Turkey Time

[pi guy]

I know this has probably been asked a million times on here, but I didn't have time to search through all the threads. I'm smoking a turkey this morning ad need to know what I should expect for cooking time. I plan to butterfly it, though not completely spatchcock it. Any idea of how many hours I should plan for? It's 16.64 lbs.

Thanks!

 

[Winterrider]

My notes from last year 12/24/18
Spatchcocked 16# Turkey ( brined overnight)
14° outdoor temp
Stiff SE wind
Temp set 270 ( could only maintain, avg. 225°)
4 hrs thighs 170° , breast 161° when pulled( covered)
MES 40 ; Apple pellets

 

[JC in GB]

Smoking is always done by doneness not time. Assuming your are smoking your turkey at 250 degrees F, I would say you have 4.5 - 5.5 hours for that bird.

Are you using curing salt for the brine? Are you going to brine it?

Best bet is to get a thermal probe so you can monitor the temperatures. Pull the turkey at 165 degrees F and you will have a nice juicy product. You don't want to leave it too long or it wil get terribly dry.

Good luck....

JC

 

[jake0531]

I did one a few weeks ago. 14.5 lbs, 325, took right at 3 hours

 

[pi guy]

Smoking is always done by doneness not time. Assuming your are smoking your turkey at 250 degrees F, I would say you have 4.5 - 5.5 hours for that bird.

Are you using curing salt for the brine? Are you going to brine it?

Best bet is to get a thermal probe so you can monitor the temperatures. Pull the turkey at 165 degrees F and you will have a nice juicy product. You don't want to leave it too long or it wil get terribly dry.

Good luck....

JC

Unfortunately this came about with no prep time. I didn't brine it so will just season it, smoke it and hope for the best. I will definitely probe it in the breast and thigh and pull at 165.

Thanks!

 

[JC in GB]

Unfortunately this came about with no prep time. I didn't brine it so will just season it, smoke it and hope for the best. I will definitely probe it in the breast and thigh and pull at 165.

Thanks!

Good luck. You can still get good results without brining. Just make sure it doesn't dry out. Good luck to you.

JC

 

[SmokinAl]

If it's not too late pick up one of Tony C's injectable marinades & inject the turkey with it. Walmart carries them & we like the butter/jalapeno mix! It even comes with a throwaway injector needle. I pull my turkey when the breast hits 157, then after a short rest it will cruise up to 165. I run my smoker at 270-280 & spatchcock the birds. A bird that size spatched & at 275 should only take 3-4 hours.
Al