13.5 pound turkey is on, need cook time and final temp advice

Discussion in 'Poultry' started by smokininidaho, Sep 21, 2014.

  1. smokininidaho

    smokininidaho Smoke Blower

    Got a 13.5 lb Norbest turkey on the weber smokey mountain 10 minutes ago. Going to cook at 325 degrees cause I want crispy skin this time, so more of a cook than a smoke. Using royal oak lump and some stubbs. I'm thinking 3-4 hours and pull at internal temp of 160 degrees. Any thoughts or comments very appreciated. I was going to do some ribs but found these turkeys at 98 cents a pound and could not resist. Last time I did a turkey was about 15 years ago low and slow and the skin was like rubber, meat was good though.
     
  2. b-one

    b-one Smoking Guru OTBS Member

    You can always crisp the skin on a gasser or a hot oven. That's how I do chix wings. What size is your WSM? Following with interest as I want to try one on my. 18.5.
     
  3. smokininidaho

    smokininidaho Smoke Blower

    I understand that you can crisp the skin after you do a low and slow q but I just wanted to try this after doing some research. I've got the 18.5 smokey mountain. I'm mostly interested in at what temp is best to pull the bird from the smoker. I'm thnking pull at 160 and foil for 45 minutes or so, want a juicy bird not dried out.
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Me too , I'm watching [​IMG]

    Have fun and . . .
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    baste the skin with melted butter while cooking and it will give you nice skin
     
  6. b-one

    b-one Smoking Guru OTBS Member

    160 should be good it will carry over a bit. I think 15/20 min rest is plenty. Any smoked side dishes?
     
  7. smokininidaho

    smokininidaho Smoke Blower

    Ah yes a little butter, I made a wet rub before I put the bird on after letting skin dry overnight in fridge, canola oil, old bay, weber kick'n chicken, tony chach and some paprika. Cavity with some kosher salt and old bay. Just put the maverick in to check temp and at around 150 after 2 hours. Looks and smells good. Will get some pics.
     
  8. smokininidaho

    smokininidaho Smoke Blower

     
  9. b-one

    b-one Smoking Guru OTBS Member

    Wow nice looking turkey!
     

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