Smoking a turkey.

Posted: 11/26/2014 11:43:10 PM EDT

ARFCOM don't fail me now!

I have a turkey, and a smoker, all I need is some guidance in how long to cook the bird. 13 pounds.

HELP ME!

Posted: 11/26/2014 11:43:39 PM EDT

[#1]

Really big rolling papers.

Posted: 11/26/2014 11:44:50 PM EDT

[#2]

Quote History

Quoted:
Really big rolling papers.

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LO fucking L

Posted: 11/26/2014 11:45:02 PM EDT

[#3]

You will need a big bong

Posted: 11/26/2014 11:46:52 PM EDT

[#4]

Cook it around 275 degrees to an internal temp of 165
Appx 20 min / lb
Google is your friend

Posted: 11/26/2014 11:50:01 PM EDT

[#5]

I've been smoking our Turkey's for the last 6 years. I typically smoke it for 5 hours on 200 degrees...now keep in mind this is only the breast, so we are talking 6-8lbs.

If you are smoking a 13lb bird, it's going to add to the smoking time.

Posted: 11/26/2014 11:54:13 PM EDT

[#6]

I'll assume the bird is "enhanced" with 6% solution..read labe, if not, brine (google, see below) l...don't worry, most folks buy these. Time is short, lets go.
Unwrap, rinse in cold water, put in a pan and cover overnight.
Pull out 1 hour before cooking time.
Light smoker
Seasone bird, salt pepper and what not
put on a 325/350 deg f smoker for about three hours (165 deg F internal at breast area)
Rest uncovered for 20 min, cut and eat.

More info? google Virtual Weber Bullet Turkey...

Posted: 11/26/2014 11:54:58 PM EDT

[#7]

What I've read says 30-40 minutes per lbs. Optimal temp seems to be 250-275. I plan to check mine at the 2-3 hour mark (covering it in foil stops the skin from browning any further). We're doing a small turkey - about 9 lbs.

It's brining right now.

Posted: 11/26/2014 11:56:23 PM EDT

[#8]

Wish I had a bong and a couple ounces, the FIL would definitely help me smoke then.

Posted: 11/26/2014 11:58:11 PM EDT

[#9]

It is in a brine as we speak, I got that part right (wife did anyways).

Posted: 11/27/2014 12:08:10 AM EDT

[#10]

Quote History

Quoted:
It is in a brine as we speak, I got that part right (wife did anyways).

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Is it an Enhanced bird?
No need to brine, It's salted. No harm, pull it, rinse, and cook tomorrow.

Posted: 11/27/2014 12:10:52 AM EDT

[#11]

I do a 48 hour brine, then 4 hours of cool apple wood smoke, then into a roasting pan in the oven for about 2.5 to 3 hours at 350*F.

Posted: 11/27/2014 12:15:40 AM EDT

[#12]

Do a dry brine.. Wet brine's are to messy.

Smoke at 275 until the breast is about 160 - 162... The carry over temp will bring you to 165...

if you smoke till 165 save your time and just eat a shoe..

The trick for a moist turkey after cooking it for 90 min in the smoker squirt it down with water every 20 min until you get your 160 - 162 temp.

Posted: 11/27/2014 12:17:10 AM EDT

[#13]

Just like every other piece of meat, smoke it till it's done. Times can vary widely from one piece of meat to another.

Posted: 11/27/2014 12:21:10 AM EDT

[#14]

Spatchcock it first before throwing it on the smoker.

Posted: 11/27/2014 1:12:33 AM EDT

[#15]

All depends on the temperature you plan to smoke it at.

[ARCHIVED THREAD] - Smoking a turkey.

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