Really? No way. Can't be...

[Unique Name]

Hey, y'all.
So I've been reading threads here about smoking turkey and it seems that 15 pound turkey are taking 3.5 - 5 hours to smoke at 300° - 375°
Is that right?
Thanks for any and all replies, info and advice!

 

[SmokinVOLfan]

Spatch it no doubt best way to do them. 325-350 for a crispy skin. I’d say 3-3 1/2 hours is about right. Did two on thanksgiving best results I’ve ever had.

 

[chilerelleno]

A whole bird that isn't stuffed, and cooked at 325° or higher will average 15 minutes per pound, that equals 3.75 hours.
Poultry doesn't benefit from low and slow, and they don't need a lot of smoke, so why bother with longer cooks.

I smoke poultry at 350°-375° for better skin and I cook them spatchcocked.
Spatchcocked is even faster, want faster still? Just keep turning up the heat.

 

[Unique Name]

Spatch it no doubt best way to do them. 325-350 for a crispy skin. I’d say 3-3 1/2 hours is about right. Did two on thanksgiving best results I’ve ever had.
View attachment 386242

That looks like it hit the bullseye.
CHOMP!

 

[Unique Name]

A whole bird that isn't stuffed, and cooked at 325° or higher will average 15 minutes per pound, that equals 3.75 hours.
Poultry doesn't benefit from low and slow, and they don't need a lot of smoke, so why bother with longer cooks.

I smoke poultry at 350°-375° for better skin and I cook them spatchcocked.
Spatchcocked is even faster, want faster still? Just keep turning up the heat.

Ah, I see. I'm a newbie and when I thought "smoking" I was thinking slow cooks
Thanks for the education, CR.

 

[SmokinVOLfan]

That looks like it hit the bullseye.
CHOMP!

You got it man. Poultry usually takes on smoke a little quicker and you want that crispy skin is reason for higher temps. If it was a Boston butt I’d say 225 all day long(just my opinion). But I’m a big fan on the spatchcocking for birds. Give it a shot and let us know how it turns out! Love to see good smokes take some pics

 

[indaswamp]

Ah, I see. I'm a newbie and when I thought "smoking" I was thinking slow cooks
Thanks for the education, CR.

'Technically' you are correct. Hot smoking is usually defined @ temps. 225~250*.... 375* would be grilling, and with the bird raised away from the heat source, would be indirect grilling...but with smoke.....

And I agree, best way to smoke turkeys is as mentioned...350~375*.

But since my smokehouse is wood on the outside, I like to keep the temps below 300*. I try to smoke turkeys around 275~285*. Takes me about 4~5 hours for a 15# bird.

 

[Unique Name]

'Technically' you are correct. Hot smoking is usually defined @ temps. 225~250*.... 375* would be grilling, and with the bird raised away from the heat source, would be indirect grilling...but with smoke.....

And I agree, best way to smoke turkeys is as mentioned...350~375*.

But since my smokehouse is wood on the outside, I like to keep the temps below 300*. I try to smoke turkeys around 275~285*. Takes me about 4~5 hours for a 15# bird.

Thanks for the 411, Swamp...

 

[ammaturesmoker]

Hey, y'all.
So I've been reading threads here about smoking turkey and it seems that 15 pound turkey are taking 3.5 - 5 hours to smoke at 300° - 375°
Is that right?
Thanks for any and all replies, info and advice!

see what you do is you spatchcock cut the bird to lay it flatter than the referees whistle during a pass interference play.

 

[texomakid]

see what you do is you spatchcock cut the bird to lay it flatter than the referees whistle during a pass interference play.

I see what you did there............

165 IT in the breast seems to be the magic number for me. Overcooked birds = dry meat.

 

[zwiller]

There are 2 different styles for poultry to me. Cured and no cured. Cured are smoked low and slow (think <200F 24hrs-ish) and no cured hot and fast a few hours. Cured poultry is very rich/too rich for dinner and best as a snack whereas non cured the opposite "BBQ chicken". I used to spatch mine but halve them now. Far easier to handle.

 

[Bearcarver]

There are 2 different styles for poultry to me. Cured and no cured. Cured are smoked low and slow (think <200F 24hrs-ish) and no cured hot and fast a few hours. Cured poultry is very rich/too rich for dinner and best as a snack whereas non cured the opposite "BBQ chicken". I used to spatch mine but halve them now. Far easier to handle.

Exactly!!

Bear

 

[Unique Name]

see what you do is you spatchcock cut the bird to lay it flatter than the referees whistle during a pass interference play.

Flagged for insensitivity!!!
LoL

 

[Unique Name]

There are 2 different styles for poultry to me. Cured and no cured. Cured are smoked low and slow (think <200F 24hrs-ish) and no cured hot and fast a few hours. Cured poultry is very rich/too rich for dinner and best as a snack whereas non cured the opposite "BBQ chicken". I used to spatch mine but halve them now. Far easier to handle.

Thanks for the 411.
Much appreciated.

 

[ammaturesmoker]

Flagged for insensitivity!!!
LoL

:P