Timing 2 turkeys

[batboy]

2 turkeys this year, one indoors and one out. Obviously would like them to finish around the same time. How long would you estimate for each?

#1 - 15 pound. Planning on doing a 2 day dry brine, smoking it in a CharBroil Akorn indirect at ~350 over a drip pan to catch juices and make gravy (Amazingribs recipe/method). Empty cavity. NOT spatchcocked.

#2 - 20 pound old school. Not brined, not spatchcocked. 350 degree oven. Stuffing cavity with fruits and herbs.

Advice?

 

[rwalters]

I am guessing a 3-4 hour cook time at those temps. Whichever finishes 1st, gets wrapped loosely with foil, covered with a towel and placed in a cooler. Will stay plenty hot while the other finishes.

 

[mattmountz94]

I just did #2. 20lber cooked at 325 and i checked it at 2 1/2hrs luckily and it was at 173 in the breast. So be careful. I couldn't believe it.

 

[slugdog]

I plan on doing a 12#-14#, brine'd, empty, bird in the smoker. I'm gonna so it at 230 or so. Should take 6-7 hours. The bride is doing a stuffed one in the oven, but about the same size. A 20lb stuffed turkey will take 4 1/2 to 5 1/2 hours in the oven.

 

[dadsr4]

2 turkeys this year, one indoors and one out. Obviously would like them to finish around the same time. How long would you estimate for each?

#1 - 15 pound. Planning on doing a 2 day dry brine, smoking it in a CharBroil Akorn indirect at ~350 over a drip pan to catch juices and make gravy (Amazingribs recipe/method). Empty cavity. NOT spatchcocked.

#2 - 20 pound old school. Not brined, not spatchcocked. 350 degree oven. Stuffing cavity with fruits and herbs.

Advice?

Using a cooler is my suggestion, also. Using a cooler this way and starting early is my go to way of taking the stress out of a cook.

 

[BillN]

Since the subject of holding the bird in a cooler has come up, how long have some of you folks held a bird before carving/serving. Thanks in advance for your replies.

 

[quamdar]

My suggestion is to just adjust cooking temps on the fly based on how quick they're going (one up, one down 25 or whatever) because no two cooks are exactly alike. Keep from having to hold them too long that way.