Smoking a turkey typically takes about 20–45 minutes per pound, depending mainly on smoker temperature and bird size, but you should always cook to an internal temperature of 165°F in the breast, not to a specific time.

Core timing guidelines

  • At 225°F, plan for roughly 30–45 minutes per pound, so a 12 lb turkey can take 6–9 hours.
  • At 250°F, many guides suggest about 25–30 minutes per pound, so a 12 lb bird is often in the 5–6 hour range.
  • Some recipes that start lower and finish hotter land closer to 18–22 minutes per pound, which can put a 13 lb turkey around 4–4.5 hours, but that assumes a higher finishing temperature and a very efficient cooker.

Doneness and food safety

  • The turkey is done when the thickest part of the breast reaches 165°F and juices run clear; time is only a rough planning tool.
  • Thighs and legs are usually more tender around 170–175°F, which often happens slightly after the breast hits 165°F.
  • Always use an instant‑read or probe thermometer; variations in wind, ambient temperature, smoker type, and how stable your heat is can change total time significantly.

Example time ranges

  • 10–12 lb turkey: about 5–8 hours depending on whether you smoke closer to 225°F or 275°F.
  • 18–20 lb turkey: commonly 7–10+ hours at traditional low‑and‑slow temps, though spatchcocking (removing the backbone and flattening) and cooking hotter (around 300–350°F) can drop this to roughly 2.5–4 hours in some pitmaster and forum reports.

Practical planning tips

  • Start earlier than you think you need and build in at least 1 hour of resting time, since a large smoked turkey benefits from a long rest under foil or in a warm cooler.
  • If you are short on time, consider spatchcocking and running the smoker in the 275–325°F range; many experienced smokers use this method to keep the cook manageable while still getting smoke flavor.

Information gathered from public forums or data available on the internet and portrayed here.