – 3 hours
- 12 lb turkey, smoke for 3 – 3.5 hours
- 15 lb turkey, smoke for 3.5 – 4 hours
- 18 lb turkey, smoke for 4.5 – 5 hours
- 20 lb turkey, smoke for 5 – 5.5 hours
These time ranges allow leeway for differences in turkey shape and density. Always rely on a meat thermometer rather than cook times to determine doneness.
Internal Temperature for Smoked Turkey
A smoked turkey is safe to eat once it reaches an internal temperature of 165°F in the thickest part of the breast and thigh. Use an instant-read meat thermometer to check the temperature in multiple spots.
The USDA recommends letting the turkey rest for 20 minutes before carving. The temperature will rise another 5-10° during this time.
For juicier white meat, pull the turkey when the breast is 160-165°F and let the temperature coast up as it rests. The thigh and leg meat can handle higher temperatures so aim for 170-175°F in those areas.
Tips for Moist, Flavorful Smoked Turkey
Follow these tips for the best smoked turkey at 300°F:
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Brine the turkey – Soaking the turkey in a saltwater brine solution seasons the meat and helps it retain moisture. Brine for 12-24 hours before smoking.
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Rub with oil/butter – Coat the turkey with olive oil or melted butter before applying a spice rub. This bastes the meat while smoking.
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Use a drip pan – Put a disposable foil pan under the turkey to catch the drippings. Use these for gravy.
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Maintain temperature – Keep the smoker heat steady. Big temperature swings lead to uneven cooking.
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Use a water pan – The water pan adds humidity to prevent the turkey skin from drying out.
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Allow turkey to rest – Letting the turkey rest after smoking allows the juices to redistribute for moist meat.
Wood Choices for Smoked Turkey
Fruit woods like apple, cherry, and pecan give turkey a slightly sweet, delicate smoke flavor. Oak and hickory impart a richer, robust smoky taste.
Lighter woods work well with poultry because they don’t overpower the flavor of the meat. Mixing woods is also an option to layer flavors.
Any hardwood will work for smoking turkey at 300°F. Stay away from softwoods like pine which can give a bitter flavor. Wood pellets designed for smoking also provide a nice balanced flavor.
Smoked Turkey Recipe
This basic smoked turkey recipe will give you a juicy bird with great smoke flavor:
Ingredients:
- 1 10-15 lb whole turkey, thawed
- Brine of choice (optional)
- 2 Tbsp olive oil or melted butter
- Spice rub – suggested mix of 1 Tbsp each salt, brown sugar, paprika, garlic powder, onion powder, black pepper
- 2-3 chunks smoking wood (apple, cherry, pecan)
Instructions:
- Remove giblets from turkey cavity and trim excess fat. Rinse turkey and pat dry.
- Brine turkey 12-24 hrs if desired for added moisture and flavor.
- Remove from brine, rinse and pat dry if using a brine.
- Rub olive oil/butter all over turkey. Apply spice rub evenly inside cavity and under skin.
- Prepare smoker with water pan and bring to 300°F. Add wood chunks.
- Place turkey on grate breast side up, with legs facing heat source.
- Smoke turkey for 15 minutes per pound, until breast is 165°F and thigh 175°F.
- Remove turkey and let rest 20 minutes before carving.
Smoking a turkey at 300°F gives you the best of low and slow flavor in a reasonable timeframe. With the proper technique, you’ll have a juicy, smoky centerpiece for your holiday table.
How to smoke a turkey:
1. Choose a turkey:
- Pick a turkey that is less than 15 pounds for the best results. If feeding more than 12-14 people, consider cooking two turkeys. (It will take a lot longer to smoke a bigger turkey, which could be bad for your health and make the turkey dry.)
2. Prepare the turkey:
- If frozen, thaw the turkey. As a general rule, every 5 pounds of turkey will need one day to thaw in the fridge. To be safe, I always add one or two days. As the turkey thaws, put it on a large baking sheet to catch any liquid that comes out. (You can also bring the turkey on the last day it’s been thawed.)
- Remove neck and giblets. Take turkey out of its box, remove the neck and giblets from inside the bird, and set them aside to make gravy. Take off the Hock Lock, which is the metal or plastic lock that holds the back legs, or hocks, of the turkey. This will help season the inside of the bird more easily.
- Brine the turkey. A lot of turkeys you buy in stores are already brined, but when you smoke a turkey, you cook it slowly for a long time. It’s more likely to dry out the longer you cook it, so brining can help make sure the turkey stays moist. Try to buy turkey that hasn’t been brined. We recommend this simple turkey brine.
