You should plan on smoking a turkey for several hours, but the exact time depends on the turkey’s weight and your smoker temperature. Always cook to internal temperature, not just time: aim for 165°F in the thickest part of the breast and about 175°F in the thigh.

General time guidelines

• At 225°F, estimate about 30–40 minutes per pound; a 12-pound turkey often takes around 6–8 hours.

• At 250°F, plan about 25 minutes per pound; that same 12-pound bird may be done in roughly 5 hours.

• At 275°F, it can be closer to 20 minutes per pound, so a 12-pound turkey might be done in about 4 hours.

Key safety and doneness checks

• Use a meat thermometer in the deepest part of the breast and in the thigh, avoiding bone, and pull the turkey when the breast hits about 160–165°F (it will rise slightly while resting).

• Let the turkey rest 15–30 minutes before carving so juices redistribute and the final internal temperature reaches at least 165°F in the breast.

If you tell the weight of your turkey and what temperature you’re planning to smoke at, a more specific hour estimate can be worked out.