I've seen a lot of posts lately for temps and times to cook a turkey. I found this chart on the web somewhere in the past and I think it's a pretty good reference. I recommend cooking turkey 325-350*F and NOT stuffing the turkey to ensure you're out of the danger zone quickly enough not to ruin Thanksgiving. Last year my 23# turkey took 3 hours to get to 140*F internal at 325-350*F. Turkey should not take an hour per lb. Cooking at 325-350 also helps brown and crisp the skin. Foam recommends Kitchen Bouquet to get a nice Mahogany color (I bought my bottle yesterday). I hope this helps.
|Approximate Roasting Times (@ 325*) for Unstuffed Turkey|
|Turkey Weight - Hours|
|6 to 8 pounds - 2-1/2 to 3 hours|
|8 to 12 pounds- 3 to 4 hours|
|12 to 16 pounds - 4 to 5 hours|
|16 to 20 pounds - 5 to 5-1/2 hours|
|20 to 24 pounds - 5-1/2 to 6 hours|
Edit: I'd like to add one more note of caution straight from the Butterball website dealing with smokers: "Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven."
I've found that if you cook at higher temps (325-350*F) this won't be an issue. Just think of the pit as an outdoor oven and you'll be rewarded with a flavorful treat.
Edited by Bama BBQ - 10/25/13 at 6:24am