Smoking a turkey on a Green Mountain pellet grill can take anywhere from 2.5 to 5 hours depending on the size of the turkey and the temperature used. The optimal smoking temperature for poultry is between 225-275°F. At these temperatures, the turkey will cook low and slow, allowing the smoke to fully penetrate the meat for maximum flavor.
Factors That Affect Turkey Smoking Time
Several key factors impact how long it takes to smoke a turkey on a Green Mountain pellet grill or any other smoker:
Turkey Size
The weight and size of the turkey is the biggest determinant of smoking time. Larger birds take longer to reach safe internal temperatures. Here are general guidelines for smoking times based on turkey size:
| Turkey Weight | Estimated Smoking Time |
|---|---|
| 8-12 lbs | 2.5 – 3 hours |
| 12-16 lbs | 3 – 4 hours |
| 16-20 lbs | 4 – 5 hours |
| 20-24 lbs | 5+ hours |
As you can see, smoking time can range quite a bit based on the size of the turkey alone. A small 8-12 pound turkey may only take 2.5-3 hours, while a 20-24 pound turkey can take over 5 hours to reach the recommended internal temperature.
Smoking Temperature
The temperature you choose to smoke the turkey at also impacts total cooking time. Lower smoking temperatures around 225°F mean the turkey will cook slower and require more time. Higher temps around 275°F will decrease overall smoking time.
As a general rule, smoking at 225°F will add about 30 minutes to the total time compared to smoking at 275°F. You want to balance getting the turkey done in a reasonable timeframe with ample time for the smoke to penetrate the meat.
Brining
Brining is the process of soaking the turkey in a saltwater solution before smoking. This adds moisture and seasons the meat. A brined turkey will cook slightly faster than an unbrined bird. The extra moisture helps the meat cook quicker.
So if you brine the turkey first, you may be able to shave off 30-60 minutes of cooking time compared to an unbrined turkey.
Stuffing
Stuffing a turkey with aromatics like onions, herbs, and citrus can add flavor. However, it also increases the overall cooking time. The stuffing adds mass that needs to be heated through.
Allow 15-30 minutes of extra smoking time for a stuffed turkey. Make sure to monitor the internal temperature carefully, as the stuffing can absorb smoke and needs to reach 165°F.
Thawing
Smoking time is calculated based on a fully thawed turkey. Frozen birds will take significantly longer to smoke. Make sure to thaw the turkey completely in the refrigerator before smoking.
As a general rule, allow 24 hours of thawing time for every 4-5 pounds of turkey weight. So a 15 pound turkey would need 60-75 hours or 2.5-3 days to fully thaw.
How to Tell When a Smoked Turkey is Done
The best way to test doneness for a smoked turkey is to check the internal temperature in multiple places with a good digital meat thermometer. Here are the target temperatures:
| Turkey Area | Minimum Internal Temp |
|---|---|
| Thickest part of breast | 165°F |
| Thickest part of thigh | 175°F |
| Wing | 175°F |
The thigh and wing area often take longest to come up to temperature. Make sure to check multiple areas, not just the breast, and look for the thermometer to hit 175°F or higher.
The juices should also run clear when pierced and the leg joints should move easily. Let the turkey rest for 20-30 minutes before carving to allow the juices to redistribute.
Smoking Times for Common Turkey Sizes
Now that we’ve covered the factors that impact smoking time, let’s look at some general guidelines for total cook times based on the weight of the turkey.
8-12 pound turkey
An 8-12 pound turkey is a good size for feeding 4-6 people. At 225°F expect it to take right around 2.5-3 hours to smoke using a Green Mountain pellet grill or similar smoker. Brining could decrease this by 30 minutes or so.
12-16 pound turkey
A 12-16 pound turkey feeds 6-10 people comfortably. Allow 3-4 hours of smoking time for a bird this size. Smoke at 225-250°F and monitor the breast and thigh temperature starting around the 3 hour mark.
16-20 pound turkey
A 16-20 pound turkey provides a generous 10-14 servings. You’ll need 4-5 hours for full smoking allowing the pellets to impart optimal flavor. Maintain a steady smoking temp between 225-275°F.
