Smoked Turkey Temperature — Smoker 275°F, Internal 165°F / 74°C internal

Overview

Smoked Turkey: smoker at 275°F (135°C), cook to 165°F / 74°C internal. Takes 4-6 hours. Brine 24 hours. Higher temp than other smoked meats for safety.

Key Details

• Smoker Temperature: 275°F / 135°C
• Internal Temperature: 165°F / 74°C
• Cook Time: 4-6 hours
• Brine 24 hours. Higher temp than other smoked meats for safety.
• Use a leave-in probe thermometer for best results

Why This Matters

• Smoking requires low temperatures for long periods
• The "stall" happens around 150-160°F — be patient or wrap
• Wood choice affects flavor: hickory, oak, cherry, apple, mesquite

How To

1. 1Preheat smoker to 275°F (135°C)
2. 2Season meat with rub of choice
3. 3Add wood chips/chunks for smoke flavor
4. 4Cook for approximately 4-6 hours
5. 5Remove at 165°F internal temperature
6. 6Brine 24 hours. Higher temp than other smoked meats for safety.

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