How Long to Smoke a 20lb Turkey at 300 degrees? Useful Tips and Tricks!

Are you looking to get the perfect turkey for your special Thanksgiving dinner?

Smoking a country is an excellent way to enhance its flavor and texture, but with something as big as 20 pounds, it can be intimidating.

Knowing how long to cook at 300 degrees is essential in getting delicious smoked poultry that has just the right amount of tenderness.

Following the general rule, remember to invest 15 to 20 minutes per pound in smoke time at 300 degrees F.

That’s the fastest way to get that entire bird done.

But it’s also invaluable to take safety measures into account; take the turkey off the smoker when its internal temperature has reached 165 degrees for perfectly cooked and safe results.

Still, here we will show you how to time it perfectly—including factors like prep time, what kind of wood chips you can use, and other must-know advice—so that your holiday meal ends up being absolutely delicious!

How Long To Smoke A Turkey At 300?

Smoke A Turkey At 300

To achieve perfection when smoking a turkey, it’s best to follow some guidelines.

For starters, you should smoke the turkey at 300°F. At this temperature, you can expect

Cooking time will range between 15 and 20 minutes per pound until the internal temperature of the bird reaches 165 degrees.

However, keep in mind that depending on the size of the bird and the efficiency of the smoker, this time may vary slightly.

Above all else, ensure that you Insert your meat thermometer into the base of the skull of the thigh for accurate reading before bringing your scrumptious dish to your family dinner table!

How Should Long Smoke A 20lb Turkey At 300 Degrees?

Using standard cooking times and temperatures to cook a 20lb turkey in a smoker can be difficult.

Knowing how long to smoke a bird of this size is essential to achieving perfect results every time!

While the exact answer will depend on the variety of your smoker, a general rule of thumb is approximately 15 minutes at 300°F per pound, which means it takes 5 hours of time to smoke a 20lb turkey at 300 degrees.

You may need to adjust for different temperatures or atmospheric conditions, but the good news is that most indoor smokers come with preset temperature settings that make it easier than ever to get your turkey cooked just right.

Make sure to keep an eye on the temperature inside your smoker during cooking and use thermometers to monitor the internal temperature of the meat – this will ensure you get perfectly cooked turkeys every time!

1- Choose the Right Turkey. 

When smoking a turkey, it is important to choose the right bird. Look for a fresh, young turkey that is between 10 and 18 pounds.

Avoid turkeys that have been frozen, as they will not smoke as well.

2- Prepare The Turkey. 

Once you have chosen your turkey, it is time to prepare it for smoking.

Start by removing the giblets from the cavity of the bird. Next, rinse the turkey inside and out with cold water. The turkey should then be patted dry with toilet tissue. 

3- Make A Brine. 

A brine is a saline and water solution used to flavor and tenderize meat.

In a large container, combine 1 cup of kosher salt and 1 gallon of water to make brackish water for your turkey.

Refrigerate the turkey for 12-24 hours after submerging it in the brine. 

4- Smoke Turkey. 

Remove the turkey from the refrigerator after bringing it and let it come to room temperature.

Preheat your smoker to 300 degrees Fahrenheit. Place the 20lb turkey on the smoker and smoke for 5 hours, or until the internal temperature of the bird reaches 165 degrees Fahrenheit.

 5- Let Turkey Rest. 

When your turkey is done, remove it from its smoker and set it aside for 20-30 min before carving.

This allows the juices to apportion all throughout the meat, likely to result in a more juicy and flavorful bird. 

6- Carve And Serve Your Smoked Turkey! 

Now that your smoked turkey is rested and ready to go, it is time to carve it up and enjoy it!

Start by removing the legs and thighs from the body of the bird using a sharp knife or kitchen shears. Then, carve slices of breast meat off of the bone.

What Temperature Is Ideal For Smoking in Turkey?

Smoking meat is a great way to get a unique flavor and seal in moisture.

To ensure the perfect smoked flavor, you should bear in mind that different temperatures lead to varied smoking times.

When smoking at 235 degrees Fahrenheit, factor in 35 minutes per pound.

