Oven baked turkey is good, but nothing beats a perfectly smoked turkey! Thanksgiving turkey dinners are always a hit, so make sure you serve your guests the best turkey you can!
So, you’re planning to smoke a turkey for Thanksgiving or another special occasion, and you’re wondering how long to cook it at 350°F Well, the answer depends on a few factors, including the size of the turkey, whether it’s stuffed or not, and your desired level of doneness.
General Guidelines
Here are some general guidelines for smoking a turkey at 350°F:
- Unstuffed turkey: Allow 15-20 minutes per pound of turkey.
- Stuffed turkey: Allow 20-25 minutes per pound of turkey.
- Internal temperature: The turkey is done when the internal temperature reaches 165°F in the thickest part of the thigh.
Example Cooking Times
Here are some example cooking times for different-sized turkeys at 350°F:
- 10-12 lb turkey: 2 ½ – 3 hours
- 12-14 lb turkey: 3 – 3 ½ hours
- 14-16 lb turkey: 3 ½ – 4 hours
- 16-18 lb turkey: 4 – 4 ½ hours
- 18-20 lb turkey: 4 ½ – 5 hours
Tips for Smoking a Turkey at 350°F
Here are some tips for smoking a turkey at 350°F:
- Brine the turkey: Brining the turkey will help to keep it moist and flavorful.
- Use a smoker box: A smoker box will help to add smoke flavor to the turkey.
- Baste the turkey: Basting the turkey with butter or olive oil will help to keep it moist.
- Use a meat thermometer: A meat thermometer is the best way to ensure that the turkey is cooked to the proper temperature.
- Let the turkey rest: Let the turkey rest for at least 15 minutes before carving. This will help to keep it juicy.
Additional Resources
Here are some additional resources that you may find helpful:
- The Wooden Skillet Smoked Turkey Recipe: https://thewoodenskillet.com/smoked-turkey/
- SmokingMeatForums.com: https://www.smokingmeatforums.com/threads/18-95-ib-turkey-cook-at-350-or-250.84370/
Smoking a turkey at 350°F is a great way to cook a delicious and flavorful bird. By following the guidelines and tips above, you can ensure that your turkey is cooked to perfection.
Finish hot & fast
The turkey was smoked for three hours, giving it a wonderful flavor. Now, let’s crisp up the skin by turning the smoker up to 350 degrees Fahrenheit. Dont bother removing the turkey while increasing the temperature.
Finish cooking the turkey (about another hour) until the internal temperature registers 165°F when checked with an instant read thermometer in the thickest part of the thigh. The turkey breast should also be at least 165°F, but might be a little bit higher.
Once the turkey probes 165°F, remove from the smoker and place on a cutting board. Ten to fifteen minutes of rest will allow the juices to redistribute throughout the turkey, resulting in a juicy and tender smoked turkey!
Do NOT cover the turkey with aluminum foil when allowing it to rest. This will undo all the hard work put into making the skin crispy. If covered, the skin WILL become soggy.
Most people already have their favorite side dishes they serve with their Thanksgiving turkey. But these are some new side dishes that are sure to impress your guests if you’re looking for some! Try them out!
The turkey should be cooked at 350°F for three hours after it has been smoked until the internal temperature reaches 165°F. A total time of about 4 hours.
Not all meat is juicy when cooked low and slow. Poultry is best when cooked hot and fast. As a result, we add chicken broth and smoke it for a few hours at a low temperature before increasing the heat to finish it. This will give it a smoke flavor yet also remain juicy and moist.
Turn the heat up to at least 350°F at the end of smoking. If you cook a turkey low and slow until finished, it will have rubbery skin.
You can spritz or bast the turkey with chicken broth while it’s smoking to help keep the meat moist and the skin crisp. The butter in this recipe will really crisp the skin, so the misting is more for keeping it from drying out.
Charcoal Grill / Gas Grill
I dont recommend using a charcoal grill when smoking a turkey. Charcoal briskets can be arranged inside the grill in the shape of a snake, with only one side being lit.
This would allow the charcoal to burn slowly and keep a lower temperature. Its pretty inconsistent with temperature unless you have a lot of experience with it. Start testing this method on a chicken, and definitely NOT for Thanksgiving dinner.
Gas grills can be used, just be prepared to have a lot of propane on hand. You will get a nice flavor on the turkey, but not as good as a wood smoker.
