Smoked Turkey Recipe (How to Smoke a Turkey) (2024)

FAQs

How long does it take to smoke a turkey in a smoker? ›

At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.

To recap, the secrets to perfectly smoked turkey are: butterflying, dry-brining, adding baking powder to the dry rub, slow-cooking over indirect heat, and careful monitoring of the turkey's internal temperature.

When smoking at 225°F, it can take about 30 to 45 minutes to cook one pound of turkey. That means a 12-pound turkey should take at least six hours to cook in a smoker. To smoke your turkey faster, increase the smoker's temperature to 250°F to 275°F.

SHOULD YOU WRAP TURKEY IN FOIL WHEN SMOKING? Unlike cooking a turkey in an oven, you won't want to wrap your turkey in aluminum foil for smoked turkey. If your turkey's wings are baking too quickly, you can cover them with foil, but otherwise, there's no need.

Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (temperatures between 40 and 140 °F) where harmful bacteria can multiply.

Hickory is a classic hard wood choice for smoking turkey for several reasons. It has a distinct flavor that is robust and very forward and is familiar to those who enjoy smoky flavors. Maple wood gives off a sweeter smoke and can add a lovely golden hue to anything you smoke with it.

Brine - Brining a chicken in fresh water, kosher salt, apple juice, & dark brown sugar helps keep the turkey moist during cooking and will churn out a nice tender bird.

Also, when smoking skin-on chicken, turkey, or other poultry, a humid cooking environment from a water pan can prevent the skin from ever getting crispy. And the last thing you want on a bird is soggy skin.

Depending on the size of the turkey and how well you control the temperature, you can expect a 14lb turkey to smoke for about 3.5 – 5 hours. The slow cooking and lower temperature help ensure the turkey is not drying out due to excess heat. Remove the turkey when the thermometer reads 155F/68C – 160F/71C.

One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor.

How long to smoke a 9 lb turkey at 225? ›

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.

This year, carve out some time to brine your bird. A brine is a salt and water solution that can also contain sugar and other flavorings. Submerging the turkey in this salty solution for at least a day ensures it will cook up tender and juicy.

As you usually do before roasting, let your bird thaw (if frozen) and temper it, which involves setting out a refrigerated bird at room temperature for up to 2 hours. This allows your turkey to attain a uniform temperature inside and out. A cold bird requires a longer smoking time and can lead to uneven cooking.

Place turkey directly onto bottom rack of smoker. Smoke for 3.5-4 hours or until internal temp reaches 165F.

To avoid any mishaps, you should avoid cooking meat over high heat. Smoked meat should be cooked at either a low temperature or a limited amount of time. If the meat is smoked on extremely high heat or for a long time, the meat will burn and turn black. It will also be impossible to consume due to its toughness.

Smoking at 225° – 235° at 21-23 minutes per pound. Smoking at 245° to 255° at 19-21 minutes per pound. Smoking at 265° to 275° at 17-19 minutes per pound.

Makes Crispier Skin. Dry-brined turkey and poultry tend to have crispier skin because the salt draws out excess moisture from the skin which allows for better browning during roasting or smoking, or even rotisserie cooking.