Turkey for thanksgiving

[Rpfahl]

thinking of smoking turkey this year on my Camp Chef pellet pooper. Prob around 17lbs or so. Looking at 350 until 160/165 internal. My problem is how long will it take. Outside temp will probably be around 40 hopefully higher. Never know in Cleveland could be snowing.

[Potkettleblack]

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

[Rpfahl]

Thanks just what I needed.

[ecowper]

An 18-20 lb whole turkey at 350 is 3-3.5 hours. Figure more like 4+ hours if you stuff it.

[Rpfahl]

No stuffing. That I’ll do separately.

[Flat Rocker]

I'm planning to do an 8 lb. bone-in turkey breast on the pellet smoker.
In Meatheads description of doing turkey he says: "If you have a pellet smoker that generates its best smoke at about 200°F or so, start there for about 30 minutes, and then crank it up to 325°F."
Obviously with pellets you get more smoke at lower temps so if I started at 180 or so for an hour then upped the temp to 325 until it's done, would the lower temp for the first hour be a food safety issue? I'm also going to use the Blaz'N Smoker Pro, which will provide additional smoke and that's not dependent on the pit temp, so starting at 225 might be the better way to go ? Thanks for any advice.

[EdF]

I think the prescription is to get it above 131 IT in less than 2 hours. The above should work.

[jecucolo]

Have you considered 2 10-12 lb turkeys. They are usually a little more tender and you can get them cooked quicker. Because you want to crisp up the skin Meathead recommends cooking at 325*.

[bten]

Everything I have cooked on my camp chef has gone quicker than anticipated. I would plan it close to when you need it. ie. don't start 2 hrs ahead to make sure you have it ready on time. 3-4 hrs before you need it will be enough.

[Rpfahl]

Anyone with CC 24se with blanket? Wondering how that works for you.

[PackWolf]

Flat Rocker
You will have no concerns with the lower temperature and food safety. I say that as someone who has been in Public Health for 22 years... most of it in Food Service regulation. Getting to that final temp is the key. Do not mess around with that. Here is a link to the 2013 FDA Food Code. https://www.fda.gov/downloads/Food/G.../UCM374510.pdf Check pgs 80-83 (3-401.11) Oddly time to get there (within reason) is not a concern.

[Flat Rocker]

Thank you I appreciate the information.

[jgreen]

Think I am going to have to celebrate American Thanksgiving with you guys, in Canada. I love turkey!

[EdF]

I agree!

[BigCountryQ]

I'm looking forward to nap time!

[jgreen]

Ha. turkey does that to you. Worth it in my opinion.

[Flat Rocker]

I'm going to inject an 8 lb. breast with Tony Chachere's cajun butter - would it be better to do that on Wed. and let the bird sit uncovered overnight (in a fridge in the garage, not used for other foods) or should I inject it Thurs. morning just before putting it on the smoker? Thanks.

[jecucolo]

Meathead says it doesn't matter when you inject.