Time Estimate for whole turkey?

[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*.

[FLBentRider]

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.

[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*.

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?

[FLBentRider]

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.

[thirtydaZe]

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.

[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]

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.

[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?

[FLBentRider]

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.

[thirtydaZe]

and so it shall be.
8)

[KyNola]

That is a great plan!

[seagravedriver]

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.