Time and temps for a Turkey

Discussion in 'Poultry' started by boisblancboy, Mar 21, 2010.

  1. Ok guys a couple simple questions. Just need some help with the basics. I do have the Masterbuilt Electric Smokehouse too. What are the rules for time and temps per weight of a turkery? Also how long should I brine it? I like to use tender quick salt in water just enough to float an egg and also add brown sugar for my brine.

    Thanks guys!
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I brine mine over night then rub and throw it on the smoker the next morning. Do a search for Slaughter house brine that is a good one. Or you can use the float an egg and brown sugar and other spices trick. I use that for my chicken legs but it does tend to get a little salty since you are using way more salt that most brines. Smoke it aound 275 until you get an internal temp of around 165-170ish. How big is your bird?
  3. I have a 13# turkery, but my dad also plans on shooting one this spring and he is going to want me to try and smoke that one too.
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I smoked a turkey last week in my MES and it took about 6 hours at 250 degrees. It leveled off at 150 degrees, so I covered it in foil and put it in the oven for about 40 minutes to speed it up. Figured 6 hours of smoke was good enough.

    Goes faster if you "Debone" it. At the very least, I would separate the breast from the back. I did not brine it, but did inject some garlic butter in the breasts and thighs. I'll brine my next bird.


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