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turkey time for 300 degrees

tdssmoke

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Anybody know how many minutes per lb. at 300 degrees for turkey?

Thanks
 

mneeley490

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As with most meats here, you should judge doneness by Internal Temperature, not time. IT should be 165° in the breast, and 175° in the thigh.

But as a guesstimate, I think it would be maybe 20-25 minutes per pound at 300°.
 

dirtsailor2003

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As with most meats here, you should judge doneness by Internal Temperature, not time. IT should be 165° in the breast, and 175° in the thigh.

But as a guesstimate, I think it would be maybe 20-25 minutes per pound at 300°.
Except the standards now saw 165º in the thigh. Last year I did a 14 pound bird and ran the smoker at 300º-325º and it hit the IT just shy of 4 hours. Don't forget to allow for a 45min-1 hour foiled rest time prior to carving.

http://www.smokingmeatforums.com/t/151940/food-safety-charts-with-rest-times
 

mdboatbum

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Except the standards now saw 165º in the thigh. Last year I did a 14 pound bird and ran the smoker at 300º-325º and it hit the IT just shy of 4 hours. Don't forget to allow for a 45min-1 hour foiled rest time prior to carving.

http://www.smokingmeatforums.com/t/151940/food-safety-charts-with-rest-times
As far as I know the standard has always been 165˚. I still like dark meat a little more firm. I'll stick with trying to get my white meat to 165˚ and my dark meat to 175˚ at the same time.
 

mneeley490

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Coincidentally, I have a 13 lb. turkey in the smoker right now. Using a "turkey canon" at around 290°-300°, at the 2 hour mark, the IT in the breast is at 138°.
 

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