If you have a large smoker and need to cook for a sizable crowd, smoking 2 turkeys at the same time is faster than smoking a single huge bird. Our ultimate guide will provide you with the info you need to capitalize on this technique.
Smoking 2 Turkeys at the Same Time
First and foremost, you’ll need to ensure that your grill or smoker is large enough to accommodate two turkeys at once. It’s easier if you buy turkeys that are on the small side to begin with—10 to 12 pounds apiece. As a bonus, two small turkeys will take much less time to cook than a single bird that weighs 20 pounds or more.
Why It Matters
When you smoke turkey at 275 degrees Fahrenheit—which is our preferred temperature for poultry—it should cook at a rate of 20 to 25 minutes for each pound of meat. Therefore, the bigger the bird, the longer it will take to reach the optimum internal temp.
Because the process takes so long, it’s preferable to select smaller turkeys when you plan on using the smoker. We would suggest seeking out 10- to 12-pound turkeys whenever possible.
Often, the frozen turkeys sold in the supermarket are larger than this. You might be better off buying a fresh turkey from a local farmer or specialty retailer instead of heading for the frozen foods aisle.
Since you might need more meat than a 10-pound turkey can provide (see How Much Turkey Will I Need?, below), you can save time by purchasing two turkeys and smoking them together.
Smoked Turkey Internal Temperature
Poultry should cook to at least 165 degrees before you serve it. It’s fine to pull it off the heat when it reaches the 160-degree mark, as it should continue to cook slightly while it rests.
While these guidelines work well for the breast meat, which can have a sawdust-like texture when overcooked, it’s better to cook the legs and thighs to at least 180 degrees. The dark meat is more forgiving, and it stays tender at juicy at this temp.
Our advice would be to test the internal temperature in the thickest portion of the breast and in the thigh. If each portion reaches the ideal temperature at the same time, you’re in luck. Otherwise, you might need to take a few extra steps.
Smoking the turkey breast side up—or with the dark meat facing the direct heat—is the best way to ensure success. If the breast meat is done before the thighs have reached 180 degrees, remove them to rest while the dark meat goes back on the smoker.
How Much Turkey Will I Need?
1-1/4 pounds per person is the standard estimate when it comes to whole bone-in poultry. Since we prefer to err on the side of caution—and enjoy the prospect of having leftovers—we usually round up to 1-1/2 pounds per person.
Whole turkeys play by a different set of rules than boneless cuts. With beef brisket and pulled pork, most people plan on buying 1/2 pound of raw meat for each person on the list. That’s because those cuts will yield more usable cooked meat than a turkey.
When you smoke a whole chicken or turkey, the meat will shrink down a bit as it cooks. But more importantly, there will be a lot of bone left over. The meat yield from a whole turkey is about one-third to half of the starting weight.
There are other mitigating factors that could affect your estimate. For example, if you’re serving a lot of children, or if your menu consists of multiple side dishes, feel free to scale back on the amount of turkey that you buy.
Smoking 2 Turkeys at The Same Time: Pros & Cons
In many ways, smoking two 12-pound turkeys is easier than smoking a single 24-pound turkey.
For one thing, if you’re dealing with frozen turkeys, the meat will defrost much more quickly. When kept in the fridge, a turkey should take 1 day per each 4 to 5 pounds of meat to finish defrosting. Your 12-pound turkeys can be ready for the smoker in 3 days.
On the other hand, if you’d chosen a 24-pounder, it might be 5 to 6 days before you can season and cook the bird. That could put a damper on your plans.
Once you’re ready to fire up the smoker, you’ll be in for a longer wait when dealing with a single large turkey. A 24-pounder may take 8 or more hours to reach the ideal serving temp, while two 12-pound turkeys could be finished in half the time.
You will have to season two turkeys instead of just one, which might extend your prep time by a few minutes. However, it’s much easier to manage a 12-pound bird than a 24-pound one, especially when you’re cooking it on a grill or smoker.
Remember not to place the turkeys too close together on the cooking grate. If they’re touching, they’ll take longer to cook. You want to ensure decent air flow between the two turkeys, so that they’ll cook at the same rate as they would normally.
It’s important to note that you’ll need a large smoker in order to pull this off. If the lid of the unit can’t close all the way with the two turkeys inside, then you won’t be able to smoke them at the same time.
Tips on Smoking 2 Turkeys at the Same Time
Your first step is to make sure the smoker is large enough to accommodate both birds. Once that’s out of the way, you can proceed with your preparations.
Check your fuel supply. For gas grills, this is as simple as looking at the gauge on the side of the tank. If you’re using a charcoal smoker or a pellet-fueled unit, make sure you have enough briquettes or pellets to get you through a 3- to 4-hour smoke.
For smokers that have a top and a bottom cooking grate (such as the Weber Smokey Mountain), remember that the bottom grate will be 15-20 degrees hotter than the one on top. You might have to swap the top turkey with the bottom one halfway through the estimated cooking time.
Speaking of which, it’s a good idea to test the temperature of the turkeys at the estimated halfway point. That way, you’ll be able to tell if one is cooking faster than the other.
Testing the internal temps midway through will also alert you to their progress, so you can adjust the smoker temperature if necessary. Consider using the thermometer again at the estimated three-quarter mark as well.
If you use a water pan when smoking turkey, you’ll probably need to add a bit more water when there are two turkeys on the smoker. Keep a drip pan beneath the turkeys if you want to save some of the drippings to make gravy.
Be sure to allocate enough time for the turkeys to rest once they’re done cooking. Turkeys that weigh 10 to 12 pounds should rest for at least 20 minutes and up to 45 minutes. This will allow the juices to redistribute and the meat to cool slightly.
Can You Smoke Turkeys With Other Cuts of Meat?
It’s permissible to smoke turkeys with other cuts, but remember that not all meats require the same treatment.
For example, turkey is much leaner than cuts like pork butt and beef brisket. That’s why we recommend a slightly higher smoker temperature for poultry—it doesn’t need the low and slow treatment in order to render out the fat and tenderize the meat.
The problem with smoking turkey and brisket at the same time is that the brisket will take much longer to reach its optimum serving temperature. Even when smoked at 275 degrees, a 12-pound brisket could take 10 to 12 hours before it’s done.
If you want to offer two types of meat at your barbecue, consider smoking a whole turkey alongside a pork loin roast or another lean cut instead. Just be aware that the pork loin might take even less time to cook than the turkey.
In any case, the key to smoking two types of meat at once is to make a decent estimate based on the weight of each cut and the smoker temperature.
If the pork loin is due to finish cooking in just 2 hours while the turkey will take 3 hours, put the pork on the smoker an hour after you add the turkey. That way, they should be done at roughly the same time.
One final note: If you’re using a two-tier system, make sure to put the turkey on the bottom cooking grate. Otherwise, the drippings will fall down onto the pork loin, which will affect the flavor.
Final Thoughts
We’ve found that it’s easier to smoke two smaller turkeys together than to wrestle with a single oversized bird. As a bonus, the meat from smaller turkeys is often more tender and flavorful, especially if you’ve purchased them fresh from a local farm.
Happy grilling!
