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I need help with my turkey :(

post #1 of 7
Thread Starter 

I ended up getting a 16 pound turkey to make for thanksgiving. I got it sunday and have had it in the fridge since and its still not fully thawed. Im gonna have to go ahead and put it in the brine partially frozen and let it thaw in there. Hopefully that works.


My biggest question I think is how long do you guys think this will take to smoke at about 300 degrees or maybe even 325?

This is for thanksgiving dinner at my grandmas house and she has dinner at 1 oclock prompt so I need to know what time I need to wake up and get the smoker going to get this thing done in time. I figure to be on the safe side Im gonna try for about noon that way I got a bit of extra time in case my times are skewed. I dont want it done TOO early so it will have to be reheated but I certainly want it done in time. So any ideas? Suggestions? Advice? Going to put it in brine right now before I head out to work.. hoping it will be thawed by the time I get home.

post #2 of 7

It will probably take 5-7 hours at that temp. 

post #3 of 7

What Al said....


If it gets done early just wrap it in foil and put in a cooler chest wrapped in towels or a blanket and it will stay hit for several hours.

post #4 of 7

yea scary that it is not fully thawed yet though hope everything works out for ya.

post #5 of 7

you could leave it in the brine & let it defrost while brining, just watch the water temp. Then smoke it 300-325 to make sure you get through the danger zone. Then when it reaches about 165-170 take some pics for SMF

post #6 of 7

Al has you covered, here's some more info from my turkey cooks.



Time charts, not an exact but in the ballpark,


  • Cooking
    • At 235°F your turkey will take 30 to 35 minutes per pound.
    • At 250°F your turkey will take 25 to 30 minutes per pound.
    • At 275°F your turkey will take 20 to 25 minutes per pound.

  • Thawing: Frozen turkey thawing timetable. Weight In refrigerator In cold water

          In the Refrigerator (40°F or below)
Allow approximately 24 hours for every 4 to 5 pounds

    • 4 to 12 pounds 1 to 3 days
    • 12 to 16 pounds 3 to 4 days
    • 16 to 20 pounds 4 to 5 days
    • 20 to 24 pounds 5 to 6 days

I thawed this 12.4 pound bird in the refrigerator for 5 days and still had ice inside the turkey around the neck bone.

       In Cold Water

      Allow approximately 30 minutes per pound

    • 4 to 12 pounds 2 to 6 hours
    • 12 to 16 pounds 6 to 8 hours
    • 16 to 20 pounds 8 to 10 hours
    • 20 to 24 pounds 10 to 12 hours

Change the water every 30 minutes. Cook the turkey immediately after it is thawed.

post #7 of 7

If its still not thawed put it in the sink with some cold water for a while. Give yourself plenty of extra time as there is nothing worse then having people standing around waiting for the meat and it isn't done yet. If it gets done early that is just fine you can keep it warm for hours with foil and put it in the cooler with towels. It is far easier to keep it warm then it is to try and push it along to get it done when you are running out of time.

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