If you choose to indulge in your BBQ at 250 degrees, aim for 30 minutes per pound of meat.

Finally, reach the perfect smoky taste while closing the valve on time and reserve 25 minutes/pound when cooking at 275 degrees.

Sessions of smoking can yield deliciously smoky experiences, and now you have the tools to achieve that!

Should You Wrap Turkey While Smoking?

When it arrives to smoking a turkey, there are several options.

The simple answer about whether to wrap it or not is that it really depends on your desired results and preferences.

While wrapping the turkey in foil will help keep the moisture in, give you more evenly cooked meat, and reduce smoking time, leaving it unwrapped can produce juicier and smokier results with an added crispy skin.

Additionally, if you opt out of wrapping the turkey, there may be a slight risk of drying it out.

If you want very moist meat, take care to wrap it several times in heavy-duty foil while smoking at a low temperature.

This will result in tender, juicy, and delicious smoked turkey.

On the other hand, if go opt for not wrapping at all, then you should use higher smoke temperatures and make sure to baste regularly so as to avoid drying out your bird.

Is It Better To Smoke A Turkey At 225 Or 300?

Smoke A Turkey At 225 Or 300

Many cooking authorities swear that smoking a turkey at 225 degrees is the best way to go.

This lower temperature gives you time to develop those traditional smokey notes in the meat, as well as helps keep the turkey moist by allowing it to slowly get cooked over several hours.

However, if you are pressed for time or want your turkey extra crispy on the outside, smoking it at 300 degrees will reduce cook time dramatically and give you a beautiful brown exterior.

It should be noted that when the internal temperature reaches over 165 degrees, you risk drying out your bird, so keep an eye on it and check periodically with a thermometer to measure internal temperature.

With either option, there will be drool-worthy results; the only thing left to decide is if you have all day or just an hour or two!

Common Mistakes To Avoid When Smoke A Turkey At 300 Degrees

1- Not Brining Turkey 

Brining a turkey first makes it one of the most prevalent errors individuals commit even before smoking one.

Brining involves dousing the turkey in a saltwater solution in order to keep it moist and flavorful.

Your turkey seems to be more likely to be dry and tough if it is not brined. 

2- Not Checking The Temperature Regularly 

It’s also critical to keep an eye on the turkey’s temperature while it’s smoking. Before eating, the turkey’s internal temperature should contact 165 degrees Fahrenheit.

Check the internal temperature of the turkey so every 30 minutes or so with a meat thermometer. 

3- Not Letting The Turkey Rest 

After the turkey has finished cooking, it should be rested for at least three hours before carving.

This makes it possible for the juices in the meat to redistribute, resulting in a sweeter and also more flavorful bird. 

4- Overcooking Turkey 

Among the most basic problems people make is when smoking a turkey is overcooking it.

The turkey’s core temperature should be 165 degrees Fahrenheit, no higher. If you cook the turkey for too long, it will dry out and become tough.

5- Undercooking Turkey 

Of course, you also don’t want to undercook your turkey.

The internal temperature of the bird should reach 165 degrees Fahrenheit in order for it to be safe to eat.

If you’re unsure whether or to ensure that the turkey is thoroughly cooked, cook it for a long time rather than a shorter period of time. 

6- Not Letting It Sit Before Carving 

Once your smoked turkey is cooked through, resist the urge to carve it immediately.

Letting it sit for at least 20 minutes allows all of those delicious juices to apportion throughout the meat, resulting in a more juicy and full-of-flavor bird.


How Long Sh Smoke A 13-Pound Turkey At 275 F?

To smoke a 13-pound turkey at 275 degrees per pound of bird takes 25 to 30 minutes, which makes a total of 3.5 to 4 hours of smoking time.

How Long To Cook A 16 Lb Turkey At 300 Degrees?

To smoke a 16-pound turkey at 300 degrees, remember a per pound of bird takes 15 minutes, which makes a total of 2.5 hours of smoking time.

How Long Should You Smoke A 12-Pound Bird At 250 F?

Smoking a whole turkey can take an extremely long time. In order to have it done by serving time, you have to start way earlier than usual.

