Turkey Times

[cleanuphitter]

Hi everyone!

Just a quick question or two here.

I'm using the Turkey recipe from S&S (Worth the Wait).  My bird is 11.81 lbs.

Based on the book, it says it will take about 1 1/4 to 1 1/2 hours p/pound.  That would put it at around 16 hours.  Does that sound right?    The turkey will be the only thing in the BS.

Also, from another post, I decided to skip the cheescloth since another poster said it really wasn't necessary.  Will there be anything else to do once it is inside?  If so, what?

So to sum up my questions:

1.  Am I really looking into a 16 hour smoke time?
2.  Cheesecloth not necessary?
3.  Anyting to do once I get it in the BS?

Any other tips are greatly appreciated.  This is a great forum and the answers are always informative!

Happy smokin'..

CleanupHitter

[jaeger]

Welcome to the forum Cleanup!
You do not need cheese cloth to smoke a turkey.
The times are probably pretty close depending on a lot of things. IE: Cabinet temp and the amount your damper is open.
One other option is to smoke the turkey in the BS for 2-4 hours (with heat)and then transfer the bird to the oven and finish conventional.
IMO the true key to a true smoked turkey is the brine that it is brined in. I use a brine similar to the brine that a fresh ham would be brined in. On a smoked turkey the dark meat should be pink like a ham, not brown like the dark meat on a roasted turkey. The difference in taste is day and night. You will get lots of request for more, guar[;)][:D][8D]anteed!!!

<b><font size="5"><font color="purple">Happy Thanksgiving Everyone!!!</font id="purple"></font id="size5"></b>





<font size="4"><b>Doug</b></font id="size4">

[Sacrifice]

16 hours for a 12 pound bird?  Yikes!

I am on my 10 or 11th turkey and I only have them in the smoker for 7 to 8 (9 for a 14 pounder) hours.  I brine them overnight, do 4 hours of smoke, and then leave them sit at 210 - 215 until they are done (Breast at 175), monitored with the procomm of course.  All my birds are about 12 pounds, but occasionally are 14 pounds.  16 hours sounds excessive - unless you are using an even lower temperature than 210.

I have a 20 pounder in the brine now, and I will probably smoke it for 4 hours and then pop it into the oven.  Has anyone ever done a 20 turkey in the Bradley only - no oven? I am putting it into the oven as that is what is suggested on this forum for such a large turkey.

Let us know how the turkey turned out. [8D]

"On the plains of hesitation bleach the bones of countless millions who at the dawn of victory, sat down to rest and resting, died. "  --- Anonymous

[PAsmoker]

I just finished a 17.4 pounder in about 7 hours.  I believe the temp was right around 215-220. I cooked it on the lowest rack and I did not have it standing up (had laying it on the rack).  Brined overnight & had smoke on it for about 4 hours (combo of apple, maple, & cherry). Also, I did not finish it in the oven. Moist, juicy, & very falvorful.  The bird might have been done about a half hour earlier, but I had to get the sides ready.

[chartman100]

Could you advise of the brine recipe you use for the a 14 pounder turkey?  Also, what did you use to smoke the turkey with?  Did you finish in the oven? It appears you smoked for 4 hours and cooked in Smoker until it was done.  Thanks for the help!  Need to start practicing before Thanksgiving!