How Long To Smoke Whole Turkey

coacher72

For those of you that have smoked several turkeys in the by, I was wondering approximately how long would it take to smoke a whole turkey that is nigh 12-14 lbs at a temp between 225-250. Trying to figure out what time I'll demand to beginning it for a apex meal on Thanksgiving.

Thanks

thelorax31

Last year I smoked a turkey that was xiii.5 pounds in 4 hours at 250F. The skin did not come out rubbery. I used smoked till the bird temperature was effectually 145F and cooked till it was at 165F. The full fourth dimension was four hours though.

This year I used my Treager to cook a turkey. It was a 22 pound bird and it took four.5 hours to attain 165F at the breast at 325F cooking temperature.

I hope this helps

coacher72

fpmnf and thelorax31,

Thanks for the info. That gives me an idea when I need to start.

SmokinAl

For poultry you can rough guess at i/two to three/4 of an hr per pound.

sqwib · Nov 26, 2014

Fixed Pics Nov 26, 2014

Here are some notes from my Turkey smokes.

Note: when smoking turkey try purchasing 1 that is no more than than 12-14 pounds. Much larger than this and the meat may stay in the danger zone (40-140 °F) for too long.
A 20 pound turkey volition take ten-14 hours and larger turkeys greatly increment food contagion risks. A 12-14 pound turkey will be good, however a xx pound bird can be done, simply be careful of the "Danger zone".

For a turkey over 14 pounds, crash-land the temp up to 300-325°F the starting time few hours and for goodness sake, no peeking.

[hr][/hr]

Alkali Turkey, unless it already has been, such every bit "Moister Enhanced with up to 8% of solution" or "Cocky Basting" or "Kosher".
Brining enhances flavor only at the same time gives the melt a wider margin of mistake, ensuring a moist bird, in my opinion anyway.
USDA States that BASTED or Cocky BASTED: Os-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled equally basted or self basted. The maximum added weight of approximately three% solution before processing is included in the internet weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.k., "Injected with approximately 3% of a solution of.

H2o to salt ratio is 1:sixteen or 1 cup of Kosher table salt per gallon of non-chlorinated h2o.

Sugar reduces the the gustation of the salt, use the same ratio as the salt.

Whole Birds brine for about an hour a pound.

Breasts no more than than 5-6 hours

Turkey Alkali:

ii Gal Water
ii Cups Kosher Salt
2 Cups Sugar (1 Cup white + 1 Loving cup Brown)
4 TBS Black Pepper
1 TBS Dried Rosemary
1 TBS Thyme
i/4 Loving cup White Wine (not Cooking Wine) or dry vermouth.

Combine all ingredients to 1 gallon of water in a large pot and bring to a slow simmer for 10 minute stirring, remove from rut and cool in refrigerator. Reserve a few ounces for the beer can

Slather:

ane/iv Cup Olive Oil
ane Tablespoon Worcestershire
1 Tablespoon Rosemary
1 Tablespoon Minced Onion
i Teaspoon Onion Powder
one Teaspoon Former Bay
1 Teaspoon basil
1 Teaspoon Thyme
1/2 Teaspoon Croaky Pepper
1/2 Teaspoon Celery Salt
1/2 Teaspoon Poultry Seasoning

Remove the neck and giblets from the within, trash the liver and place the neck and giblets in the refrigerator, this will exist used for gravy. Place the turkey in libation add brine and so add plenty ice to last the length of time the bird volition be in the alkali and make sure bird is submerged and place in a cool location. Soak a 12 pound turkey in the brine overnight or ten-12 hours in the fridge, the goal here is about an hour a pound.

[hour][/hr]

Slather: Olive oil, butter, Garlic, Rosemary Fourth dimension, Cracked Pepper, etc.. note the picture with all the spices. I warmed the slather most 25 second in microwave, mixed thoroughly and residue almost half hour, then the slather is placed in the fridge to thicken up.

[hour][/hr]

[hr][/hr]

Gravy: Fresh Sage, smoked garlic, green onions, white onion, applesauce and diverse spices as pictured below. Use fresh apples if you lot accept them, the applesauce is a bit sweeter

[hr][/hr]

Steps

Fire upwardly smoker: and bring temp up to about 350°F. I used white ash and cherry wood.

Setup the beer tin apparatus: and fill up halfway with reserved brine. I Did non brine this bird due to the fact that information technology was an enhanced turkey, since it was enhanced , I just used a bit of Killians and spices as pictured.

