How Long to Smoke a 18-Pound Turkey for the Perfect Thanksgiving Meal

How Long to Smoke a 18-Pound Turkey

There’s nothing quite like the smell of a smoked turkey wafting through the house on Thanksgiving Day. But how long do you need to smoke a turkey to get it just right?

The answer depends on a few factors, including the size of the turkey, the temperature of your smoker, and your personal preference. In general, you can expect to smoke a 18-pound turkey for anywhere from 4 to 6 hours.

In this article, we’ll discuss the factors that affect smoking time, provide a step-by-step guide to smoking a turkey, and share some tips for getting the perfect smoked turkey every time.

So whether you’re a seasoned smoker or you’re just getting started, read on for everything you need to know about smoking a 18-pound turkey.

Temperature	Time	Notes
225F	10-12 hours	For a juicy, flavorful turkey
250F	8-10 hours	For a drier, more flavorful turkey
300F	6-8 hours	For a faster-cooking turkey

Choosing the Right Wood

The type of wood you use to smoke your turkey will have a significant impact on the flavor of the finished product. Hardwoods, such as oak, hickory, and maple, impart a rich, smoky flavor, while softwoods, such as pine and cedar, can impart a more subtle, woodsy flavor.

Hardwoods vs. Softwoods

Hardwoods are generally considered to be a better choice for smoking turkey than softwoods. This is because hardwoods burn more slowly and evenly, producing a more consistent smoke. Softwoods, on the other hand, can produce a more creosote-y smoke, which can impart a bitter flavor to the turkey.

Fruitwoods vs. Nutwoods

Fruitwoods and nutwoods are both good choices for smoking turkey. Fruitwoods, such as apple, cherry, and peach, impart a sweet, fruity flavor, while nutwoods, such as hickory, pecan, and walnut, impart a more robust, nutty flavor.

Mesquite vs. Hickory

Mesquite and hickory are two of the most popular woods for smoking turkey. Mesquite has a strong, smoky flavor, while hickory has a more mellow, smoky flavor. Both woods are excellent choices for smoking turkey, but the final flavor will depend on your personal preference.

Other woods to consider

In addition to the woods mentioned above, there are a number of other woods that can be used to smoke turkey. Some popular choices include:

* Alder: Alderwood has a mild, slightly sweet flavor that is perfect for smoking white meat poultry.
* Oak: Oakwood has a rich, smoky flavor that is perfect for smoking dark meat poultry.
* Maple: Maplewood has a sweet, delicate flavor that is perfect for smoking poultry of any type.
* Pecan: Pecanwood has a rich, nutty flavor that is perfect for smoking turkey.
* Walnut: Walnutwood has a strong, earthy flavor that is perfect for smoking dark meat poultry.

When choosing a wood for smoking turkey, it is important to consider the type of flavor you want to achieve. If you are looking for a mild, sweet flavor, alderwood or maplewood would be a good choice. If you want a more robust, smoky flavor, hickory or mesquite would be a good choice.

Preparing the Turkey

The way you prepare your turkey before smoking it will also have a significant impact on the finished product. There are three main methods for preparing a turkey for smoking: brining, dry-rubbing, and marinating.

Brining

Brining is a process of soaking the turkey in a salt water solution before smoking it. Brining helps to keep the turkey moist and juicy, and it also helps to impart flavor.

To brine a turkey, you will need:

* A large container that is large enough to hold the turkey
* Water
* Salt
* Sugar
* Optional spices and herbs

To brine the turkey, combine the water, salt, sugar, and spices in a large container. Submerge the turkey in the brine and refrigerate for 12-24 hours. After brining, rinse the turkey thoroughly and pat it dry.

Dry-rubbing

Dry-rubbing is a process of rubbing the turkey with a mixture of spices and herbs before smoking it. Dry-rubbing helps to add flavor to the turkey and it also helps to create a flavorful crust.

To dry-rub a turkey, you will need:

* A mixture of spices and herbs
* A large bowl
* A pastry brush

To dry-rub the turkey, combine the spices and herbs in a large bowl. Rub the mixture all over the turkey, making sure to get into all the nooks and crannies.

