How long to smoke whole turkey

14 lb whole turkey at 225°F takes

6h 45min to 10h 15min

Your cook

Weight 8–20 lb

Smoker temperature 225°F 250°F 275°F 300°F

Each whole pound at each smoker temperature, lower and upper estimate. The weight the answer states is marked.
Weight	225°F	250°F	275°F	300°F
8 lb	3 h 50 min – 5 h 50 min	3 h 10 min – 4 h 55 min	2 h 30 min – 3 h 55 min	1 h 55 min – 2 h 55 min
9 lb	4 h 20 min – 6 h 35 min	3 h 35 min – 5 h 30 min	2 h 50 min – 4 h 25 min	2 h 10 min – 3 h 20 min
10 lb	4 h 50 min – 7 h 20 min	4 h – 6 h 5 min	3 h 10 min – 4 h 55 min	2 h 25 min – 3 h 40 min
11 lb	5 h 15 min – 8 h	4 h 25 min – 6 h 40 min	3 h 30 min – 5 h 20 min	2 h 35 min – 4 h
12 lb	5 h 45 min – 8 h 45 min	4 h 45 min – 7 h 20 min	3 h 50 min – 5 h 50 min	2 h 50 min – 4 h 25 min
13 lb	6 h 15 min – 9 h 30 min	5 h 10 min – 7 h 55 min	4 h 10 min – 6 h 20 min	3 h 5 min – 4 h 45 min
14 lb	6 h 45 min – 10 h 15 min	5 h 35 min – 8 h 30 min	4 h 30 min – 6 h 50 min	3 h 20 min – 5 h 10 min
15 lb	7 h 15 min – 10 h 55 min	6 h – 9 h 5 min	4 h 50 min – 7 h 20 min	3 h 35 min – 5 h 30 min
16 lb	7 h 40 min – 11 h 40 min	6 h 25 min – 9 h 45 min	5 h 5 min – 7 h 50 min	3 h 50 min – 5 h 50 min
17 lb	8 h 10 min – 12 h 25 min	6 h 50 min – 10 h 20 min	5 h 25 min – 8 h 15 min	4 h 5 min – 6 h 15 min
18 lb	8 h 40 min – 13 h 5 min	7 h 10 min – 10 h 55 min	5 h 45 min – 8 h 45 min	4 h 20 min – 6 h 35 min
19 lb	9 h 10 min – 13 h 50 min	7 h 35 min – 11 h 35 min	6 h 5 min – 9 h 15 min	4 h 35 min – 6 h 55 min
20 lb	9 h 40 min – 14 h 35 min	8 h – 12 h 10 min	6 h 25 min – 9 h 45 min	4 h 50 min – 7 h 20 min

Take it off at the minimum: For whole turkey the pull temperature and the FDA minimum are the same: take it off at 165°F.Pull temperature: the internal temperature at which the meat comes off the smoker, read with a food thermometer whose tip sits at the center of the meat.FDA safe minimum: the internal temperature the FDA gives for Poultry (ground, parts, whole, and stuffing), as measured with a food thermometer. The meat must reach it before it is served.
Rest: None neededRest: the FDA gives no rest time for Poultry (ground, parts, whole, and stuffing), so the meat is safe as soon as it reaches the minimum above.

What each source says (2)

Each figure as the source states it, and restated at 225°F by this site's formula.

Figures built September 2026.

Where these figures come from (3)

Cook times: Masterbuilt, “Smoking Time and Temperature Guide”, retrieved from https://www.masterbuilt.com/blogs/master-it-blog/smoking-time-temperature-guide on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
Cook times: Traeger, “Best Smoked Turkey”, retrieved from https://www.traeger.com/learn/how-to-smoke-turkey on 2026-09-23. Restated as numbers and normalised to 225°F by the formula on this site; no text or table is reproduced.
Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.

Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends.