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smokin' a turkey, fast or slow?

post #1 of 38
Thread Starter 

I'm new to the board and here's my dilemma...

Last year I smoked a turkey for the first time and it came out great. I used my char broil smoker (w/ a offset fire box), brined it over night and smoked it at around 225-250 using cherry & apple wood. The only problem was it took forever. Close to 9 hours for a 11/12lb bird if I remember right.

I've been seeing a lot more people on this board and others talk about smoking at a higher temperature(300-350) for a much shorter period of time.

I'm a little nervous because you only get one shot on T-day and I've never done it that way before.

I'd love to hear some feedback from y'all.


post #2 of 38
Welcome to SMF! Calm down it's just T-Day you have Christmas to make up for it!

Low and slow doesn't really apply to poultry. The higher Temp has a better outcome due to the crispy skin.

Forget about time it's just a basic rule of thumb. It's all about the temp!

We wouldn't be doing it if there was something wrong with it!

Be sure to pics of your smoke's!
post #3 of 38
Hey Jon, it seems that hotter and quicker is better. Poultry doesn't benifit from low and slow. Besides, you NEED crisp skin. smile.gifsmile.gifsmile.gif
post #4 of 38
All I have ever did is low 'n slow, did 10 turkeys this last Saturday. But all this high temp talk has me thinking I have to try that sometime.
post #5 of 38
me too mossy.......but just got off of the phone with djdebi......she's convinced me to do it 300-350

post #6 of 38
I have to do a turkey too, a 12lb bird. I don't know when to start it, we are eatting at 12 noon. HELP!!!!!
post #7 of 38
RIP...early then you will be able towatch the game previews and match ups...lol I think it depends on your smoker but at 300 it should be done in 5-6 hrs
post #8 of 38
Hi RIP -

Dude just sent me a link to this thread! I was just headed here.

You can do it hon it's only turkey, if it was filet minion I'd worry (at least about the bill)!

Whatever you can manage on your smoker between 300 and 375 will make a good crispy skin. at 350 it'll take about 2.5 - 3.5 hours but you have to rest it just like any other meat for a few minutes - 10 minutes at least.

Here's a step by step tutorial on my wesite. The pictures are chicken but turkeys just a big chicken anyway! Don't forget to go by temperature! 165 in the smoker will be 170 after it rests!



GO get em tiger!
post #9 of 38
Thanks Debi your a life saver. I just love her, she's so sweet. Now I know why ya'll call her mom.
post #10 of 38
its d88de now deb........BWHAHAHAHAHA

post #11 of 38
Am i asking for trouble by smoking a 17lb turkey?
post #12 of 38
Hey Victor.........does sesame street know BIG BIRD is missing?

wow dude........someone will be by soon to help............


post #13 of 38
not at a high temp, whats the difference between a smoker at 350 and an oven at 350? smile.gif
post #14 of 38
Terry...........ahhhhhhhh.........the smoker adds SMOKE?

SORRY........couldn't pass it up...........you opened the door.........i just walked thru it...........lololol


post #15 of 38
I would offer one point as far as low and slow goes. If you are stuffing the bird with anything, low and slow will allow the inerds to get good and cooked without over cooking the outside. Just make sure to continually spritz or mop regularly (I alternate between apple juice and EVOO every half hour.).
post #16 of 38
Good point, just checking.
post #17 of 38

My first attempt at smoking...using a Turkey Tit

OK so this is going to be my first attempt. I hope it works out...I will be reading this forum a lot in the next two days!
post #18 of 38
SHARPI........you ALIVE

post #19 of 38


I see that you are still kickin' yourself! I hope you are gonna help me out with this bird tit!tongue.gifPDT_Armataz_01_25.giftongue.gif:PDT_Armata z_01_25:
post #20 of 38
I have alot of peeps to feed!!!!!!Cookie monster is showing up for dessert.
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