Discussion in 'Poultry' started by tdssmoke, Nov 11, 2013.
Anybody know how many minutes per lb. at 300 degrees for turkey?
As with most meats here, you should judge doneness by Internal Temperature, not time. IT should be 165° in the breast, and 175° in the thigh.
But as a guesstimate, I think it would be maybe 20-25 minutes per pound at 300°.
Except the standards now saw 165º in the thigh. Last year I did a 14 pound bird and ran the smoker at 300º-325º and it hit the IT just shy of 4 hours. Don't forget to allow for a 45min-1 hour foiled rest time prior to carving.
As far as I know the standard has always been 165˚. I still like dark meat a little more firm. I'll stick with trying to get my white meat to 165˚ and my dark meat to 175˚ at the same time.
Coincidentally, I have a 13 lb. turkey in the smoker right now. Using a "turkey canon" at around 290°-300°, at the 2 hour mark, the IT in the breast is at 138°.