smokingmeats
12-01-2017, 09:38 PM
Cooking a late Thanksgiving Dinner on Sunday. Plan on smoking a 14lb whole Turkey and a 6lb ribeye roast.
14lb bird will go in patio daddy's turkey brine tomorrow night.
The Ribeye Roast will get coated in salt and pepper tomorrow night as well.
Questions: I have smoked turkey breasts several time but never the whole bird. How long should I plan on the turkey smoking at a temp of 275-300? I'm thinking 4 hours? Any tips on getting the white and dark meat cooked properly? How long will a turkey hold temp while resting? Reason I ask, is I plan on cooking both the turkey and ribeye roast simultaneously on my Kamado Joe. I would like to be able to pull the turkey when it's done and then finish by roast with a good sear.
Thanks for any tips/insights
14lb bird will go in patio daddy's turkey brine tomorrow night.
The Ribeye Roast will get coated in salt and pepper tomorrow night as well.
Questions: I have smoked turkey breasts several time but never the whole bird. How long should I plan on the turkey smoking at a temp of 275-300? I'm thinking 4 hours? Any tips on getting the white and dark meat cooked properly? How long will a turkey hold temp while resting? Reason I ask, is I plan on cooking both the turkey and ribeye roast simultaneously on my Kamado Joe. I would like to be able to pull the turkey when it's done and then finish by roast with a good sear.
Thanks for any tips/insights