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 turkey can seem daunting, but with the right temperature, you’ll get perfect results every time. The ideal smoking temperature helps ensure the turkey cooks evenly, the skin gets crispy, and the meat stays incredibly moist and flavorful.
After years of trial and error, I’ve found that 275°F is the magic number for smoking turkeys. Let me walk you through why this temperature works so well and how to smoke your bird to juicy, tender perfection.
Why 275°F is the Best Temperature for Smoking Turkey
There are a few key reasons that 275°F hits the sweet spot for smoking turkey:
1. Cooks the Meat Evenly
Turkeys have two different types of meat white breast meat and dark leg and thigh meat The breast needs to reach 160°F while the legs and thighs need to get up to 175°F for food safety
At 275°F, you can cook the turkey low and slow to ensure the breast doesn’t dry out before the dark meat is finished. The moderate heat penetrates deep into the meat for even cooking.
2. Crisps the Skin Perfectly
A crispy skin with a mahogany sheen is the hallmark of a great smoked turkey. At 275°F, the skin has time to slowly render and crisp up without burning.
The smoke adheres to the skin and reacts to form lovely flavor compounds. Too low and you won’t get crispy skin, while too high can make it rubbery.
3. Infuses the Meat with Smoky Flavor
To get that quintessential smoky flavor, you need time. The longer the turkey smokes at a moderate 275°F, the more smoke penetrates the meat
The smoke bonds to the proteins and fats, infusing the turkey with smoldering flavor inside and out. A lower temperature means you get less smoke infusion.
4. Retains Moisture
Low, indirect heat with ample smoking time allows moisture to be retained in the meat. Cooking at a higher temperature causes the proteins to contract and squeeze out juices.
At 275°F, the collagens break down slowly to create tender, succulent meat. The result is an incredibly juicy turkey, not dried out like an oven-roasted bird.
5. Allows for Large Birds
Turkeys can range from 10 to 30 pounds for large gatherings. A 275°F temperature can accommodate even very large birds since it prevents uneven cooking.
The turkey finishes safely without the breast drying out first. For turkeys over 20 pounds, I recommend separating the white and dark meat with foil.
Smoker and Wood Choices for 275°F
To smoke a turkey at 275°F, you’ll need a smoker or grill that can hold a steady temperature. Here are my top picks:
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Electric smoker – Precise temperature control
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Pellet smoker/grill – Set it and forget it ease
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Kamado grill – Versatile for smoking and grilling
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Kettle grill – Use indirect heat with wood chips
For flavor, I like using fruit woods like apple, cherry, pecan, or maple to complement the turkey. Stay away from mesquite which can be overpowering.
Estimating Cook Times at 275°F
The general rule of thumb for smoking turkey at 275°F is 30-35 minutes per pound. A 15-pound turkey will take 7.5 – 9 hours.
Always use a meat thermometer to check for doneness, not just cook times. The breast should reach 160°F and thighs 175°F. Let the turkey rest at least 30 minutes before carving.
For very large birds, separate the breast with foil once it reaches 160°F so it doesn’t overcook while the thighs finish up. Then check the lowest part of the thigh to ensure it’s reached 175°F.
Smoking Turkey Safely
When handling raw poultry, be sure to follow proper food safety:
- Thaw frozen turkey in the fridge 1 day for every 4 lbs
- Don’t rinse raw turkey, which can spread bacteria
- Use separate plates/utensils for raw turkey
- Cook to an internal temperature of 160°F breast/175°F thighs
- Refrigerate leftovers within 2 hours
Smoking at 275°F ensures the turkey reaches a safe internal temperature throughout, eliminating bacteria. Never leave a smoked turkey out for more than 2 hours.
My Top Turkey Smoking Tips
Here are some extra tips to ensure your turkey turns out perfect every time:
- Brine the bird for 12-24 hours in a saltwater solution for added moisture and flavor
- Apply a dry rub under and on top of the skin a day ahead
- Use a drip pan to catch juices for basting and gravy
- Spritz with broth during smoking to prevent drying
- Separate white and dark meat with foil once breast is 160°F
- Let rest 30-60 minutes before slicing for juicy meat
With the right temperature and technique, you’ll be amazed at how delicious, tender and foolproof your smoked turkey can be. Give 275°F a try for your next Thanksgiving or holiday meal. Your guests will rave about the juicy, smoky flavor.
Catching the Smoked Turkey Drippings
Please make sure you have a drip pan ready to catch the juices and keep the smoker moist. I use an aluminum pan that I can position on the grill underneath my turkey.
Fill the pan with several cups of water at the beginning of the smoke. This water is likely to evaporate while the food is smoking, so be ready to fill the pan up again and keep a few cups of water in it at all times. Make the best Smoked Turkey Gravy you’ve ever had with the juices left over after cooking your turkey.
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.
AWESOME Smoked Turkey Recipe For Beginners!
FAQ
Is it better to smoke turkey at 225 or 325?
What’s the best temperature to smoke a turkey?
How long to smoke a 15 lb turkey at 250 degrees?
Is it safe to smoke a turkey at 180 degrees?
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.
Can you smoke a Turkey at the same temperature?
Generally, it’s easier to keep your smoker at the same temperature as you smoke a turkey. But you don’t have to. Try the high-low method, where you start your turkey smoking at a temperature like 350°F, then lower the temperature to 275°F after the first 30 minutes. This method keeps the turkey juicy but gives you a nice crispy skin to bite into.
How long does it take to smoke a 12 pound turkey?
A good rule of thumb is that smoking a turkey typically takes about 30-40 minutes per pound at a temperature of 225°F to 250°F. For example, a 12-pound turkey will take approximately 6 to 8 hours. It’s important to keep the smoker temperature consistent and monitor the internal temperature of the turkey closely.
How do you know if a Turkey is done smoking?
The turkey is done smoking when the internal temperature reaches 165 degrees Fahrenheit. You can check the temperature using a meat thermometer inserted into the thickest part of the thigh. What should I do if the turkey is overcooked? If the turkey is overcooked, it will be dry and tough.
Do you brine a Turkey before smoking?
Once you have your turkey (or turkeys) purchased, let’s take a moment to talk about brining and seasoning the turkey for smoking. Brining. If you are using a pre-brined, store-bought turkey, you do not need to brine the turkey prior to smoking. If your turkey is not already brined, then go ahead and make your own brine for the 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.