Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 0.5–0.6 hr/lb | 0.42–0.5 hr/lb | 0.33–0.42 hr/lb |
| 11 lb | 5½–6½ hr | 4½–5½ hr | 3¾–4½ hr |
| 12 lb | 6–7¼ hr | 5–6 hr | 4–5 hr |
| 13 lb | 6½–7¾ hr | 5½–6½ hr | 4¼–5½ hr |
| 15 lb | 7½–9 hr | 6¼–7½ hr | 5–6¼ hr |
Doneness: 160–165°F
Pull when the breast reads 157–160°F and rising with thighs at 170°F+; carryover during the rest carries the breast to 165°F.
Wrapping
No wrap, no stuffing — a stuffed cavity slows the cook through the danger zone and the stuffing itself must hit 165°F. Cook dressing in a pan alongside.
Rest & hold
Rest at least 20–30 minutes. Tent loosely and rest 20–30 minutes before carving; the wait pays out in juice kept on the plate. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much turkey per person.
Frequently asked questions
How long does turkey take to smoke at 225°F?
Plan 0.5–0.6 hours per pound at 225°F — a typical 13-lb whole turkey runs 6½–7¾ hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is turkey done?
Pull when the breast reads 157–160°F and rising with thighs at 170°F+; carryover during the rest carries the breast to 165°F. USDA: turkey is safe at 165°F in the thickest breast AND the inner thigh. Time-per-pound is only a planning number — the thermometer decides.
Should I wrap turkey?
No wrap, no stuffing — a stuffed cavity slows the cook through the danger zone and the stuffing itself must hit 165°F. Cook dressing in a pan alongside.
How long should turkey rest?
At least 20–30 minutes. Tent loosely and rest 20–30 minutes before carving; the wait pays out in juice kept on the plate.