Poultry · smoking times
How long to smoke Whole turkey
At 275°F, plan on 20 to 25 minutes per pound. A 16 lb whole turkey takes about 5.5 to 6.5 hours. Pull it at 165 to 175°F.
A smoked turkey is usually done in 4 to 6 hours at 275°F. Use these times to choose when to start, and cook to temperature.
Smoking time by weight
| Weight | 250°F | 275°F | 300°F |
|---|---|---|---|
| 10 lb | 5 to 6.5 hours | 3.5 to 4 hours | 2.5 to 3.5 hours |
| 12 lb | 6 to 8 hours | 4 to 5 hours | 3 to 4 hours |
| 14 lb | 7 to 9.5 hours | 4.5 to 6 hours | 3.5 to 4.5 hours |
| 16 lb | 8 to 10.5 hours | 5.5 to 6.5 hours | 4 to 5.5 hours |
| 18 lb | 9 to 12 hours | 6 to 7.5 hours | 4.5 to 6 hours |
| 20 lb | 10 to 13.5 hours | 6.5 to 8.5 hours | 5 to 6.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 165 to 175°F |
| USDA safe minimum | 165°F |
| Suggested rest | 30 to 45 min |
Plan your start time
Tips for whole turkey
- Check the temperature in three places: the thickest part of the breast, the innermost part of the thigh and the wing. USDA's safe minimum is 165°F in all of them.
- Do not stuff the bird; cook stuffing separately. A stuffed bird takes much longer and the stuffing may not reach 165°F.
- Keep the smoker between 225 and 300°F as USDA advises, and rest the turkey 30 to 45 minutes before carving.
Best wood
Apple, Cherry, Pecan, Maple. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.