Drip Pan: Place a grate then a disposable tin foil pan on the reverse menses plate with a quart of water to catch the drippings for gravy, add h2o as needed, place the giblets and neck bone in the pan. Add some celery onion slices and spices to the drip pan. This smoke I tried apple sauce for a sweet gravy and only added the cervix bone at the married woman'southward asking. I did add 2 cups of water during the melt but it dd not need it.

Reduce take a chance of contamination: Make sure everything is prepare, reducing the possibility of contamination for example having the spices pre-measured in bowl and slather or rubs prepare to go, because you will be handling the bird.

Trimming: Remove bird from brine, this was an enhanced bird and so I did not have the pick for brining, rinse thoroughly in cold water then pat dry. Trim the cervix flap. Remove any pop up timer devices.

Rub/ Slather: At the least, make certain the breast is covered in a practiced slather or butter.

Stuffing the turkey: I do non cook stuffing in a smoked bird, if not beingness smoked on a beer can style apparatus, stuff with apple and onion quarters.

Placing the turkey: Once the smoker is preheated, to 350°F, about an hour works for my smoker, place the turkey over top of the beer can appliance, pin the wings close to the sides with toothpicks, place the turkey in the baste pan and insert meat probes. This cook I put the probe in the innermost thigh. Some will plug up the neck hole with an onion, this i was not just it may decrease the cooking fourth dimension slightly, the jury is nonetheless out on this ane. I also placed the bird in a pan to catch the drippings for the gravy.

Smoking: Allow the temp creep downward slowly until a temperature range of 240-250°F is achieved, this may take an hour or so to level off. Plan on 30 to 40 minutes per pound at this temperature. Watch the wings and chest and if they start to get too chocolate-brown you lot can encompass them with some foil.

Sanitize: Once everything is on the smoker, I will wipe everything down with Chlorox Cleanup.

Mopping: If yous desire to mop your smoked turkey, look until the last hr of the cooking fourth dimension to start. This particular melt I brushed the bird with honey about lx minutes before information technology was done.

Danger Zone: Pay shut attention to the cooking temps and fourth dimension, if you lot are nearing the 4 hr mark and are not close to 140°F, I would advise bumping your temps up to 325°F until you are out of the "Danger Zone".

Checking the Internal Temperature: (I strongly suggest that anyone doing whole poultry, educate themselves on the proper handling and cooking procedures.) The breast and thighs must reach different internal temperatures for platonic doneness. When the breast reaches 150°F, encompass information technology with foil to prevent it from being overcooked. I removed this turkey when the thick role of the thigh reached 160°F. The temperature will ascent afterwards removing it from the smoker. Proceed an center on your times and temps, if you lot become a reading that doesn't brand sense with the time chart, err on the side of caution. Although I did not have a reading of the breast information technology was cooked perfectly and If I had taken the thigh up to 170°F, information technology may have been overcooked.

Disclaimer for cooking temps, you knew that was coming. USDA states that the turkey should exist cooked to a minimum of 165°F at the lowest temp reading. I would propose an instant read thermometer, such every bit a Thermapen if you plan on smoking turkey. Check at the innermost office of the thigh and the thickest part of the breast and the everyman reading should be at 165°F, per USDA guidelines.

Resting: Remove the turkey and encompass loosely with aluminum foil for about xxx minutes. If I demand upwardly to an hour, the turkey will exist wrapped in a thick towel in a non drafty expanse, any longer than an hour and its foiled, toweled and placed in a libation with more towels.The resting is very important, a lot of the juices volition redistribute into the meat ensuring its a moist bird. If you are pulling your turkey slightly before its last temp, brand certain that you lot let information technology rest about a half hr wrapped in foil and lay a towel on pinnacle. During this rest your temps may increment due to carry over rut, so if you pulled it a little shy of 165°, don't sweat it.

Gravy: Equally the bird is resting cease up the gravy, Pour liquids from beer can apparatus and the baste pan through a strainer into a pot, bring gravy to a simmer and reduce by one-half, add spices to your preference, remove excess oil. Apply arrow root or corn starch to thicken the gravy. If yous accept time you can air-condition the gravy until the oils solidify on pinnacle and then scrape the grease off the summit.

Etching: When carving the turkey if it appears pink Don't panic, this is normal. The smoking process causes a chemical alter in turkey that causes information technology to turn pink. Just make sure the lowest reading is at 165°F.

