Smoking a whole turkey at typical “low and slow” temps takes several hours: plan roughly 30 minutes per pound at 225°F, or 25–30 minutes per pound at 250°F, but always cook to temperature, not just time. That means a 12‑pound bird usually takes about 6–8 hours at 225°F, or around 5–6 hours at 250°F, assuming it’s fully thawed and not overstuffed.

Key time and temperature guidelines

• At 225°F, estimate about 30–40 minutes per pound for a whole turkey.

• At 235–250°F, most sources give 25–35 minutes per pound depending on your exact temperature and smoker.

• Some “hotter” methods that finish around 325–350°F after an initial smoke can bring total time closer to 18–25 minutes per pound, but these still rely on internal temperature to judge doneness.

When is the turkey done?

• Use a meat thermometer and cook until the thickest part of the breast reaches 165°F and the thigh is around 170–175°F.

• Insert the thermometer into the thickest part of the breast or thigh without touching bone for the most accurate reading.

Resting time

• After smoking, let the turkey rest, loosely tented with foil, for 15–30 minutes so the juices redistribute before carving.

• For larger birds, resting toward the longer end of that range helps keep slices moist and easier to carve.

Quick planning examples

• 10 lb turkey at 225°F: plan about 5–6 hours, plus 20–30 minutes rest.
• 12 lb turkey at 250°F: plan about 5 hours, plus 20–30 minutes rest.

If you share your turkey’s weight and smoker temperature, a more tailored time estimate can be worked out, but always trust the internal thermometer over the clock.