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.
15# Brined Turkey Approx. Cook Time?
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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.
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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|
|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|
|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|
|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||