Smoke a fully thawed, unstuffed turkey with the smoker held between 225°F and 300°F, and cook it until a food thermometer reads 165°F in the thickest part of the breast, the innermost thigh, and the innermost wing. Those air and internal temperatures come from USDA advice on smoking meat and poultry; the clock is only a rough guide. For a wider view of roasting, smoking, and frying, see turkey cooking methods compared, and use the turkey techniques and food safety guide with the Thanksgiving guide for the rest of the plan.
Set up the smoker and prepare the bird
Thaw the turkey completely in the refrigerator before it goes on the grate. Do not rinse it; pat the skin dry and season with a dry rub or a simple salt-and-pepper coat. If you brine, keep the bird refrigerated the whole time, then dry it well so the skin can take smoke. Place the smoker outdoors, away from buildings and low branches, and put a drip pan under the turkey. Use hardwood or fruitwood chips or chunks such as apple, cherry, or hickory. Skip softwoods like pine, fir, cedar, or spruce, which can add a harsh, resinous flavor.
Hold a safe smoking temperature
You need two thermometers: one for the food and one for the air in the smoker. Many lids have a built-in gauge, but a separate appliance thermometer on the grate is more reliable. Keep the air between 225°F and 300°F the entire time. If the fire dips, the turkey can linger too long in the temperature danger zone. USDA estimates often run about 20 to 30 minutes per pound in a smoker, or 15 to 18 minutes per pound in a covered grill, but wind, bird shape, and how often you open the lid all change the pace. For a time chart, see {SMOKE_TIME}. For a pellet-grill setup, see {PELLET}.
Check doneness, rest, and store leftovers
The turkey is done only when it reaches 165°F in all three spots, with the probe not touching bone. Do not stuff a smoked turkey; the stuffing can take too long to reach 165°F at these lower cooking temperatures, and smoked stuffing is not a good result. If you want a glaze or sauce, brush it on in the last 15 to 30 minutes so it does not burn. Rest the bird about 20 minutes before carving. Refrigerate leftovers within 2 hours in shallow containers, and use them within 3 to 4 days, as outlined in {LEFTOVERS}.
Frequently asked questions
Can I smoke a stuffed turkey?
No. USDA advises against stuffing a turkey in a smoker because the lower air temperature can leave the stuffing below 165°F for too long, and the stuffing also picks up an off flavor.
What wood should I use to smoke a turkey?
Use hardwood or fruitwood such as apple, cherry, oak, or hickory. Do not use pine, fir, cedar, or spruce, which can make the meat taste like turpentine and leave a resin film.
How do I know a smoked turkey is safe to eat?
Use a food thermometer. It is ready when the thickest breast, innermost thigh, and innermost wing all reach 165°F. Color and juices are not a reliable test, especially with smoke.
Helpful kitchen tools
- TempPro TP19H 1-Second Digital Meat Thermometer — An instant-read thermometer confirms 165°F in the breast, thigh, and wing when you lift the turkey.
- OXO Good Grips Oven Thermometer — A separate appliance thermometer helps you keep the smoker air between 225°F and 300°F.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A sturdy pan under the grate catches drips and keeps fat off the fire.
- OXO Good Grips Slicing Knife — A long slicing knife carves the rested turkey into even slices for the platter.
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