A: A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours.
How long do I smoke a 18 lb turkey?
Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat.
Should I wrap a turkey in foil when smoking?
The turkey should cook for about 45 to 60 minutes before you check it. … He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.
How long do I smoke a turkey at 225?
If you are smoking a turkey breast, you will want to follow the rule of 225 degrees for about 30 minutes per pound. If you choose a fairly typical 4-lb turkey breast, you’d be looking at about a 2 hour cook time.What is the best temperature to smoke a turkey?
What is this? Turkey can be smoked at a smoker temperature as low as 225 degrees, but it’s much quicker if smoked at 275-300 degrees, or even higher. When smoking at a lower temperature you’re looking at more time in the smoker, but that means the turkey could potentially have a richer smoke flavor.
How long does it take to smoke a 20 pound turkey at 275?
At 275 F/135 C, your turkey will take 20 to 25 minutes per pound.
How long does it take to smoke a 20 pound turkey at 250 degrees?
How long does it take to smoke a 20lb turkey at 250 degrees? Typically, a 20 lb bird will take around 6 hours to reach 165* when cooking at 250-260*.
How do you smoke a 20 pound turkey?
At 225 degrees, a 20-pound turkey should cook at a rate of 30 to 40 minutes per pound. If you increase the temperature to 250, it will take 25 to 30 minutes per pound. It’s best to keep the smoker temperature above 225 when smoking a bird this large.How long should I smoke a 16 pound turkey?
HOW LONG DOES IT TAKE TO SMOKE A TURKEY? It’s good to plan 30 minutes per pound when you smoke a turkey between 225-250 degrees Fahrenheit.
How long do I smoke a 15 pound turkey?Smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke. For example, this 15 pound turkey will take 7 and 1/2 hours at 225 degrees F. I always plan an extra 30 minutes, just in case.
Article first time published onIs turkey done at 165 or 180?
While some recipes state that turkey should be cooked to 180 degrees Fahrenheit, the meat is safe to consume once it reaches the 165-degree mark. Cooking the breasts past 165 can result in dry meat, but the dark meat can be cooked to 180.
Do turkeys stall when smoking?
When done correctly, smoking creates a surprisingly juicy and moist bird. … Smoking is almost impossible to mess up. When I’ve done it, I’ve found there’s a natural stall point where the meat temperature kind of drags for 60-90 minutes between about 145-155 F.
Do you need to brine a turkey before smoking?
Brining helps bring up the juiciness of the bird. … With a smoked turkey, you don’t have to brine the turkey first, which is awesome. That is because, with a smoked turkey, the long slow and low heat actually doesn’t dry the bird out too quickly. The low heat draws the moisture into the bird, not evaporate it out.
How do you keep a turkey moist while smoking?
This will result in a soggy chicken. My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside. 2.
Do you use a water pan when smoking a turkey?
Using the water pan will prevent flareups, since it will catch the drips. However the pan of water will also cause the smoke chamber humidity to be high, which will give the turkey rubbery skin. … That’ll catch the juices, and still allow the turkey to be smoked as usual.
Can you smoke a 19 pound turkey?
Yes, you can smoke a turkey, provided you’ve got room in the smoker and plenty of patience. … For a faster cooking time, you can smoke at 250 or even 275 degrees, but for a regular-sized turkey, we like 225 for about 30 minutes per pound.
How long does it take to smoke a 20lb turkey at 350 degrees?
8. Increase grill temperature to 350℉ and cook for 3-1/2 to 4 hours, or until the internal temperature reaches 165℉ in the thickest part of the breast.
Can you smoke a turkey at 225 degrees?
Low & Slow Smoked Turkey – Smoke your turkey at the low temperature of 225 degrees F for approximately 6-8 hours for a 22 pound turkey. Remove turkey from the brine and pat dry with paper towels (this is an important step, don’t skip it). … The temperature should remain constant at 225 degrees F.
How long does it take to smoke a 15 lb turkey at 275 degrees?
SMOKING THE TURKEY: In our research, we found that the rule of thumb is to smoke the turkey at 275 degrees, 15 minutes for each pound. We had a 15 lb Turkey, so we smoked it at 275 degrees for just under 4 hours. When smoking food, the key factor is indirect heat and consistent temperatures.
How long does it take to smoke a 20lb turkey in an electric smoker?
The turkey should smoke for 30 to 40 minutes per pound, until the inside temperature reaches 165˚F.
What smoke is best for turkey?
Hickory is a classic hard wood choice for smoking turkey for several reasons. It has a distinct flavor that is robust and very forward and is familiar to those who enjoy smoky flavors. Maple wood gives off a sweeter smoke and can add a lovely golden hue to anything you smoke with it.
How long does a turkey take to smoke at 250?
Typically, it takes at least 6 hours to smoke an average sized turkey at 250 degrees F. Plan on having your turkey cook for about 30 minutes per pound.
How long does take to cook a 20 pound turkey?
Unsure how long you’re supposed to leave the bird in the oven? If you’re baking it at 325°F (the lowest temperature the USDA recommends), you’ll need to bake a 20-lb turkey in the oven for 4 to 5 hours if it’s unstuffed, and 4 ¼ to 5 ¼ hours if it’s stuffed.
How long do I cook a 20 lb turkey?
- 425°F for 3½ to 3¾ hours.
- 400°F for 3¾ to 4 hours.
- 350°F for 4 to 4¼ hours.
- 325°F for 4¼ to 4½ hours.
Is it better to cook a turkey at 325 or 350?
Roast the turkey uncovered at a temperature ranging from 325°F to 350°F. Higher temperatures may cause the meat to dry out, but this is preferable to temperatures that are too low which may not allow the interior of the turkey to cook to a safe temperature.
Is turkey done at 160 degrees?
According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests. 1. … If the temperature is between 160 and 165 degrees F, the turkey is done.
Why is my turkey juice pink?
Pink meat and thin pink juice in chicken, turkey, and even pork is due to a protein called myoglobin that is stored within the muscles and usually found mixed with water, making a pink fluid. … When myoglobin is cooked, its protein structure changes, a process called denaturing.
Can you smoke a turkey at 150 degrees?
Transfer the turkey to the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F for 3 – 4 hours.
Why is my smoked turkey cooking so fast?
If the turkey is approaching the right serving temperature too quickly, try turning the oven down and tenting the breasts with aluminum foil. If all else fails and the bird is already done cooking, wrap it in layers of foil, then set it in a preheated cooler until serving time.
Can you eat turkey at 140 degrees?
According to the USDA’s own data, as long as your turkey spends at least 3.7 minutes at or above,150°F (66°C), it is safe to eat. In other words, by the time it’s done resting (you do let your turkey rest before carving, right?), you should be good to go.
Is Dry brining vs wet brining better?
The turkey only picks up salt and water from the wet brine, which means any flavor impact from aromatics is minimal. A dry brine, however, imparts far more flavor directly into the meat because of the close contact between the spice mixture and turkey meat. The flavor is much richer and more intense.