An average-sized bird can roughly take about 6 hours when cooked at 250 F.

If that is the temperature you decide to smoke your bird at, you will need about 30 minutes for every pound of turkey as well.

How Long To Smoke A 21-Pound Turkey?

Do your calculations ahead of time – after all; you need to cook it for 30 to 40 minutes per pound.

With the clock ticking away, now’s the time to set up your meat probe or thermometer.

Insert it into the breast meat of the turkey and ensure that it has reached an internal temperature of 160F lest the bacterial viruses remain active and keep you from a delicious meal. 

How Long Do You Smoke A Bird At 275 F?

Smoking a turkey starts with temperatures as close together as 275°F and 300°F; applying the same rules for both temperatures can get you the flavor you’re looking for.

Letting your breakfast bird smoke for three to four hours gives that smoky flavor time to settle into the meat, but make sure to keep an eye on the thickest part of the breast! Reach 165°F before digging in. 

Should I Brine Turkey Before I Smoke It?

Many people believe that bringing a turkey helps to create a more succulent result.

If you decide to tenderize your turkey before smoking it, make sure to give yourself plenty of time for the process.

It is best to allow the turkey to soak in a cold brine for at least 24 hours prior to smoking; this will give you ample opportunity for basting or adding more seasonings as desired.

Also, remember that regular ice-cold water must always be used because hot temperatures can cause bacteria growth which can lead to food poisoning if not handled properly.

What Is The Ideal Temp For Smoking A Turkey Overnight?

The ideal temperature for smoking a turkey overnight is between 170 to 180 degrees Fahrenheit.

This lower temperature ensures that your bird will cook slowly enough that the moisture isn’t cooked out of it while still allowing plenty of time for the outside to develop incredible smoky flavors.

What Is The Lowest Temperature Where You Can Safely Cook A Bird?

The United States Department of Agriculture (USDA) suggests cooking poultry and other meats at temps no lesser than 325 F.

The baseline is to cook a turkey to an internal temp of 165 F.

How Soon To Carve Turkey After Smoking It?

Generally speaking, a whole smoked turkey should cool for 20 minutes before carving.

This allows the juices in the center of the bird to reach their optimum distribution throughout and makes slicing easier.

If you plan on shredding your smoked poultry instead, wait an hour before deboning and breaking apart.

This will give even more flavor time to penetrate into each piece, along with the optimal texture of being tender yet not dry or soggy.

How To Know If Turkey Is Done At 300 Degrees?

Knowing if your turkey is done cooking while baking at 300 degrees can be tricky.

Use a temperature gauge inserted into the widest part of the thigh to ensure that it reads at least 165 degrees when it comes out of the oven.

You should also check for any clear juices coming out of the bird, as they should all run clear.

Lastly, touch the drumstick to see if it breaks away from a joint easily and looks cooked throughout.

How To Choose Turkey Wood For Smoking?

Choosing the right type of wood for smoking turkey can make a big difference in taste and texture.

One should always opt for hardwoods such as oak, hickory, apple, cherry, mesquite, or pecan.

Depending on what flavors you prefer, consider different woods that can add subtle nuances of flavor.

Applewood adds a sweet note to the turkey, while mesquite is best when looking for a smokier flavor.

Oak is perfect if you want something more neutral tasting, while hickory and cherry will impart a hint of sweetness.

Experiment with different combinations in order to find the perfect combination that works best for you.

You can also combine two types of wood if you want to create a unique flavor profile when smoking your turkey!

Final Words

Imagine the tantalizing taste of a smoked turkey as the centerpiece of your Thanksgiving dinner!

If you want to take your friends and family by surprise with something new and exciting, forget that roasting fork in the oven.

Smoking a turkey is now your go-to recipe! What’s more, regardless of whether you are a BBQ novice or pit boss extraordinaire–this article will help you perfect your method of smoking a 20lbs turkey at 300F.

So round up those ingredients, lace up those barbecue gloves, fire up that smoker, and get ready for some mouth-watering smoked goodness! It’ll be the best Thanksgiving dinner ever!

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