For most whole turkeys, a great smoker temperature range is 225–250°F for most of the cook, then 325–350°F at the end to crisp the skin once the meat is nearly done. Always cook to internal temperature, not just smoker temperature: the breast should reach 160–165°F and the thighs about 175–180°F before you pull the bird and rest it.

Go-to temperature approach

• For maximum smoke flavor: hold the smoker around 225–240°F for the first 2–3 hours while the turkey takes on smoke.

• For efficient cooking: after that, let the smoker run closer to 240–275°F until the breast is approaching its target temperature.

• For crispy skin: finish the last 1–2 hours at 325–350°F, which tightens and browns the skin without drying the meat if you monitor internal temps closely.

Food-safety temperatures

• Safe minimum internal temperature for turkey is 165°F in the thickest part of the breast, measured with a meat thermometer.

• Dark meat (thighs/drumsticks) is better around 175–180°F so the connective tissue breaks down and the texture isn’t chewy.

• If you run low-and-slow, make sure the turkey passes 140°F internal within 4 hours to stay in a safe zone; raise smoker temp if it’s lagging.