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1 hour & 1/2 per pound rule of thumb

post #1 of 21
Thread Starter 
Does the 1 1/2 hour per pound also apply for smoking turkey? I need to know for planning purposes. I understand you must go by temperature not time when determining doneness.

Also, like chicken would you need to smoke at higher temps to make the skin eatable? Say 275 to 300 degrees as opposed to 225?

Thanks again for the input.
post #2 of 21
The time should be about 30 - 45 min per pound, it may go a little shorter at a higher temp. I usually run about 250ish on mine and baste with juices and mop butter n spices too. Just make sure it's up to temp before removing.
post #3 of 21
Do you just set the turkey on the grates? I was wondering for prep purposes as well....
post #4 of 21
You can do turkey either way. On the grates or in a shallow pan. With a pan you may want to flip the bird (which some do anyway). No real rules except in has to be fully cooked.
post #5 of 21
plus, according to dj debi..........if you spatchcock it.......it smokes quicker......

post #6 of 21
I'll second that thought.
post #7 of 21
... yes crispier skin is achieved at about 300º to 325º
post #8 of 21
Sp what is a spatchcock.

I thought it was against the law to have fighting chickens.icon_eek.gif
post #9 of 21
No, that is just for roosters, chickens can fight all day. icon_eek.gif
post #10 of 21

Probably easier to post a link to this than to explain.
post #11 of 21
Make sure you have a big enough smoker!
post #12 of 21
Remember that breast meat cooks faster than dark meat. Place the bird breast side DOWN on the grate and go for 160* internal (USDA states 165*). The dark meat since being upright will receive more heat in that position and it all should be done at the same time.
if you read from the dark meat portion and place the bird breast UP, there is a good chance the dark meat will be done properly, the the breast meat will be dry.
post #13 of 21
NO! 1 and 1/2 hours per pound on a turkey at 275 to 300 degrees is gonna get you saw dust! That would make a 10 pound turkey smoke for about 15 hours!

Turkey (Whole) 10-12 lbs. 275° F to 350° F 2.5 to 3.5 hours No stuffing other than a few orange slices. You can lay it on it's back or stand it on it's butt. It's quicker if you split it down the back and remove the backbone and lay it flat. Spatchcock! Yeah there's the Darn word I can never remember!
post #14 of 21
Actually Debi you're right.. I don't know where I was at agreeing with the the time. It should come out closer to 30ish minutes a pound (give or take) depending on cooking temp and again it's done when it's done, not by time... sheesh I should open my eyes before I open my mouth.
post #15 of 21
Thread Starter 
<Quoted>Turkey (Whole) 10-12 lbs. 275° F to 350° F 2.5 to 3.5 hours No stuffing other than a few orange slices.>

This is great news for the people at work as I will be able to bring it in hot and I am more willing to spend 2.5 to 3.5 hours cooking a 12 lb bird as opposed to 18 hours (at 1 & 1/2 hours per pound). I had already decided not to do it base solely on the time it took.

One more question, Debi....

Directly on the rack or in an aluminum pan? I think I will spatchcock it. I will have to see if my smoker is wide enough though.

Thanks so much for the information.
post #16 of 21
I don't know, if you cannot maintain those 300+ temps for birds that size, I would figure on atleast 8 hours. At those higher temps, it will not take long for an internal of 140 to be reached and the pores of the bird will shut down offering no more smoke intake. Kinda defeats the purpose of smoking, IMHO.
post #17 of 21
Thanks for the video, very informative. I have to admit I have never tried that before, but I will ..and very soon!!

I have to say though that I think 300+ is a little much.

In my experience slow and low, within reason, is always better. As with any meat the internal temp tells the tale.

I will concede that poultry lends itself to higher temps, but over 300 is murder!!!
post #18 of 21
For smoking I mean!!! Obviously I tend to go a little over 300 when frying a turkey!!! LOL
post #19 of 21
You'd be suprised. I have smoked my turkeys at 300-325 and they have always come out juicy and smokey tasting with crispy skin.
post #20 of 21
Hey Piggy - I figured everyone missed the word TURKEY there and were giving instrucions for pork or something. No biggie we caught it on time and the temperature warning wa given! Hugs!

Flash - poultry picks up smoke really easy. doesn't take a low and slow to get smokey. Try it you'll like it!

Some smokers are hard to maintain temps over 300 especially electric ones hence the broad range of temperatures. If you can try getting it to at least 325 and your skin will be nice and crispy the smoke will be there and it will be juicey! I like to crank it up to 375 for the last 20 minutes just for the skin! Brining and injecting make the bird fabulas! That's one of the reasons I quit frying - if you inject a bird with butter and spice before frying it all comes out into the oil. If you smoke a bird it will stay in the meay and be wonderfully spiced inside and out!

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