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turkey temp?

post #1 of 5
Thread Starter 
just wondering i have a 20lb bird i am going to spatchcock it so do i still need to run high temps of 300-350? on my smoker and for those who have done a spatchcock turkey do you have any ball park times on min/lb just would like to get a balk park start time for putting it on
post #2 of 5
I do mine at 275° fer spatchcocked, but if ya wan't a crispier skin the higher temps will give ya that.

I've never timed a bird, done when it's done. There might be some other folks long in a short can give ya an idear bout times.
post #3 of 5
I would say around 45 mins a pound would be a guess but I think a good one. But just remeber that all meat have a mind if they own. Now don't take it to the bank it won't be to good.
post #4 of 5
I am cheating a bit to improve my time. Gonna smoke it till meat temp hits 140-150, then pop it into the oven for faster finish. Didn't feel like gettin up at 3:00 AM... lol.biggrin.gif
post #5 of 5
APPROXIMATE COOKING TIMES
(325 °F oven temperature)

From http://www.fsis.usda.gov/Fact_Sheets...king/index.asp

UNSTUFFED (time in hours)
  • 4 to 6 lb breast …… 1 1/2 to 2 1/4
  • 6 to 8 lb breast …… 2 1/4 to 3 1/4
  • 8 to 12 lbs ………… 2 3/4 to 3
  • 12 to 14 lbs ………… 3 to 3 3/4
  • 14 to 18 lbs ………… 3 3/4 to 4 1/4
  • 18 to 20 lbs ………… 4 1/4 to 4 1/2
  • 20 to 24 lbs ………… 4 1/2 to 5
STUFFED (time in hours)
  • 8 to 12 lbs …… 3 to 3 1/2
  • 12 to 14 lbs …… 3 1/2 to 4
  • 14 to 18 lbs …… 4 to 4 1/4
  • 18 to 20 lbs …… 4 1/4 to 4 3/4
  • 20 to 24 lbs …… 4 3/4 to 5 1/4
Dave
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