Thanksgiving Prep Questions

[mattu1665]

I have a few questions regarding my turkey preparation tomorrow.

1. Do you think an 18 pound bird cooked at 300 – 325 degrees will hit 140 degree internal temp within 4 hours?

2. I've read several different opinions regarding how long it takes to cook a turkey based on the weight. I’ve read anywhere from 20 minutes per pound to 1.5 per pound. Considering the info above, what’s your opinion on how much time to plan for per pound? I have a Maverick meat thermometer and plan to pull the bird at 170 degree IT.

3. How long should I keep actual smoke on the bird or do I cut off the smoke once a specific IT has been reached? A couple years ago I over did the smoke and the taste was very bitter.


Thanks in advance!

 

[daveomak]

I have a few questions regarding my turkey preparation tomorrow.

1. Do you think an 18 pound bird cooked at 300 – 325 degrees will hit 140 degree internal temp within 4 hours? It should be OK regardless....

2. I've read several different opinions regarding how long it takes to cook a turkey based on the weight. I’ve read anywhere from 20 minutes per pound to 1.5 per pound. Considering the info above, what’s your opinion on how much time to plan for per pound? I have a Maverick meat thermometer and plan to pull the bird at 170 degree IT. I've found a brined bird cooks faster than non brined...  Get her done, wrap in foil and throw a towel over it if it is done early and into a non iced cooler....  resting the bird is the best thing you can do to keep it moist....

3. How long should I keep actual smoke on the bird or do I cut off the smoke once a specific IT has been reached? A couple years ago I over did the smoke and the taste was very bitter. Depending on wood, 1-2 hours is what I do... fruit wood is the least bitter... mesquite is very powerful and maybe 15 minutes is all I can take of it....  Generally, personal preference and experience is what governs smoke time...  For starters, less is better... A hint of smoke is appreciated by most folks...           Dave   


Thanks in advance!

 

[chef jimmyj]

Don't know where you read 1.5 hours a pound but that is Crazy! There just is not enough mass and density for a Turkey to take that kind of time. At 325*F you can figure 15-20 minutes a pound...JJ