Time Estimate for whole turkey?

Started by thirtydaZe, November 17, 2010, 10:44:27 AM

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thirtydaZe

Is there a general rule for cook time on a whole turkey.

Wife decided to have her folks over for thanksgiving, and of course the Bradley will be put to good use.

I know an IT of 165-170 is what to shoot for, but just so i don't screw it up, on a 20lb turkey, what should I estimate time wise?

Probably going to be cooking at 225*.

DBS 6 Rack
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Yoder Cheyenne 16

FLBentRider

Quote from: thirtydaZe on November 17, 2010, 10:44:27 AM
Is there a general rule for cook time on a whole turkey.

Wife decided to have her folks over for thanksgiving, and of course the Bradley will be put to good use.

I know an IT of 165-170 is what to shoot for, but just so i don't screw it up, on a 20lb turkey, what should I estimate time wise?

Probably going to be cooking at 225*.

A 20lb'er is a pretty big bird for a Bradley.

Make sure it will fit.

When I do them, they take 8-10 hours, but I usually do a 14-16lb bird.

For a bird that big, I'd probably have to mount it vertically, then I would transfer to the oven~325F after the smoke.

I use four hours of smoke, Usually Hickory, but we like the smoke heavy.
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thirtydaZe

Quote from: FLBentRider on November 17, 2010, 10:48:46 AM
Quote from: thirtydaZe on November 17, 2010, 10:44:27 AM
Is there a general rule for cook time on a whole turkey.

Wife decided to have her folks over for thanksgiving, and of course the Bradley will be put to good use.

I know an IT of 165-170 is what to shoot for, but just so i don't screw it up, on a 20lb turkey, what should I estimate time wise?

Probably going to be cooking at 225*.

A 20lb'er is a pretty big bird for a Bradley.

Make sure it will fit.

When I do them, they take 8-10 hours, but I usually do a 14-16lb bird.

For a bird that big, I'd probably have to mount it vertically, then I would transfer to the oven~325F after the smoke.

I use four hours of smoke, Usually Hickory, but we like the smoke heavy.

thanks for the reply.  in reality it'll probably be closer to a 15lber.

think it'll dry out to much to do the cook the day before, then cut it up, put it in the fridge, and reheat covered the next day?

DBS 6 Rack
Auber PID 1202 Dual Probe
Yoder Cheyenne 16

FLBentRider

Quote from: thirtydaZe on November 17, 2010, 10:51:48 AM
Quote from: FLBentRider on November 17, 2010, 10:48:46 AM
Quote from: thirtydaZe on November 17, 2010, 10:44:27 AM
Is there a general rule for cook time on a whole turkey.

Wife decided to have her folks over for thanksgiving, and of course the Bradley will be put to good use.

I know an IT of 165-170 is what to shoot for, but just so i don't screw it up, on a 20lb turkey, what should I estimate time wise?

Probably going to be cooking at 225*.

A 20lb'er is a pretty big bird for a Bradley.

Make sure it will fit.

When I do them, they take 8-10 hours, but I usually do a 14-16lb bird.

For a bird that big, I'd probably have to mount it vertically, then I would transfer to the oven~325F after the smoke.

I use four hours of smoke, Usually Hickory, but we like the smoke heavy.

thanks for the reply.  in reality it'll probably be closer to a 15lber.

think it'll dry out to much to do the cook the day before, then cut it up, put it in the fridge, and reheat covered the next day?

Are you going to brine it?

The brine really causes the bird to hold the moisture. I still think I would re-heat it whole and then carve.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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thirtydaZe

Quote from: FLBentRider on November 17, 2010, 10:53:50 AM

Are you going to brine it?

The brine really causes the bird to hold the moisture. I still think I would re-heat it whole and then carve.

undecided on the brining.  i know that it's ideal to do so.

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mikeradio

I did a whole 21lb Turkey in my large custom smoker for Canada Thanksgiving
It took a total of 15hrs in the smoker at 225F to get to 160F IT, then into the oven
just to make the skin more crispy for 20min at 350F.

I was planning for it to be done about an hour early and FTC it to keep it warm
but it was done right a 6PM, I had 18 people for diner, I was worried it wasn't
going to be ready in time. Next time I will start earlyer.  I also brine the turkeys

KyNola

This is just my opinion but if you're going to do the turkey or any poultry totally in the Bradley, you might want to think about pushing your smoke/cook temp up to at least 250.  Those lower temp/longer cooking times makes me a little nervous.

Just my opinion mind you.

FLBentRider

Quote from: KyNola on November 17, 2010, 12:33:18 PM
This is just my opinion but if you're going to do the turkey or any poultry totally in the Bradley, you might want to think about pushing your smoke/cook temp up to at least 250.  Those lower temp/longer cooking times makes me a little nervous.

Just my opinion mind you.

I missed this - I cook poultry at max temp, no need, IMHO, for low and slow.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
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thirtydaZe

Ended up with an 18lber.

Since i'm going to guess i'll be looking at at least a 12 hour smoke, what are your thoughts, on just rolling smoke on it for 4 hours, then popping it into the oven and cook as directed?

DBS 6 Rack
Auber PID 1202 Dual Probe
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FLBentRider

Quote from: thirtydaZe on November 18, 2010, 10:47:58 AM
Ended up with an 18lber.

Since i'm going to guess i'll be looking at at least a 12 hour smoke, what are your thoughts, on just rolling smoke on it for 4 hours, then popping it into the oven and cook as directed?


Sounds like a plan to me.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

thirtydaZe


DBS 6 Rack
Auber PID 1202 Dual Probe
Yoder Cheyenne 16

KyNola


seagravedriver

Quote from: FLBentRider on November 18, 2010, 10:52:10 AM
Quote from: thirtydaZe on November 18, 2010, 10:47:58 AM
Ended up with an 18lber.

Since i'm going to guess i'll be looking at at least a 12 hour smoke, what are your thoughts, on just rolling smoke on it for 4 hours, then popping it into the oven and cook as directed?


Sounds like a plan to me.
Thanks guys!  One of the firefighters I work with shot a turkey.  And then today it was, "hey, you have that new smoker thingy, bring it down and we will smoke the trurkey."  This thread was just what I was looking for, as we only have so much time at the fire station to do this.