The best time to pull a turkey off the smoker is when its internal temperature reaches about 160°F. The turkey will continue to cook while it rests, bringing the final temperature up to the safe 165°F recommended by the USDA.

Smoking Temperature and Time

Smoking a turkey at around 225°F to 250°F usually takes about 30-40 minutes per pound, so a 12-14 pound bird typically takes 6 to 8 hours. If you smoke at higher temperatures like 300°F, the cooking time will be shorter, around 2.5 to 4 hours depending on the size and whether the turkey is spatchcocked or whole.

Checking Doneness

Insert a wireless meat thermometer into the thickest part of the breast and the thigh. Pull the turkey when the breast reads around 160°F and the thigh around 175°F. Allow the bird to rest 15 to 30 minutes after pulling to let carryover cooking finish the process safely.

Tips for Best Results

• Brining the turkey before smoking helps maintain moisture.
• Spatchcocking the bird can reduce cooking time and promote even cooking.
• Keep the smoker’s temperature consistent and slow for the best smoke flavor.
• Pulling the turkey just before it hits 165°F supports juicy, tender meat by avoiding overcooking.

This approach balances food safety and texture for optimal smoked turkey results.