new to smoking and want to do a turkey for thanksgiving and
found online that you should smoke a turkey for 8-12 hours at 225 until inner thigh is 180 does this sound right
Absolutely correct . . . at any higher than 165*F IT the meat begins to lose it's moisture you want. 180*F , IMHO would be like really dry...especially the Breast. And for 12 hrs. at 225*F would , well lets say the Dog has a tough dinner...
All of the above would depend of course upon the actually size of the bird. Size matters!
Also the type smoker you'll use. Electrics are built more for low and slow, fire breathers normally are hot and fast. Not always true, but a pretty good generalization.
Just a suggestion, get a whole chicken and smoke it before then to practice.
I currently am enjoying electric smokers, I like my turkey normally at about 220/230. Yes it takes longer but I love that tender juicy meat. I start the smoker with the turkey on high (275) and let it rumble for the first 30 mins. then I turn it down to 220 and start adjusting vents.
I have tryed an entire bird hot (275) and fast, it was injected, and it was juicy with crisp skin but I thought this paticular one was a little tuff in the breast. But that was just me, Others swear by it.
Try the chicken, a turkey is the same only longer.