Setting the correct temperature to smoke an entire turkey is very important; it influences cook time and the results of this flavorful bird. It can mean the difference between juicy and dry meat or soggy and crispy skin.
Through maaaaany trials and tribulations, I have found the best temperature for a smoked turkey, as well as some frequently asked questions about the cooking process to achieve a perfectly finished turkey.
Table of contents
What Temperature to Smoke Turkey At?
275°F is the optimal temperature to smoke a turkey at. This is what I use for all my family gatherings, and it works every single time.
A whole turkey needs some love and plenty of time – low and slow with indirect heat and space. Turkey can be a little hard to master because of its size and long smoking times.
You’re dealing with different types of meat that are prone to going dry, and it can taste bland if you don’t brine it correctly. There’s also the risk of serious food poisoning if it’s not cooked properly. But don’t let that put you off – smoking at 275°F helps you combat all of these issues. Here are the main reasons why this temperature works so well.
Timing
Turkey can take up to 12 hours of smoking time at lower temperatures like 250°F, which means you’re waiting around all day. At 275°F, a turkey will smoke at roughly 30-35 minutes per pound, so you won’t always be tied to your smoker from dawn to dusk. This temperature gives you enough heat to cook efficiently while staying gentle enough to keep everything moist and tender.
Safety
This temperature is hot enough to get the meat past the danger zone quickly, as long as you don’t cook a turkey over 14 pounds. If you need to cook for a larger crowd, I recommend cooking two smaller turkeys rather than one massive bird. This way, there’s no nasty surprise when you start carving – everything will be perfectly cooked and safe to eat.
Flavor
Smoking isn’t just our cooking method – it’s what adds that incredible extra flavor. At 275-300°F, the smoke has enough time to penetrate the skin and create a depth of flavor you’ll never forget. The steady heat also creates some amazing chemical reactions that transform your turkey.
The heat partially evaporates moisture within the proteins, which is how you get that crispy skin on a smoked turkey. Meanwhile, the juices baste the meat from the inside, keeping it tender and flavorful. The smoke binds with and renders the fat in the skin and connective tissue, creating layers of taste that make every bite memorable.
What Kind of Wood Works Best?
Fruit wood is my favorite wood to smoke a turkey – nothing says Thanksgiving like the aroma of apple wood chips smoldering over a stuffed bird. That sweet, mild smoke pairs perfectly with turkey’s natural flavors without overpowering them.
Setting & Monitoring the Temp of 275°F?
I used a Traeger smoker the last time I cooked a juicy turkey at 275°F, but whatever individual smoker you have will be fine! Just make sure it has an accurate and customizable temperature gauge. Prime and load the smoker, then set the temperature. Sit back with a beer until the convenient LCD screen informs you it has come to temp.
How to Estimate the Time of the Smoking Process at 275°F
At a temperature of 275°F, the cooking time scale is 30 – 35 minutes per pound. You have an 18-pound turkey and are smoking at the ideal temp of 275°F
18 x 35 = 10 hours.
What Internal Temperature Does the Meat Need to Be?
You need to be are monitoring two internal temperatures on an accurate meat thermometer. The digital probe in the dark meat should read 180°F. The digital probe in the white meat should read 160°F.
Are There Other Temperatures I Can Smoke At?
Below are some other temperatures that are fine for smoking a turkey. Even though they will get the job done, they will not cover all the previous points made at 275°F. A low 225°F at 40-45 minutes per pound. A high 325°F at 20-25 minutes per pound.
My Top Cooking Tips for Smoking at 275°F
Brine your turkey with a kosher salt and water solution. Use a spice rub with olive oil and sugar to help create caramelization. Wrap the turkey breast in aluminum foil while you wait for the internal temp of the dark meat. Use a probe as well as the time formula for measuring at 275°F. Rest to allow carryover cooking.
Food Safety Questions & Advice for Cooking Poultry
– Pay attention and wash any surfaces or utensils you have used when handling raw meat.
– Always thaw turkey refrigerated.
– Don’t leave raw or cooked meat out of the refrigerator for more than 30 minutes.
– Do not attempt to thaw in hot water.
– Cook the thawed meat within 2 days.
– Use a meat thermometer to measure internal temperatures accurately.
– Do not try and cook in extreme weather conditions.
– Do not cook on a faulty device.
– Smoke outside in a ventilated area.
– Store leftover turkey in an airtight container in the fridge. (Up to 3 days)
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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