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turkey time for 300 degrees

post #1 of 5
Thread Starter 

Anybody know how many minutes per lb. at 300 degrees for turkey?

Thanks

post #2 of 5

As with most meats here, you should judge doneness by Internal Temperature, not time. IT should be 165° in the breast, and 175° in the thigh.

But as a guesstimate, I think it would be maybe 20-25 minutes per pound at 300°.

post #3 of 5
Quote:
Originally Posted by mneeley490 View Post
 

As with most meats here, you should judge doneness by Internal Temperature, not time. IT should be 165° in the breast, and 175° in the thigh.

But as a guesstimate, I think it would be maybe 20-25 minutes per pound at 300°.

yeahthat.gif Except the standards now saw 165º in the thigh. Last year I did a 14 pound bird and ran the smoker at 300º-325º and it hit the IT just shy of 4 hours. Don't forget to allow for a 45min-1 hour foiled rest time prior to carving.

 

http://www.smokingmeatforums.com/t/151940/food-safety-charts-with-rest-times

post #4 of 5
Quote:
Originally Posted by dirtsailor2003 View Post
 

yeahthat.gif Except the standards now saw 165º in the thigh. Last year I did a 14 pound bird and ran the smoker at 300º-325º and it hit the IT just shy of 4 hours. Don't forget to allow for a 45min-1 hour foiled rest time prior to carving.

 

http://www.smokingmeatforums.com/t/151940/food-safety-charts-with-rest-times


As far as I know the standard has always been 165˚. I still like dark meat a little more firm. I'll stick with trying to get my white meat to 165˚ and my dark meat to 175˚ at the same time.

post #5 of 5

Coincidentally, I have a 13 lb. turkey in the smoker right now. Using a "turkey canon" at around 290°-300°, at the 2 hour mark, the IT in the breast is at 138°.

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