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Temp for smoking a turkey?

 
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jbelson
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Joined: 20 Jun 2009
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PostPosted: Sat Nov 11 17 9:20 am    Post subject: Temp for smoking a turkey? Reply with quote

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?
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Pit Boss
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PostPosted: Sat Nov 11 17 9:26 pm    Post subject: Reply with quote

I go 300-up.
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dhal22
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PostPosted: Sun Nov 12 17 9:52 pm    Post subject: Reply with quote

I think I'll smoke one for thanksgiving.
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JohnH12



Joined: 14 Aug 2016
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PostPosted: Sun Nov 12 17 11:03 pm    Post subject: Reply with quote

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
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Joined: 16 Dec 2010
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PostPosted: Tue Nov 14 17 12:19 am    Post subject: Reply with quote

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.



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Snowsmoke
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PostPosted: Tue Nov 14 17 2:24 am    Post subject: Reply with quote

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
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jbelson
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PostPosted: Tue Nov 14 17 3:07 am    Post subject: Reply with quote

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.
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Hotstuff



Joined: 11 Nov 2017
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Location: USA

PostPosted: Wed Nov 15 17 9:55 pm    Post subject: Website for smoking meats Reply with quote

https://www.smokedbbqsource.com/smoking-times-temperatures/
Hope this helps
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k.a.m.
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PostPosted: Thu Nov 16 17 5:52 am    Post subject: Reply with quote

275° to 325° for me.
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Pit Boss
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PostPosted: Fri Nov 17 17 6:04 am    Post subject: Reply with quote

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.
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SmokingPiney
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PostPosted: Fri Nov 17 17 6:30 am    Post subject: Reply with quote

325 spatchcocked. About a 2.5 hour cook.

No black skin here, and the skin was crispy.


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Mr Tony's BBQ
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PostPosted: Fri Nov 24 17 11:35 am    Post subject: Reply with quote

k.a.m. wrote:
275° to 325° for me.

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.

.
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Sooo, maybe low n slow isnt ALWAYS the answer ?? Wink
.
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Happy Thanksgiving Brother!
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