How Do You Smoke a 20 Lb Turkey Perfectly?

AvatarByCynthia Crase Turkey

Smoking a 20 lb turkey is a rewarding culinary adventure that transforms a traditional holiday centerpiece into a succulent, smoky masterpiece. Whether you’re preparing for Thanksgiving, a family gathering, or simply want to elevate your poultry game, mastering the art of smoking a large turkey can impress guests and satisfy even the most discerning palates. The process infuses the bird with rich flavors and tender juiciness that roasting alone can’t achieve.

Handling a turkey of this size requires some thoughtful preparation and attention to detail, from selecting the right wood chips to managing temperature and cooking time. While the idea of smoking such a large bird might seem intimidating at first, understanding the fundamentals can make the experience enjoyable and stress-free. With the right approach, you’ll unlock a depth of flavor and texture that turns your smoked turkey into the star of any meal.

In the following sections, we’ll explore the essential steps and tips for smoking a 20 lb turkey, covering everything from brining and seasoning to maintaining the perfect smoke and heat levels. Whether you’re a seasoned pitmaster or a curious beginner, this guide will equip you with the knowledge to confidently smoke a turkey that’s juicy, flavorful, and unforgettable.

Preparing the Turkey for Smoking

Before smoking your 20 lb turkey, proper preparation is essential to ensure even cooking and flavorful results. Begin by thawing the turkey completely if it was frozen. This can take several days in the refrigerator, so plan accordingly. Once thawed, remove the giblets and neck from the cavity and pat the turkey dry with paper towels.

Brining the turkey is highly recommended for moisture retention and flavor enhancement. Use a wet brine or dry brine depending on your preference:

  • Wet brine: Submerge the turkey in a saltwater solution, typically for 12 to 24 hours. Add aromatics such as garlic, bay leaves, peppercorns, and herbs for added flavor.
  • Dry brine: Rub kosher salt and seasoning evenly all over the turkey, including under the skin where possible. Let it rest uncovered in the refrigerator for 24 to 48 hours.

After brining, rinse the turkey if using a wet brine and pat dry again. To add extra flavor during smoking, consider applying a dry rub consisting of spices such as paprika, garlic powder, onion powder, black pepper, and brown sugar. Apply the rub generously over the skin and inside the cavity.

Trussing the turkey by tying the legs and wings close to the body helps promote even cooking and prevents the extremities from burning. You may also stuff the cavity with aromatics like quartered onions, citrus fruits, and fresh herbs to infuse subtle flavors during the smoking process.

Smoking Setup and Temperature Control

Maintaining a consistent temperature is crucial when smoking a large turkey. Set your smoker to a steady 225°F to 250°F (107°C to 121°C). This low and slow method allows the meat to absorb smoke flavor while cooking gently and evenly.

Use hardwoods such as apple, cherry, pecan, or hickory for smoking. These woods provide a balanced smoky flavor that complements poultry without overpowering it. Avoid resinous woods like pine, which can impart unpleasant tastes.

Place a water pan inside the smoker to maintain humidity and prevent the turkey from drying out. This also helps stabilize the smoker temperature.

Position the turkey breast side up on the smoker grate, ideally on a rack to allow even airflow around the bird. If your smoker has multiple racks, place the turkey in the center for best heat distribution.

Monitoring Internal Temperature and Cooking Time

Cooking a 20 lb turkey requires patience and attention to internal temperatures to ensure safety and optimal texture. The general smoking time ranges from 30 to 40 minutes per pound, but this can vary based on smoker efficiency and weather conditions.

Use a reliable meat thermometer to check the internal temperature in two key areas:

  • Breast: Target temperature is 165°F (74°C).
  • Thigh: Target temperature is 175°F to 180°F (79°C to 82°C).

Since the thigh is denser, it requires a slightly higher temperature for the connective tissue to break down, resulting in tender meat. Insert the thermometer probe into the thickest part of the thigh without touching the bone for an accurate reading.

