Turkey at 130 in 2.5 hours - I think I just ruined Easter....

tjndnd

Newbie

Original poster

May 24, 2012

8

10

• Mar 31, 2013

• #1

Hi,

Just wanted to share a Qview of the turkey thus far.  I have a mixture of Old Style and apple juice/water up it's butt and rubbed with a blend of kosher salt, brown sugar, paprika, garlic powder, sage, thyme, rosemary, butter.  I also injected a few spots and stuffed some herb butter under the skin.  Stuffed the cavity with all of the leftover herbs. 

It's 10:30 now, at 130, and I told everyone 2-3PM.  Am I screwed?

Thanks!

TJ

IMG_0794[1].JPG

• tjndnd
• Mar 31, 2013

 

tjndnd

Newbie

Original poster

Thread starter

May 24, 2012

8

10

• Mar 31, 2013

• #2

To add, I had it fluctuating between 250-300 (its 14 lbs).  Now I have it turned down to around 200-220.  Any suggestions on how I can "stretch" the cooking time out would be greatly appreciated....

 

tjndnd

Newbie

Original poster

Thread starter

May 24, 2012

8

10

• Mar 31, 2013

• #3

I will also add - I only started smoking last summer, and this is my first Turkey.  Needless to say I am very inexperienced - please be gentle! 

 

tomolu5

Meat Mopper

Oct 3, 2012

230

17

Pittsburgh

• Mar 31, 2013

• #4

It won't hurt a thing if it finishes an hour or two early, in fact I would shoot for a one hour rest. Just pull it when its done, wrap with foil, then towels, and then put it in a cooler. What temp do you plan to go to? Turkey should be around 170, so you have a ways to go.

Many thanks Jeff

Tom

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Mar 31, 2013

• #5

What Tom said. A 14 lb Turkey should take around 4 hours at 325˚. Lower will stretch it out a bit, but it's done when it wants. It'll easily hold for 2-3 hours wrapped and put in a preheated old cooler. Preheat by boiling a gallon of water, then pouring it in the cooler and letting sit for 10 minutes before dumping it out and putting the turkey in.