Smoker Temperature for Turkey
275–325°F. Whole turkeys should not be smoked at 225°F: they spend too long warming through, and the skin turns rubbery. At 300°F plan roughly 15–17 minutes per pound; cook to 165°F in breast, thigh and wing.
- Range
- 275–325°F
- @300°F
- ≈15–17 min per lb
- USDA minimum
- 165°F
Turkey by pit temperature
| Pit temp | Per pound | 12 lb bird |
|---|---|---|
| 275°F | ≈18–20 min | ≈3.5–4 h |
| 300°F | ≈15–17 min | ≈3–3.5 h |
| 325°F | ≈11–13 min | ≈2.25–2.75 h |
Plan the whole cook
Tell the planner when you want to eat; it works backward to when the fire needs to be lit.
Open the serve-time planner →How long to smoke a turkey? — times by weight and pit temperature.
Questions recruits ask
Should I spatchcock a smoked turkey?
It's the easiest way to cook it faster and more evenly, and it makes the skin crisp better.
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times and temperatures are editorial guidance; cook to temperature. Major Wood is our fictional pit commander. Last updated 2026-10-07.