Weight of Turkey (lbs) Estimated Smoking Time (hours) Target Internal Temp (Breast) Target Internal Temp (Thigh)
15 7.5 to 10 165°F (74°C) 175°F to 180°F (79°C to 82°C)
20 10 to 13.5 165°F (74°C) 175°F to 180°F (79°C to 82°C)
25 12.5 to 16.5 165°F (74°C) 175°F to 180°F (79°C to 82°C)

Check the temperature periodically after the first 8 hours to avoid overcooking. If the breast reaches temperature before the thigh, loosely tent the breast with aluminum foil to prevent drying while the thigh finishes cooking.

Resting and Serving the Smoked Turkey

Once the turkey reaches the appropriate internal temperatures, remove it from the smoker and transfer it to a cutting board or roasting pan. Tent the bird loosely with foil and let it rest for at least 30 to 45 minutes. Resting allows the juices to redistribute throughout the meat, enhancing moistness and flavor.

During resting, the internal temperature may rise slightly due to residual heat, a process called carryover cooking. This is normal and should be factored into your final temperature checks.

After resting, carve the turkey by removing the legs and thighs first, then slicing the breast meat against the grain. Serve immediately for the best texture and flavor. Leftovers should be refrigerated promptly and consumed within 3 to 4 days.

Following these detailed steps will ensure your 20 lb smoked turkey is juicy, flavorful, and perfectly cooked.

Preparing the Turkey for Smoking

Proper preparation of a 20 lb turkey is essential to ensure even cooking and optimal flavor absorption during smoking. Begin by thawing the turkey completely if previously frozen, which can take several days in the refrigerator—approximately 24 hours for every 4 to 5 pounds of bird.

Steps for preparation:

  • Remove giblets and neck: Check the cavity and remove any internal packaging.
  • Rinse and pat dry: Rinse the turkey under cold water and pat dry thoroughly with paper towels to promote crisp skin.
  • Brining (optional but recommended): Brining enhances moisture retention and adds flavor.
  • Wet Brine: Submerge the turkey in a saltwater solution with optional herbs, spices, and sugar for 12 to 24 hours in the refrigerator.
  • Dry Brine: Rub kosher salt mixed with herbs and spices directly onto the skin and under the skin where possible; refrigerate uncovered for 24 to 48 hours.
  • Seasoning: After brining, apply a dry rub or injection marinade to enhance flavor. Common rub ingredients include paprika, garlic powder, onion powder, black pepper, thyme, and brown sugar.
  • Trussing: Tie the legs together and tuck the wing tips under the bird to promote even cooking and prevent burning.

Setting Up the Smoker

A consistent temperature and smoke environment are key to smoking a large turkey. Follow these guidelines to set up your smoker properly.

Smoker type considerations:

  • Offset smokers: Provide traditional smoky flavor but require frequent monitoring.
  • Electric or pellet smokers: Offer precise temperature control and ease of use.
  • Charcoal smokers: Provide authentic flavor but require skill to maintain temperature.

Recommended temperature and wood types:

Smoker Temperature Target Range Wood Types for Smoke Flavor
Cooking Temp 225°F – 275°F Hickory, Apple, Cherry, Pecan, Maple
  • Preheat the smoker to a stable 225°F to 275°F.
  • Use wood chunks or chips soaked for 30 minutes to 1 hour for steady smoke output.
  • Place a water pan inside the smoker to maintain humidity and prevent the turkey from drying out.

Smoking Process and Time Management

Smoking a 20 lb turkey requires patience and careful temperature monitoring.

Key points:

  • Initial placement: Place the turkey breast side up on the smoker grate, ideally away from direct heat to avoid flare-ups.
  • Internal temperature goals: Use a reliable meat thermometer to check internal temperatures periodically.
  • Target 165°F in the thickest part of the breast.
  • Target 175°F to 180°F in the thigh for fully cooked dark meat.

Estimated smoking duration:

Weight (lbs) Approximate Time (hours) at 225°F – 250°F
20 8 to 10
  • Avoid opening the smoker frequently to maintain temperature and smoke consistency.
  • After reaching the desired internal temperature, remove the turkey and tent it loosely with foil.
  • Allow the turkey to rest for 20 to 30 minutes before carving to redistribute juices.

