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Turkey Smoking suggestions...

post #1 of 13
Thread Starter 
I will be smoking an 6lb turkey for christamas, I assume I will be smoking the turkey around 325 to 375 degrees, please correct me if I'm wrong. I am wondering how long I should prepare to smoke it for and around what temp I should pull it off?
I have to be at the parents house around 11:00 AM so, I need to decide what time to put it on the smoker in the morning. Do I need to let it rest for a period of time before cutting up? This is my first time attempting to smoke a turkey so any suggestions or help would be greatly appreciated! PDT_Armataz_01_36.gif
post #2 of 13
6lb... my guess is you will be looking at approx 2 1/2 to 3 hrs. at those temps - but always go by internal meat temp.
To keep it warm for transport I would suggest getting an insulated cooler. Wrap the turkey in 4-6 or so layers of heavy duty foil, wrap that in an old towel, place in cooler and fill rest of dead space with more towels. Your bird should still be piping hot, and the moisture will have redistributed nicely.

If you have time brine the bird the night before - brining makes it sooo moist and tender.
post #3 of 13
JIR gave you all good advice here in my personal opinion.

If ya wanted to, you can even drop temp a bit to let the bird absorb more smoke. I don't think a 6 lb has to worry about the danger xone as much as a bigger bird. I would smoke it at 275, but that's just me.
post #4 of 13
Thread Starter 
Thanks for the info! I will be using Slaughterhouses' brine the night before and will be transporting it in a cooler. My parents only live about a mile away from me so it should be just fine! What temp do you suggest I pull it at?
post #5 of 13
When breast hits 160 and thigh is at 170.
post #6 of 13
I do my poultry at about 300-325 and I get a light smoke flavor and crispy skin.
post #7 of 13
Thread Starter 
So, If I want to have more of a smoke flavor and smoke it at 275 or so, about how long would the 6lb bird take?
post #8 of 13
Approx 4 hours at that temp, give or take 30 minutes. Just remember that the thermo always determines, not the time.
post #9 of 13
Thread Starter 
Yup, I always go by temp and not time! It's done when it's done! I just want to be able to time it accordingly so it will be nice and hot to serve. I will probe it the entire cook time. Thanks for all of your advice and input, I knew I could count on you guys for the proper info. Thats why I love this forum so much! PDT_Armataz_01_37.gif
post #10 of 13
Since your forlks are so close plan on having it done 30-60 minutes before you have to leave. That will give you some rest time in the cooler - really does help to let the juices redistribute throughout the meat.PDT_Armataz_01_34.gif
post #11 of 13
I agree with Piney, definitely the way to go. That's how I smoke mine. Anything less and you will get rubbery skin.

Here's an example of turkey done at 325F and internals. Pink turkey isn't appealing and at these temps it was juicy and tender.

post #12 of 13
I don't smoke my turkeys as high as you want to not the 325-375 you stated I do like piney and rivet said to about 300-325 at the most and that will give you some crispy skin to. Now as far as the brine I have used tip's slauther house brine for the last few birds and I like it too.
post #13 of 13
Thread Starter 
COOL! I will note that, and will smoke it around 300-325 tops! It's only a 6lb bird so it shouldn't take more than 4 to 5 hours! Right! Do you think that brining the bird for 10 hours or so will be good enough? Thanks!PDT_Armataz_01_34.gif
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