How long does it take to smoke a turkey in a charcoal smoker?

Imagine it will take 20 minutes per kilogram of turkey to cook poultry and add 15 minutes each time you open the lid. You must resist opening this lid! Check the turkey’s internal temperature every few hours when it hits 170 degrees F in several spots, then it’s done.

How long does it take to smoke a turkey?

It usually takes at least 6 hours to smoke an average sized turkey of 250 degrees F. Expect your turkey to cook for about 30 minutes per pound.

How to make smoked turkey skin crispy?

For a sharp-skinned turkey, smoke it until the bird’s internal temperature reaches 145°F. Transfer the bird to a hot grill preheated to 350°F to 375°F and finish until the temperature reaches 165°F.

How many hours does it take to smoke a 15 pound turkey?

7:30 a.m.

The turkey is done at 165 or 180?

Some confusion is inevitable, because until 2006 the FDA recommended a cooking temperature of 165 for breasts and 180 for thighs. For a 165 degree turkey, you will want to remove the poultry from the oven when the temperature reaches 155-160 degrees, as it will continue to cook outside of the oven.

What is the best size turkey to smoke?

Whole turkeys weighing 12 pounds or less are the recommended size for safe smoking. A larger turkey stays in the “danger zone” too long – between 40°F and 140°F.

Should I wrap a turkey in foil while smoking?

If the wings are getting too dark, cover them with foil. Wrap the turkey in heavy foil and finish cooking in a smoker until the internal temperature of the turkey reaches 165 degrees. Once the turkey is cooked, let it rest for five to 10 minutes before digging in.

At what temperature should I smoke a turkey?

Smoker’s temperature

  • At 235 F / 115 C, your turkey will need 30-35 minutes per pound.
  • At 250 F / 120 C, your turkey will need 25-30 minutes per pound.
  • At 275 F / 135 C, your turkey will need 20-25 minutes per pound.

What is the best tree for smoking turkey?

Sawdust: Use standard hiccups or mesquite for a hard smoke; use soft fruit tree chips to add finesse (which won’t take away the mild taste of the turkey). Try soaking sawdust in water, fruit juice, or wine.