20-24 pound turkey
Turkeys over 20 pounds feed a crowd! For a 20-24 pound turkey, expect at least 5 hours of smoking time at 225-250°F. Use an extended smoke like hickory or mesquite in a Green Mountain pellet grill or other quality smoker.
Tips for Smoking a Turkey Perfectly
Here are some top tips to ensure your smoked turkey turns out moist, flavorful and cooked to perfection:
Brine the Bird
As mentioned, brining really helps infuse moisture and season the meat. Make a simple brine with salt, brown sugar, spices, and water. Submerge the turkey for 4-12 hours before smoking.
Dry Brine Instead
If you don’t have time to wet brine, dry brining also works. Simply rub the turkey all over with kosher salt and baking powder 1-2 days before smoking.
Use A Meat Thermometer
Investing in a good digital instant read thermometer ensures you don’t under or overcook the turkey. It takes the guesswork out of determining doneness.
Maintain Even Heat
Fluctuating temperatures lead to uneven cooking. Keep your smoker between 225-275°F for the duration to ensure proper smoke penetration.
Let It Rest
Never rush to carve or eat the turkey right off the smoker! Letting it rest for 20-30 minutes allows juices to redistribute so they don’t run out when you slice.
Make Stock from the Bones
Don’t throw away the carcass after carving the meat! Simmer it to make rich turkey stock for soups or gravy.
Smoked Turkey Safety Tips
When dealing with poultry, food safety is always important. Follow these tips when smoking turkey:
Thaw Safely
Thaw frozen turkey in the fridge, not on the counter. Allow 24 hrs thawing time per 4-5 lbs.
Prep Safely
Wash hands, prep surfaces, sinks, utensils between handling raw and cooked turkey to avoid cross contamination.
Cook Thoroughly
Use a meat thermometer to verify the breast and thighs reach safe minimum internal temperatures of 165°F.
Don’t Let It Linger
Bacteria grows rapidly on turkey between 40-140°F. After smoking, serve immediately or refrigerate within 2 hours.
Store Correctly
Refrigerate leftover smoked turkey within 2 hours in shallow airtight containers. Use within 3-4 days.
Reheat Properly
Reheat leftover turkey to an internal temperature of 165°F. Bring soup, gravy and stuffing to a full boil when reheating.
Following basic food safety guidelines helps protect you and your guests when preparing smoked turkey.
Common FAQs about Smoking a Turkey
Should you brine a turkey before smoking?
Yes, brining adds moisture, seasons the meat, and can reduce cooking time. Soak 4-12 hrs in a salt, sugar, herb brine. Rinse and pat dry before smoking.
What wood is best for smoking turkey?
Fruit woods like cherry, apple, pecan give mild flavor. Hickory and mesquite provide stronger smoke taste. Mix woods for balance.
Can you stuff a turkey when smoking it?
Yes, but stuffing can absorb smoke and extend cooking time. Cook stuffing to 165°F in turkey or bake separately.
What is the best pellet smoker for turkey?
Top pellet grills for turkey include Traeger, Green Mountain Grills, Camp Chef, and Z Grills. Look for good temperature control.
How much turkey do you need per person?
Plan for 1 pound of uncooked turkey per person. For bone-in parts, allot about 1.25-1.5 pounds per serving.
Should you wrap a smoked turkey in foil?
Wrapping after 2-3 hours of smoking helps retain moisture. But unwrap for the last 30-60 minutes to crisp the skin.
Can you smoke a frozen turkey?
No, only smoke fully thawed turkey. The turkey must thaw completely in the fridge before being smoked for food safety.
What is the lowest temperature you can smoke a turkey?
The FDA recommends smoking turkey between 225-300°F. Lower than 225°F risks bacterial growth.
Conclusion
Smoking a turkey on a pellet grill produces incredibly moist, flavorful results but requires properly managing cooking times. Plan for at least 2.5-5 hours of smoking depending on the size of your turkey. Use a thermometer to determine doneness and rest before carving. With some simple guidelines, you can enjoy perfectly smoked turkey off your Green Mountain or other pellet grill smoker.