15# Brined Turkey Approx. Cook Time?

[tbakko]

I am smoking a 15# turkey for a family friend today. I brined for 24hrs in Tip's brine, then rubbed & let sit overnight in the refer. I need to have this bird done at around 4:00pm today & was wondering what time to put the bird in the smoker @ about 325º. I also plan on sprizing with cherry juice.

 

[SmokinAl]

I've never smoked one at that temp., I usually shoot for 300 degrees, so I can only guess at about 6-7 hours. If it gets done early you can keep it warm in a 150 degree oven. You should rest it for 1/2 to 1 hour before carving anyway.

 

[chef willie]

I did a 12 pounder last month and it took about 6 hours at 250/275 to hit 185 in the thigh. Was fighting a major wind storm though that played havoc with keeping consistent temps.

 

[redneck69]

last time i smoked some turkeys i did 2 of them in my MES40.  i did a 13 and 15 lber.  i had the temp set at 250 and it took between 4 and 5 hours to get the internal temp to 165 on the breast meat.  at 225 it should take a bit longer (imo) but you need to go by internal temp to make sure it is done.  good luck and don't forget to post some pic's!
[h3]Times and Temperatures Chart[/h3]

Type of Meat	Smoking Temp	Time to Complete	Finished Temp
Brisket (Sliced)	240°F	1.5 hours/pound	185 degrees
Brisket (Pulled)	240°F	1.5 hours/pound	195 degrees
Beef Ribs	225°F	3 hours	175 degrees
Pork Butt (Sliced)	225°F	1.5 hours/pound	175 degrees
Pork Butt (Pulled)	225°F	1.5 hours/pound	195-205
Whole Chicken	250°F	3-4 hours	167 degrees
Chicken Thighs	250°F	1.5 hours	167 degrees
Chicken Quarters	250°F	3 hours	167 degrees
Whole Turkey 12#	240°F	6.5 hours	170 degrees
Turkey Leg	250°F	4 hours	165 degrees
Turkey Wings	225°F	2.5 hours	165 degrees
Boudin	230°F	2.5 hours	165 degrees
Breakfast Sausage	230°F	3 hours	160 degrees
Fatties	225°F	3 hours	165 degrees
Meat Loaf	250 -300°F	3 hours	160 degrees
Meatballs (2 inch)	225°F	1 hour	165 degrees
Spare Ribs	225-240°F	6 hours	172 degrees
Baby Back Ribs	225-240°F	5 hours	172 degrees
Smoked Corn	225°F	1.5 - 2 hours	N/A
Smoked Potatoes	225°F	2 - 2.5 Hours	N/A

 

[tbakko]

Cool, that's about what I figured. The reason for the higher temp was to get a crisp skin, I intensly dislike a rubbery skin.

 

[SmokinAl]

You will get a crispy skin smoking at 300.

 

[tbakko]

Here's the turkey after only 3 hours, will it hurt to turn heat in the smoker down to 150º to hold for a couple hours?

 

[SmokinAl]

I'm just a little late on this, but no it will be fine at 150.