Smoking a turkey on a gas smoker is a great way to add delicious smokey flavor to your holiday bird. However, smoking a turkey does require some additional time compared to simply roasting it in the oven. In this article, we’ll look at how long you can expect the smoking process to take depending on the size of your turkey.
What Factors Affect Smoking Time?
There are a few key factors that impact how long it will take to smoke a turkey:
- Size of the turkey – A larger, heavier turkey will obviously take longer to smoke than a smaller one.
- Temperature of the smoker – If you are smoking at a lower temperature (e.g. 225°F), it will take longer than smoking at a higher temp (e.g. 325°F).
- Use of a brine – Brining helps keep the turkey moist, but can also add time to the cooking process.
- Weather conditions – Cold or windy days may increase the overall smoking time.
The cooking time is also dependent on whether you want to fully cook the turkey in the smoker, or if you plan on finishing it in the oven after smoking.
Smoking Times for Whole Turkeys
Here are some general guidelines for approximate smoking times for whole turkeys of different sizes:
| Turkey Size | Approximate Smoking Time |
|---|---|
| 8 to 12 lbs | 2.5 to 3.5 hours |
| 12 to 16 lbs | 3.5 to 4.5 hours |
| 16 to 20 lbs | 4.5 to 5.5 hours |
| 20 to 24 lbs | 5.5 to 6.5 hours |
These times are based on smoking at a temperature between 225°F to 250°F. If smoking at a higher temperature, the times could be slightly shorter.
8 to 12 Pound Turkey
For a smaller 8 to 12 pound turkey, you can expect the smoking time to be 2.5 to 3.5 hours. At 225°F, plan for approximately 30 minutes per pound. A 12 pound turkey will take about 6 hours at this temperature.
You want to maintain an even, consistent temperature in your gas smoker throughout the entire smoking time. Use a good quality probe thermometer to monitor the internal temp, not just the smoker temp.
The target internal temperature you are aiming for is 165°F in the thickest part of the breast and 180°F in the thickest part of the thigh. Once it reaches these safe internal temperatures, your turkey is fully cooked.
If you want extra crispy skin, you may want to finish off the turkey by quickly broiling it at the end until the skin browns.
12 to 16 Pound Turkey
For a 12 to 16 pound turkey, estimate 3.5 to 4.5 hours of smoking time. Again based on 30 minutes per pound at 225°F.
A 15 pound turkey will need about 7.5 hours of smoking time. Monitor the internal temperatures closely as it reaches the final hour mark to make sure it reaches the safe 165°F and 180°F.
You may need to tent foil over the breast or thighs if they start to overcook and turn brown before the interior is fully cooked. This helps reflect heat and slow down the cooking.
16 to 20 Pound Turkey
A larger 16 to 20 pound turkey will need an estimated 4.5 to 5.5 hours of smoking time. It’s not uncommon for extra large birds to require up to 10 hours or more at lower smoking temperatures.
Plan for roughly 30-35 minutes per pound if smoking at 225°F. Go by internal temperature readings, not just time. Insert your probe thermometers into the deepest section of breast and thigh to monitor temps.
Keep the smoker temperature as consistent as possible. Add more wood chips or pellets as needed to maintain clean smoke. You don’t want the smoker temperature dropping significantly during the long cooking time, which can lead to food safety issues.
20 to 24 Pound Turkey
Whole turkeys in the 20 to 24 pound range are excellent candidates for smoking, but require significant time due to their large size. Estimate about 5.5 to 6.5 hours smoking time for a bird of this size.
You might need to refill the water pan and wood chips multiple times to maintain an optimal smoking environment. Carefully monitor the temperature at both the smoker level and internal level.
The biggest challenge with extremely large turkeys is getting the interior fully cooked before the outer sections dry out. Tenting foil over any areas that seem to be browning too quickly can help.
Should You Brine the Turkey?
Many people choose to brine their turkey before smoking to help keep it juicy and tender. Brining involves soaking the turkey in a saltwater solution for multiple hours or overnight.
While brining does make the turkey taste great, it can also add a notable amount of time to the overall process. A brined turkey will need to soak for 8-12 hours typically, plus time to fully air dry afterwards.
If you are short on time, you can skip brining. But any extra time needed will pay off in a more flavorful, moist smoked turkey.
Should You Stuff the Turkey?
Stuffing adds great flavor, but also makes the cooking process more difficult. The turkey needs to cook long enough for the interior stuffing to reach a safe temperature as well.
If you do decide to stuff your turkey, keep a close eye on the internal temperature using a probe thermometer placed into the stuffing itself. It should reach 165°F minimum.
For food safety, it is recommended you cook the stuffing outside the turkey and stuff it after. This allows both components to cook evenly and thoroughly.
Tips for Maximizing Time and Flavor
Here are some useful tips to help maximize both time and flavor when smoking your holiday turkey:
- Brine your turkey 1-2 days in advance if possible. This adds moisture and makes the meat more forgiving if smoked slightly longer.
- Cook stuffing separately to ensure it reaches safe temperature without overcooking the turkey.
- Maintain a steady, consistent smoker temp between 225-250°F to prevent prolonged cooking time.
- Use a probe thermometer in both the breast and thigh portions to gauge doneness accurately.
- Spray turkey with broth every 60-90 minutes to keep the skin moist and prevent drying out.
- For extra crispy skin, finish under the broiler for a few minutes after smoking.
Serving and Leftovers
One benefit of smoking a turkey rather than roasting is that the leftovers keep extremely well. You can expect smoked turkey leftovers to last for up to a week in the refrigerator. The flavor even improves after a few days!
Be sure to carve off all remaining meat from the bones when storing leftovers. Separate light and dark meat, as dark meat lasts longer due to higher fat content. Store in sealed airtight containers.
Get creative with leftovers! Try making smoked turkey sandwiches, turkey chili, turkey pot pie, casseroles, or tetrazzini. The possibilities are endless.
Mastering the Smoking Process
Smoking a turkey does require patience and attention, but the delicious flavor payoff is worth the time invested. Now that you know approximate smoking durations, you can better plan for your holiday meal.
The most important tips are allowing ample time based on turkey size, maintaining an even smoker temp, monitoring with a probe thermometer, and tenting with foil if any portions seem to cook too quickly.
With the right techniques, you’ll have a juicy, tender smoked turkey the whole family will love. Experiment with different wood chips and rubs to make it your own.
Conclusion
Smoking a whole turkey on a gas smoker generally takes between 2.5 to 6.5 hours depending on the size. Smaller birds in the 8-12 pound range need only 2.5-3.5 hours, while extra large birds up to 24 pounds can take 6.5+ hours at a smoking temp of 225°F.
The most accurate way to gauge doneness is using a good digital probe thermometer. Cook until it reaches an internal temperature of 165°F in the breasts and 180°F in the thighs. Maintain an even, consistent smoking temperature and monitor it closely throughout the entire process.
With some patience and a little practice, you can master the art of smoking a full turkey. Your holiday guests will be impressed with your skill and raving about the delicious flavors.