Time per pound at any smoker temperature, whole or spatchcocked, plus a day-by-day Thanksgiving plan that works back from when you want to eat: thaw, brine, light the fire, pull, rest.
Plan your turkey
Smoked turkey time per pound
These are cook times only, with the bird going on a smoker that is already at temperature. Every bird and every smoker differs, so treat the table as a plan and your thermometer as the final word: pull when the thickest part of the breast reads 165F and the thigh reads at least 175F.
Turkey
225F
250F
275F
300F
325F
Spatchcocked, 275F
10 lb
5h 00m
4h 00m
3h 00m
2h 30m
2h 10m
2h 06m
12 lb
6h 00m
4h 48m
3h 36m
3h 00m
2h 36m
2h 31m
14 lb
7h 00m
5h 36m
4h 12m
3h 30m
3h 02m
2h 56m
16 lb
8h 00m
6h 24m
4h 48m
4h 00m
3h 28m
3h 22m
18 lb
9h 00m
7h 12m
5h 24m
4h 30m
3h 54m
3h 47m
20 lb
10h 00m
8h 00m
6h 00m
5h 00m
4h 20m
4h 12m
Rates used: 30 min/lb at 225F, 24 at 250F, 18 at 275F, 15 at 300F and 13 at 325F. Spatchcocking cuts cook time by about 30 percent.
Which temperature should you smoke a turkey at?
275F to 300F is the sweet spot. Turkey has no collagen to break down, so low-and-slow brings no tenderness benefit, and skin smoked at 225F turns rubbery. Higher heat renders the fat under the skin and shortens the time the bird spends warming up.
Big whole birds need heat. Above roughly 16 lb, a whole turkey at 225F to 250F spends a long time warming through. Food-safety guidance is to keep poultry from lingering between 40F and 140F, so for large birds smoke at 275F or higher, or spatchcock. Two 12 lb birds are easier than one 24 lb bird.
Whole or spatchcocked?
Spatchcocking means cutting out the backbone and pressing the bird flat. The breast and thighs then sit at the same height, so they finish closer together, the skin gets even heat, and cook time drops by about a third. A whole bird wins only on presentation. If you carve in the kitchen anyway, spatchcock.
How long does it take to smoke a turkey per pound?
Plan on about 18 minutes per pound at 275F, 24 minutes at 250F and 30 minutes at 225F for a whole bird. A spatchcocked turkey cooks about 30 percent faster. Always finish by temperature: 165F in the breast and at least 175F in the thigh.
How long to smoke a 14 lb turkey?
About 4 hours 15 minutes at 275F for a whole bird, or roughly 3 hours spatchcocked. At 225F the same bird needs about 7 hours. Add 30 minutes to heat the smoker and 30 minutes to rest before carving.
When should I start thawing a frozen turkey for Thanksgiving?
In the refrigerator, allow about one day for every 4 pounds. A 16 lb turkey needs 4 days, so for a Thursday dinner it goes in the fridge on Sunday, or earlier if you plan to dry brine. The calculator above builds this into your timeline.
Should I brine a turkey before smoking?
Yes. A dry brine of kosher salt rubbed over the bird and left uncovered in the fridge for 24 to 48 hours seasons the meat and dries the skin so it crisps. A wet brine also adds moisture but makes crisp skin harder. The bird must be fully thawed before you brine.
Can you stuff a turkey you are smoking?
It is not recommended. Stuffing slows heat reaching the cavity and must itself reach 165F, which usually means overcooking the breast. Smoke the stuffing in a separate pan on the smoker instead.
What wood is best for smoking turkey?
Fruit woods such as cherry and apple give mild smoke and a deep mahogany color. Pecan is a slightly nuttier option. Heavy woods like mesquite can overpower poultry.
Should I wrap a turkey when smoking?
Usually not. Turkey has no stall to push through, and wrapping steams the skin. If the breast browns too quickly, tent just the breast loosely with foil.
