Cooking times for Smoke Turkey

Ayvatr · 11-13-2017, 05:53 AM

Hey folks, I’ve, got been tasked to smoke 4-5 Turkeys this Thanksgiving and it’s been a year since my last Gobbler attempt. My question:
Is there a rule of thumb for cooking to 165 @ 275f based on weight? I’m planning on using 12-14 lb birds, brined, rubbed and I need to have them ready by 13:00 Thanksgiving Day.
Any help would be welcomed.
Thanks

keeperofsecrets · 11-13-2017, 07:39 AM

Most folks cook them closer to 300. I did a 24 lb bird Sunday in the cold and rain; the temps oscillating between 275 and 350, and it took all of five hours.

turkey.jpg

dadsr4 · 11-13-2017, 07:48 AM

This is what I go by on my kettle.
Cooking Times for Unstuffed Turkeys
10-11 lbs. = 1-3/4 to 2-1/2 hrs.
12-14 lbs. = 2-1/4 to 3 hrs.
15-17 lbs. = 2-3/4 to 3-3/4 hrs.
18-22 lbs. = 3-1/2 to 4 hrs.
23-24 lbs. = 4 to 4-1/2 hrs.
I always add an hour to this.

IndoorOutdoorCook · 11-13-2017, 07:55 AM

Check the temps and fire at 2.5 hours, but give yourself 3.5 hours cooking + 1 hour rest to be safe. It's better to be done early and hold it in a cambro than late.

Pull them out at 150-155F white and 170+ dark; let it rest 45 min or more. The carryover cooking will bump the temp up again.

bonz50 · 11-13-2017, 10:28 AM

I'm planning on trying to smoke my first bird this year, so this is timely info

Thanks!!!

Smoke Dawg · 11-13-2017, 02:03 PM

You might cook one ahead of time for a test run. cook a large one so you know how long it will take on your cooker how you run it.

Doog · 11-14-2017, 06:55 AM

15lb bird around 3 hours on my Lang @300

farmer-fred · 11-14-2017, 07:59 AM

I did a 12 lb turkey on my trail embers smoker last Sunday. 3 hrs @ 350 got me to 170 thigh temp. Since my Q-Master senior ATC has a holding mode to prevent over cooking I wrapped it in foil and left it on another 45 min. It was super moist and tender, dark golden brown skin, and just the right amount of smoke. I used three med chunks of hickory. I used a drip pan with the neck and giblets along with chicken broth and it made a fantastic gravy.
here is a picture @ 2 hr mark before basting with drippings. We agreed that it was the best smoked turkey we had ever cooked. Since it was an enhanced bird I did not brine, only seasoned lt. This worked well for me, Let us know how yours turns out.

IMG_20171112_143034.jpg

Q-Master ATC

IMG_20171112_142856.jpg

Ayvatr · 11-14-2017, 04:00 PM

Quote:

Originally Posted by farmer-fred

I did a 12 lb turkey on my trail embers smoker last Sunday. 3 hrs @ 350 got me to 170 thigh temp. Since my Q-Master senior ATC has a holding mode to prevent over cooking I wrapped it in foil and left it on another 45 min. It was super moist and tender, dark golden brown skin, and just the right amount of smoke. I used three med chunks of hickory. I used a drip pan with the neck and giblets along with chicken broth and it made a fantastic gravy.
here is a picture @ 2 hr mark before basting with drippings. We agreed that it was the best smoked turkey we had ever cooked. Since it was an enhanced bird I did not brine, only seasoned lt. This worked well for me, Let us know how yours turns out.

Attachment 151552

Q-Master ATC

Attachment 151553

I’ve never cooked one this hot in my Shirley but I’m willing to try based on your results. This is great gouge for me to work with. Thanks

farmer-fred · 11-14-2017, 05:56 PM

Quote:

Originally Posted by Ayvatr

I’ve never cooked one this hot in my Shirley but I’m willing to try based on your results. This is great gouge for me to work with. Thanks

At first I was hesitant to try the high temp smoke but the way it turned out the I will be doing it again. The last time I smoked a turkey it was in a Brinkman electric and it took almost six hrs and it was over smoked and not near as moist as this one. If you think about it when we oven cook a turkey we usually cook @325-350. I also think the basting and then the foil wrap contributed to the moistness of the breast meat. For my next smoked turkey I want to find a fresh bird that is not enhanced and brine it. I also will see how smoking @ 325 works out. We had turkey leftovers tonight and it tastes just as good reheated as when it was freshly cooked.

tom b · 11-14-2017, 09:56 PM

13.3 lbs, pellet cooker 335* for 2.25 hrs, 160 breast, 185+ thigh

Ayvatr · 11-15-2017, 03:50 AM

Quote:

Originally Posted by tom b

13.3 lbs, pellet cooker 335* for 2.25 hrs, 160 breast, 185+ thigh

I’m hungry just looking at this bird..

Lastrajm · 11-15-2017, 11:19 AM

12# turkey cooked last week on my 48” Shirley. In at 10am, pulled out at 1pm when the breast read 160. Rested for about 40 minutes and cut. Juice ran down my arm I was cutting. It was glorious.

medic92 · 11-15-2017, 12:18 PM

The 15 pounder I did a couple of weeks ago reached 160 internal in three hours. After that I foiled and rested it in a 150 degree warmer for two hours. It was superdy-duperdy good.

fwdiii · 11-15-2017, 01:37 PM

I did an 18 pound unstuffed turkey, not brined, smoked at 275 - 300 range took 4 hours and man oh man was it delicious!! Used apple wood and a bit of hickory.

