Smoking at 275°F
Estimates for a thawed, unstuffed turkey. Done means 165°F (74°C) in the thickest part of the breast; the thighs are best at 175°F.
How long to smoke a turkey
Smoking time depends mostly on the grill temperature. At 225°F a turkey takes about 30 to 35 minutes per pound; at 275°F about 18 to 22 minutes; at 325°F about 13 to 16 minutes, close to an oven. The calculator multiplies your turkey's weight by those rates, adds about 20% when it's cold or windy outside, and takes about a quarter off for a spatchcocked turkey. It then plans backwards from dinner, leaving time to rest.
Cook every turkey to 165°F (74°C), measured with a food thermometer in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing. Stuffing must reach 165°F too. Pellet grills swing a few degrees around the set temperature, and the lid thermometer can read differently from the grate, so a leave-in probe thermometer is the most useful thing you can own for smoking.
What temperature should I smoke a turkey at?
275°F to 325°F is the sweet spot for a whole turkey. The USDA advises keeping a smoker between 225°F and 300°F, and a turkey needs to warm up through the 40°F to 140°F "danger zone" reasonably quickly. Low and slow at 225°F suits small turkeys and turkey breasts, but a large whole bird spends too long warming up and the skin turns rubbery. Many pellet grill cooks smoke at 225°F to 250°F for the first hour for smoke flavour, then raise the grill to 300°F to 325°F to finish and crisp the skin.
Pellet grill tips
- Thaw it completely first. A turkey that's still frozen inside warms too slowly on a smoker. Use the thawing chart to plan.
- Don't stuff a smoked turkey. Stuffing inside the bird stays in the danger zone too long at smoking temperatures. Bake it in a dish instead, or on the grill beside the turkey.
- Pick a size that suits the smoker. Turkeys of 12 to 14 lb smoke most evenly. For 16 lb and up, smoke at 275°F or higher, or spatchcock the bird so it cooks flat and faster.
- Preheat with the lid closed for 10 to 15 minutes, and keep the lid shut. Every peek costs heat, and on a cold day it can add a lot of time.
- Fill the hopper. A pellet grill burns roughly 1 to 3 lb of pellets an hour, more in cold weather, so start with a full hopper and keep a spare bag handy.
- Choose a mild wood. Apple, cherry, maple and pecan suit turkey. Hickory and mesquite are stronger; blend them with a fruit wood.
- Check for a pre-brined turkey. Many supermarket turkeys are "enhanced" or "self-basting" with a salt solution. Skip any brine or salty rub on those, or the meat will taste like ham.
- Rest it. Let the turkey rest, loosely covered with foil, for 20 to 30 minutes before carving.
Smoked turkey times by weight and temperature
Whole, thawed, unstuffed turkey in mild weather. Spatchcocked turkeys take about a quarter less.
| Weight | 225°F | 250°F | 275°F | 300°F | 325°F |
|---|---|---|---|---|---|
| 8 lb | 4–4¾ hrs | 3¼–4 hrs | 2½–3 hrs | 2–2½ hrs | 1¾–2¼ hrs |
| 10 lb | 5–5¾ hrs | 4¼–5 hrs | 3–3¾ hrs | 2½–3 hrs | 2¼–2¾ hrs |
| 12 lb | 6–7 hrs | 5–6 hrs | 3½–4½ hrs | 3–3½ hrs | 2½–3¼ hrs |
| 14 lb | 7–8¼ hrs | 5¾–7 hrs | 4¼–5¼ hrs | 3½–4¼ hrs | 3–3¾ hrs |
| 16 lb | 8–9¼ hrs | 6¾–8 hrs | 4¾–5¾ hrs | 4–4¾ hrs | 3½–4¼ hrs |
| 18 lb | 9–10½ hrs | 7½–9 hrs | 5½–6½ hrs | 4½–5½ hrs | 4–4¾ hrs |
| 20 lb | 10–11¾ hrs | 8¼–10 hrs | 6–7¼ hrs | 5–6 hrs | 4¼–5¼ hrs |
Smoked turkey questions
How long does it take to smoke a turkey on a Traeger?
At 275°F, a 12 lb turkey takes about 3½ to 4½ hours and a 16 lb turkey about 5 to 6 hours. At 325°F, allow about 13 to 16 minutes per pound. Always go by the internal temperature: 165°F in the breast.
Should I smoke a turkey at 225°F or 275°F?
For a whole turkey, 275°F is the better choice. It still picks up plenty of smoke, cooks in a reasonable time, moves the meat through the danger zone faster and gives better skin. 225°F suits a turkey breast or a small bird.
Do I need to flip or baste a smoked turkey?
No. Leave it breast side up and keep the lid closed. Basting lets heat escape and softens the skin. Brush the skin with melted butter or oil before it goes on if you want more colour.
Why is my smoked turkey skin rubbery?
The grill was too cool. Skin needs about 300°F or more to render and crisp. Raise the grill to 325°F to 350°F for the last 30 to 45 minutes, or finish the turkey in a hot oven.
Is a pink smoked turkey safe?
Smoked turkey often has a pink "smoke ring" just under the skin, even when fully cooked. The colour isn't a safety test; a thermometer reading of 165°F is.
Can I smoke a turkey the day before?
Yes. Smoke it to 165°F, cool it, carve the meat and refrigerate it within 2 hours. Reheat slices covered with a splash of broth at 325°F until they reach 165°F.
More turkey help
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