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Started By
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How long do you smoke a turkey?
Posted on 12/20/17 at 7:38 am
Posted on 12/20/17 at 7:38 am
I know there’s a ton people here that could help me out with this. I’ve smoked pork, chicken, etc. but never a Turkey. Any tips? My smoker is a basic electric/water style. Can’t really control temperature. Any suggestions?
This post was edited on 12/20/17 at 7:39 am
8
Posted on 12/20/17 at 7:49 am to Kneehigh
I used this recipe for Thanksgiving, everyone loved it. The only things I did different was to brine it overnight and I didn't use his seasoning, I used Billy Bones BBQ Rub.
I cooked the turkey for about 12 minutes per pound.
Here is a LINK to a pretty good cooking time chart.
Edit: I know the chart is for a BGE, but it should give you a general idea of what the process should be.
I cooked the turkey for about 12 minutes per pound.
Here is a LINK to a pretty good cooking time chart.
Edit: I know the chart is for a BGE, but it should give you a general idea of what the process should be.
This post was edited on 12/20/17 at 7:53 am
Posted on 12/20/17 at 8:00 am to Kneehigh
Until the internal temperature gets to 165.
Posted on 12/20/17 at 8:05 am to Kneehigh
quote:
Can’t really control temperature. Any suggestions?
Yeah, don't. If you can't control the temp you are begging to be let down. Your cooking time is dependent upon weight of the bird and a constant or consistent temp.
This post was edited on 12/20/17 at 8:06 am
Posted on 12/20/17 at 8:07 am to Kneehigh
Brine it overnight. There are tons of brine recipes out there. I've tried several and I like the citrus based ones best. Spatchcock the turkey. You can do this before or after brining. Probably easier before and less messy but it doesn't matter. You should smoke any poultry at a higher temp than beef to avoid extended times where it is in the temp range where bacteria thrive. I suggest trying to keep the temp above 300. If you can do that, a 14-16 lb turkey should get to 165 degs internal in less than 4 hours. You said you can't control the temp but you should at least have a thermometer to check the meat temp.
Posted on 12/20/17 at 8:10 am to Boudreaux35
quote:
Spatchcock
I had to google that. I will have to try that next time, I have done chickens that way and they turn out fantastic. I have never thought to do that with a turkey.
Posted on 12/20/17 at 8:15 am to bayouh2o
Cuts the cook time way down. In my opinion, it also makes it easier to efficiently carve also.
Posted on 12/20/17 at 8:24 am to Boudreaux35
Yea, easier to baste too I would imagine, you don't have all the juices running off.
I am roasting a duck for Christmas, I wonder if it would be worth trying that...
I am roasting a duck for Christmas, I wonder if it would be worth trying that...
Posted on 12/20/17 at 8:35 am to Kneehigh
I smoke them until the drum leg moves easily in the socket and the internal juices in the cavity are clear. Works every time.
Posted on 12/20/17 at 8:51 am to Kneehigh
I did one on the egg smoker for Thanksgiving. I brined it for 36 hours. It smoked from 8am-noon. I took it off, covered it, and by the time we ate at 1:30 it was perfect, juicy, merst, and delicious.
Order pizza.
quote:
Can’t really control temperature. Any suggestions?
Order pizza.
Posted on 12/20/17 at 9:02 am to Tiger inTampa
quote:
Yeah, don't. If you can't control the temp you are begging to be let down. Your cooking time is dependent upon weight of the bird and a constant or consistent temp.
I think he still has a good shot at turning out a good bird. You want to smoke poultry at higher temp then brisket or pork shoulder. As long as you can keep the temp. consistent at a temp between 250-275 I would go for it. Dry brine before hand. Im sure you can find good guides on time per size of bird online.
Posted on 12/20/17 at 9:03 am to OTIS2
Same here but I still temp the white and dark meat
This post was edited on 12/20/17 at 9:06 am
Posted on 12/20/17 at 10:37 am to Kneehigh
LINK
Do yourself a favor and go this route. My first time smoking a turkey. I followed the directions to a T. Watch the video. The brine will help the turkey cook MUCH faster. I smoked a 21 lb turkey in a bout 3.5 hours at 350-375 indirect heat. I pulled it at 158 internal. It was the best turkey ive ever had. Got a ton of compliments. It will be my go-to from now on.
Do yourself a favor and go this route. My first time smoking a turkey. I followed the directions to a T. Watch the video. The brine will help the turkey cook MUCH faster. I smoked a 21 lb turkey in a bout 3.5 hours at 350-375 indirect heat. I pulled it at 158 internal. It was the best turkey ive ever had. Got a ton of compliments. It will be my go-to from now on.
This post was edited on 12/20/17 at 10:38 am
Posted on 12/20/17 at 6:51 pm to Kneehigh
If you are going to smoke it, it's critical to brine it imo. Cant beat a smoked turkey that's been brined imho.
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