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Turkey times - Page 2

post #21 of 28
Dave, I have found that brined birds will cook faster. Depending on the size of the bird you may find it done 30-45 minutes earlier than an unbrined/minimally enhanced bird. Keep in mind that your cooking temps play into the cooking times as well.
post #22 of 28
The longstanding rule of thumb is approximately 20 minutes per pound at 325 degrees F...that's for a whole unstuffed bird.
A spatchcocked bird is often done in 1/2 to 2/3 the time.


~Martin
post #23 of 28

My Brinkman Gourmet Electric wont reach 325 deg....it will only get to about 250 deg....will that work ??   thanks

post #24 of 28

250°F will work fine. However, the skin will not be very crisp. You can pull the bird from the smoker at an IT of 150° and place it in a 425° Oven to crisp the skin and finish the cook to 165...JJ

post #25 of 28

Thanks, guys, for the idea about crisping the skin after the bird is done. That's definitely something I'm going to do.

 

I have a 10lb bird waiting to get warm tomorrow morning. I guess there's nothing too much more to it than just spray it with some oil before sticking it in there and just watch the temp go up. We're not much into stuffing, glazing etc., so should be pretty easy. I hope...

post #26 of 28
I have 2 12.5 pound turkeys on my Big Green egg. I was going to go low and slow but based on this thread I will bump up the temp. The problem with the Big Green Egg is it is easy to get way above 500. Thanks for the tips.
post #27 of 28
We have an extra turkey that I was going to experiment with. It's been brining but I'm a little concerned after reading some do the posts above. It's a 20# turkey and I have the masterbuilt that's limited to 275. So that's two strikes based on previous posts. Can I still smoke it for a few hours and then put in the oven or should I abort?

Thanks!
post #28 of 28
Quote:
Originally Posted by Smokinganchor View Post

We have an extra turkey that I was going to experiment with. It's been brining but I'm a little concerned after reading some do the posts above. It's a 20# turkey and I have the masterbuilt that's limited to 275. So that's two strikes based on previous posts. Can I still smoke it for a few hours and then put in the oven or should I abort?

Thanks!

 

Sure! You know with the mass marketing the Masterbuilt has done this year how many are out there without a single problem? I have one like that. 275 degrees will crisp a turkey.

 

http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute

 

Or at least it did for me.........

 

 

And look at that juice!

 

I listen to folks complain about Fords, but they still work all day long on the roads.

 

Hope it helps, and I hope ya have a happy happy!

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