To smoke a 20 lb turkey in a Masterbuilt electric smoker, the exact time required typically ranges from 10 hours to 13 hours and 20 minutes. This duration is based on the guideline of smoking the turkey for 30 to 40 minutes per pound until it reaches the critical internal temperature.
The ultimate indicator of doneness is the turkey's internal temperature, which must reach 165˚F in the thickest part of the thigh without touching the bone.
Estimated Smoking Time for a 20 lb Turkey
When preparing your turkey for the smoker, ensure it is properly seasoned. You'll then place the seasoned turkey on the middle rack of your Masterbuilt electric smoker and close the door.
| Turkey Weight | Time per Pound | Estimated Total Smoking Time |
|---|---|---|
| 20 lbs | 30 minutes | 10 hours |
| 20 lbs | 40 minutes | 13 hours 20 minutes |
Achieving the Perfect Smoked Turkey
Smoking a turkey to perfection involves more than just a timer; consistent temperature monitoring is crucial.
- Target Internal Temperature: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165˚F (74˚C). For optimal safety and doneness, it is highly recommended to use a reliable meat thermometer. You can learn more about safe minimum cooking temperatures from the USDA Food Safety and Inspection Service.
- Resting Period: Once the turkey reaches the target temperature, remove it from the smoker and let it rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Tips for Success
Follow these practical insights for a successful smoked turkey:
- Preparation: Ensure your turkey is thawed completely (if frozen) and properly seasoned according to your recipe.
- Smoker Setup: Preheat your Masterbuilt electric smoker to the desired smoking temperature (typically 225-275˚F, or as per your smoker's recommendations). Add your chosen wood chips for flavor.
- Placement: Position the seasoned turkey on the middle rack of the smoker to allow for even heat and smoke distribution around the bird.
- Monitor Temperature: Begin checking the turkey's internal temperature with an accurate meat thermometer a few hours before the estimated finish time. This ensures you pull the turkey at the perfect moment.
By adhering to the per-pound smoking guidelines and prioritizing the internal temperature, you can achieve a delicious and perfectly cooked 20 lb smoked turkey.
