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Looking for consensus - Roll call on smoked turkey time and temp

Unknown
Unknown
edited November -1 in EggHead Forum
I see everything from 240 degrees for 30 min/lb. to 350 degrees for 15 minutes per pound. Longer better? Higher better? I can't remember how I cooked my lat bird, but I remember it wa perfect. Help!
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  • djm5x9
    djm5x9 Posts: 1,342

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  • Puj
    Puj Posts: 615
    Headhunter,[p]You won't find consensus for turkey on this board. djm5x9 guides you best ... internal temp of 160°F to 165°F.[p]Merry Christmas,
    Puj
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  • Unknown
    Unknown
    djm5x9,[p]Appreciate the response but my issue was/is one of timing...When to put the bird on for dinner at a particular time.[p]I remain amazed at the BGE...It is the only device I've ever seen that actually cooks dark meat to 180 while the white meat remains at 165.[p]
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  • Unknown
    Unknown
    Headhunter,[p]This is from some notes that I took off this forum after Thanksgiving. It was a survey of times and temps. Most use 325-375 degrees. Following are lbs., total minutes cooking time, min/lb:[p]15 210 14
    16 208 13
    16 180 11.25
    18.5 240 13
    20 295 14.75
    21 180 8.6
    21.5 240 11.2
    22 220 10[p]My conclusion? Other than a few outliers, I expect a turkey in the 15-18 lb range to take 3 to 3 1/2 hours, and a larger turkey to take about four hours. Stuffing adds time. Lower temps add time and smokiness. I have found that min. per pound is not that helpful to distinguish between the expected cooking time of a 20 lb. bird vs a 23 lb. bird. Always be prepared for that turbo bird that is done in a couple of hours. I'll stop now since it seems that the more I think about it the less helpful I am. Good luck. Happy Holidays.[p]Pout
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  • djm5x9
    djm5x9 Posts: 1,342
    Headhunter:[p]I understand. I should have clarified that "all of the above" is the correct answer and emphasized that the suggested time/temperature thing is just that - a suggestion. Here in The Park, we just plan for a temperature sensitive meal to be served in a "time window" and make sure folks enjoy themselves until the main course is ready.[p]Regarding the two parts of the bird not being ready at the same time, cook the bird upside down or flat on its back direct and you will see less temperature differential.
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