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!
Nothing beats a home-cooked turkey on Thanksgiving, and this smoked turkey recipe will help you get the best smoked turkey ever! Don’t feel intimidated by this recipe. Smoking a turkey can be just as easy as cooking it in your kitchen.
You can make a smoked turkey at home, no matter what kind of grill you’ve got on your deck. In fact, our first-ever smoked turkey was done on our old gas grill, and to date, is one of the most amazing smoked turkeys I’ve ever had (you never forget your first!).
Nowadays, I prefer to use my Camp Chef SmokePro pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. But you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of 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 is a fantastic way to add delicious smoky flavor to your holiday bird or anytime turkey dinner. However, knowing the proper internal temperature is crucial for ensuring your smoked turkey turns out safe to eat and perfectly cooked.
Why Internal Temperature Matters
The internal temperature is so important for smoked turkey because poultry often contains harmful bacteria like Salmonella and E. coli. These bacteria can cause serious foodborne illnesses if the turkey is undercooked. Cooking the turkey to the proper internal temperature destroys these dangerous pathogens, making the meat safe to consume.
The USDA recommends cooking turkey to an internal temperature of 165°F to destroy potentially present bacteria. At this temperature the turkey is fully pasteurized and any bacteria present will be eliminated.
Consequences of Undercooking
Eating turkey that has been undercooked to a temperature below 165°F poses a real risk of contracting food poisoning from bacteria like Salmonella and E. coli.
Symptoms of food poisoning include nausea, vomiting stomach cramps and diarrhea which can last for multiple days. It can even result in hospitalization in severe cases.
Vulnerable groups like older adults, young children, pregnant women, and those with compromised immune systems are at the highest risk for severe illness from consuming undercooked turkey contaminated with bacteria.
Cooking the turkey thoroughly to the proper internal temperature of 165°F destroys bacteria and keeps your dinner guests safe. Under no circumstances should turkey be served below this temperature.
Checking Internal Temperatures
To accurately measure the internal temperature of a smoked turkey, use an instant-read meat thermometer like the Thermoworks Thermapen or Dot.
Insert the thermometer probe into the thickest part of the breast, taking care that the probe tip is not touching any bone. The probe should be pushed into the centermost point of the breast to get the lowest reading.
The thigh temperature can be checked by inserting the probe into the thickest section of the thigh near the leg joint, again without touching bone.
For whole turkeys, check both the breast and thigh, ensuring that the lowest temperature reaches 165°F. If readings vary between breast and thigh, continue cooking until both register 165°F minimum.
Allowing Carryover Cooking
An important point when smoking turkey or any large cut of meat is that the internal temperature continues rising even after it’s removed from the heat source. This carryover cooking occurs as the hotter external areas gradually transfer heat inward to the cooler center.
For a turkey smoked at 225°F, the carryover rise is estimated around 5-10°F. To avoid overcooking, the turkey should be removed from the smoker when the breast is 155-160°F and thigh reads 170°F. After resting 15-20 minutes, the temperatures will reach the safe 165°F mark.
Always double check with an instant read thermometer before serving. Do not rely solely on smoker thermometer estimates for final doneness.
Recommended Minimum Internal Temps
-
Whole turkey: 165°F in breast and thighs
-
Turkey breast: 165°F
-
Turkey thighs/legs: 165°F (optimal between 175-180°F)
-
Stuffing (cooked separately): 165°F
These recommendations come from the USDA Food Safety and Inspection Service (FSIS). Turkey cooked to a minimum internal temperature of 165°F is considered safe to consume.
Signs Turkey is Done Besides Temperature
Checking temperature is the only foolproof way to confirm doneness, but there are some visual cues that signal the turkey may be nearing completion.
- Drumsticks move easily
- Thigh joints wiggle freely
- Meat pulls back from ends of drumsticks
- Pop-up timer has popped (if present)
- Clear juices run from thigh when pierced
However, these are not 100% reliable indicators of safety and thorough doneness. Always check internal temperature with a meat thermometer before serving.
Achieving the correct internal temperature is vital when smoking turkeys to eliminate illness-causing bacteria that may be present. Cooking to an internal temperature of 165°F in both the breast and thigh is recommended by food safety experts to pasteurize the meat.
