Good evening all,
Quick question. I am planning on smoking a 14 lb turkey on Thanksgiving and was going to try and smoke it at 275 instead of my normal 225ish in order to get a little bit crisper skin. Can anyone tell me about how long the smoke time should be per pound? I would appreciate any suggestions.
Thanks in advance,
Steve
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
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Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Hi there snadekow ... A few thoughts and input ... First, and most important, what equipment are you smoking your turkey on?
Okay, that question out of the way, welcome to the Pit! Glad to have you here.
Thoughts on turkey
1. If at all possible, spatchcock it and put a gravy pan underneath the turkey.
2. Cook it at 325-350 ... the hotter and faster, the better. Under 300, in my experience, turkey dries out before the breasts are done and the skin is crispy. This does depend on your equipment.
3. 24 hours worth of dry brining and desiccating in the refrigerator makes a HUGE difference in outcome.
Hope that helps :-)
Last edited by ecowper; November 21, 2016, 02:24 PM.
BriggsBBQ if I was cooking it on the Hasty-Bake, I'd go 350-375, I think. On the WSM, I have to work hard to get to 350. But yeah, could go up to 400 no problem.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Totally agree with ecowper. At 325-350 you'll probably be looking at 2.5 - 3.5hrs, as a rough estimate, if spatchcocked. But most importantly is the temp, not the time. Do you have a digital thermometer? We recommend taking the breasts to 155-160, or 165 as an absolute max. The dark meat should be higher, which is good. Please don't use the popup that comes with many turkeys, they're set to pop at ~180-185 and that will be cardboard turkey breast.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Exactly, what those two guys said. I have a buddy I told to cook couple hours at 250 (electric smoker max) then throw it in the oven at 400 to finish. He's not listening to me going to smoke it for 10 hours at 225 F....I am shaking my head. Going to be some sloppy skin on some dried breast. On another note I am thinking next time I have to cook a turkey trying 1 hour smoke then finish in the fryer just to try something new.
hahah, I was telling my wife why does he ask my advice if he is just going to use some google recipe? He said he is doing one if the oven as a back up. shaking my head.
HAHAHAHA!! I think we misunderstand the point of low and slow BBQ. Turkey is not really a tough cut of meat. There's zero benefit to cooking it low and slow.
So my friend said he turkey was salty and good, but in the same sentence he said nobody commented about the turkey. I think he's not being honest with himself that cooking a turkey 250 for 10 hours is no bueno.
Thanks. I am using a smoke hollow PS 4400. Going to brine it tomorrow night using salt, garlic, black pepper, brown sugar and worcestershire sauce, then pull it out of the brine Wed night, rinse it and let it dry till Thursday. Not planning on injecting it since I am using a brine. Never did one at 325-350 so I will try it and let you know how it comes out. Yes I have a digital thermometer I use a Redi Chek ET-732. Thanks everyone for all the advice!!
Steve
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
BriggsBBQ I can relate to that one too. I think they were a product of their environment for the time. Back in the day they had to cook the ever living life out of everything just make sure everything was dead.
My neighbor is insisting on 225F for his smoked bird. BGE. I saw it last year. It came out black but when you removed the skin it looked nice and brown... they drowned it in gravy and ate it. I use the MT recipe, go 330 on a pellet grill and come out with super juicy moist meat and almost but not quite crispy skin.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
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Cast Iron Griddle
Grill Grate for SnS
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gasser
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18" drip pan for WSCGC
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Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
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BBQ Dragon and Dragon Chimney
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Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've left mine in the fridge for up to 48 hours with no ill effects. If anything, the skin is even more crispy at the end of the smoke.
I think Meathead's recommendation is the concern about the turkey absorbing some of the other fridge odors. I've never had that problem...so far. The salted turkey rub's odors far outweigh any others going on in there.
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