Turkey Question

[ulikadawgs]

Ok I am ready to do my first turkey on the bandera for next thursday. So I've read the roadmap section and searched some threads about turkeys, but I still have a few questions. I plan on making it as easy as I can. I want to injected it and put the soaked cheese cloth on it during the cook and I guess spray it down every hour. The question I really have is about cook time. I read on the road map that it's hard to keep the bandera at 350 temps and it will only maintain around 260 (I have only done q at 225 so I don't really know if this is true). It also said that it should go for 1:15 per pound. I also saw on a different thread that someone was able to somke a turkey at 325 in about 3.5 hours for a 15 lb turkey. This seems to be a big difference. Can someone offer me some insight on this.

[ggeilman]

I smoked one with a brisket and a ham a few months ago in my dera. Plan to cook the turkey, brisket and pork again for Thursday. Just have to remember turkey on the bottom this time!

[BBQchef33]

Dawg.. u dont have your location in your profile.. so, if your in a colder climate, you;lll just need more fuel,, warmer climates have no probs getting up to 350 as long as u have the baffle and firegrate mods installed. if you in the colder area, lower your fire grate little bit, so its 2 slots below the opening and make your fire larger. If you want to do a high temp, faster cook, I would do 300-325 at about 30-20 mins a lbs. Once you pass 140, if you want, you can go low and slow for the remainder, personally, i dont bother.


Also, i use cheese cloth too, but put it on about halfway thru the cook when the skin has browned alnost to where i like it... i soak the cheese cloth in a warm mixture of melted butter and apple juice with a bay leaf and then I mop pretty often with the same mixture. As you come close to temps, remove the cheese cloth and let the skin dry a bit and get crispy. ( BTW, some juniper berries adds a nice flavor to the mop.)

i have done turkeys in the 250-275 range but they take a log time, and stay in that danger zone longer. I didnt notice much of a difference that warrented that extra time and risk.

[david]

I would do 300-325 at about 30-20 mins a lbs
This is a big range of time for a big turkey like my 18 pounder, that could put me anywhere between 6-9 hours! How the fark do you deal with the timing? How well does a turkey hold in a cooler? I haven't done a turkey in 2 years, and I'm starting to get worried!

[BBQchef33]

20-30 is just the rule of thumb... when cooking over 300, I have always found it closer to 20mins /lb....., sometime less.

Also, I try not to go bigger than 16 lbs. i'd rather cook 2 12's than deal with big berthas.

For an 18lber, I would do as i said before, but give myself an 7-8hr window. If its done sooner, cooler time is a beautiful thing!!! if your running behind, push it to 350.. Based on how your doing with timing, kick it up or down to 300-325-350 to get it to come off around an hour before serving time. As we alway knew and said BBQ is not an exact science... its done when its done. I have done 18lbers in about 6-7 hours at 325. I wouldnt count on 9 if you stay at 325. More like 6-7.

[david]

Thanks Phil. I knew I was overthinking this. Good to hear I can cooler a bird. I'll figure on 7, since I like to do birds above 300. The thing is a monster, but it's been in the freezer for awhile and it's whats for dinner.

I understand that it's Q and it's done when it's done. If T-day was at our house I wouldn't be worried about it, but I'm cooking the bird and we're taking it over to my inlaws. My MIL is a bit weird about "dinner time" on holidays.

[ulikadawgs]

thanks for the help

[Jeff_in_KC]

Yep, Phil is right... at over 300-325*, you can do it in as little as 15 minutes per pound. Below 300*, you're looking at easily 25 minutes per pound. I did the 15 pound test bird last week in about 3 1/2 hours. Came out great. Only I put the butter soaked cheesecloth on the bird from the get-go and left it on the entire cook. The breast turned out great. The wings were a bit beyond edible as it was pretty dark! I didn't mop it any at all the entire time.

[BBQchef33]

Thanks Phil. I knew I was overthinking this. Good to hear I can cooler a bird. I'll figure on 7, since I like to do birds above 300. The thing is a monster, but it's been in the freezer for awhile and it's whats for dinner.

I understand that it's Q and it's done when it's done. If T-day was at our house I wouldn't be worried about it, but I'm cooking the bird and we're taking it over to my inlaws. My MIL is a bit weird about "dinner time" on holidays.


I cooler them every year for the trip to the mom in laws... start it (14-16 lbs)cooking at about 5-6 AM and take them out by noon.. after its cooked, I put it in an oven roaster bag and cooler it for he ride in. I pull it at 165, put it in the bag and get as much air out as i could then it goes into the igloo witha towel over it. Only thing is i dont count on a crispy skin :cry: cause the bag gets a little steamy. the bird will carry a good heat load for the hour drive and then some more rest time at the house. Even though the temps in the thigh sometimes dont reach 180,(usually top off at 175) after the cooler time, the juices are running clear and it passes the handshake test. If iya think its needs a little more cooking, you can seperate the leg/thigh sectin and give it a finishing hit in the hot oven.

[Trout_man22]

Yep, Phil is right... at over 300-325*, you can do it in as little as 15 minutes per pound. Below 300*, you're looking at easily 25 minutes per pound. I did the 15 pound test bird last week in about 3 1/2 hours. Came out great. Only I put the butter soaked cheesecloth on the bird from the get-go and left it on the entire cook. The breast turned out great. The wings were a bit beyond edible as it was pretty dark! I didn't mop it any at all the entire time.

I just cut the wings off and use them for stock.