Quick Answer
It takes approximately 5-6 hours to smoke a 12-15 lb whole turkey at 225°F. The exact time will depend on a few factors like the size and shape of your turkey, as well as your smoker temperature. For a turkey breast, plan on 3-4 hours, and for a whole bird allow at least 5 hours for a 12 lb turkey, adding 30-45 minutes per pound for larger birds. Use a meat thermometer to ensure the turkey reaches 165°F in the thickest part of the breast and thigh.
What Size Turkey Should You Smoke?
When smoking a whole turkey, it’s best to choose a smaller sized bird in the 12-15 lb range. Larger turkeys over 18 lbs tend to take too long to fully cook and smoke evenly at a low temperature of 225°F. The longer cook time for a huge bird also leads to drier meat.
A good rule of thumb is to allow about 30-45 minutes of smoking time per pound of turkey. So for a 15 lb turkey, estimate a total of 7.5 to 11.25 hours to finish it.
Here is a simple guide for smoking times based on turkey size:
| Turkey Size | Estimated Smoking Time |
|---|---|
| 12 lbs | 6 hours |
| 15 lbs | 7.5 – 11 hours |
| 18 lbs | 9 – 13 hours |
| 20 lbs | 10 – 15 hours |
As you can see, a 20 lb turkey starts to turn into quite a long smoking endeavor. Stick to a 12-15 lb bird for the most foolproof smoking experience.
Factors That Affect Smoking Time
While you can use the general time estimates above, a few factors will change your actual smoking times:
1. Shape of the Bird
A broad, round breasted turkey will take longer than a narrow shaped breast. The thick breast meat will require more time to fully cook and smoke through to the proper safe internal temperature.
2. Brining
Soaking the turkey in a salt water brine before smoking will increase the time required. The brining process adds moisture and flavor to the meat, but it also slightly alters the protein structure causing it to take longer to cook.
3. Stuffing
A stuffed turkey will need more time to fully cook than an unstuffed bird. The stuffing inserts mass into the center of the turkey, so it will take longer for the heat to penetrate into the stuffing to reach 165°F. Cook stuffed turkeys until the breast meat AND stuffing are both fully cooked.
4. Smoker Temperature
The estimates here are based on smoking at a temperature of 225°F. If you bump up the heat to 275°F, you may be able to shave off up to 1 hour of cooking time. Just watch the meat closely so it doesn’t dry out.
On the other hand, dropping the temp down to 200°F for an even longer smoke will increase the time required. Rely on a good meat thermometer and don’t go solely by time.
5. Meat Thermometers
Speaking of thermometers, I highly recommend using more than one to monitor the turkey. Use an instant read thermometer like a Thermapen to test multiple areas and verify doneness.
But you also need a leave-in thermometer with a probe left in the thickest part of the breast throughout the entire smoke. This lets you closely follow the internal temp of the turkey as it cooks without constantly opening the smoker.
Step-by-Step Smoking Procedure
Below are more details on the full process for smoking a whole turkey from start to finish:
1. Thaw
Completely thaw turkey if frozen, leaving 1-2 days in the refrigerator depending on size. This prevents food safety issues from partially cooked meat.
2. Brine (Optional)
Soak turkey in a brine solution overnight before smoking. Use a ratio of 1 cup salt to 1 gallon water. Submerge breast side down.
3. Prepare Smoker
Set up your smoker for indirect cooking at 225 – 250°F using wood chips, chunks or pellets. Avoid excessive smoke which can create creosote.
4. Pat Dry
Remove turkey from brine and rinse well. Pat the outside and inner cavity as dry as possible using paper towels. Allow to air dry for 15 minutes before seasoning.
5. Rub & Stuff
Coat the turkey with an all-purpose poultry seasoning or dry rub. Stuff the cavity lightly to add extra flavor. Truss legs together.
6. Insert Probes
Place a dual probe thermometer deep into the thickest part of the breast, along with an instant read thermometer in the thigh.
7. Smoke
Place turkey breast side up on the smoker grate. Maintain your smoker temp at 225 – 250°F for the duration of smoking.
8. Spritz & Flip
Spritz turkey with broth/cider every 45-60 minutes after the first 2 hours. Flip bird over half way through.
9. Check Temp
Cook until breast reaches 160 – 165°F and thigh hits 175°F minimum. This will take 5-6 hours for a 12 lb turkey most likely.
10. Rest & Carve
Remove turkey and let rest for 15-30 minutes before carving to allow juices to settle. Slice breast meat and serve!
How to Tell When Turkey is Done Smoking
You can’t rely on smoking time alone to determine when the turkey is cooked through. The best way is to use a thermometer. Here are the target internal temperatures:
| Turkey Part | Minimum Internal Temp |
|---|---|
| Breast | 165°F |
| Thigh | 175°F |
| Stuffing | 165°F |
The breast will finish first since it cooks quicker than the thighs. Make sure to keep smoking until the thighs and any stuffing also reach safe temps.
When probing with an instant read thermometer, check multiple areas including the deepest section of the breast and innermost thigh.
If the turkey finishes early, simple place it in an empty cooler wrapped in towels to rest and hold its temperature. The cooler will keep it hot for 1-2 hours easily.
Tips for Smoking A Moist & Flavorful Turkey
Follow these tips for the highest quality smoked turkey with tender, juicy meat:
Brush with Oil
Coat the turkey skin lightly in olive or avocado oil before seasoning. This helps the skin get crispy and brown.
Use A Water Pan
Add a water pan to your smoker to provide moisture. Place it under the turkey if possible. Refill the water pan if it evaporates fully during cooking.
Maintain Air Flow
Ensure good airflow in your smoker so the smoke and heat can fully circulate around the turkey.
Spritz the Skin
Misting the turkey with broth or cider every hour prevents it from drying out. Avoid excess pooling of liquid.
Rotate & Flip
Rotate the turkey twice during smoking for even exposure. Flip over halfway through.
Rest before Carving
Let the turkey rest for 15-30 minutes once removed from the smoker. This allows the juices to redistribute through the meat. Slice and serve warm.
Common Smoking Turkey Mistakes
Watch out for these common missteps when smoking a whole turkey:
Not Thawing Properly
Make sure the turkey is fully thawed in the fridge 1-2 days before smoking. Partially frozen meat leads to uneven cooking.
Overfilling the Cavity
Too much stuffing prevents heat and smoke from penetrating into the center of the bird. Lightly fill about half full.
Forgetting to Brine
Soaking in a salt water brine imparts moisture, seasoning and enhances the finished texture of the meat.
No Thermometer
You absolutely need a good digital thermometer to accurately determine doneness. Relying on times alone is risky.
Letting Skin Dry Out
Mist the turkey every hour and wrap any extremities like wing tips in foil to prevent them from burning or drying excessively if cooking longer than expected.
Conclusion
Smoking a whole turkey is a worthy endeavor that results in incredibly juicy meat infused with rich smokey flavor. Figure on about 30-45 minutes per pound at 225°F based on turkey size. Monitor the internal temps using digital thermometers for both the breast and thigh meat. With good preparation and temperature control, you can smoke a mouthwatering turkey with tender results in 5-6 hours typically.