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need help with cook time

post #1 of 14
Thread Starter 

Hi all, been a while since I did a turkey and I can't remember how long it took last time.  I have a 12lb bird sitting in a brine over night in the refrigerator.  I'll be cooking at around 300 to 325 degrees on my GOSM big block (propane),  I was going to loosely foil the legs and thighs.  12 lb at 300 degrees, does 6 hours sound about right? 30 min per pound?  like i said i couldnt remember for sure how long per pound it took last time I did it.  Thanks all, pics will be posted after happy thanksgiving

post #2 of 14

I smoke a 10 to 12 # turkey 275 to 350 took 2.5 to 3 hours final temp 170

post #3 of 14

At 300-325*F the cook time will be closer to 4hours + or - 30 minutes...20minutes per pound...JJ

post #4 of 14

Hey, dumb question (maybe I'm m,issing something), why foil the legs and thighs? 

 

Also, I cook a 12 lb turkey at 350F for about 2.5 to 3 hours.

post #5 of 14
Quote:
Originally Posted by dwolson View Post

Hey, dumb question (maybe I'm m,issing something), why foil the legs and thighs? 

 

Also, I cook a 12 lb turkey at 350F for about 2.5 to 3 hours.


I foil the wings and leg tips to keep them from getting to dark and over done

 

post #6 of 14
Quote:
Originally Posted by raptor700 View Post


I foil the wings and leg tips to keep them from getting to dark and over done

 



I do the same.  I also foil the breasts. 

post #7 of 14
Quote:
Originally Posted by dwolson View Post



I do the same.  I also foil the breasts. 

  Yep,I do the breast after it gets a nice golden brown
 

 

post #8 of 14

Good luck & don't forget the camera!

post #9 of 14

I have an MES 40 so I can can only be at 250 to 275.  I have two 13 lb birds, one brined one with rubbed with Tony Cachere's inside and out.  Since i have a lower temperature, any ideas what I can expect for a cooking time?  Also, any recommendations for shelf position, I know its a bit hotter toward the bottom.  Should i rotate top to bottom every hour or so?  It is my first time doing turkeys.

post #10 of 14

If you foil legs thighs and breast what is not foiled??

post #11 of 14
Quote:
Originally Posted by maloff28 View Post

I have an MES 40 so I can can only be at 250 to 275.  I have two 13 lb birds, one brined one with rubbed with Tony Cachere's inside and out.  Since i have a lower temperature, any ideas what I can expect for a cooking time?  Also, any recommendations for shelf position, I know its a bit hotter toward the bottom.  Should i rotate top to bottom every hour or so?  It is my first time doing turkeys.



I have the MES and have smoked turkeys the last couple of years and they came out excellent!  I have my turkey brining and will rub down with Tony c's and lemon pepper before smoking.  I plan to smoke for about 4 hours.  As far as moving the bird I would say no...  you lose temperature every time you open the door so I will ut the bird upright about mid way up the smoker. I put a meat thermometer in the thickest part of the breast and run the wire through the fluke so I can monitor the internal temp.  I will pull the turkey at about 168 and let it rest for a bit.  Hope this helped. 

 

post #12 of 14

Thank you.  Appreciate the advice.

post #13 of 14
Quote:
Originally Posted by maloff28 View Post

I have an MES 40 so I can can only be at 250 to 275.  I have two 13 lb birds, one brined one with rubbed with Tony Cachere's inside and out.  Since i have a lower temperature, any ideas what I can expect for a cooking time?  Also, any recommendations for shelf position, I know its a bit hotter toward the bottom.  Should i rotate top to bottom every hour or so?  It is my first time doing turkeys.



Your probably looking at 4-6 hours cooking time, but remember this is just an estimate. Cook them until the breast is 165 & the thigh is 175. I wouldn't bother with rotating them unless one is getting done a lot faster than the other one. As for the shelves try the second & bottom one's

 

post #14 of 14

At 150 already... only 2.5 hours in....

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