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Turkey smoking

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Statrat42
Statrat42 Posts: 1
edited November -1 in EggHead Forum
I will be smoking my 1st turkey on my BGE Thursday. I will be cooking a 14 pound bird on a vertical stand. At what temperature and for how long should I cook the turkey. I cooked 2 whole chickens that weighed approximately 4 pounds each last week at 320 degrees for about 2 hours to get the thighs at 185 degrees and the breast meat was a little dry. What did I do wrong?
What suggestions do you have for smoke flavor? I have read that pecan is good. Thank you for your help and Happy Thanksgiving!
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  • Doug
    Doug Posts: 132
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    A few thoughts=[p]Brining helps keep moisture and impart a bit of flavor. Any of the salt based brines work fine.[p]I smoke mine for about 25-30 mins/lb for a 12 lb bird. Bigger is harder and takes longer to get into safe zone. I do 250 temp to 160 breast/170 thigh and then tent once off with foil- temp will continue to rise for a while.[p]For further moisture, do Beer Butt Chicken style with a Fosters beer can.
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    Statrat42,
    Follow the link for a very good turkey.[p]Mike
    [ul][li]Mad Max Method[/ul]
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