Turkey Cook Time Question

[Bob Mann]

I am smoking my first turkey tomorrow. I've read a bunch of posts here on the subject. It is a 12 1/2 pound bird. I am going to cook it in my 22 1/2" WSM at 325-350F. My understanding is it will take about 3 hours to cook.
Is this correct?
Thanks in advance.

 

[Bob H.]

That sounds about right, but use your meat thermometer for the final word. Which smoke wood will you be using?

 

[Dex from NJ]

I assume to get those type of temps you dont use water in the pan? Or, are all vents pratically closed?
Any reason a turkey isnt smoked at a lower temp?

I am going to try one as well but will start with a breast first.

Sorry to high jack. I figured it would add to the discussion

 

[Dwain Pannell]

2.5 to 3 hours is about right Bob. Here's one of Chris' article on Turkey: http://virtualweberbullet.com/turkey6.html

 

[Len Dennis]

At that temp, it's the same as cooking it in your kitchen stove.

 

[Barry LaZar]

At that temp, it's the same as cooking it in your kitchen stove.

That may be true, but it sure doesn't taste the same

 

[Chris Allingham]

Turkey is naturally tender, and a brined or injected turkey is plenty moist, so there is no advantage to cooking turkey low & slow from those perspectives. One reason to cook low & slow is if you want to subject the turkey to more smoke over a longer period of time. My personal preference is a light smoke flavor, nothing overpowering, so letting the smoke kiss the turkey for just a couple of hours at 350*F works for me.

 

[Bob Mann]

That sounds about right, but use your meat thermometer for the final word. Which smoke wood will you be using?

I'm definatly going to cook to IT, I want to get a general time frame for planning purposes.

I am going to use apple wood.

 

[Bob Mann]

I assume to get those type of temps you dont use water in the pan? Or, are all vents pratically closed?
Any reason a turkey isnt smoked at a lower temp?

I am going to try one as well but will start with a breast first.

Sorry to high jack. I figured it would add to the discussion

I don't use water, I just foil the water pan.

I am cooking at a higher temperature because of my experiences with chicken, higher cooking temps give a better finished product.

 

[Len Dennis]

That may be true, but it sure doesn't taste the same

I agree. But I only spoke to the time it would take to cook.

 

[Bob Mann]

OK, it's been brining for about 12 hours now, it's going to go on the WSM in about two hours, wish me luck!

 

[Al Silverman]

It helps the skin crisp if you let the bird dry for at lease a couple of hours ( 12 is preferable) before it goes on the smoker.

Good luck

 

[Bob Mann]

It's on! I'll post the whole cook in the "Photo Gallery".

 

[Kurt Neurauter]

I got my WSM just for the turkey last year. It didn't fit on the grill, so it was a justifiable purchase

 

[Dave/G]

It's on! I'll post the whole cook in the "Photo Gallery".

Hey Bob, while we're young.

 

[James H]

general rule 15 minutes per pound at 350, so a 12.5 pounder should go about 3 and a half hours, just check for a 170 temp in thigh to confirm done.

 

[Pat Romero]

Good luck, Bob ... Look forward to some pics!

 

[Bob Mann]

Here is the cook http://tvwbb.com/showthread.php?46182-First-Turkey&p=492576#post492576

Thanks to everyone.