How Long to Smoke Turkey at 350 Degrees Fahrenheit

Smoking turkey can seem daunting for novice pitmasters, but with some key information, you can smoke a juicy, flavorful turkey at 350 degrees Fahrenheit This temperature allows the turkey to cook faster while still absorbing smoke flavor

Overview of Smoking Turkey at 350°F

• 350°F is on the higher end for smoking turkey. Lower temperatures like 275°F allow more smoke flavor to penetrate the meat, but require much longer cook times.

• At 350°F, plan on cooking for about 13 minutes per pound for an unstuffed turkey, and 15 minutes per pound for a stuffed turkey.

• Spatchcocking, or butterflying, the turkey helps it cook faster. Spatchcocked turkeys may cook in as little as 10 minutes per pound at 350°F.

• For the best results, choose a 10-12 lb turkey. Larger birds will be harder to handle and take longer to cook.

• Partially frozen turkeys can take up to 25% longer to fully cook through.

Step-by-Step Guide

Follow these steps for perfectly smoked turkey at 350°F:

• Select a 10-12 lb turkey – Easier to handle and cooks faster. Buy 1-1/4 lb per person or 1-1/2 lb if you want leftovers.

• Spatchcock the turkey (optional) – Removes backbone so bird lies flat. Cooks 25% faster. Ask your butcher to do this.

• Brine the turkey (optional) – Soak turkey 8-24 hours in a saltwater solution to boost moisture and flavor.

• Season the turkey – Coat with olive oil and season generously with salt, pepper, herbs, and spices.

• Preheat smoker to 350°F – Use wood chunks like hickory, pecan, apple for flavor.

• Smoke turkey for 13 min/lb (unstuffed) – Or 15 min/lb for stuffed. Insert meat thermometer to check doneness.

• Rest turkey 15-20 minutes – Allows juices to redistribute for moist, tender meat.

• Carve turkey – Slice breast meat and legs/thighs. Enjoy your juicy smoked turkey!

FAQs

What is the best wood for smoking turkey?

Hickory, pecan, cherry, apple, and maple all pair well with poultry. Avoid mesquite, which can overpower turkey.

Should you brine a turkey before smoking?

Brining is optional but recommended. It helps ensure a juicy, well-seasoned turkey. Make a simple brine with salt, brown sugar, and aromatics.

Is it safe to smoke a partially frozen turkey?

Yes, just add 25% more cook time. Check the internal temp with a meat thermometer to determine doneness. The turkey is safe to eat once the breast reaches 160°F and thighs reach 175°F.

Can I smoke turkey legs or other parts instead?

Absolutely! Turkey legs and thighs cook well around 350°F. Cook to an internal temp of 175-180°F for tender, juicy meat.

How do I know when the turkey is done smoking?

Use an instant-read thermometer to check the temperature. The breast should reach 160°F and thighs 175°F. The juices will run clear at the thickest part of the meat.

Should I tent the turkey with foil while resting?

Yes, loosely tent with aluminum foil to keep the turkey warm. Resting allows the juices to redistribute for maximum moisture and flavor. Never skip this step!

Smoking a whole turkey may seem difficult, but with some preparation and by following these tips, you can make a mouthwatering smoked turkey at 350°F. With the right wood, brine, seasoning, and temperature monitoring, you’ll have a juicy, smoky bird the whole family will love.