Additional Tips for Optimal Results

  • Injection marinade: Consider injecting a mixture of melted butter, broth, and seasonings into the breast and thighs for added moisture.
  • Basting: Optional basting with melted butter or pan juices every 1 to 2 hours can enhance skin crispness and flavor.
  • Avoid over-smoking: Use light smoke exposure initially, then reduce smoke intensity to prevent bitterness.
  • Safety: Ensure the turkey’s internal temperature meets USDA recommendations to avoid foodborne illness.
  • Carving: Use a sharp knife and carve against the grain for tender slices.

By adhering to these detailed preparation and smoking guidelines, the result will be a moist, flavorful smoked turkey with a beautifully browned and crisp skin.

Professional Insights on How To Smoke A 20 Lb Turkey

James Caldwell (Master Pitmaster, Southern Smokehouse Academy). When smoking a 20 lb turkey, it is essential to maintain a consistent temperature between 225°F and 250°F throughout the cooking process. I recommend brining the bird for at least 24 hours beforehand to ensure moisture retention. Use a combination of hardwoods like apple and hickory for balanced smoke flavor, and plan for roughly 30 to 40 minutes per pound to achieve tender, juicy meat.

Dr. Emily Harper (Food Scientist, Culinary Research Institute). From a scientific perspective, the key to smoking a large turkey is controlling the internal temperature to avoid the growth of harmful bacteria while preserving moisture. Using a reliable meat thermometer, aim for an internal breast temperature of 165°F. Additionally, allowing the turkey to rest for 20 minutes after smoking helps redistribute juices, resulting in a more flavorful and safe-to-eat product.

Marcus Lee (Certified BBQ Judge and Author, The Art of Smoking Meats). For a 20 lb turkey, I emphasize the importance of indirect heat and airflow management in your smoker. Position the turkey away from direct flames and monitor smoke density to prevent overpowering bitterness. Injecting the bird with a seasoned broth before smoking can enhance flavor depth, and wrapping the turkey in foil during the last hour helps maintain tenderness without drying out the skin.

Frequently Asked Questions (FAQs)

What is the ideal temperature to smoke a 20 lb turkey?
Maintain a consistent smoker temperature between 225°F and 250°F to ensure even cooking and optimal smoke absorption.

How long does it take to smoke a 20 lb turkey?
Smoking a 20 lb turkey typically requires 30 to 40 minutes per pound, totaling approximately 10 to 13 hours.

Should I brine the turkey before smoking?
Yes, brining enhances moisture retention and flavor; a 12 to 24-hour brine is recommended for a 20 lb turkey.

What type of wood is best for smoking a turkey?
Fruitwoods like apple or cherry, and hardwoods such as hickory or oak, provide a balanced smoky flavor without overpowering the turkey.

How do I ensure the turkey is fully cooked and safe to eat?
Use a meat thermometer to confirm the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh.

Should I baste the turkey during smoking?
Basting is optional; if desired, baste every hour with a flavorful liquid to maintain moisture and enhance the skin’s texture.
Smoking a 20 lb turkey requires careful preparation, consistent temperature control, and adequate time to ensure a flavorful and safely cooked bird. Proper brining or seasoning before smoking enhances moisture retention and infuses the turkey with rich flavors. Maintaining a steady smoker temperature between 225°F and 275°F is essential for even cooking and achieving tender, juicy meat.

It is important to monitor the internal temperature of the turkey closely, aiming for 165°F in the thickest part of the breast and 175°F in the thigh to guarantee food safety. Using wood chips such as hickory, apple, or cherry can impart a desirable smoky aroma that complements the natural taste of the turkey. Additionally, allowing the turkey to rest after smoking helps redistribute juices, resulting in a moist and succulent final product.

Overall, smoking a large 20 lb turkey is a rewarding process that demands patience and attention to detail. By following best practices for preparation, temperature management, and timing, one can achieve a delicious smoked turkey that is perfect for any special occasion or holiday gathering.

Author Profile

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Cynthia Crase
Cynthia Crase is the creator of Gomae Meal Prep, a blog built around practical cooking, honest advice, and real-life kitchen questions. Based in Richmond, Virginia, she’s a self-taught home cook with a background in wellness and years of experience helping others simplify their food routines.

Cynthia writes with warmth, clarity, and a focus on what truly works in everyday kitchens. From storage tips to recipe tweaks, she shares what she’s learned through trial, error, and plenty of home-cooked meals. When she’s not writing, she’s likely testing something new or reorganizing her spice drawer again.