Smoking a turkey usually takes about 25-40 minutes per pound, depending on the smoker temperature and the size of the bird, but always use a meat thermometer to ensure it reaches a safe internal temperature of 165°F (74°C) in the thickest part of the breast.

Smoking Time Guidelines

• At 225°F: Plan for roughly 30-40 minutes per pound; for example, a 12-pound turkey would take about 6–8 hours.

• At 250°F: Cooking time is a bit shorter, about 25-30 minutes per pound.

• If you smoke at higher temperatures (275-300°F), it takes about 15–20 minutes per pound, so a 12-pound turkey could be ready in around 3–4 hours.

Important Temperature & Doneness Tips

• The turkey is done when the internal temperature is at least 165°F in the breast and 175°F in the thigh.

• Do not rely solely on timing; always check the internal temperature with a meat thermometer for food safety and juiciness.

• Allow the turkey to rest for 10–15 minutes before carving, as the internal temperature will continue to rise slightly.

Example Table for Time Estimates

Weight (lbs)| 225°F (mins/lb)| 250°F (mins/lb)| 300°F (mins/lb)| Total Time Range
---|---|---|---|---
10| 300–400| 250–300| 150–200| 2.5–7 hours
12| 360–480| 300–360| 180–240| 3–8 hours
15| 450–600| 375–450| 225–300| 3.5–10 hours

Use these as general guides, but adjust for your particular smoker, bird size, and weather conditions, and always prioritize hitting the correct internal temperature for the best results.