- Whole Turkey: Visit your local supermarket to purchase a 10- to 14-pound turkey. They will usually arrive frozen, but around Thanksgiving, there are some incredible deals to be had.
- combining fresh water, kosher salt, apple juice, and brine to brine a chicken
- Seasoning: Excellent ingredients are used to create a very flavorful turkey. Salted butter, minced garlic, rosemary, thyme, and freshly cracked black pepper
- Wood chips: The use of fruit woods like cherry or apple wood chips gives this smoked turkey a delicious flavor. They add a light, pleasant smoke to the bird without overpowering the seasonings.
- Perfect sides: Mashed potatoes, dressing, stuffing, green beans, rolls, and a delectable pumpkin pie go very well with this turkey.
Before we can start cooking this bad boy, a little prep and seasoning is required. So lets get this bird ready to go on the smoker.
The giblets inside the turkey must be removed before we can season it or light the smoker. These are normally placed in a bag inside the cavity of the turkey.
This bag(s) will include the heart, liver, kidneys, gizzard, and neck of the bird. The neck will be outside of the bag, but inside the turkey cavity.
Brining the turkey before seasoning and smoking is optional. This will help keep the chickens moist while cooking, but is not required. To brine the turkey, grab a bucket big enough to submerge the turkey fully in water, such as a 5 gallon bucket commonly found at Lowes or Home Depot.
In a pot combine these smoked turkey brine ingredients and heat to boiling.
- 3 gallons fresh water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
After bringing to a low boil, stir pot until all ingredients are dissolved into the water. Remove from heat and allow to cool. Ice cubes can be added to speed up the cooling process.
Once the turkey’s gizzards are removed, put it in a five-gallon bucket and fill it all the way up with the cooled brine water. Place bucket in your refrigerator and brine for at least 4 hours, if not overnight.
Remove the turkey from the brine and rinse with fresh cold water. Discard the brine, do NOT save the brine to use in the future. Always use fresh brine when brining turkey or chickens.
Carefully pat the chickens dry with paper towels, making sure to get under their skin and around their legs. Tie the legs together with butcher twine or leave the plastic leg holder on the turkey. This helps ensure that the bird cooks evenly and prevents the breast meat from drying out more quickly than the legs and thighs.
Were using fresh herbs and salted butter for this smoked turkey recipe.
Soften the butter in the microwave or leave on the counter for several hours. Get the ingredients ready to add to the butter.
- Salted butter
- Black pepper (freshly cracked)
- Garlic (minced, not garlic powder)
- Rosemary
- Thyme
- Sage
When butter is soft, mix in the remaining seasonings and mix well.
Next, its time to rub the turkey all over with the seasoned butter. Make sure the turkey is patted dry before rubbing the butter all over the turkey.
Also make sure to rub the butter underneath the skin and onto the breast meat. This will help give the meat as well as the skin this amazing flavor.
How Long To Cook a Turkey at 350 | 20 lb #turkey, #groundturkeyrecipes #howlongtocookaturkey
FAQ
How long does it take to smoke a turkey at 350 degrees?
Is it better to cook a turkey at 325 or 350?
Is it better to smoke a turkey at 225 or 300?
How long to smoke a 16 pound turkey at 300 degrees?
How long to smoke a Turkey at 350?
If you’re wondering how long to smoke a turkey at 350 degrees, plan on 13 minutes per pound if the bird is unstuffed, or 15 minutes per pound if it’s stuffed. A spatchcocked turkey—one that’s had the backbone removed so it lies flat—may cook at a rate of just 10 minutes per pound at this temperature.
What temperature should a Turkey be smoked at?
When smoking a turkey, it’s important to keep the temperature low and slow. Chris Lilly, competition pitmaster and BBQ expert, recommends a temperature of 225-250 degrees Fahrenheit and smoking the turkey for about 30 minutes per pound.
How long do you cook a smoked turkey in the oven?
Wash your hands after handling raw turkey. Put the smoked turkey in the oven for ten minutes to make the skin crispy. If you need the turkey cooked on time, save yourself the stress and cook it early. If you wrap the turkey with a towel and place it in a cooler, it will remain hot for 3 hours.
Can you smoke a whole turkey?
It can be more challenging to smoke a whole turkey than it is to smoke other large cuts. That’s mainly because poultry is leaner than smoker staples like brisket and pork butt, which makes it prone to overcooking. If you decide to go for it, what’s the protocol for smoking turkey at 350 degrees? And is this the recommended smoker temperature?