[60 minutes][/60 minutes]

Time charts, not an verbal just in the ballpark,

This was a 12.4 lb bird and took almost 34 minutes per/lb at 230 - 240°F, I was at exactly 4 hours into the cook when I reached 140°F, next cook I will maintain 250- 260°F until it is out of the "danger zone", this was besides shut for comfort.

Cooking

- At 235°F your turkey will have 30 to 35 minutes per pound.
- At 250°F your turkey will take 25 to 30 minutes per pound.
- At 275°F your turkey will have twenty to 25 minutes per pound.

Thawing: Frozen turkey thawing timetable. Weight In refrigerator In common cold water

In the Refrigerator (40°F or beneath)
Let approximately 24 hours for every iv to 5 pounds

- 4 to 12 pounds i to three days
- 12 to 16 pounds 3 to 4 days
- 16 to 20 pounds iv to 5 days
- twenty to 24 pounds 5 to 6 days

I thawed this 12.iv pound bird in the refrigerator for 5 days and still had water ice within the turkey around the neck bone.

In Cold Water

Allow approximately 30 minutes per pound

- 4 to 12 pounds 2 to 6 hours
- 12 to 16 pounds half-dozen to 8 hours
- 16 to 20 pounds 8 to 10 hours
- 20 to 24 pounds x to 12 hours

Change the h2o every 30 minutes. Cook the turkey immediately subsequently it is thawed.
[60 minutes][/hr]

Concerns/Notes:

When carving the turkey if it appears pink Don't panic, this is normal. The smoking procedure causes a chemical change in turkey that causes it to plow pink. Just make certain the everyman reading throughout the turkey reads 165°F.
This was a 12.4 lb bird and took almost 34 minutes per/lb at 230 - 240°F, I was at exactly 4 hours into the cook when I reached 140°F, side by side cook I will maintain 250- 260°F until information technology is out of the "danger zone", this was too shut for comfort.
Go on the turkey refrigerated or in iced brine until ready to cook, exercise not bring up to room temperature before smoking.
Watch temps closely, the bird needs to be above 140°F in under 4 hours, bump up the temps until you lot are in a higher place the "Danger Zone".
The turkey turned out great, It had skillful season and was moist throughout, the dark meat was exceptional.
Compared to an Oven Roasted turkey and my "Keg Roasted Turkey" the smoked turkey wins over the Oven Roasted merely not the Keg Roasted turkey, simply in all fairness the turkey was xi months old and was an enhanced bird so I did not take the option of brining. I volition follow this upwards with a fresh bird next fourth dimension. Even so the skin was much better on the smoked turkey than the Keg Roasted Turkey,
The gravy was adept but needs work, I think next time I will saute or brown some of the ingredients before adding to the drip pan and employ fresh diced apples in place of apple sauce. The sauce was much amend the next day, after removing the grease.
Many will say you can not become a crisp skin smoking with depression estrus, I had no problem getting a crispy skin and this bird was smoked sitting in liquids.

[hr][/60 minutes]

Spices used for the slather and Gravy

Fresh Sage, smoked garlic, greenish onions, white onion, applesauce and various spices.

Bird ready to become, tin can half full with Killians and spices as pictured with a large sprig of fresh sage and smoked garlic.

Scarlet wood fume. Note the removed grate, the pan is sitting directly on the contrary flow plate.

Foiled Wings, starting to go dark

Foiled breast when thigh reached 150°F

Removed all foil at 155°F and brushed with dear

Pulled when thigh reached 160°F

Rested, wrapped in foil and towels for thirty minutes and ready to carve.

coacher72

Sqwib,

Thanks for sharing your recipes. I may exist using some of your ideas.

Accept a nifty Thanksgiving

scarbelly

Thanks Squib for sharing another great postal service

rbranstner

If I was a betting homo I would say your bird will take around 5 hours give or take. But as with all smoked meat brand certain you are monitoring your internal temps to be sure that y'all cook information technology to a save internal temp and that that information technology gets out of the danger zone.

drheat

I question I have should the Turkey legs remain tied or untied? Thanks.

sqwib

Wow this is an onetime one and I see I missed fixing the post, I'll try to go it fixed today.

I Remove the plastic from the legs when doing Beer Tin style cooking, however it is oven safety and tin exist left in place, I call up my wife leaves information technology on for oven cooking not sure.

