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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2013, 11:07 AM   #1
DBH
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Default Turkey in 2.5 hours ?

Ok, I've only done a couple turkeys. Brined a 20 lb turkey for 12 hours and put it on the smoker when the Guru said 325. 2.5 hours later the breast was at 172 by the food probe. Thinking the probe must be wrong, it got out my Thermapen. Yup, breast at 175 and legs were at 187.

I really didn't expect the bird to be done that quickly. Is that possible?
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Unread 12-25-2013, 11:10 AM   #2
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All pieces of meat are different and will cook differently. My last one was a 15 and 20 lb and both took about 3...3 1/2 hours spatchcocked @ 350.
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Unread 12-25-2013, 11:18 AM   #3
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Default Yep

Times are used for planning.
Your temperature of the meat is your final say.
You have the best meat thermometer on the market, trust it.
What was your thighs running at?
I do my breast to 160 and thighs to 180.
Hope it's juicy and tender for you.
By the way I smoke my turkey low and slow (230 deg).
Skin is not crisp, but I find most people do not want the skin to begins with.
To much fat.
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Unread 12-25-2013, 12:02 PM   #4
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My last 20 lbs turkey was done before 3 hours. So, yes, it is possible.
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Unread 12-25-2013, 12:32 PM   #5
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It happens. The last 20 pounder I did was done in less than 3.
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Unread 12-27-2013, 06:27 AM   #6
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Well, I guess I just expected a turkey that size would take longer. Even though the temps Got w little high, it was really good. Lesson learned
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Unread 12-27-2013, 06:32 AM   #7
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I believe it. especially if you let it go and didnt open up the pit to peak and mess around with the bird in the process. Starting temp of the bird is a factor as well
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Unread 12-27-2013, 07:09 AM   #8
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Exit 36 here....

I have done the 20lb turkey, too.....they don't take nearly as long as they do in the oven. In fact, your temps/times seem dead on....
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Unread 12-27-2013, 09:05 AM   #9
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Depending on your cooker it may help to think of it more like a convection oven because of the air flow. The other thing to think about is that the bird may be 20 lbs. but the meat is spread over a larger area than a cut like a pork shoulder or beef clod.
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Unread 12-27-2013, 11:51 AM   #10
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not surprising...I just did a 15lb bird on the rotis on xmas day in about 1:45 or so.
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Unread 12-27-2013, 11:57 AM   #11
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My Thanksgiving day turkey was done in 2.5 hours on my bubba keg.. at around 325* as well. I glad I checked on it when I did.. I was expecting 3+ hours.
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Unread 12-27-2013, 12:05 PM   #12
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Just brined 14 lb bird on the 14" WSM running @ 245* and it was four hours for 160* breast temp. Had the Turkey sitting out for a couple hours before putting it in the smoker and internal temp. was 50* when I started.
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