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Tomorrow my brothers and I are planning on smoking a 14 pound turkey. I have found a lot of information, but nothing seems clear cut. Any tips on the time?
Thanks
Mat
THIS HAS BEEN BROUGHT UP SEVRAL TIMES ..ITS OK TO SMOKE A TURKEY AT HIGH HEAT.. MAKE SURE YOU BRINE IT ..SEE RECIPES ..IF YOU DONT HAVE THE FULL AMOUNT OF TIME TO BRINE IT IT SHOULD STILL BE OK....JUST DONT OVER COOK IT..PULL AT 167 DEGREES..LET IT STAND FOR 15 MINS OR SO ..I USED A HICKORY APPLE BLEND IN MY SMOKER..AND USED AN APPLE CIDER BASTE....BUT IF YA DONT LIKE APPLE ..THEN A SUGESSTION IS USE A LOWSALT BUTTER BASTE.....REMEMBER TO SMOKE BREAST DOWN TO START..AFTER 2OR 3 HOURS FLIP UP.,..ENJOY.. HERS A QVIEW OF MY THANKSGIVING BIRD
Smoking is about cooking to temperature not to time so no one can give you a hard and fast answer. As Mike said, you want to cook to at least 165 degrees internal deep in the thigh. Some people like to cook it a few degrees higher for taste reasons but at 165 it's safe to eat.
Also as Mike said, brine the bird first.
My brine for a whole bird is:
2 gallons water
1 cup kosher salt
3/4 cup brown sugar
1/4 c maple syrup
1/4 c orange juice
freshly groun black pepper
rosemary
dissolve the spices and herbs in the water, if you heat the water let it cool down completely before putting the freshly washed bird in. Put in a large ziploc or turkey bag and then put it in a pot in case of leaks and sit overnight in the fridge.
Rinse it off well inside and out and smoke it at 300 -325 degrees. I'm guessing about 3/12 - 4 hours but that's an estimate.
YA AGREE BUT WOULD LOVE TO TRY WHAT YOU SAY..HOW MANY POINTS DO YOU INJECT??......AND HOW. DO HOW MUCH YOU INJECT DO YOU HAVE A LINK DO YOU HAVE ANY Q VIEWS
Just Klet It Hard Smoke The First 1/2 Hour Or So Then Add Your Water Baste,,to The Fire....the Steam Will Keep Things Moist.there Has Been 1000 Segestions On Here To Smoke Turkey.. As For Memy Brin Did Alot ..alli Did To Start Was Add A Few Extra Squirts Of Salt Soilution.crispt Crust....mike