You tin also remove the plastic ties and Truss the turkey

pegasus99 · Nov 27, 2014

For me, it'southward pretty uncomplicated, regardless of weight of the turkey - I apply a meat thermometer, and when it'southward 185F in the middle of the breast, information technology's done. Now, that won't help you for timing dinner, just the almost-13 pounder I accept on my Brinkman this very infinitesimal, volition probably exist 6 to 7 hours (based on past experience. With dinner scheduled for vi hours from now, and knowing information technology'south been on for about 2.5 hours, I volition have time to let it remainder and cool, so I don't burn all my fingers while carving. Fortunately, turkey is one of those dishes that can exist served room temp anyway.

skyy38

For those of you that have smoked several turkeys in the past, I was wondering approximately how long would it take to smoke a whole turkey that is almost 12-14 lbs at a temp between 225-250. Trying to effigy out what time I'll need to start it for a apex repast on Thanksgiving.
Thanks

Nigh 4-five hours, depending on various factors, such as heat control.

You should allow xx minutes per pound when smoking.

A drip pan total of water at the lesser of the grill is a proficient thought for turkey because it helps go on things nice and moist.

A pan for your turkey is good besides. Make certain that you put the turkey in chest side DOWN then that the juices can menses into it.

skyy38

For poultry you tin rough guess at 1/2 to 3/4 of an hour per pound.

20 minutes per pound.

one/2 hour per pound is for Prime Rib.

qfogs

i take always smoked whole turkeys at that size at a higher temp but no more than 300. depends on which wood likewise. peach and apple piece of work well. 45 min per lb for birds over 15lb.The Brine is always the key for all smoked poultry my friend. Enjoy !!

erniejade

Last one I did i spatchcock it. It cooked much faster and more even.

skootchnc

I discovered (thank you to this forum) you need to fume between 300-325 for crispy skin....I did the 225-275 spread during various smokes, and while the meat has been moist... the skin was rubbery. The concluding one I smoked at 325 came out moist meat, and a nice crisp skin

dannos · Nov 13, 2016

I've smoked large turkeys (24-26 lbs) on my Traeger for the past four years. The best method, by far, for smoking a large turkey is to go unconventional and part-out the bird before cooking.

You can "wing-it" or y'all can picket Jacques Pepin separate a turkey here: (the important function begins at about 1:40) Watch him remove the legs/thighs and the entire breast section with the wings. Cooking or smoking this mode reduces the cooking time dramatically. It also gives y'all a carcass that you lot can use to make stock/gravy while the bird smokes. I brine my birds for 15-18 hours prior to the smoke and utilise a paste/rub on and nether the peel.

The breast section on a 24lb turkey hits 165 degrees at virtually 5 hours at 275 (pushing to 325 for the final half hour to well-baked the pare). The leg sections (with stuffing in the deboned thighs) cook in about half that time - I add them to the smoker at the two hour marker. I identify the breast section with wings tucked in a shallow roasting pan on a roasting rack or bradley rack. The legs are added next to the breast at the appropriate time. I smoke the stuffing next to the bird in a perforated pan for the concluding half hour (325 degrees).

I've had many positive "best turkey I've ever eaten" comments using this method and it doesn't take an entire mean solar day to smoke the turkey. Best of luck with your Thanksgiving meal!

smokinmp

Did a test turkey 2 weeks agone. Since it was the starting time fourth dimension I smoked one. Information technology was a 12 pound turkey and I smoked it in a WSM. ( no h2o in the pan since I wanted to reach college temps 300-325 ) brined it over nighttime and four hours prior to the smoke I applied the rub. Stuffed some butter and rub nether the peel wrapped it upwardly in cheese material an then pour a mixture of melted butter and olive oil over the cheese material. Placed the bird on the smoker. Temp at 325. Took virtually 3 i/2 hours to reach 165 degrees. Placed it into a roasting pan covered with hd aluminum foil in the oven to keep warm.
Now the true examination feeding it to the family. The white meat turned out amazing. Very flavorful with a calorie-free hint of smoke. My niece had seconds and she doesn't like anything ( we all have ane of them in the family ) the dark meat had a heavier fume gustatory modality to information technology. Although my sis said it wasn't an unpleasant fume sense of taste. Just a bit heavier the the white meat. Looking back I might flip the bird over halfway through the cook since the dark meat was down on the grates the entire melt and taking the burden of the smoke. I used Stubbs natural briquettes and cherry wood chunks. Overall I was very happy with the results. Not certain if we are smoking on Thanksgiving, I did this exam run crusade we are redoing the kitchen ( it might exist all torn up at thanksgiving but I'thousand hoping not)
I hope this helps you a scrap proficient luck and please share your results !!!

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How Long To Smoke Whole Turkey

Question- Smoking time for a Turkey

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