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Smoking A Turkey Question
Posted on 11/23/14 at 12:37 am
Posted on 11/23/14 at 12:37 am
Want to smoke a turkey for Thanksgiving. Issue i have is i can only get my smoker to 225 normally and 250 on a good day. Can someone give me an idea of cooking time for a 14 lb bird.Tried google and got too many different answers. Would rather be taught by someone firsthand. Appreciate the help. 
6
Posted on 11/23/14 at 1:10 am to Luvpookie
Posted on 11/23/14 at 4:13 am to Luvpookie
On my electric smoker that averages 250 we put it on around 4:00 AM and it is usually done by 11:00 AM. One year we had an issue because it was cold and windy and smoker could not stay at temp - once we found a place to put it out of the wind the problem was solved (that ended up being a late Christmas day dinner) 
Posted on 11/23/14 at 5:30 am to lovelsu
Thanks for an answer rather than a link
Posted on 11/23/14 at 5:43 am to Luvpookie
Posted on 11/23/14 at 6:55 am to Degas
GSABFD
Posted on 11/23/14 at 8:42 am to Luvpookie
But that link is the only thing you need to know about smoking a turkey, it's like the Bible.
Posted on 11/23/14 at 8:49 am to Luvpookie
Like 30-45 min per pound at that temp. I'm smoking one on the egg this year. 
Id start checking internal temp around 6-6.5 hrs for a 14 lb bird. You want it at 160-165
Id start checking internal temp around 6-6.5 hrs for a 14 lb bird. You want it at 160-165
This post was edited on 11/23/14 at 8:53 am
Posted on 11/23/14 at 8:55 am to steakbombLSU
quote:see you there!!!!
I'm smoking one on the egg this year.
I'll bring beer
Posted on 11/23/14 at 9:05 am to Rouge
Ya I'm pumped. Normally fry but wanna try a smoke this year. FBD will be very early Thursday
Posted on 11/23/14 at 9:09 am to Luvpookie
Got one on smoker now, started about 815 holding steady at 250, not sure what size it was...let me see if I can find wrapper.
Posted on 11/23/14 at 9:14 am to Luvpookie
That link is the best advice. Only thing I noticed is they changed there recipe from last year. They used to have on there about stuffing the cavity with oranges and fresh herbs. Not anymore.
And why do you guys smoke it so long? I normally just crank my smoker up and it's about 4 hours for a 13 pound bird. I get crispy skin with a smoke flavor. Not sure what the extra hours do? I get it for other pieces of meat but not sure about the turkey.
And why do you guys smoke it so long? I normally just crank my smoker up and it's about 4 hours for a 13 pound bird. I get crispy skin with a smoke flavor. Not sure what the extra hours do? I get it for other pieces of meat but not sure about the turkey.
Posted on 11/23/14 at 9:24 am to Sherman Klump
quote:
And why do you guys smoke it so long?
Same question I had. I can do a 15lb bird in an 1:45 - 2:00hrs.
Posted on 11/23/14 at 9:41 am to GeauxTigers0107
You can always crank up the heat and do it quicker, just depends on your preferred method
Posted on 11/23/14 at 9:42 am to steakbombLSU
Franklin cooks his at 325
Posted on 11/23/14 at 10:38 am to Rouge
Yep. Meat Head on Amazing Ribs recommends high heat as well. I've loosely followed his recipe since I found it 5 years ago and my smoked turkey just seems to get better each year.
Posted on 11/23/14 at 11:10 am to GeauxTigers0107
What do you guys rub on the outside? And do you all go under the skin directly onto the breast?
This post was edited on 11/23/14 at 11:11 am
Posted on 11/23/14 at 11:16 am to Luvpookie
quote:
GSABFD
I assume this is "go suck a big fat dick".
Which is completely uncalled for, she gave you the answer you were asking for.
This isn't the OT.
Posted on 11/23/14 at 11:45 am to Sherman Klump
Brined mine overnight, dried it off this morning and just rubbed down with veg oil. Looks amazing! Probably taking it off in 20 mins or so
Posted on 11/23/14 at 11:47 am to Sherman Klump
Olive oil, rosemary, rubbed sage, Louisiana Creole Seasoning. Make a loose paste and rub under the skin then on the outside. I rub it on as many parts of the turkey that I can. Just loosen the skin all the way around the bird. I also dry brine overnight.
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