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I have some Turkey Questions??? Will post pics tomorrow..

post #1 of 11
Thread Starter 

Hey guys,

 

I am doing my first turkey tomorrow.  I have done at least a million chickens but I have some questions about a turkey.  Help me please...

 

I do not know the weight of the turkey!  The wife threw the tag away that had the weight on it but I am guessing 10-12 pounds.

 

1.  What temp should I smoke it at?  I have seen a lot of people say 275-325.  Is that normal or should I do it at a lower temp.  I generally do my chickens around 200 or 225. 

 

2.  I need a rough estimate on how long it will take to cook at the best temp.  I am thinking if I do it at 225 it will take at least 10-12 hrs.  I need to know so I will know what time to put it in the smoker to have it done a little before dinner.

 

3.  Does a brine slow cooking time or speed it up?  

 

4.  Do you like a brine or injection best? Or both?

 

I am about to brine it now so I am just curious....I have read a bunch of different ways of doing it and I am just looking for the right path from the experts here..

 

Thanks guys,  I will post pics as I go along with the process...

 

beercheer.gif

post #2 of 11

I always brine my turkeys and chicken w/ smoking.  I have seen a lot of people injecting the birds also. I don't.  But I don't think it can hurt.  As for time to cook.  I think it will depend on the size of the bird and the temp.  You need it to reach 140 in at least 4 hours.  I try to not let my smoker get below 250 and not over 300 when cooking the turkey. I have a stick burning RF so I have to tweek it during my cook.. (cigars and beer) :

 

I don't think you can start too early.  You want the bird to rest for an hour or so after you take it off. 

 

good luck.. hope I helped.  I am sure it will be great!

post #3 of 11
Quote:
Originally Posted by Grohl4pres View Post

Hey guys,

 

I am doing my first turkey tomorrow.  I have done at least a million chickens but I have some questions about a turkey.  Help me please...

 

I do not know the weight of the turkey!  The wife threw the tag away that had the weight on it but I am guessing 10-12 pounds.

 

1.  What temp should I smoke it at?  I have seen a lot of people say 275-325.  Is that normal or should I do it at a lower temp.  I generally do my chickens around 200 or 225. If you have had success at 225 with chickens I would stick with that. A 10-12 lb. bird will easily get thru the danger zone at 225.

 

2.  I need a rough estimate on how long it will take to cook at the best temp.  I am thinking if I do it at 225 it will take at least 10-12 hrs.  I need to know so I will know what time to put it in the smoker to have it done a little before dinner. That sounds about right to me.

 

3.  Does a brine slow cooking time or speed it up?  I don't think it affects the cooking time at all, but I may be wrong on this. Maybe someone with more knowledge will chime in.

 

4.  Do you like a brine or injection best? Or both? I really like both, I use Montreal chicken seasoning in the brine, then inject with butter & chicken broth. I know some of the guys will say it's not necessary, but I think it work out really well.

 

I am about to brine it now so I am just curious....I have read a bunch of different ways of doing it and I am just looking for the right path from the experts here..

 

Thanks guys,  I will post pics as I go along with the process...

 

beercheer.gif


Good luck to you & have a Happy Thanksgiving!

 

 

post #4 of 11
Thread Starter 

I really appreciate it guys!  Al you're the man!  You always help and comment on everything and that means a lot to me!  

 

Here's to you man!cheers.gif

post #5 of 11
Quote:
Originally Posted by Grohl4pres View Post

Hey guys,

 

I am doing my first turkey tomorrow.  I have done at least a million chickens but I have some questions about a turkey.  Help me please...

 

I do not know the weight of the turkey!  The wife threw the tag away that had the weight on it but I am guessing 10-12 pounds.Take the Turkey in hand and stand on a Bathroom scale for the weight.

 

1.  What temp should I smoke it at?  I have seen a lot of people say 275-325.  Is that normal or should I do it at a lower temp.  I generally do my chickens around 200 or 225.Yes, 275* to 325

 

2.  I need a rough estimate on how long it will take to cook at the best temp.  I am thinking if I do it at 225 it will take at least 10-12 hrs.  I need to know so I will know what time to put it in the smoker to have it done a little before dinner.You can count on 20 to 25 min. per pound @ 275 to 325*f.

 

3.  Does a brine slow cooking time or speed it up? It has no effect really

 

4.  Do you like a brine or injection best? Or both?I would rather Brine;poking holes in my meat will cause a lot of juices to excape,BUT that is a personal choice.

 

I am about to brine it now so I am just curious....I have read a bunch of different ways of doing it and I am just looking for the right path from the experts here.. Just like Doctors, when in doubt, get a second opinionbiggrin.gif

 

Thanks guys,  I will post pics as I go along with the process...

 

beercheer.gif



Good luck and enjoy your Thanksgiving.

 

Stan     aka    oldschool

 

post #6 of 11
Thread Starter 

Thanks for all the help.  I have it in the brine right now.  I think I am going to do it around 250 to make sure it gets done well...  I like low and slow but I was uncertain with this and the time..  Not looking forward to getting up at 3 AM to start it off.  I appreciate all the help guys!  

 

We will see how it turns out!  Look for pics tomorrow!

post #7 of 11

My buddies have got you covered

we'll be waiting on those pics biggrin.gif

 

             popcorn.gif

post #8 of 11
Quote:
Originally Posted by Diesel View Post

I always brine my turkeys and chicken w/ smoking.  I have seen a lot of people injecting the birds also. I don't.  But I don't think it can hurt.  As for time to cook.  I think it will depend on the size of the bird and the temp.  You need it to reach 140 in at least 4 hours.  I try to not let my smoker get below 250 and not over 300 when cooking the turkey. I have a stick burning RF so I have to tweek it during my cook.. (cigars and beer) :

 

I don't think you can start too early.  You want the bird to rest for an hour or so after you take it off. 

 

good luck.. hope I helped.  I am sure it will be great!


This is also my first year smoking a turkey, and like the OP I've done plenty of chickens in the past. Your response brought up a question: Why does the temp need to hit 140 inside of 4 hours? I've seen this mentioned a few times and I'm curios as to the reason. Thanks in advance for the help.
 

 

post #9 of 11
Quote:
Originally Posted by Jetsknicks1 View Post


This is also my first year smoking a turkey, and like the OP I've done plenty of chickens in the past. Your response brought up a question: Why does the temp need to hit 140 inside of 4 hours? I've seen this mentioned a few times and I'm curios as to the reason. Thanks in advance for the help.
 

 


This is the "Danger Zone" where all the bad things happen.  You want to get the turkey through 140 to kill off all those bad things.  This is why a 12-14 lb turkey should be the biggest you smoke so that it gets through the zone fastest.
 

 

post #10 of 11
Thread Starter 

Okay, something is wrong here....  I put the turkey in at 4:30 this morning and went back to sleep.  (I have an EMS)  The kids wake me up at 8:30 and guess what?  Turkey is done!  I had to have been way off on the weight.  I am guessing that I screwed up on the weight because I was going by how it felt frozen.  It looks and smells great but now I have to reheat it.  What is the best way?  I currently have it in a roaster pan covered, should I just leave it out and then pop it in the oven about 30 minutes before we eat?  I will post the pics later...

 

beercheer.gif

post #11 of 11

I wouldn't leave it out for more time than it takes to cool it down. No more than an hour. If you won't be eating by then I would slice it up & refrigerate it and when it's time to eat  nuke it for a minute & put hot gravy on it. 

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