Using an instant read thermometer like the Thermoworks Thermapen and allowing for carryover cooking ensures your smoked turkey reaches the safe internal temperature without overcooking. Following these temperature guidelines guarantees your holiday turkey or anytime smoked turkey dinner is perfectly cooked and safe to serve to family and friends.
Supplies Needed for a Smoked Turkey
Here are the supplies you’ll need to gather prior to making your smoked turkey:
Make sure the fresh turkey your purchase is around 15 pounds or less for food safety reasons. If you have a large group gathering for Thanksgiving, I recommend getting 2-3 smaller birds instead of one large turkey for dinner. See the next section about how much turkey to plan per person if you are unsure what size turkey to purchase.
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. If you REALLY want to cook a larger bird, I recommend using my Spatchcocked Smoke Roasted Turkey recipe. It is a flattened bird that cooks at a higher temperature so it is safer and more evenly cooked (no dry breasts on a spatchcocked bird!).
Fuel & Wood Chips
Ensure you have plenty of propane, gas, pellets, or wood prior to smoking the turkey. You do not want to run out while you are in the middle of the smoking process.
I recommend using apple, cherry, or hickory wood chips for smoking a turkey. These woods produce a light flavor that won’t overwhelm the turkey while still giving it a great BBQ smokiness.
An instant-read meat thermometer or remote meat thermometer is going to be your best friend while cooking this smoked turkey. Temperature is key when smoking a turkey, so make sure you have a good thermometer on hand to monitor the temperature of the various parts of the turkey while it is cooking.
This smoked turkey recipe can be cooked on whatever smoker you prefer. It’ll taste great cooked on a pellet grill, offset smoker, or even an electric smoker. Use whatever is your favorite (or even whatever you have available to you)! A pellet smoker is a great, easy grill to use, and an offset will give you awesome flavor.
Where To Check Smoked Turkey Temperature (with pictures)
FAQ
What temperature is a smoked turkey done?
The best internal temperature for smoked turkey is 165°F at the breast. (The thighs can go higher.) To ensure it’s fully cooked and safe to eat, insert a meat thermometer into the deepest part of the breast, making sure not to touch any bones, as that can give an inaccurate reading.
Can you pull turkey off a smoker at 155?
Smoked turkey breast temperature
In fact, skinless turkey breast reaches the same kill-off at only 157°F (69°C) in only 47.9 seconds. It will have the same safety at 155°F (68°C) in 1.2 minutes!
Can you eat smoked turkey at 150 degrees?
Any higher than that, and it becomes chalky and dry. (Despite government warnings to cook turkey to 165°F (74°C), turkey is perfectly safe to eat at 150°F so long as it is properly checked with a thermometer and allowed to rest for at least four minutes before serving.)
What temperature should a Turkey be smoked at?
The smoker temperature should be between 225 and 250 degrees Fahrenheit. To check the internal temperature of the turkey, you can use a meat thermometer. Insert the thermometer into the thickest part of the thigh, away from the bone. The turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
How do you check the internal temperature of a smoked turkey?
To check the internal temperature of a smoked turkey, you can use a meat thermometer. Insert the meat thermometer into the thickest part of the breast, thigh, or wing. The temperature should read 165 degrees Fahrenheit for the breast, 175 degrees Fahrenheit for the thigh, and 180 degrees Fahrenheit for the wing.
How do you know if a smoked turkey is cooked?
A: The best way to check the internal temperature of a smoked turkey is with a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The temperature should read 165 degrees Fahrenheit when the turkey is done.
How long does it take to smoke a 275 pound turkey?
The 275°F temperature range helps you combat all of these issues and more. Below are some of the reasons you should smoke your turkey at least 275°F Turkey can take up to 12 hours of smoking time in lower temperatures like 250°F. At 275°F a turkey will smoke at roughly 30-35 minutes per pound.
What temperature should a Turkey be cooked to?
The United States Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) for whole turkeys, 160 degrees Fahrenheit (71 degrees Celsius) for ground turkey, and 175 degrees Fahrenheit (79 degrees Celsius) for turkey breast.
Should you Bast a smoked turkey before smoking?
Yes, basting the smoked turkey helps to keep it moist. However, limit the number of times you open the smoker to avoid slowing down the cooking process. 5. Should I stuff the turkey before smoking? It is recommended not to stuff the turkey when smoking because it can slow down the cooking process and increase the risk of foodborne illnesses.