Smoking a turkey can be a long process, so be sure to start early in the day so that the turkey will be done by dinner time. Typically, it takes at least 6 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 30 minutes per pound.

What Size Turkey Should you Buy?

A turkey crown (2-2.5kg) will feed 6 people. A small turkey (3-4.5kg) will feed 6-8 people. A medium turkey (4-5kg) will feed 8-10 people.

If the wings are getting too dark, cover them with aluminum foil. He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.

240 degrees F

If you have room in the fridge for the baking sheet and turkey, great, otherwise you can leave it out at room temperature. While the turkey dries, prepare your smoking woods. In two small aluminum pans, place one handful of wood chips and a few wood chunks. Fill the pan that has the chips with about 1/2″ of water.

You need a moderately high heat (325 to 400 degrees F) to crisp the turkey skin. But wood smoke adds a tremendous depth of flavor. That’s why I prefer to smoke-roast my turkey (indirect grill it with wood smoke) to traditional low heat smoking. Don’t smoke your turkey low and slow.

It varies. It depends on the size of the bird, the consistency of temperature in your smoker, and what temperature you roast at. Plan for 11-13 minutes a pound for a 325 degree F smoke temp. The best way to get a great bird is to cook to 165 degrees, and to let the bird rest after cooking before cutting.

Is it safe to smoke a 20 lb turkey? A 20-25 pound bird cannot be safely smoked, it will stay in the danger zone way too long and may get contaminated. That means you are just substituting a smoker for an oven, probably at the same temperature, and then adding a little smoke flavor to the outside.

When the turkey is left out at room temperature for more than 2 hours, its temperature becomes unsafe. Bacteria can grow rapidly in the “danger zone” between 40°F and 140°F.

It depends on the size of your turkey and the smoker you’re using. Generally, though, you should allow for about 30-40 minutes of smoking per pound. So, if you have a 20-pound turkey, it’ll probably take 10-12 hours to completely smoke it.

Yes. Cooking two turkeys of about the same weight does not double the roasting time. Cooking time is determined by the weight of one bird. Just make sure there is sufficient oven space for proper heat circulation.

I know that it takes about 7.5 hrs at about 250-260 degrees for one turkey. I am going to cook two 14lb turkeys and it always takes longer than I expect. So I start cooking at 7 am sharp. This gives me 9 hours to cook the birds.

Place the turkey in the smoker and baste every 1-2 hours with turkey juices from the pan. Smoke until the internal temperature reaches 180 degrees Fahrenheit in the thickest part of the thigh. It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit.