Smoked Turkey Cook Time
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. Serves 6–8. |
| 5 kg (11 lb) | 74°C (165°F) | 3–3.5 hours | Standard size. Serves 8–10. |
| 7 kg (15.4 lb) | 74°C (165°F) | 4–5 hours | Large turkey. Serves 12–14. |
| 9 kg (20 lb) | 74°C (165°F) | 5–6 hours | Extra large. Consider spatchcocking. |
How to BBQ Smoked Turkey Cook Time
1
Brine the turkey for 12–24 hours in salted water with herbs and aromatics.
2
Remove from brine, rinse, pat dry. Air-dry uncovered in the fridge for 4–12 hours.
3
Rub with softened butter, salt, pepper, and your favourite herbs. Get butter under the breast skin.
4
Set smoker to 135°C (275°F). Use pecan, cherry, or apple wood.
5
Place breast-side up on the grate. Insert probe into the deepest part of the thigh.
6
Smoke until the thigh reaches 74°C (165°F). Check the breast separately — shield with foil if it's cooking too fast.
7
For crispy skin, increase smoker temp to 175°C (350°F) for the last 20 minutes.
8
Rest for 20–30 minutes under loose foil. Carve and serve.
Pro Tips
- Smoke turkey at 135°C (275°F) minimum for food safety — large poultry needs to get through the danger zone quickly.
- A 5kg turkey takes about 3–3.5 hours. A 7kg turkey takes about 4–5 hours.
- Spatchcocking a turkey reduces smoke time by 30–40% and gives much more even cooking.
- Don't stuff the bird when smoking — it won't reach safe temperatures in time.
- Save the smoked carcass for the richest turkey stock imaginable.
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 turkey at 135°C?
Allow 30–40 minutes per kg at 135°C (275°F). A 5kg turkey takes 3–3.5 hours, a 7kg turkey takes 4–5 hours.
What wood is best for smoking turkey?
Pecan is the top choice — nutty and mild. Cherry and apple are also excellent. Avoid strong woods like hickory or mesquite that can overpower poultry.
Should you brine turkey before smoking?
Yes, brining is strongly recommended. A 12–24 hour brine adds moisture and flavour throughout the meat, preventing it from drying out during the long cook.