How Long to Cook Whole Smoked Turkey (12–14 lb) in the smoker

Specification: 12–14 lb whole turkey, dry-brined 24 hours uncovered, cavity aromatics only (no stuffing)

Target Temp

275°F (135°C)

Indirect Smoke

Total Time

6–7.5 hours (~30 mins per lb)

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

165°F (74°C) breast / 175°F (79°C) thigh

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat smoker to 275°F (135°C) with your choice of wood. Prepare whole smoked turkey (12–14 lb) (12–14 lb whole turkey, dry-brined 24 hours uncovered, cavity aromatics only (no stuffing)).

Cook

Cook for 6–7.5 hours (~30 mins per lb). Do not flip; allow surface to develop undisturbed.

Check & Rest

Skin is deep bronze and pulled taut over the breast; drumstick joint feels loose and rotates freely when wiggled with tongs. Confirm internal temperature reaches 165°F (74°C) breast / 175°F (79°C) thigh. Rest for 30 minutes before serving.

Verification Basis & Testing Rig

Traeger holiday whole-turkey published cooking guide (275°F, ~30 min/lb); USDA FSIS 165°F poultry standard and 4-hour danger-zone rule for whole birds.

Pro Tip: Never smoke a whole turkey below 275°F — a bird has to clear the 40–140°F danger zone within 4 hours per USDA, and 225°F on a 14-pounder puts you dangerously close to that line before the breast is anywhere near safe.

Want the complete meal with seasoning & sides?View Full Recipe

Related smoker Cook Times

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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)

Pork Butt / Boston Butt (Pulled Pork)

250°F (121°C)8–10 hours (approx 75 mins per lb)

Whole Chicken (Spatchcocked)

225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours

Baby Back Pork Ribs (2-2-1 Method)

225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)

Bone-In Turkey Breast

250°F (121°C)2.5–3 hours (~25-30 mins per lb)

Crispy Smoked Chicken Wings

225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)