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I'm terrified of this turkey.

post #1 of 6
Thread Starter 
Hey, I've got a 9.75 lb turkey thawing right now, this will be my first ever smoked turkey, and i have no time for a trial run. Trying to prepare before hand, I am sure I can find a brine on this site somewhere that will work, but I didnt know what a good estimate of cook time per pound would be at 275. Any suggestions or thoughts are appreciated!
post #2 of 6
On the left side of the screen you can find a time/temp. table. Its really handy. I use it all the time to keep my little brain straight. Good luck. Table says a 12 lb turkey is 6.5 hr and internel temp of 170. Hope this helps.
post #3 of 6
I would smoke it between 250º and 325º and watching the bird temp and pull it out at 170º, I wouldn't worry about time...
post #4 of 6
It may make a difference on what kind of smoker you use, and what else is in the smoker with it.It will take longer if it is full of stuffing. On my brinkman horizontal without a fire box it takes about 3 hours with a 12 lb. The air flow through my horizontal cooks it quicker. Wrap the wings after an hour or so, otherwise they will get too dry.
post #5 of 6
I recomend spending more time/effort on the brine than the actuall smoking. The smoking time is something you can't really prefect, you can get prepared but then you have to kinda stay with it and adjust as it goes. The brine however you can really impact the outcome of your smoke right now!
Brining Time:12 hrs is better than 6, 24 is better than 12 and 36 is the minimum.

Estimate 45 min a lb at 300 and go by the internal temp, that's what counts.

Here is one I did for Thanksgiving. 14lbs 5 hrs at 250-300*

post #6 of 6
1 cup of kosher salt per gallon for the brine, add whatever ya want to that. The size of your bird I would brine overnight and wash very good. Now onto the smoker, you will want to take it from 40*-140* in under 4 hours. Shouldn't be a problem if your temps are at least 250* . More info... I forgot to to say pull at 170* the 40*-140* degree is just to get out of the salmonia zone.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › I'm terrified of this turkey.