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edited November -1
Does anyone have a good rule of thumb for smoking turkey. How long per pound and at what temperature?
Mac, What timing! I just put a 8 lb turkey breast in my BGE 20 minutes ago. I brine it for 24 hr (recpe below), this really, really makes a big difference. I put it on my chicken sitter and sit the whole thing in a disposable aluminum pan. Then I smoke it at 225-250* over pecan wood until the Polder hits 165*. At about 140*, I kick the BGE up to about 350* to get the skin nice and crisp. Time will vary, and never did a whole turkey, just the breast. Usually takes mine about 45 min/lb.
Brine---Per 1 gal H20: 1 cup Kosher salt (if your are using iodized salt, cut by half, or go out and get the good stuff), 1.5 cups sugar (I use turbinado because I use it in rubs as it handles the heat better--but brown sugar would be OK), 5 Bay leaves (I like imported from Turkey rather than domestic), 3 cloves crushed garlic, and 10-20 tellecherry peppercorns. Brine overnite and smoke over your favorite wood-
Mac,[p]There are several routes to a good smoked turkey. Jim's technique is great; I'm also a brining enthusiast & won't do poultry without it anymore. [p]I like to do turkey at 325-350 dome. Figure roughly 15 minutes per pound, but check the meat's internal temp (160 in the breast). Let the bird sit for at least 1/2 hour before carving.[p]Cathy
Cat said: "I'm also a brining enthusiast & won't do poultry without it anymore."
Mee tooo! Try cooking your whole brined birds past the 200 degree thigh temp. It's magical! [p]
King-O-Coals,[p]No one's more zealous than a previous skeptic who's seen the light. ;-}[p]Cathy
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