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13.5 pound turkey is on, need cook time and final temp advice

post #1 of 9
Thread Starter 

Got a 13.5 lb Norbest turkey on the weber smokey mountain 10 minutes ago. Going to cook at 325 degrees cause I want crispy skin this time, so more of a cook than a smoke. Using royal oak lump and some stubbs. I'm thinking 3-4 hours and pull at internal temp of 160 degrees. Any thoughts or comments very appreciated. I was going to do some ribs but found these turkeys at 98 cents a pound and could not resist. Last time I did a turkey was about 15 years ago low and slow and the skin was like rubber, meat was good though.

post #2 of 9
You can always crisp the skin on a gasser or a hot oven. That's how I do chix wings. What size is your WSM? Following with interest as I want to try one on my. 18.5.
post #3 of 9
Thread Starter 

I understand that you can crisp the skin after you do a low and slow q but I just wanted to try this after doing some research. I've got the 18.5 smokey mountain. I'm mostly interested in at what temp is best to pull the bird from the smoker. I'm thnking pull at 160 and foil for 45 minutes or so, want a juicy bird not dried out.

post #4 of 9

Me too , I'm watching Coffee.gif

 

Have fun and . . .

post #5 of 9
baste the skin with melted butter while cooking and it will give you nice skin
post #6 of 9
160 should be good it will carry over a bit. I think 15/20 min rest is plenty. Any smoked side dishes?
post #7 of 9
Thread Starter 

Ah yes a little butter, I made a wet rub before I put the bird on after letting skin dry overnight in fridge, canola oil, old bay, weber kick'n chicken, tony chach and some paprika. Cavity with some kosher salt and old bay. Just put the maverick in to check temp and at around 150 after 2 hours. Looks and smells good. Will get some pics.

post #8 of 9
Thread Starter 

post #9 of 9
Wow nice looking turkey!
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › 13.5 pound turkey is on, need cook time and final temp advice