Turkey Hi or low heat?


 
M

MickS

TVWBB Member
On the WSM cooking instructions for a whole turkey, they say low and slow 250 degrees +/-.

Most posts on the virtual weber bullet say to cook at the 350 degrees to get a crispy outer skin.

Has anyone had luck going low n slow on a whole turkey? I can't figure out why Weber says one thing and most smokers are in favor of the the high heat method

thx mick
 
It's really all about the skin. Most people believe that turkey does not benefit from LNS. I'm not a big skin eater so I have cooked them in the 300 range with very good results. They are nice and moist. In the kettle I cook them hotter and stuff them so for me it depends on what I'm doing. If this is your first one, foil an empty pan, catch your drippings and see what works for you. No need for water with turkey. Many of the members brine their birds first before cooking. Lots of good info on that as well.
 
you can 250 it and be ok, i usually shoot for 300-325 butr the coal i had no way no how would it go over 250.. and the turkey was darn good
 
So will a 12-14 pound turkey really only take around 3 hours when you're cooking in the 300 degree range? For some reason I just can't wrap my mind around it.
 
Approximate Roasting Times (@ 325*) for Unstuffed Turkey

Turkey Weight - Hours
6 to 8 pounds - 2-1/2 to 3 hours
8 to 12 pounds- 3 to 4 hours
12 to 16 pounds - 4 to 5 hours
16 to 20 pounds - 5 to 5-1/2 hours
20 to 24 pounds - 5-1/2 to 6 hours

Edit: I'd like to add one more note of caution straight from the Butterball website dealing with smokers: "Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven."

I've found that if you cook at higher temps (325-350*F) this won't be an issue. Just think of the pit as an outdoor oven and you'll be rewarded with a flavorful treat.
 
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Thanks for the reply
I guess it will be better to do the 325ish degrees for the critical range you mention. My first turkey smoke was ok but I think I will brine it next time and do the 325*.
 
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