I've made the Thanksgiving turkey for several years using the good old Alton Brown method
I'm thinking about doing a smoked turkey this year. I wanted some input on a possible hybrid method.
I'm thinking that I start with the normal brine step, and then put it in the oven at 500 degrees for 30 minutes. Once the 30 minutes is over transfer the bird to my MES 30 at max temp (275) for the remainder of the cooking time (till the breast reaches 163 (let carry over take it the rest of the way))
I'm thinking about using mesquite since chips are available at the local wally world, and the rest of my chips are almost gone.
1) About how long will a 12-14lb bird take normally? I'm figuring about 20-25min per pound at 275 degrees. Is that close?
2) I'm wondering if the skin will stay crispy at 275? I'm thinking it will since it does at 350, but I'm not sure. IF people don't think it will I'll have to pull the bird out of the smoker at probably around 155 degrees and pop it into a 450 degree oven to finish.
I'm just trying to plan ahead on for a finishing time, since I have to transport this bird to someone else's house for dinner this year. and I want to be able to be within +-15 min or so of a leaving time....