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What is your recomended time to smoke/cook a 14-20 lb turkey.


  • ShelbyShelby Posts: 803
    I typically use 10-12 min per pound at 325°.

  • Shelby,
    I am a new BGE user. I have cooked a 4# chicken and a 12# turkey on vertical roasters. With both fowl I have experienced a failure to achieve desired end point meat temperatures of 180 degrees while utilizing an oven temperature of 300 degrees. I cooked the chicken for two hours and the digital meat thermmter did not demonstrate any gain for the last 30 minutes. The turkey 14.4# was cooked for hours and 15 minutes at 300 degrees at which time the meat teperature had advanced only 2 degrees in the final 30 minutes. The read meat was not done. There was som charcoal remaining and the oven temperature was holding at 300 degrees to the end. The terminal meat thermometer (digital) registered 171 degress. What would you recommend be done to obtain an end meat tempature of 180 degress in the presence of an external heat gauge of 300 degrees?

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