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jbelson BBQ Fan
Joined: 20 Jun 2009 Posts: 115
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Posted: Nov 11 2017 Post subject: Temp for smoking a turkey? |
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I've seen a couple of different temps for smoking a turkey.
I know in the past that I've done legs at 300 and have come out fine.
I feel like lower and slower cook might dry out a whole bird though.
Thoughts? What have you done that you like? _________________ Traeger big texas 075 |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 11 2017 Post subject: |
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I go 300-up. _________________ Somewhere in Kenya...a village is missing their idiot. |
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dhal22 Newbie
Joined: 28 Sep 2012 Posts: 34
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Posted: Nov 12 2017 Post subject: |
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I think I'll smoke one for thanksgiving. |
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JohnH12 Newbie
Joined: 14 Aug 2016 Posts: 25
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Posted: Nov 12 2017 Post subject: |
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I haven't done one yet but most sites I frequent recommend about 250*F and have temp probes in both white and dark meat since the recommended IT's are different for each.
They also say the best results are spatchcock.
If you want to cook it whole for presentation ice down the breast for a couple of hours before the cook. |
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tsawyer148 Newbie

Joined: 16 Dec 2010 Posts: 51 Location: Southwest, Utah
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Posted: Nov 14 2017 Post subject: |
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There are a lot of opinions on this and they all work. I normally cook at around 265 to 275. Try to keep the size of the bird to no more than 12 to 15 lbs. otherwise it may dry out more than you want. If you can find a brine recipe that looks good try it. I have done them with and without brining and I prefer a good brine, I feel it helps with the moisture and adds another layer of flavor. Get the internal temp of the thickest part of the breast to around 165* F, don't trust the little pop up timer if it has one.
 _________________ KCBS CBJ# 59086
NOTICE
These premises are protected by a custom B.A.G.S.*
Anti Theft/Disarming Security System.
In otherwords, if you try to steal something, the
*Big Ass German Shepherd
inside will rip your arms off! |
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Snowsmoke BBQ Fan
Joined: 03 Apr 2012 Posts: 123 Location: Melrose, MA
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Posted: Nov 14 2017 Post subject: |
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I do one every year - I like the BBQ pit boys version the best with the brine and in a pan with Red Apple Ale. Wouldn't drink the crap but it works well for this.
Please take the plastic pop thing out of the bird before brine, its just gross to think about the plastic thing and the chemicals in the smoke interacting.
I usual use my WSM without water, Pecan or Apple wood and go at 285 for 3 hours then 315 for the last 1.5 hours. Agree on bird size, 12 lbs is the best for my setup and schedule.
happy turkey day _________________ "The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!) |
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jbelson BBQ Fan
Joined: 20 Jun 2009 Posts: 115
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Posted: Nov 14 2017 Post subject: |
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Thanks.
i saw Arron Franklin do one at 325 and it only took 3 hours, but skin was black.
I've never been happy with brining turkey or chicken, always comes too salty. I've been using a crillo mojo marinade that I really love.
Getting a friends large smoker that could fit 8 turkeys probably, so I'm looking to cook for a bunch of friends. _________________ Traeger big texas 075 |
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Hotstuff
Joined: 11 Nov 2017 Posts: 8 Location: USA
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k.a.m. BBQ Mega Star

Joined: 12 Dec 2007 Posts: 26020 Location: Southeast Texas.
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Posted: Nov 16 2017 Post subject: |
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275° to 325° for me. _________________ Always remember slow and steady wins the race.
Hybrid Cooker |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Nov 17 2017 Post subject: |
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300+ for me. My turkeys never turn out black like Franklin's. I smoke on a WSM with 1 (one) chunk of pecan or oak. Too much smoke will blacken a bird in my opinion. _________________ Somewhere in Kenya...a village is missing their idiot. |
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SmokingPiney Newbie
Joined: 15 Aug 2015 Posts: 52 Location: South Jersey Pine Barrens
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Posted: Nov 17 2017 Post subject: |
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325 spatchcocked. About a 2.5 hour cook.
No black skin here, and the skin was crispy.
 _________________ Assassin 24, XL BGE, Weber Kettle, Char Broil gasser, AMNPS |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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