Marinating

Marinating is a process of soaking the turkey in a marinade before smoking it. Marinating helps to add flavor to the turkey and it also helps to tenderize the meat.

To marinate a turkey, you will need:

* A marinade of your choice
* A large container that is large enough to hold the turkey

To marinate the turkey, combine the marinade in a large container. Submerge the turkey in the marinade and refrigerate for 4-6 hours. After marinating, rinse the turkey thoroughly and pat it dry.

Spatchcocking or leaving whole

Once the turkey is prepared, you will need to decide whether to spatchcock it or leave it whole. Spatchcocking is a process of cutting the turkey down the backbone and flattening it out. Spatchcocking helps to reduce the cooking time and it also helps to ensure that the turkey is cooked evenly.

To spatchcock a turkey, you will need:

* A sharp knife

Smoking the Turkey

Smoking a turkey is a great way to cook a flavorful and juicy bird. The process is relatively simple, but there are a few things you need to know to get the best results.

Temperature and time

The ideal temperature for smoking a turkey is between 225 and 250 degrees Fahrenheit. The cooking time will vary depending on the size of the turkey, but a good rule of thumb is to allow 30 minutes per pound.

Wood chips or chunks

You can use any type of wood chips or chunks for smoking a turkey, but some woods are better suited for smoking than others. Some popular choices include hickory, oak, maple, and cherry.

Spritzer or basting

During the smoking process, you will need to spritz or baste the turkey with a liquid to keep it moist. Some common spritzes and bastes include apple cider vinegar, water, and melted butter.

Monitoring the temperature

It is important to monitor the temperature of the turkey during the smoking process to ensure that it cooks evenly. You can use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.

Carving and Serving the Turkey

Once the turkey is cooked, you will need to rest it before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy bird.

To carve the turkey, you will need a sharp knife and a cutting board. Start by removing the legs and thighs. Then, remove the wings and breast. Finally, slice the breast meat.

The turkey can be served hot or cold. Some popular side dishes for turkey include mashed potatoes, stuffing, and green bean casserole.

Smoking a turkey is a great way to cook a delicious and flavorful bird. By following these tips, you can be sure to produce a smoked turkey that your guests will love.

How long to smoke a 18 lb turkey?

* 225F for 3-4 hours, or until the internal temperature reaches 165F.
* The cooking time will vary depending on the size of the turkey and the temperature of your smoker.
* Always use a meat thermometer to check the internal temperature of the turkey.
* Turkey is done cooking when the internal temperature reaches 165F.
* Let the turkey rest for 10-15 minutes before carving.

What temperature should I smoke a turkey at?

* 225F is the ideal temperature for smoking a turkey.
* This temperature will allow the turkey to cook slowly and evenly, resulting in a juicy and flavorful bird.
* Do not exceed 250F, as this will cause the turkey to dry out.

How much wood should I use for smoking a turkey?

* Use about 1-2 cups of wood chips for a 18 lb turkey.
* The type of wood you use will affect the flavor of the turkey.
* Some popular choices for smoking turkey include apple, hickory, and cherry wood.

How long should I brine a turkey before smoking it?

* Brining a turkey is optional, but it can help to add moisture and flavor to the bird.
* If you choose to brine the turkey, brine it for 12-24 hours before smoking it.
* For a brine recipe, see [this link](https://www.thespruceeats.com/turkey-brine-recipe-591538).

What are some tips for smoking a turkey?

* Use a high-quality smoker.
* Start with a clean smoker.
* Use a meat thermometer to check the internal temperature of the turkey.
* Let the turkey rest for 10-15 minutes before carving.
* Enjoy!

smoking an 18-pound turkey is a great way to cook a delicious and flavorful bird. By following the steps in this guide, you can be sure that your turkey will be moist, juicy, and perfectly cooked. Be sure to experiment with different wood chips and spices to find the combination that you like best. And don’t forget to enjoy the fruits of your labor with your family and friends!