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Turkey Help

Discussion in 'Grilling Chicken' started by xzebra, Oct 7, 2013.

  1. xzebra

    xzebra Fire Starter

    First I would like to thank all those here for helping me smoke the best chicken ever.  Some of you had responded to me while asking for help I have had made many, many wonderful smoked chickens since asking.  Next I want to make a great smoked turkey.

    I think I will brine somewhat the same, however my main question is how long should I smoke for.  I have a 12.25 lb turkey and was thing about smoking it for about 1/2 of that time.  Also how long do you think the cook time should be?  Most of my chickens (about 4 lbs or so) take about 3 hours.  Should I cook my turkey (same temp. 225) for 12 hours (I am using a MES 30)?  

    Again thank you for all of your great help!
  2. I just smoked a 15 lb turkey this weekend and it took 5.5 hours at 250...I like to cook my poultry at higher temps, usually 275, but I also had a packer brisket and 3 butts on at the same time, so it was the odd one out...
  3. and you really should smoke to temp, not time... i take my breast to 160 IT....
  4. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    You really should cook to IT. 165* in the thigh. I'm a 250* smoker you can figure 1/2 per pound, but that is just a guideline. Cook to IT. If you can crank your MES up to 275. I like to smoke my turkeys in a 285* smoker. Cook to IT, pull and rest wrapped in foil for 45min-1hr then slice and serve.
  5. xzebra

    xzebra Fire Starter

    I know IT temp needs to be 165. Just looking for an approximate time and other tips.

    Thank you
  6. xzebra

    xzebra Fire Starter

    I had read that it takes approximately 25-30 mins per pound.  Is this correct?  

    If so wouldn't it take me 12 hours +/-?
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    No 12 x 30min. = 360 min. / 60 = 6 hrs.

    Probably be less than that. I do a 20 lb. turkey most thanksgiving and it averages about 7 hrs.
  8. backwoods bbq

    backwoods bbq Meat Mopper

    smoked turkey always goes best at 300-325 you are brining, it wont dry out and actually at higher temps it will get done quicker and have less time to dry out. Try it and be changed for life.