smoking whole turkey

cajunfla

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Did a search, but didn't find much info on time requirement. Anyone have any experience on smoking whole turkey, time required? I have smoked turkeys in an Orion, which uses a stand that goes up the turkey's butt to make it stand up, and allows smoke and heat to get to the inside. I plan to use that same stand inside the PB vertical. Hopefully I get the stock photo attached to show how it looks.
 

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225 degrees until you reach a internal temperature of between 165-170 degrees
I always insert my temperature probe into the the breast
I also spray it with apple juice every 30-45 minutes with a cheap foil pan under it
Hopefully this helps you 🇺🇸🇺🇸
 
225 degrees until you reach a internal temperature of between 165-170 degrees
I always insert my temperature probe into the the breast
I also spray it with apple juice every 30-45 minutes with a cheap foil pan under it
Hopefully this helps you 🇺🇸🇺🇸
Looking for an approximate time so I know when to start, so we can eat on the boss’s schedule.
 
of course outside temp has a big play how long it take also if its cold as heck it might take longer .even if its done early and sits a few the smoked bird will go first it happen all the time on my thanksgiving day .I cook 2 birds one in the oven and smoke one for the family get together
 
12lb turkey 6 to 7 hours. I use a rib rack or large aluminum foil pan. Put a small foil pan with water to help moisture inside. Inject below skin on breasts and thighs with garlic butter. Brine it day before with bourbon, dark beer, maple syrup, onions, apples, oranges, ground black pepper, and garlic. Pat dry before cooking. Fill cavity with quartered onion, apple, and orange. Brush turkey with maple syrup and spritz it with butter about every half hour. Do injection before cook not during brining. I prefer pecan pellets from Pitboss! Meat is moist and flavorful even as leftovers. Cook at 225 degrees and done about 170 degrees.
 
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Here are my notes from last year. 9# breast. No brine or injection.

Thanksgiving ’22

9lb turkey breast trimmed to 8lb, skin removed

Spritz olive oil, rub salt n pepper, dusting of rub

Smoker at 225

Bird on rack above pan at 12:15

Smoker raised to 260-270 at 15:15 - Probe temp 117, 120

16:00 raised temp to 300-315

Double foil wrap at 135 w stick of butter

Back on smoker top down

Hit 163 at 17:20

Lost a bit of momentum during wrap

Rest for 20 minutes

Best turkey ever
 
Did a search, but didn't find much info on time requirement. Anyone have any experience on smoking whole turkey, time required? I have smoked turkeys in an Orion, which uses a stand that goes up the turkey's butt to make it stand up, and allows smoke and heat to get to the inside. I plan to use that same stand inside the PB vertical. Hopefully I get the stock photo attached to show how it looks.
 

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Here are my notes from last year. 9# breast. No brine or injection.

Thanksgiving ’22

9lb turkey breast trimmed to 8lb, skin removed

Spritz olive oil, rub salt n pepper, dusting of rub

Smoker at 225

Bird on rack above pan at 12:15

Smoker raised to 260-270 at 15:15 - Probe temp 117, 120

16:00 raised temp to 300-315

Double foil wrap at 135 w stick of butter

Back on smoker top down

Hit 163 at 17:20

Lost a bit of momentum during wrap

Rest for 20 minutes

Best turkey ever
Good one
 

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