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Unread 11-21-2012, 08:47 PM   #1
Diesel
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Default cook time for turkeys?

Im putting two 20lbs turkeys in my UDS and Im not sure how long they need. Im wondering if I should put them in now and let them go all night.We would like to eat around 5pm tomorrow evening. Im shooting for a temp of 300 to 350.
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Unread 11-21-2012, 08:55 PM   #2
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I'll be interested in this thread. All night and most of the day seems way too long to me.

Last year I cooked a 12 pound (brined) turkey at 300 degrees. It was done in two hours. Yes, two hours. I couldn't believe it, but it was done. (And turned out awesome.)
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Unread 11-21-2012, 08:58 PM   #3
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Quote:
Originally Posted by Terry The Toad View Post
I'll be interested in this thread. All night and most of the day seems way too long to me.

Last year I cooked a 12 pound (brined) turkey at 300 degrees. It was done in two hours. Yes, two hours. I couldn't believe it, but it was done. (And turned out awesome.)
well I was useing the search function and it seems I wont need all night. Its not bbq after all.
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Unread 11-21-2012, 09:00 PM   #4
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Just cut up a Brined 20 lber. 300 degrees for 4 1/2 hrs.

Just keep an eye on the color and tent it in the cooker if its as dark as you want it.
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Unread 11-21-2012, 09:10 PM   #5
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A rough estimation for a large bird is 13 minutes a pound at 350*.
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Unread 11-21-2012, 10:01 PM   #6
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I will give you my canned answer, when cooking a Turkey on a BBQ the best results will come from following the cooking instructions on the bag the turkey came in for oven cooking. I cook Indirect at 325º-350º. Rub the skin with a compound butter mix and tent if the breast starts getting to brown. Poultry takes on smoke very easy and it is very easy to over-smoke a bird. Another little trick is to place a bag of ice over the breast for about 20 minutes or so, before you put the bird on the smoker remove the ice bags, this will slow down the cooking process of the breasts so the Thighs can get to temp before the breast is over cooked.

Your overnight-er plan may just taste like an ashtray...That would be a long cook for a Turkey.

Either way go easy on the wood chunks. Good Luck and have a great Thanksgiving!
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Unread 11-22-2012, 06:15 AM   #7
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Quote:
Originally Posted by Terry The Toad View Post
I'll be interested in this thread. All night and most of the day seems way too long to me.

Last year I cooked a 12 pound (brined) turkey at 300 degrees. It was done in two hours. Yes, two hours. I couldn't believe it, but it was done. (And turned out awesome.)
That's been my experience, too.

I usually spatchcock my birds, but even when I don't, they don't take as much time as one might think (certainly not overnight)
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Unread 11-22-2012, 06:20 AM   #8
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Brined birds cook quicker IMO
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Unread 11-22-2012, 06:28 AM   #9
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I am smoking my first turkey this year. It is a small bird, right around 10 lbs. We are also doing a traditional one in the oven. I figured I did not want to smoke it for more than 2 hours...is this a correct assumption? When I do chicken parts I go an 45 min - 1 hour for 10 lbs, then wrap it and cook until it is done. I was planning on going longer because it is not cut up. I need to get it out of the brine soon...
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Unread 11-22-2012, 05:46 PM   #10
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14lb bird, brined overnight,injected w/ butter,white wine,chicken stock. Smoked at 275 for 4.5 hours till it hit 165F. Also deep fried similar size with same brine and injection for 42 minutes. Both birds were fantastic, with the smoked bird having a much more intense flavor.
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Unread 11-22-2012, 06:29 PM   #11
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Quote:
Originally Posted by Diesel View Post
Im putting two 20lbs turkeys in my UDS and Im not sure how long they need. Im wondering if I should put them in now and let them go all night.We would like to eat around 5pm tomorrow evening. Im shooting for a temp of 300 to 350.
I hope you were just trying to get a big grin from us.
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Unread 11-22-2012, 06:39 PM   #12
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Quote:
Originally Posted by Midnight Smoke View Post
I will give you my canned answer, when cooking a Turkey on a BBQ the best results will come from following the cooking instructions on the bag the turkey came in for oven cooking. I cook Indirect at 325º-350º. Rub the skin with a compound butter mix and tent if the breast starts getting to brown. Poultry takes on smoke very easy and it is very easy to over-smoke a bird. Another little trick is to place a bag of ice over the breast for about 20 minutes or so, before you put the bird on the smoker remove the ice bags, this will slow down the cooking process of the breasts so the Thighs can get to temp before the breast is over cooked.

Your overnight-er plan may just taste like an ashtray...That would be a long cook for a Turkey.

Either way go easy on the wood chunks. Good Luck and have a great Thanksgiving!
I love your work, perfect advice and so succinct!
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Unread 11-22-2012, 10:26 PM   #13
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Quote:
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well I was useing the search function and it seems I wont need all night. Its not bbq after all.
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