Smoking turkey

Discussion in 'General Discussion' started by ltedders, Nov 11, 2012.

  1. Hey guys, first time posting so I hopeim doing this right. I plan on smoking our Thanksgiving turkey this year. I'll actually be doing two in the 10 lb range. I want to smoke them at around 240-250 degrees. What I'm wondering about is the timeframe. Any suggestions on how much time I should allow? Any help is greatly appreciated.
  2. A 12#er cooked at 240* takes ~6.5 hrs with a finishing temp of 170* in the breast (180* in the thigh).  I did a 22#er last year that took 8 hrs.
    Last edited: Nov 11, 2012
  3. Thanks for the help Bama, so, the time to smoke two would be the same as for one? I guess that's my real question.
  4. spoolinaz

    spoolinaz Meat Mopper

    As long as your smoker can hold temp with 2 birds, it's like smoking one as far as time. I prefer to smoke up around 300 for poultry to preserve skin texture. Also, don't be afraid to hold the bird wrapped in foil in a cooler stuffed with towels for a couple hours, after a tented rest for 15 minutes or so. I do that to avoid the IT from climbing too high while in the cooler. Did that the other week, was still very much tender and juicy.
  5. I just got my 30" MES. I want to do a turkey this year so I am practicing on some smaller birds. Nervous about the turkey especially cook times with guests coming over.
  6. I know what you mean...your capability is on display.  I recommend planning in a fudge factor and holding it as Spoolinaz has indicated above.  I think you'll do fine.  And the taste of smoked T-bird is worth it!
  7. Aim for an IT of 165 in the thickest part of the breast and thigh.  Having two probes would be best being the birds most likely won't get done at the same time.  I've read that the little red poppers don't go off until like 185+ so if you just go by that your birds could end up dry and overdone.

    It's probably easier to plan for them to be done early vs. trying to hit a certain time frame.
  8. spoolinaz

    spoolinaz Meat Mopper

    I have also seen that if you do need to reheat after slicing, use chicken stock and 'poach' the turkey in it. Reheats gently and doesn't dry out, plus another chance to impart some flavor. You never want to rush the cooking part, take the time to do it right. There are many ways to serve it that the guests will never know it wasn't 'fresh off the bone'
  9. Thanks guys! All of this has really been a big help! Really looking forward to tasting my smoked turkey next Thursday.
  10. s2k9k

    s2k9k AMNPS Test Group

    When you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

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