This'll be my first turkey, and I think I have most of my questions answered from previous turkey posts. However, in doing my research on the forums here, I was unable to get definitive answers for the following:
The turkey is 10.5 pounds, and will be brined for ~24 hours, and then dried in a fridge for 24 hours. I have an OBS and plan to just crank the slider all the way to the right (this works GREAT when I do chicken). Now, if I take the turkey directly out of the fridge after its 24 hour evaporation and put it directly in the (preheated) OBS, will it take 30-40 minutes per pound as I've seen in recent posts? or 60-90 minutes per pound, as I've seen in older posts?
Now, what if I take the turkey out several hours before smoking to let it warm up, even to room temp at say, 65 degrees F. Will this take 30-40 minutes per pound? less? Obviously the heat load of the turkey will be drastically different between these two scenarios, and will affect cook time. So, fellow veteran turkey smokers, what say you?
If it helps, I'd rather go with the first scenario, taking the turkey right out of the fridge, putting into the OBS, and leaving the heat fully cranked.
Thanks for your help.