Turkey High heat or Low

quarters69 · 11-07-2010, 10:23 AM

Wanted to get some advice from the brethren. Is it better to cook a turkey low and slow, or high and fast? What are your ideas and how much time for each option? Turkey time is upon us and wanted some ideas. Thanks ahead of time

QansasjayhawQ · 11-07-2010, 10:50 AM

Our family has been cooking turkeys outside for the last couple of decades. Here's what we do -

First off, make sure your turkey is COMPLETELY thawed. The Sunday before Thanksgiving, I make sure the body and neck cavities are completely emptied out and set the turkey in a pan in the bottom of the fridge to continue defrosting.

On Thanksgiving morning, we rub it down inside and out with olive oil and Parkay margarine, then we salt and pepper it. We do not stuff it so that it cooks really well all the way through.

We set up a 22.5" Weber grill for indirect cooking, using charcoal corals on two sides. We put a pan with a little water in between the charcoal grates with a little apple juice to catch the drippings and keep things moist.

We add a small chunk of apple or cherry wood along with a few charcoal briquettes to each side about every hour or so.

A 20 pound turkey takes about eight hours, depending on the air temperature, wind, etc.

I go by the pop-up timer for doneness. I've checked it with a temperature probe before and it was right on the money. I think that's fascinating that they can build a cheap little plastic and spring thing that is so accurate.

Hope this helps!

JD McGee · 11-07-2010, 11:46 AM

325-350 here...

bigabyte · 11-07-2010, 12:29 PM

I do 350 here as well.

Mister Bob · 11-07-2010, 12:33 PM

Around 350 for me too

quarters69 · 11-07-2010, 12:55 PM

What is your hours to pound ratio for 325 to 350? thanks keith

5-0 BBQ · 11-07-2010, 01:18 PM

I cater and cook cook at home at 225-250. I like this because they can sit on the cooker for a while after they are done and still be moist.

jestridge · 11-07-2010, 03:22 PM

Just according what else I have on the smoker
, sometime high , sometime low, but if you take the backbone out take a lot less time

aquablue22 · 11-07-2010, 03:30 PM

I always go low and slow 250 to 275 and just have the probe in the thigh looking for about 150 to 155, it's done at 165. Keep your eye on the breast it will be the first part to burn and dry out, tent it (breast) with foil if it looks like it is cooking to fast or drying out. Good stuff. I've done a smoked turkey for Thanksgiving for probably 25 years, plus one in the oven for the traditionalist, never any smoked turkey left for sammies!

quarters69 · 11-07-2010, 08:00 PM

how much time per pound

mikeTRON · 11-07-2010, 08:51 PM

Do you guys/girls always cook a turkey whole?
Why not cut it in half?

bigabyte · 11-07-2010, 08:57 PM

Quote:

Originally Posted by quarters69

how much time per pound

12 to 15 minutes per pound at 350.

JD McGee · 11-07-2010, 09:20 PM

Quote:

Originally Posted by quarters69

What is your hours to pound ratio for 325 to 350? thanks keith

Dunno...it's done when it's done...165 ish in the breast...3-3.5 hours or so...perhaps a 6-8 beer smoke...

JD McGee · 11-07-2010, 09:25 PM

Quote:

Originally Posted by mikeTRON

Do you guys/girls always cook a turkey whole?
Why not cut it in half?

Because it's a bird thing...it's Thanksgiving...it's traditional...plus...it just looks damn cool!

Soapm · 11-08-2010, 01:11 AM

Is it possible to make beer can turkey?

11-07-2010, 10:23 AM	#1
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: IN Name/Nickname : quarters	Turkey High heat or Low Wanted to get some advice from the brethren. Is it better to cook a turkey low and slow, or high and fast? What are your ideas and how much time for each option? Turkey time is upon us and wanted some ideas. Thanks ahead of time

11-07-2010, 10:50 AM	#2
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	Our family has been cooking turkeys outside for the last couple of decades. Here's what we do - First off, make sure your turkey is COMPLETELY thawed. The Sunday before Thanksgiving, I make sure the body and neck cavities are completely emptied out and set the turkey in a pan in the bottom of the fridge to continue defrosting. On Thanksgiving morning, we rub it down inside and out with olive oil and Parkay margarine, then we salt and pepper it. We do not stuff it so that it cooks really well all the way through. We set up a 22.5" Weber grill for indirect cooking, using charcoal corals on two sides. We put a pan with a little water in between the charcoal grates with a little apple juice to catch the drippings and keep things moist. We add a small chunk of apple or cherry wood along with a few charcoal briquettes to each side about every hour or so. A 20 pound turkey takes about eight hours, depending on the air temperature, wind, etc. I go by the pop-up timer for doneness. I've checked it with a temperature probe before and it was right on the money. I think that's fascinating that they can build a cheap little plastic and spring thing that is so accurate. Hope this helps! __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

11-07-2010, 11:46 AM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	325-350 here... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

11-07-2010, 12:29 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I do 350 here as well. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

11-07-2010, 12:33 PM	#5
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	Around 350 for me too __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

11-07-2010, 12:55 PM	#6
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: IN Name/Nickname : quarters	What is your hours to pound ratio for 325 to 350? thanks keith

11-07-2010, 01:18 PM	#7
5-0 BBQ is one Smokin' Farker Join Date: 08-27-10 Location: Hampstead, MD	I cater and cook cook at home at 225-250. I like this because they can sit on the cooker for a while after they are done and still be moist. __________________ Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others

11-07-2010, 03:22 PM	#8
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Just according what else I have on the smoker , sometime high , sometime low, but if you take the backbone out take a lot less time

11-07-2010, 03:30 PM	#9
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I always go low and slow 250 to 275 and just have the probe in the thigh looking for about 150 to 155, it's done at 165. Keep your eye on the breast it will be the first part to burn and dry out, tent it (breast) with foil if it looks like it is cooking to fast or drying out. Good stuff. I've done a smoked turkey for Thanksgiving for probably 25 years, plus one in the oven for the traditionalist, never any smoked turkey left for sammies! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

11-07-2010, 08:00 PM	#10
quarters69 Full Fledged Farker Join Date: 09-01-10 Location: IN Name/Nickname : quarters	how much time per pound

11-07-2010, 08:51 PM	#11
mikeTRON Full Fledged Farker Join Date: 07-01-10 Location: Dallas,Tx	Do you guys/girls always cook a turkey whole? Why not cut it in half?

11-08-2010, 01:11 AM	#15
Soapm On the road to being a farker Join Date: 08-15-10 Location: Aurora, CO	Is it possible to make beer can turkey?