275°F
Smoker temp
165°F thigh
Pull temp
18 min/lb
At 275°F
30–45 min
Rest time
Turkey Cook Time by Weight
At 275°F, plan on 18–20 minutes per pound. Always pull when the thigh reaches 165°F — internal temp is your target, not the clock.
| Weight | Time at 250°F | Time at 275°F |
|---|---|---|
| 12 lbs | 3.5–4.5 hrs | 2.75–3.5 hrs |
| 14 lbs | 4–5 hrs | 3.25–4 hrs |
| 16 lbs | 4.5–5.5 hrs | 3.75–4.5 hrs |
| 18 lbs | 5–6 hrs | 4.25–5.25 hrs |
| 20 lbs | 5.5–7 hrs | 4.75–6 hrs |
Always pull when thigh reaches 165°F — internal temp is your target, not the clock.
Why 275°F for Turkey
225°F produces rubbery skin. 325°F can dry out the breast before the thighs finish. 275°F renders the skin and maintains even cooking throughout the bird. It is the recommended temperature for whole turkey on any pit type.
The Dry Brine
Apply 1 tsp kosher salt per pound under and over the skin, uncovered in the fridge for 24–48 hours. The single highest-impact prep step for crispy skin and deep seasoning. For the full Thanksgiving timing schedule, see the full Thanksgiving turkey timing guide.
Pull Temp and Resting
Pull at 165°F in the thigh, away from bone. Breast will be at 160–165°F simultaneously if the bird is properly balanced on the grate. Rest 20–30 minutes tented loosely with foil before carving.
Wood for Turkey
- Apple — mild, slightly sweet, classic pairing.
- Cherry — beautiful mahogany color on skin.
- Pecan — richer, Southern tradition.
Use 1–2 chunks maximum — turkey does not need heavy smoke.
Build your complete turkey timeline.
Enter your bird weight, serve time, and pit type. Get your exact fire start, smoke window, and pull time.
Build My Turkey Timeline →All Turkey Guides
Full timing charts for whole turkey by weight at 250°F and 275°F.
Bone-in and boneless breast timing, dry brine guide, and pull temps.
Start time table for every bird size and serve time. The complete Thanksgiving planning guide.
Day-of cook plan for Thanksgiving and Christmas smoked turkey.
Frequently Asked Questions
How long does it take to smoke a turkey at 275°F?
At 275°F, plan on 18–20 minutes per pound. A 14 lb turkey takes approximately 4–4.5 hours. Always pull when the thigh reaches 165°F internal.
Should I brine a turkey before smoking?
Dry brining 24–48 hours ahead produces significantly better skin and flavor. Apply 1 tsp kosher salt per pound under and over the skin, then refrigerate uncovered. It is the single highest-impact prep step for smoked turkey.
What temperature should I smoke a turkey at?
275°F is the recommended temperature. It is hot enough to render and crisp the skin — which 225°F cannot do — while still cooking evenly throughout the bird.
How long should smoked turkey rest before carving?
20–30 minutes tented loosely with foil. Turkey does not need as long a rest as brisket or pork shoulder — 30 minutes is sufficient for juices to redistribute.
Can I smoke turkey on a pellet grill?
Yes — pellet grills handle turkey well at 275°F. Use the smoke boost setting for the first hour to maximize smoke flavor before the skin sets.