How long to smoke a turkey
Weight, pit temp, dinner time. You get the thaw day, the dry brine, when to light the fire, when to pull at 165°F and how long to rest.
Setting your clock…
Whole turkey cook times by temperature
Totals shown for a 14 lb whole turkey. Schedule on the long end; go by internal temperature.
| Pit temp | Rate | Cook time |
|---|---|---|
| 250°F | 25-30 min per lb | 5 h 50 min to 7 h |
| 275°F | 18-22 min per lb | 4 h 12 min to 5 h 8 min |
| 325°F | 13-16 min per lb | 3 h 2 min to 3 h 44 min |
Done: 165°F in the thickest part of the breast (USDA), thighs 175°F+. Rest 40 minutes.
Questions people ask
- How long does a 14 lb whole turkey take at 275°F?
- Plan on 4 h 12 min to 5 h 8 min of cooking, then a 40 minute rest. Schedule on the long end: if it finishes early it holds for up to 1 hour wrapped in a dry cooler, but a late finish can't be fixed.
- When is whole turkey done?
- When it's 165°F in the thickest part of the breast (USDA), thighs 175°F+. The clock gets you close; the thermometer makes the call.
- When should I light the fire?
- Work backwards from dinner: carving (20 min), resting (40 min), the slow end of the cook, then preheat (20 minutes on a pellet grill). The planner above does that math for your exact weight and dinner time.
Guides for this cook
- Smoked turkey legs: why 165°F leaves them chewyPull smoked turkey legs at 175°F, not 165°F. Here's the exact temp, time, and setup to get fall-off-the-bone dark meat every time.
- Smoked spatchcock turkey: fix the mistakes Bob madeSmoke a spatchcock turkey right with exact temps, timing, and the pull temp that keeps the breast juicy. No guesswork.
- Turkey breast drying out: how to keep it juicy on the smokerStop turkey breast from drying out with exact temps, a simple brine, and timing that works every cook.