How Long Does It Take to Smoke a Turkey?
Smoking a turkey is a little like running a marathon. It takes time, patience, and a good plan. But when it’s done, the reward is delicious: juicy, smoky meat and crispy skin. It’s one of the best things to smoke on a smoker. Whether you're a first-time smoker or a seasoned pro, knowing how long it takes to smoke a turkey can make all the difference between a dry disaster and a perfect feast. (Keep in mind if you’re a beginner, you’ll want to know which type of smoker is best to use.)
Let’s dive into the smoky world of turkey cooking, break it down by weight, and get you ready to wow everyone at the table!
The Big Picture
When you smoke a turkey, you're cooking it low and slow. The heat is gentle, usually between 225°F and 275°F. This slow cooking method lets the smoky flavor seep deep into the meat while keeping it tender.
Turkey is a big bird, which means the smoke and heat need time to work their magic. Rushing the process can leave you with undercooked or uneven meat. And nobody wants that.
General Rule: How Long to Smoke a Turkey
A good rule of thumb is 30 to 40 minutes per pound, between 225°F - 250°F. However, many things can change this:
The starting temperature of the turkey (room temp vs. cold)
Weather conditions (wind and outside temperature)
Whether the bird is stuffed or not (Hint: Don't stuff it when smoking!)
Always, always use a meat thermometer. The turkey is done when the breast reaches 165°F and the thigh hits 175°F at the thickest part.
See also: Best Pellets to Smoke a Turkey
Smoking a Turkey at 250°F
If you're smoking your turkey at 250°F, you can expect it to take about 30 minutes per pound.
For example:
A 12-pound turkey will take about 6 hours.
A 14-pound turkey will need about 7 hours.
Remember: these are estimates. Always check with a meat thermometer near the end of the smoking time to be sure.
Smoking a12 lb Turkey
A 12-pound turkey smoked at 250°F should take around 6 hours.
Check the internal temperature around the 5-hour mark.
Keep the smoker steady at 250°F.
Baste with butter or broth if you want extra juicy meat.
Don't forget to let it rest for at least 20-30 minutes after smoking so all the juices stay locked in!
13 lb Turkey
A 13-pound turkey will need about 6.5 to 7 hours at 250°F.
Again, temperature is your best friend.
Start checking it after about 6 hours.
Cover it with foil if the skin gets too dark before it’s fully cooked.
Pro tip: Spritzing the turkey with apple juice or broth every hour keeps the skin from drying out!
14 lb Turkey on a Pellet Grill
Smoking a 14-pound turkey on a pellet grill at 250°F will take about 7 hours.
Pellet grills are amazing for turkey because they keep the temperature steady without a lot of babysitting. Here’s what you need to know:
Preheat the grill to 250°F.
Use a mild wood like apple, cherry, or pecan for a sweet, rich flavor.
Insert a meat probe if your grill has one.
Let it smoke and relax. Check around the 6-hour mark.
Always plan for extra time just in case. It’s better to finish early and rest the turkey than to be late and have hungry guests!
15 lb Turkey
A 15-pound turkey will take about 7.5 hours at 250°F.
At this size:
Rotate the turkey halfway through for even cooking.
Place a drip pan under the bird if your smoker allows it. This catches juices for gravy later!
If you're feeling fancy, tuck some herb butter under the skin before you start.
Again, trust your thermometer, not just the clock!
18 lb Turkey
An 18-pound turkey is a big one! It should take around 9 hours at 250°F.
Tips for success:
Make sure your smoker is big enough to fit the bird with plenty of space around it.
Don't open the smoker too much — every peek drops the temperature.
If you need to speed things up a little, you can bump the temp up to 275°F, but be careful not to dry it out.
A big turkey like this might benefit from covering it loosely with foil halfway through to prevent the skin from getting too dark before it’s cooked.
20 lb Turkey
A 20-pound turkey will take about 10 hours at 250°F.
Important to remember:
It’s critical to check both the breast and the thigh temperatures.
Make sure you have enough wood pellets, chips, or chunks ready to go for the long haul.
Give yourself a little extra time — large birds sometimes surprise you and take longer, especially if it’s cold outside.
If you have to rush the finish, you can move it into a 350°F oven once it hits about 145°F internal temp, but the flavor won’t be quite the same as a full slow-smoke.
Final Tips for the Best Smoked Turkey Ever
1. Brine the Bird
Brining adds flavor and keeps the turkey moist. You can wet brine or dry brine a day or two before you plan to smoke.
2. Keep It Simple
Salt, pepper, and a little garlic powder go a long way. You don't need a thousand spices.
3. Mind the Smoke
Too much smoke can make your turkey taste bitter. Thin, blue smoke is what you want—not thick white smoke. You’ll be amazed at how smoke affects the flavor.
4. Rest Before Slicing
Let the turkey rest for 20–30 minutes under loose foil before carving. This lets the juices settle and saturate.
5. Use a Good Thermometer
Guessing is for games, not turkey. A good digital thermometer saves Thanksgiving dinner.
Wrapping It Up
Smoking a turkey takes time, but it’s absolutely worth it. Whether you're cooking a 12-pound bird for a small gathering or a massive 20-pounder for a big crowd, sticking to the right temperature and trusting your thermometer will get you a bird that’s packed with smoky goodness and bursting with juice.
Get that smoker ready, grab your favorite wood chips, and enjoy the mouth-watering magic of smoking a turkey!
P.S. Don’t forget to check out our writeup on the best sides to go with smoked turkey!
