Smoking a turkey is one of the best ways to infuse it with deep, smoky flavor and juicy tenderness. But when you’re working with a large bird—like a 20-pound turkey—it’s crucial to get the timing, temperature, and technique just right. If you’ve ever wondered how long to smoke a 20 pound turkey, you’re in the right place. In this guide, we’ll walk you through everything you need to know to smoke a 20-pound turkey to perfection, including tips, step-by-step instructions, and expert advice.
How Long To Smoke a 20 Pound Turkey
The general rule of thumb is 30 to 40 minutes per pound when smoking a turkey at 225°F to 250°F. That means a 20-pound turkey will take anywhere from 10 to 13 hours to smoke.
However, the exact smoking time depends on several factors:
- Smoking temperature
- Whether the bird is stuffed
- If it’s fully thawed
- Outdoor weather conditions
- The type of smoker and wood used
Always use a meat thermometer to monitor internal temperature rather than relying solely on time.
Target Internal Temperature
The USDA recommends cooking turkey to an internal temperature of 165°F in the breast and 175°F in the thigh. Using a digital meat thermometer is the most reliable way to ensure your turkey is fully cooked without overdoing it.
Smoking Time Chart for a 20-Pound Turkey
| Smoking Temperature | Time Per Pound | Total Time (Approx.) |
|---|---|---|
| 225°F | 35–40 min | 11.5–13.5 hours |
| 250°F | 30–35 min | 10–11.5 hours |
| 275°F | 25–30 min | 8.5–10 hours |
Note: These are estimates. Always go by internal temperature, not just time.
Preparing Your Turkey for the Smoker
1. Thaw the Turkey
Start by making sure your 20-pound turkey is completely thawed. A frozen turkey takes much longer to cook and won’t absorb smoke evenly.
- Fridge thawing: Allow 24 hours for every 4–5 pounds of turkey. So a 20-pound turkey will take 4 to 5 days to thaw in the refrigerator.
2. Brine for Moisture and Flavor
Brining helps lock in moisture and adds flavor throughout the meat. You can wet brine or dry brine your turkey.
Wet Brine (Optional)
- Soak the turkey in a solution of water, salt, sugar, and aromatics (like garlic, herbs, citrus) for 12–24 hours.
Dry Brine (Easier)
- Rub the turkey with salt and spices.
- Let it rest uncovered in the fridge for 24–48 hours.
3. Season the Bird
Use a mixture of:
- Butter or oil
- Salt & pepper
- Garlic powder
- Paprika
- Onion powder
- Herbs (thyme, rosemary, sage)
Rub it under the skin, over the skin, and inside the cavity for full flavor.
Wood Choices for Smoking Turkey
The wood you choose will affect the flavor profile of your smoked turkey. Here are some great options:
- Applewood: Mild, slightly sweet
- Cherry: Adds rich color and a subtle fruity note
- Maple: Light and slightly sweet
- Hickory: Bold and smoky (use sparingly on turkey)
- Pecan: Nutty and mellow, a nice balance
How To Smoke a 20 Pound Turkey (Step-by-Step)
What You’ll Need:
- 20-pound thawed turkey
- Smoker (electric, pellet, or offset)
- Wood chips or pellets
- Meat thermometer
- Aluminum foil
- Drip pan
Step 1: Preheat Your Smoker
Set your smoker to 225°F–250°F. Make sure it’s fully preheated before placing the turkey inside.
Step 2: Prep the Turkey
- Pat the turkey dry with paper towels.
- Rub it with your seasoning or brine.
- Tie the legs with butcher’s twine (optional).
- Place a drip pan under the grates to catch drippings and prevent flare-ups.
Step 3: Smoke Low and Slow
- Place the turkey breast-side up on the grates.
- Insert a meat thermometer into the thickest part of the breast (and/or thigh) without touching the bone.
- Close the lid and resist the urge to peek!
Step 4: Monitor the Temperature
- Check the internal temperature after 8 hours.
- Begin basting with melted butter or broth every hour if desired, though this can prolong cook time.
Step 5: Basting and Wrapping
If the turkey is getting too dark but isn’t up to temperature, loosely wrap it in foil to prevent burning while it finishes cooking.
Step 6: Finished Turkey Resting
- Remove the turkey once the breast hits 165°F and the thigh hits 175°F.
- Double-check using an instant-read thermometer in multiple spots.
Step 7: Rest Before Carving
Let the smoked turkey rest for 30–45 minutes loosely tented with foil. This allows juices to redistribute and results in a moist, flavorful bird.
Tips for Smoking a 20 Pound Turkey
- Avoid Stuffing: Stuffing increases cooking time and can become a food safety issue if it doesn’t reach 165°F. Cook stuffing separately.
- Spatchcock for Faster Cook Time: If you’re short on time, consider spatchcocking (removing the backbone) to help the turkey cook more evenly and faster.
- Use a Water Pan: Keeps moisture inside the smoker, helping prevent dry turkey.
- Add Aromatics to the Cavity: Things like onions, apples, oranges, and herbs can infuse the bird with flavor from the inside.
Common Mistakes to Avoid
❌ Smoking While Frozen
Always thaw your bird fully. A partially frozen turkey will smoke unevenly and could pose food safety risks.
❌ Using Too Much Wood
Too much smoke can lead to a bitter flavor. Stick with mild woods and a light touch.
❌ Not Using a Thermometer
Time is just a guideline. A reliable digital thermometer is a must when smoking any large cut of meat.
Leftover Smoked Turkey Ideas
Smoked turkey is incredible for leftovers! Here are a few ways to use it:
- Turkey sandwiches with cranberry sauce
- Smoked turkey chili
- Turkey enchiladas
- Turkey and wild rice soup
- Smoked turkey mac & cheese
Final Thoughts: How Long To Smoke a 20 Pound Turkey
Smoking a 20-pound turkey isn’t hard, but it does take patience and preparation. On average, you’ll need 10 to 13 hours of smoking time at 225°F–250°F, plus time for resting. The key is to go low and slow, use a meat thermometer, and enjoy the process. Once you master the timing and technique, smoking a turkey will become your favorite way to celebrate the holidays—or any special occasion.
So, now that you know how long to smoke a 20 pound turkey, are you ready to fire up the smoker?