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15# Brined Turkey Approx. Cook Time?

post #1 of 8
Thread Starter 

I am smoking a 15# turkey for a family friend today. I brined for 24hrs in Tip's brine, then rubbed & let sit overnight in the refer. I need to have this bird done at around 4:00pm today & was wondering what time to put the bird in the smoker @ about 325º. I also plan on sprizing with cherry juice.

post #2 of 8

I've never smoked one at that temp., I usually shoot for 300 degrees, so I can only guess at about 6-7 hours. If it gets done early you can keep it warm in a 150 degree oven. You should rest it for 1/2 to 1 hour before carving anyway.

post #3 of 8

I did a 12 pounder last month and it took about 6 hours at 250/275 to hit 185 in the thigh. Was fighting a major wind storm though that played havoc with keeping consistent temps.

post #4 of 8

last time i smoked some turkeys i did 2 of them in my MES40.  i did a 13 and 15 lber.  i had the temp set at 250 and it took between 4 and 5 hours to get the internal temp to 165 on the breast meat.  at 225 it should take a bit longer (imo) but you need to go by internal temp to make sure it is done.  good luck and don't forget to post some pic's!



Times and Temperatures Chart

Type of Meat Smoking Temp Time to Complete Finished Temp
Brisket (Sliced) 240°F 1.5 hours/pound 185 degrees
Brisket (Pulled) 240°F 1.5 hours/pound 195 degrees
Beef Ribs 225°F 3 hours 175 degrees
Pork Butt (Sliced) 225°F 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225°F 1.5 hours/pound 195-205
Whole Chicken 250°F 3-4 hours 167 degrees
Chicken Thighs 250°F 1.5 hours 167 degrees
Chicken Quarters 250°F 3 hours 167 degrees
Whole Turkey 12# 240°F 6.5 hours 170 degrees
Turkey Leg 250°F 4 hours 165 degrees
Turkey Wings 225°F 2.5 hours 165 degrees
Boudin 230°F 2.5 hours 165 degrees
Breakfast Sausage 230°F 3 hours 160 degrees
Fatties 225°F 3 hours 165 degrees
Meat Loaf 250 -300°F 3 hours 160 degrees
Meatballs (2 inch) 225°F 1 hour 165 degrees
Spare Ribs 225-240°F 6 hours 172 degrees
Baby Back Ribs 225-240°F 5 hours 172 degrees
Smoked Corn 225°F 1.5 - 2 hours N/A
Smoked Potatoes 225°F 2 - 2.5 Hours N/A


post #5 of 8
Thread Starter 

Cool, that's about what I figured. The reason for the higher temp was to get a crisp skin, I intensly dislike a rubbery skin.

post #6 of 8

You will get a crispy skin smoking at 300.

post #7 of 8
Thread Starter 

Here's the turkey after only 3 hours, will it hurt to turn heat in the smoker down to 150º to hold for a couple hours?


JoAnne's Turkey 3-16-11.jpg

post #8 of 8

I'm just a little late on this, but no it will be fine at 150.

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