Turkey smoke time

[blue_healer_guy]

I have a good brine, and will probably smoke a 13lber sunday. Done it before but cant remember temp and time... I know I should write it down. Thanks for the help.

[eyeguy 54]

235 degrees F to 250 degrees F. Plan on 30 to 40 minutes per pound. have fun!

[picksbigwagon]

2 hours of heavy smoke at 205*, then put it in your oven and finish it there like a regular turkey.....

[polarsusd81]

I have a 7.5 lb breast in the brine right now, planning to smoke at about 240 for 3.5 to 4 hours. Did a practice bird a few weeks ago as I didn't want the first attempt on the big day. Fantastic!

[Todd Caswell]

Did 2 14 pounders monday 7 hours at 215 deg. Internal temp 162 when I pulled them. My wife brought them to her work Tues. for there turkey day. Must have been good because I was asked to smoke 5 more next week..

[blue_healer_guy]

Thanks for the replys guys.

[blue_healer_guy]

Well, got the turkey smoked and it might have been the best tasting meat i have done. Im a dark meat guy and that was fabulous! gotta get some legs only and try that. Tanks again.

[eyeguy 54]

legs are da bomb!!!

[McGurk]

If you hadn't already tried or known about this, give this a shot: spatchcock the bird to speed up the cook. Basically, you cut out the backbone entirely from tail to neck, flip it over cavity side down, push down on the sternum to make it flatter, and lay it flap on your grate. I like to tie the legs and wings down to keep them from drying out, and you'd want to brine your bird before doing this, obviously. There are plenty of videos showing this technique for most mid to large sized birds, and it has been talked about here:

Roast Turkey Thread