How Long to Smoke a Turkey
135°C (275°F)
30–40 min per kg • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 4 kg (8.8 lb) | 74°C (165°F) | 2.5–3 hours | Small turkey. Good for 6–8 people. |
| 5 kg (11 lb) | 74°C (165°F) | 3–3.5 hours | Medium turkey. Feeds 8–10. |
| 7 kg (15.4 lb) | 74°C (165°F) | 4–5 hours | Large turkey. Christmas size. |
| 9 kg (20 lb) | 74°C (165°F) | 5–6 hours | Very large. Consider spatchcocking for even cooking. |
How to BBQ How Long to Smoke a Turkey
1
Brine the turkey for 12–24 hours. A simple brine: 1 cup salt per 4 litres of water plus aromatics.
2
Remove from brine, pat completely dry, and air-dry in the fridge uncovered for 4–12 hours for crispier skin.
3
Rub with butter or oil and your favourite poultry seasoning. Season under the skin as well.
4
Set smoker to 135°C (275°F). Pecan, cherry, or apple wood are ideal for turkey.
5
Place turkey breast-side up. Insert probe into the thickest part of the thigh without touching bone.
6
Smoke until the thigh reaches 74°C (165°F). Check the breast too — remove sooner if it hits 74°C first.
7
Rest for 20–30 minutes under a loose foil tent before carving.
Pro Tips
- Smoke turkey at 135°C (275°F) minimum. Lower temperatures risk staying in the bacterial danger zone too long for a large bird.
- Spatchcocking a turkey dramatically reduces cook time and gives more even results.
- Don't stuff a smoked turkey — it takes too long for the stuffing centre to reach a safe temperature.
- Keep the smoker lid closed as much as possible. Every peek adds time.
- A 5kg turkey serves roughly 8–10 people.
Resting Time
Rest for 20–30 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a 5kg turkey?
At 135°C (275°F), a 5kg turkey takes approximately 3–3.5 hours. At 150°C (300°F), it may be done in 2.5–3 hours.
Should you brine a turkey before smoking?
Absolutely. Brining adds moisture and flavour throughout the meat. A wet brine or dry brine (salt rub) for 12–24 hours makes a significant difference.
What is the danger zone for smoking turkey?
Meat between 4°C and 60°C (40°F and 140°F) is in the danger zone where bacteria multiply rapidly. Smoke at 135°C+ to move through this range quickly on a large bird.