For most whole turkeys, plan on about 30–40 minutes per pound at 225–250°F, but always cook until the thickest part of the breast reaches 165°F internal, not for a fixed time.

Quick Scoop

  • At 225–250°F, expect roughly:
    • 10 lb turkey: 5–6.5 hours.
* 12 lb turkey: 6–8 hours.
  • “Done” is when:
    • Breast hits 165°F and thigh around 170–175°F, checked with an instant‑read thermometer.
  • Rest the turkey:
    • Let it rest at least 20–30 minutes before carving so the juices redistribute.

Time by Temperature

  • 225°F:
    • About 30–45 minutes per pound.
  • 250°F:
    • About 25–30 minutes per pound.
  • 275°F:
    • Around 20 minutes per pound, so a 12 lb bird can be done in about 4 hours.

Practical Game Plan

  1. Preheat smoker to 225–250°F.
  2. Smoke the turkey, monitoring internal temp more than the clock. Aim for 165°F in the breast.
  1. If the skin looks pale or rubbery near the end, bump heat to 275–300°F for the last 30–45 minutes. Forum cooks note this helps crisp the skin without drying the meat.
  1. Rest, carve, and serve.

Rule of thumb: use minutes‑per‑pound only to estimate your schedule; always trust the thermometer for when it’s actually done.

TL;DR: For “how long to smoke turkey,” plan roughly 30–40 minutes per pound at 225–250°F, but pull it when the breast hits 165°F and let it rest before carving.