Turkey Time - how long per pound?

Smokin' Padre · November 2010

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 · November 2010

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 · November 2010

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 · November 2010

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

Egghead Willie · November 2010

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 · November 2010

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 · November 2010

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 · November 2010

is that 325 dome or grid?

fishlessman · November 2010

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 · November 2010

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 · November 2010

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 · November 2010

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 · November 2010

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 · November 2010

thanks for the info

BigA · November 2010

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

egg4ever · November 2010

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

Smokin' Padre · November 2010

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

Happy Thanksgiving!

Turkey Time - how long per pound?

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