11-13-2017, 05:53 AM	#1
Ayvatr is one Smokin' Farker Join Date: 12-24-12 Location: Ashland, Virginia	Cooking times for Smoke Turkey Hey folks, I’ve, got been tasked to smoke 4-5 Turkeys this Thanksgiving and it’s been a year since my last Gobbler attempt. My question: Is there a rule of thumb for cooking to 165 @ 275f based on weight? I’m planning on using 12-14 lb birds, brined, rubbed and I need to have them ready by 13:00 Thanksgiving Day. Any help would be welcomed. Thanks __________________ Shirley Fabrication 24x70 " Chernobyl " Weber 2 Burner Spirit Thermapen Fireboard KCBS Tailwind BBQ Team follow us on [COLOR="Blue"]Facebook[/COLOR] [U] [/U] Mike :plane: "Start Your Fire" Myron Mixon

11-13-2017, 07:39 AM	#2
keeperofsecrets Full Fledged Farker Join Date: 05-14-16 Location: monroe, ga Name/Nickname : ringo	Most folks cook them closer to 300. I did a 24 lb bird Sunday in the cold and rain; the temps oscillating between 275 and 350, and it took all of five hours. turkey.jpg __________________ May your wood stay dry and your smoke stay blue. A-1 Competition Smoker 48x48 open wood grill 72x48 open wood grill/smoker/pig roaster Sam's 8-burner gas Event Grill w/griddle drop-in Blackstone Range Top Combo Grill

11-13-2017, 07:48 AM	#3
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	This is what I go by on my kettle. Cooking Times for Unstuffed Turkeys 10-11 lbs. = 1-3/4 to 2-1/2 hrs. 12-14 lbs. = 2-1/4 to 3 hrs. 15-17 lbs. = 2-3/4 to 3-3/4 hrs. 18-22 lbs. = 3-1/2 to 4 hrs. 23-24 lbs. = 4 to 4-1/2 hrs. I always add an hour to this. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

11-13-2017, 07:55 AM	#4
IndoorOutdoorCook Knows what a fatty is. Join Date: 12-06-13 Location: Cambridge, MA	Check the temps and fire at 2.5 hours, but give yourself 3.5 hours cooking + 1 hour rest to be safe. It's better to be done early and hold it in a cambro than late. Pull them out at 150-155F white and 170+ dark; let it rest 45 min or more. The carryover cooking will bump the temp up again. __________________ "In order to make delicious food, you must eat delicious food." -Jiro Ono

11-13-2017, 10:28 AM	#5
bonz50 Take a breath! Join Date: 11-09-17 Location: Hamilton, AL Name/Nickname : Tony	I'm planning on trying to smoke my first bird this year, so this is timely info Thanks!!! __________________ Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B]

11-13-2017, 02:03 PM	#6
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	You might cook one ahead of time for a test run. cook a large one so you know how long it will take on your cooker how you run it. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

11-14-2017, 06:55 AM	#7
Doog is One Chatty Farker Join Date: 06-08-14 Location: Pa.	15lb bird around 3 hours on my Lang @300 __________________ Every cook is a learning experience....Big offset, Kamado, Blackstone

11-14-2017, 07:59 AM	#8
farmer-fred Full Fledged Farker Join Date: 07-03-14 Location: Defiance, Ohio Name/Nickname : Tom	I did a 12 lb turkey on my trail embers smoker last Sunday. 3 hrs @ 350 got me to 170 thigh temp. Since my Q-Master senior ATC has a holding mode to prevent over cooking I wrapped it in foil and left it on another 45 min. It was super moist and tender, dark golden brown skin, and just the right amount of smoke. I used three med chunks of hickory. I used a drip pan with the neck and giblets along with chicken broth and it made a fantastic gravy. here is a picture @ 2 hr mark before basting with drippings. We agreed that it was the best smoked turkey we had ever cooked. Since it was an enhanced bird I did not brine, only seasoned lt. This worked well for me, Let us know how yours turns out. IMG_20171112_143034.jpg Q-Master ATC IMG_20171112_142856.jpg
	1 members found this post helpful.

11-14-2017, 09:56 PM	#11
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	13.3 lbs, pellet cooker 335* for 2.25 hrs, 160 breast, 185+ thigh __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

11-15-2017, 11:19 AM	#13
Lastrajm On the road to being a farker Join Date: 06-03-14 Location: Rutherford, nj	12# turkey cooked last week on my 48” Shirley. In at 10am, pulled out at 1pm when the breast read 160. Rested for about 40 minutes and cut. Juice ran down my arm I was cutting. It was glorious.

11-15-2017, 12:18 PM	#14
medic92 is one Smokin' Farker Join Date: 02-24-16 Location: Mount Sterling, IL Name/Nickname : Kevin	The 15 pounder I did a couple of weeks ago reached 160 internal in three hours. After that I foiled and rested it in a 150 degree warmer for two hours. It was superdy-duperdy good. __________________ Homebuilt Cinderblock Smoker, Homebuilt UDS, Weber 22 inch Kettle

11-15-2017, 01:37 PM	#15
fwdiii is One Chatty Farker Join Date: 09-07-15 Location: NJ, exit 9 Name/Nickname : Fred	I did an 18 pound unstuffed turkey, not brined, smoked at 275 - 300 range took 4 hours and man oh man was it delicious!! Used apple wood and a bit of hickory.