Smoking 2 Turkeys and having questions about smoke time

[MoeTE87]

Good morning All,

I am smoking two 16lb whole turkeys for thanksgiving. How long should I plan for to have the birds in the smoker? 6-8 hours? At what temp? I was thinking 240 and pull the birds out at 160-165, wrap in alum foil and let sit for 15-30mins.

I did a 12.75lb whole Turkey a few weeks ago to do a trial run for Thanksgiving and it took about 7 hours at 230-240 degrees.

Sorry if this has been discussed before.

Thanks,
Jeff

 

[chopsaw]

USDA guidelines for smoking turkey says a bird that is 12 pounds or less . Anything larger and you run the risk of being in the danger zone too long .

 

[BigW.]

I'd consider cooking at a higher temp if you can. Here is a link for all things turkey:

Thanksgiving Central

Purpose written articles and video on all things Thanksgiving including but not limited to smoked turkey, double smoked ham, Thanksgiving sides, appetizers made with leftover turkey, etc.

www.smokingmeatforums.com

 

[Enefern]

Seven hours for a 12lb bird sounds about right. Figure on adding another 2-3 hours for each extra 4lbs, so maybe 9-10 hours total for your 16lb turkeys. 240°F sounds good. Definitely wrap them in foil to keep them moist.

 

[MoeTE87]

Thank you! So, 250-275 until the internal temp reaches 165? I am only asking because I would like to plan my day to know when to put the turkey's on and when to expect to take them off.

 

[BigW.]

If you plan on doing a bird that large I would certainly spatchcock it and cook at higher temp. If you can go 325 go for it.

 

[ijkoz1]

Good morning All,

I am smoking two 16lb whole turkeys for thanksgiving. How long should I plan for to have the birds in the smoker? 6-8 hours? At what temp? I was thinking 240 and pull the birds out at 160-165, wrap in alum foil and let sit for 15-30mins.

I did a 12.75lb whole Turkey a few weeks ago to do a trial run for Thanksgiving and it took about 7 hours at 230-240 degrees.

Sorry if this has been discussed before.

Thanks,
Jeff

I have smoked Turkey for many years using a maple brine. Some birds have been 34 lbs and some breast only at approx. 3 lbs. I have had great results by smoking the meat at 170 F with applied smoke and once I am happy with the smoke color we transfer the bird to the oven to complete the cook. We then monitor the internal temp and cook it to 175F. My wife likes the meat; it is well-done and tender. If we transfer the meat from the smoker to the oven directly the meat does not cool, and finishing it doesn't take long. Doing it this way guarantees the meat is cooked the way we like it and the smoke and Maple flavor are great.

 

[DougE]

USDA guidelines for smoking turkey says a bird that is 12 pounds or less . Anything larger and you run the risk of being in the danger zone too long .

Going spatchcock eliminates that problem, which is the main reason I do spatchcock turkey. Large birds can be done without risking being in the 40 to 140° zone too long.

 

[chopsaw]

OK , USDA guidelines for smoking whole birds is limited to 12 pounds or less .

 

[tallbm]

Good morning All,

I am smoking two 16lb whole turkeys for thanksgiving. How long should I plan for to have the birds in the smoker? 6-8 hours? At what temp? I was thinking 240 and pull the birds out at 160-165, wrap in alum foil and let sit for 15-30mins.

I did a 12.75lb whole Turkey a few weeks ago to do a trial run for Thanksgiving and it took about 7 hours at 230-240 degrees.

Sorry if this has been discussed before.

Thanks,
Jeff

Hi there and welcome!

I do big birds usually but only 1, can't fit 2 in the smoker. So at a smoker temp of 325F a 25 pound'ish bird takes around the 4 hour mark or less or a little over can't recall.
The higher your smoker temp, the more edible and better behaved the skin will be. A turkey doesn't benefit from low and slow, it actually benefits from higher heat (again the skins wants heat).

I couldn't tell you what 32 pounds of bird would do but I would still rock 325F smoker temp or hotter if your smoker can do it without burning the bird or flaring up.

 

[chopsaw]

I do spatchcock turkey.

Great option and good point . I do whole birds , or break them down . Bone and roll the breast and spin it on the kettle . Cure and smoke the legs and thighs .

 

[DougE]

OK , USDA guidelines for smoking whole birds is limited to 12 pounds or less .

Again, a spatchcock turkey (cutting the carcass in half along the spine) and, more or less, butterflying it so that you have 2 half turkeys eliminates any problem with meeting the temp requirements.

 

[TNJAKE]

I have smoked Turkey for many years using a maple brine. Some birds have been 34 lbs and some breast only at approx. 3 lbs. I have had great results by smoking the meat at 170 F with applied smoke and once I am happy with the smoke color we transfer the bird to the oven to complete the cook. We then monitor the internal temp and cook it to 175F. My wife likes the meat; it is well-done and tender. If we transfer the meat from the smoker to the oven directly the meat does not cool, and finishing it doesn't take long. Doing it this way guarantees the meat is cooked the way we like it and the smoke and Maple flavor are great.

OP NEVER EVER take advice from anyone that says to smoke a turkey at 170F! No matter the size or any further “advice” they may offer you

 

[MoeTE87]

OP NEVER EVER take advice from anyone that says to smoke a turkey at 170F! No matter the size or any further “advice” they may offer you

Of course not. That is just way too low.

 

[zwiller]

OP NEVER EVER take advice from anyone that says to smoke a turkey at 170F! No matter the size or any further “advice” they may offer you

+1 Especially with 1 post count... I just reported it, bet that's a bot. That said, I smoke turkeys that are CURED (see avatar) at lower temps like a sausage run.

 

[kelbro]

My turkeys have come out so much better since I started cooking at higher temps. No reason for low and slow on poultry. Spatchcock is another game-changer for reducing cooking times and ensuring safe temps in both white and dark meat.

 

[radioguy]

Put it in the smoker at 260F+ for three hours. Don't stuff it.
Then finish in the oven at 350-375.

RG

 

[DougE]

My turkeys have come out so much better since I started cooking at higher temps. No reason for low and slow on poultry. Spatchcock is another game-changer for reducing cooking times and ensuring safe temps in both white an dark meat.

Ditto, and there really is no reason to not run other meats hot and fast, aside from your cook taking more time.

 

[MoeTE87]

Thanks everyone for the help! Much appreciated!