Turkey Time - how long per pound?

Smokin' Padre

Good morning, all ~ what is the current wisdom on how much time a person should figure per pound of turkey (225-250 degrees). I'm hearing an hour a pound, thirty minutes a pound, twenty minutes a pound...something is quirky, so I thought I'd check with the group. What has your experience been?

fishlessman

i did a poll last year with folks keeping records, it went from about 12 min per pound to about 18 with an average of 14 min per pound. i believe pan choice plays a big part, i use a pan with low sides and it always comes in between 12 and 14 minutes cooking at 325

Mickey

If spatchcocked at 400 direct and high in dome about a little over an hour for a 11 lb fowl.
Keep in mind: only cook to temp / not time...

crghc98

Seems like a low temp for the bird....I think most will cook at 325 or so.

Egghead Willie

I just did my first Turkey last weekend and cooked at 325. It was almost 13 min per LB however as others suggested I went by temp and not cook time. I pulled it with the breast at 170degrees. It was mosit mois and moist.

Egghead Willie

I just did my first Turkey last weekend and cooked at 325. It was almost 13 min per LB however as others suggested I went by temp and not cook time. I pulled it with the breast at 170degrees. It was mosit mois and moist.

BigA

12-15 per pound, i do mine at a 375 dome temp. a bit warmer than most probably, but mine turn out very good.

BigA

is that 325 dome or grid?

fishlessman

i go by dome temp, i think the setup and pan type come in to play for times. i use a pizza stone and low sided pan

egg4ever

Now that there has been some good advice on cooking temp and time, what about turkey prep?

What type of seasoning is best? If you do a rub, what blend of spices? Do you rub on some light olive oil first?

I have a bunch of family coming for Thanksgiving and want to show everyone what an EGG can do but am lacking in turkey experience on the Egg.

BBQMaven

brine it! use a flavorful veggie stock and spice filled brine... it will take it over the top... google alton brown turkey brine for a good start

civil eggineer

10 minutes a pound for me at 375 dome. There is no advantage to cooking a low fat piece of meat at low temperatures. All it will do is dry the meat out. Low and slows for fatty meats, high temps for lean meats.

Misippi Egger

IMHO, the Mad Max turkey is tops for egg-cooked turkeys and is easy-peasy.
Here is the link to this technique.
http://www.nakedwhiz.com/madmaxturkey.htm

BigA

thanks for the info

BigA

i put butter under the skin mixed with some penzeys spice - galena street chicken rub~ it gives it a great taste!

egg4ever

Thanks for the tips. I think I am headed in the right direction now.

Smokin' Padre

Thanks, everyone, for your feedback. I'm going with 275 temp, Adam Lang style, thirty minutes a pound.

Happy Thanksgiving!