When it comes to smoking a turkey for Thanksgiving or any other holiday feast, the size of the bird is an important consideration. A 20 lb turkey is on the larger side, so it’s common to wonder if a turkey that big is too large to properly smoke.
Quick Answer
The quick answer is no – a 20 lb turkey is not necessarily too big to smoke if you have a large enough smoker. With the right equipment and technique, you can smoke a 20 lb or even larger turkey successfully. However, smoking a big turkey does require more time, preparation, and monitoring than a smaller bird.
How Long Does it Take to Smoke a 20 lb Turkey?
Smoking times vary based on factors like the temperature and weather conditions, but you can expect a 20 lb turkey to take approximately 5-7 hours to fully smoke at 225-250°F. For comparison, a 12-15 lb turkey may only take 3-4 hours. The larger the turkey, the more time you need to allow for proper, even smoking. Rushing the process can lead to uneven cooking.
Estimated Smoking Times for Whole Turkey
| Turkey Weight | Estimated Smoking Time |
|---|---|
| 12-15 lbs | 3-4 hours |
| 16-18 lbs | 4-5 hours |
| 18-22 lbs | 5-6 hours |
| 20-24 lbs | 6-7 hours |
Challenges of Smoking a Large Turkey
Here are some of the main challenges you may encounter when smoking a big 20 lb bird:
Achieving an Even Temperature
With a larger turkey, it can be difficult to get the inner breast meat to cook through without overcooking the outer thighs and legs. Using a digital meat thermometer is essential to monitoring the temperature in different areas.
Preventing the Skin from Drying Out
A turkey’s skin can quickly dry out during long smoking times. Regularly basting the skin with broth, oil, or melted butter can help keep it moist and tender.
Fitting it in the Smoker
Ensure your smoker is large enough to accommodate a 20 lb turkey. You need ample clearance around the bird for proper airflow and smoke circulation.
Managing the Longer Cooking Time
You’ll need to accommodate the longer smoking time in your schedule. It also requires periodic monitoring and temp checks every 1-2 hours throughout smoking.
Tips for Successfully Smoking a 20 lb Turkey
Here are some tips to help ensure perfect results when smoking a large 20 lb turkey:
Use a Large, Quality Smoker
Choose a reliable smoker big enough to hold a 20 lb turkey, such as a large offset smoker or pellet grill with adequate cooking space. This provides proper airflow.
Inject the Turkey with Brine
Injecting and brining helps keep large birds juicy. Inject turkey with broth, herbs, and spices. Soak in brine for 12-24 hrs beforehand. Pat dry before smoking.
Cook at 225-250°F
Use a low smoking temp like 225-250°F so the interior has time to cook through without burning the exterior.
Use a Meat Thermometer
Check the breast, thigh, and wing temperatures periodically with a digital thermometer. Target 165°F in the breast and 175°F in the thighs.
Baste the Skin Frequently
Baste the skin every 45-60 minutes with broth, oil, or melted butter to prevent it from drying out.
Let It Rest Before Carving
Never slice into the turkey straight from the smoker. Let it rest tented in foil for 30-60 minutes so the juices can redistribute through the meat.
Carve Carefully
Use an electric knife to carefully slice the breast and legs. The meat will be very tender and delicate.
What You’ll Need to Smoke a 20 lb Turkey
Successfully smoking a large 20 lb turkey requires some key equipment and supplies:
| Item | Details |
|---|---|
| Smoker | Large offset smoker or pellet grill (minimum 200-300 sq. in cooking space). |
| Meat thermometer | Digital instant read thermometer to monitor internal temp. |
| Brine ingredients | Water, salt, brown sugar, herbs and spices for brining. |
| Wood chips | Flavor wood chips/chunks – apple, cherry, hickory, etc. |
| Basting tools | Basting brush and mop plus broth, oil, melted butter. |
| Carving knife | Electric knife for easy, safe carving. |
Frequently Asked Questions
Should I brine a turkey this big?
Yes, brining is highly recommended for large turkeys to enhance juiciness and flavor. Soak in a saltwater brine for 12-24 hours before smoking.
Do I need to inject the turkey too?
Injecting is optional but can amplify the effects of brining. Inject with broth, herbs, and spices for added moisture and flavor.
What wood should I use to smoke a turkey?
Fruit woods like apple, cherry, peach, and pecan pair wonderfully with turkey. Hickory and maple also impart nice flavor.
Can I stuff a 20 lb smoked turkey?
Yes, you can stuff a turkey this size, but the stuffing will need extra time to fully cook through. Cook the stuffing separately in the oven after smoking for full food safety.
Should I tent the turkey with foil while smoking?
Tenting with foil traps in heat and moisture. However, don’t fully wrap in foil or you’ll lose the smoky flavor. Use foil just to tent breast and legs if they seem to dry out.
Conclusion
A 20 lb turkey is large, but with the right smoker set up, brining and injecting, temperature monitoring, and frequent basting, you can absolutely smoke a bird this size to juicy, tender perfection. The key is allowing plenty of time for slow, low smoking. With some preparation and patience, a 20 lb turkey can be just as mouthwateringly delicious as a smaller one.