Turkey - Indirect Temp?

cbmontgo · November 2016

In the past, I have smoked my turkeys around 250 degrees, but notice that several people do higher at around 325 degrees. Has anyone found a difference?

jtcBoynton · November 2016

Difference is the crispness of the skin. It's very hard to get crispy skin cooking at low temps.

tdp1976 · November 2016

I've found when cooking poultry (turkey/chicken) that 325 works better for me. I think that at 250 the cook time is much longer and the bird tends to dry out on me. At 325 the skin tends to crisp up better too. Hope this helps.

JustineCaseyFeldown · November 2016

jtcBoynton said:

Difference is the crispness of the skin. It's very hard to get crispy skin cooking at low temps.

you can certainly get dry skin, crispy, without going above 225. especially if you dry it a day or two in the fridge.

tdp1976 said:

I think that at 250 the cook time is much longer and the bird tends to dry out on me. At 325 the skin tends to crisp up better too. Hope this helps.

a bird doesn't dry out at lower temps, as long as you pull it off at the correct internal temp.

dry meat is a result of overcooking, not the cooking method itself.

Mickey · November 2016

400 to 425 Direct

bgebrent · November 2016

Just to confuse you further, I agree with Mickey and Stike FWIW. I like a dry bird overnight and 375-400 indirect

JustineCaseyFeldown · November 2016

mickey was saying direct though

you can cook these things at any temp. what's more important is the temp of the meat when you take it off.

rmr62 · November 2016

I usually go 375-425 range. The egg sort of decides the exact number, lol

ElkhornHusker · November 2016

Mickey said:

400 to 425 Direct

At this temp how long would a 20 pound turkey take to cook?

ElkhornHusker · November 2016

Found a guide of 15 minutes per pound

JustineCaseyFeldown · November 2016

actually, at only 350 or so i think most find it'll take about 15 min/lb in the BGE

mostly, or at least partly, because most BGEers no longer overcook their turkey (the pop up timers that many of these temp guidelines refer to are 'done' at 185), and no one here as far as i know takes the breast that high

TheLazyC · November 2016

Now I am confused....I have 9 turkey breast to cook on Tuesday. I was figuring on 325° for 30 minutes per pound INDIRECT. So does that sound right? Are you all cooking breast direct or indirect?

bgebrent · November 2016

That's way too long. Closer to 12-15 minutes/lb. Use a temp probe. If it were me I'd cook it indirect.

TheLazyC · November 2016

bgebrent said:

That's way too long. Closer to 12-15 minutes/lb. Use a temp probe. If it were me I'd cook it indirect.

Thanks. I just gathered the 30 minutes from other post. I was hoping it was not going to take that long. I use my ThermoPen and my iGrill

Turkey - Indirect Temp?

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