How long to smoke a turkey?
At 275–300°F, plan roughly 15–20 minutes per pound; at 325°F, about 11–13 minutes per pound. A 12-pound turkey is typically a 3–4 hour cook at 300°F. It is done at 165°F in the thickest part of the breast, the innermost thigh and the innermost wing.
- Pit temperature
- 275–325°F
- Estimated time
- ≈15–20 min per lb at 275–300°F; ≈11–13 min per lb at 325°F
- Done when
- 165°F (breast, innermost thigh and wing)
- USDA safe minimum
- 165°F (all poultry)
- Rest
- 20–30 minutes before carving.
Turkey smoking time by pit temperature
| Pit temperature | Estimated cook time |
|---|---|
| 275°F | ≈18–20 min per lb |
| 300°F | ≈15–17 min per lb |
| 325°F | ≈11–13 min per lb |
Estimates for planning only. Every cut, cooker and day is different — cook to temperature and tenderness, not the clock.
Planning table by weight
| Weight | 275°F | 300°F | 325°F |
|---|---|---|---|
| 10 lb | 3–3 h | 2.5–3 h | 1.75–2.25 h |
| 12 lb | 4–4 h | 3–3 h | 2.25–2.75 h |
| 14 lb | 4–5 h | 4–4 h | 2.5–3 h |
| 16 lb | 5–5 h | 4–5 h | 3–4 h |
Cook time only — add rest time and a buffer. The serve-time planner works backward from dinner for you.
What changes the cook time
- Thaw completely in the refrigerator first (allow about a day per 4–5 lb). A partly frozen bird spends too long in unsafe temperatures in a low smoker.
- Spatchcocking cuts the time dramatically and cooks breast and thighs more evenly.
- Very low temperatures (225°F) are not recommended for whole turkeys — they take too long to come up to temperature and give rubbery skin.
- Don't stuff a smoked turkey; cook stuffing separately.
The Major's orders, step by step
- Thaw fully, pat dry, season or dry-brine.
- Smoke at 275–325°F over apple, cherry or pecan.
- Start checking temperature early with an instant-read thermometer in several spots.
- Pull at 165°F in all three check points, rest 20–30 minutes, carve.
Which wood for turkey?
Apple or cherry — cherry if you want the dark, glossy skin that looks great on the holiday table. Pecan gives a slightly more savory bird; peach is the gentle, crowd-pleasing option. Keep mesquite away from it.
Best wood for smoking turkey →Questions recruits ask
How long to smoke a 14 lb turkey?
Roughly 3.5–4.5 hours at 300°F, or about 2.5–3 hours at 325°F. Go by the thermometer, not the clock.
Should I smoke a turkey at 225?
It is not recommended for a whole bird. Run 275–325°F so the turkey moves through unsafe temperatures quickly and the skin renders.
Further orders
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times are editorial planning estimates, not guarantees. Major Wood is our fictional pit commander. Last updated 2026-10-07.