- Spread herb butter under turkey skin. Carefully separate the turkey’s skin from its breast (just above the bird’s main cavity) with your hands. Add the herb butter ingredients to a bowl and spread it on the turkey breast and skin. When you make a big pocket over each breast, be careful not to tear or poke the skin.
- Truss the bird and season it. Put a lot of salt and pepper in the cavity and add fresh rosemary and thyme sprigs. Cut the garlic bulb in half lengthwise, then put both halves inside the hole. Truss the bird with baking twine or the Hock Lock that came with it. If you don’t want to truss it at all, that’s fine too! Spread olive oil all over the outside of the bird to cover it completely. Season the entire bird well with salt and pepper. Tuck the wings underneath the bird.
- Place in roasting pan. Cut the celery, carrots, and onion into small pieces and put them in the bottom of your roasting pan. Chicken stock, garlic cloves, rosemary, and thyme should all be added to the pan. Then, place the turkey on top of the vegetables. They will act as a roasting rack.
3. Smoke the turkey:
- Prep the grill. Warm the grill up to 300 degrees, then put the turkey on it (without the lid and in the roasting pan).
- Place thermometer in bird. Digital Bluetooth Thermometer (recommended): I put this cheap Bluetooth digital thermometer in the bird and use my iPhone to scan the temperature reading. Put the thermometer in so that the tip is in the thickest part of the breast, then close the lid. For a hand-held digital thermometer, close the lid and check the bird’s temperature every 30 minutes starting at the 2 ½ hour mark.
- Smoke to internal temperature of 160 degrees F. Check the thickest part of the breast meat with your thermometer. Close the grill lid when you’re cooking and try not to open it too often. Time the turkey for two or two and a half hours and then check on it. Then check every 30 minutes.
3. Let it rest:
When the turkey reaches 160 degrees, take it off the grill and cover it with aluminum foil to let it rest for 15 to 20 minutes. Then, carve it. The bird will continue to cook an extra 5 degrees to reach 165 degrees while it rests with the lid on. This also gives the juices in the bird a chance to settle back into the meat.
Now you’re ready to Carve the Turkey, serve and enjoy!
How Much Turkey Per Person?
It’s recommended to serve roughly 1. 5 pounds of smoked turkey per person. So if you’re feeding 6 people, buy at least a 10 lb. turkey. Also, remember that if you’re cooking for a lot of people, you might want to cook two turkeys instead of one extra-large one. If your turkey is bigger than 15 pounds, you shouldn’t smoke it because it will take too long to cook and become dry.
How long does it take to smoke a turkey in a pellet grill?
FAQ
How long does it take to smoke a turkey at 300 degrees?
How long do you cook a turkey at 300 degrees?
Is it better to smoke turkey at 225 or 325?
How long to smoke a 12 lb turkey at 275 degrees?
How long does it take to smoke a Turkey?
300°F is the optimal temperature for smoking turkey. Turkey cooks at a rate of around 20 minutes per pound at this temperature and will take around 4 hours to smoke. If you spatchcock a whole turkey before smoking it, this reduces the smoking time significantly, reducing it to a mere 2 hours. Did you make this recipe?
Can a 16 pound turkey be smoked at 300 degrees?
Although it will take much longer to smoke a 16-pound turkey at 300°F, do not increase the smoker’s temperature. Smoking a turkey at 300 degrees is possible, but it requires more time. If you want to speed up the cooking time, you can spatchcock (remove the spine and flatten it) the turkey before smoking it.
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.
How long do you cook a Turkey in a 300 degree smoker?
Turkey should cook at a rate of about 20 minutes per pound in a 300-degree smoker. While we usually recommend a slightly lower temp, 300 is as high as we would go if you want a smoked bird rather than a traditionally roasted one. For faster cooking, try spatchcocking the turkey beforehand.
How do you smoke a smoked turkey?
Submerge the meat in brine, then place in a roasting pan in the refrigerator for 8-12 hours. Soak wood chips in water for 30 mins. This will make them smolder and produce that delectable smoky flavor. Preheat your smoker or grill to 300°F in readiness to smoke the turkey over indirect heat.
Can you smoke a Turkey in a smoker?
Preheat your smoker or grill to 300°F in readiness to smoke the turkey over indirect heat. Drain the chips and put them in the smoker box based on the manufacturer’s instructions. We recommend mesquite for smoking turkey, but applewood, cherry, or hickory will also work well. Before smoking the turkey, it’s necessary to season it.