Am I on the right track for timing my T-Day feast (first time smoking)

nutshellml

So I have a 23# turkey, in a Brine (John Ash) for about 48hrs (I know I could have used another day) by the time I take it out (Thanks to @RRP ).  I have an XL BGE, Adjustable rig.  Planning on using some Pecan and Peach chunks. and putting the turkey on a V-rack (no spatchocking).  Plan on rubbing it down with a buttery mix prior to putting on, then basting w/ melted butter every 45mins or so.  I didn't plan on stuffing the bird with anything.

Based on reading posts here (non-stuffed, whole bird), to get a crisper skin the temp I'm shooting for is 350* and estimating it will take about 5hrs 45min to finish.  (15min per pound).  So to be ready by 4pm, planning on putting it on around 10am ish.. 

Any advice is appreciated! Can't wait!

Hans61

My guess is 2.5 hrs but in any event go by temp not time breast meat is done at 165

Hans61

Let it rest at least half an hour after taking out of the egg 

nutshellml

Hans61 said:

My guess is 2.5 hrs but in any event go by temp not time breast meat is done at 165

Really only 2.5hrs?  I will definitely go by temp, but need to be close.  I may be way off if it's 2.5hrs...

GoooDawgs

If it's done early that's no problem.  Turkey doesn't need to be really hot when served, especially if you have gravy.  I like mine to rest for a couple hours after the egg. 

Sherryjames

Ya my timing may be way off too. Mine is 18.5 lbs. 325 dome, was figuring 5 hours. 

Eggdicted_Dawgfan

Of course you should cook to temp as stated above 160° breast but I will guess 5 hours for the cook. Either way, better to finish an hour early than an hour late.

johnnyp

2.5 hours seems off.  Butterball's website is projecting 4.5- 5 hours @ 325F.  Subtract a little time for the temp bump to 350F and a little more for the convection properties of the egg. 

I think 4-ish hrs unstuffed is a more accurate projection.   That being said, I'd allow some wiggle room in the schedule.  You can always throw the turkey in a cooler to keep it warm.  But, you don't want to be late for show time.

Eggdicted_Dawgfan

Sherryjames said:

Ya my timing may be way off too. Mine is 18.5 lbs. 325 dome, was figuring 5 hours. 

Likely not more than an hour off either way. In my experience, 325-350 typically 12-15 mins per lb. 

gdenby

I can't offer any solid advice other than every unstuffed bird I've cooked in an Egg has been done faster than an oven, where 15 min/lb is standard. Had a 12 pound goose done in 90 minutes once.

My inclination would be to start a little later, and then bump up the temp if it looks like its going too slow.

Alternatively, if its getting done too fast, consider pour some broth/stock into the cavity when basting. Also, when the desired internal temp is near, shut the Egg down. It will slowly cool over about a 2 hour period, and the bird can be taken just before the Egg temp drops to 140.

lousubcap

I'm with the around 12mins/lb (cavity not stuffed but with aromatics) running around 325-350*F on the dome.  FWIW-

nutshellml

Thanks folks! good advice.  Happy & Safe Holiday...