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So I'm gonna smoke a turkey for thanksgiving. I plan on brining first. I bought a 20 pound bird. Do you think I'll be able to get out of the Danger zone in my bradly smoker. Any other advice would be appricated.
It really depends on the size of the bird and how it is prepped. A whole bird will take longer than a split or spatchcock bird.
A whole 14 lb bird can take as long as 7hrs smoking at 225°. That is why I cook at higher temp. At 275° it could be done in 4hrs.
A split or spatchcock bird at 225° can be done in 5hrs. At 275° can be done in 4hrs.
Now these are based on my smokehouse. Different smokers will react diffrently and times can and will vary. I will crisp my skin in the oven at 375° - 400°.
Bottom line you want the IT to be 165°. The juices will be clear, not pink anymore.
What type of wood are you using?
Mild woods you can run the entire time. Strong woods like hickory or misquite a couple hours.