Question- Smoking time for a Turkey

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Did a test turkey 2 weeks ago. Since it was the first time I smoked one. It was a 12 pound turkey and I smoked it in a WSM. ( no water in the pan since I wanted to reach higher temps 300-325 ) brined it over night and 4 hours prior to the smoke I applied the rub. Stuffed some butter and rub under the skin wrapped it up in cheese cloth an then pour a mixture of melted butter and olive oil over the cheese cloth. Placed the bird on the smoker. Temp at 325. Took about 3 1/2 hours to reach 165 degrees. Placed it into a roasting pan covered with hd aluminum foil in the oven to keep warm.
Now the true test feeding it to the family. The white meat turned out amazing. Very flavorful with a light hint of smoke. My niece had seconds and she doesn't like anything ( we all have one of them in the family ) the dark meat had a heavier smoke taste to it. Although my sister said it wasn't an unpleasant smoke taste. Just a bit heavier the the white meat. Looking back I might flip the bird over halfway through the cook since the dark meat was down on the grates the entire cook and taking the brunt of the smoke. I used Stubbs natural briquettes and cherry wood chunks. Overall I was very happy with the results. Not sure if we are smoking on Thanksgiving, I did this test run cause we are redoing the kitchen ( it might be all torn up at thanksgiving but I'm hoping not)
I hope this helps you a bit good luck and please share your results !!!


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I have smoked Turkey almost as many times as ribs. I Always brine, then flash heat the Turkey in the oven 15 minutes on high heat 475, which eliminates the rubber skin.Cook time for a 12 to 13 pound Turkey is 3.5 hours, but use your thermometer.
 
large turkeys can brine for up to 2and nax 3 days. citrus fruits,whole black peppercorns. bay leaves, brown sugar and herbs. it makes a difference since turkey can be so dry. dark meat up first for 2 hrs depending on size and weight then flip breast side up for a little char. works eveytime.
 
Regarding brining: I have a Foster Farms Fresh & Natural Turkey. It says “May contain up to nine percent retained water”.

Does it need to be brined?
 

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I've smoked large turkeys (24-26 lbs) on my Traeger for the past four years. The best method, by far, for smoking a large turkey is to go unconventional and part-out the bird before cooking.

You can "wing-it" or you can watch Jacques Pepin separate a turkey here: (the important part begins at about 1:40) Watch him remove the legs/thighs and the entire breast section with the wings. Cooking or smoking this way reduces the cooking time dramatically. It also gives you a carcass that you can use to make stock/gravy while the bird smokes. I brine my birds for 15-18 hours prior to the smoke and use a paste/rub on and under the skin.

The breast section on a 24lb turkey hits 165 degrees at about 5 hours at 275 (pushing to 325 for the last half hour to crisp the skin). The leg sections (with stuffing in the deboned thighs) cook in about half that time - I add them to the smoker at the two hour mark. I place the breast section with wings tucked in a shallow roasting pan on a roasting rack or bradley rack. The legs are added next to the breast at the appropriate time. I smoke the stuffing next to the bird in a perforated pan for the last half hour (325 degrees).

I've had many positive "best turkey I've ever eaten" comments using this method and it doesn't take an entire day to smoke the turkey. Best of luck with your Thanksgiving meal!


I am giving your method a try tomorrow in my MES 30. I just cut the 25lb bird up per the video. Great tips in there! I coated it with a Williams Sonoma dry rub and bagged it into the fridge until tomorrow morning. The gravy is under way with the trimmings plus veges now so i can let it cool and remove the fat then thicken and heat right before serving. The MES doesn't go up to 325 so I guess I will have to finish off in the oven if the skin hasn't crisped.
 
I am giving your method a try tomorrow in my MES 30. I just cut the 25lb bird up per the video. Great tips in there! I coated it with a Williams Sonoma dry rub and bagged it into the fridge until tomorrow morning. The gravy is under way with the trimmings plus veges now so i can let it cool and remove the fat then thicken and heat right before serving. The MES doesn't go up to 325 so I guess I will have to finish off in the oven if the skin hasn't crisped.
This came out great, best turkey everyone here has ever had! The breast was ready in 4 hours at 275* in the MES and legs took about 2 hours. The only improvement I can see being made is pulling it early to finish in the oven to crisp the skin more. It was edible, but not super crispy.
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