I'm looking to start smoking a 15.5 lb turkey Christmas Eve night (11pm ish) in order to be ready around 1pm on Christmas Day. Two questions: what temp should I shoot for on the Egg? And, is this too long? Any other suggestions are appreciate.
More turkey smoking help needed
- Thread starter msugrad2003
- Start date
I usually smoke turkey a little hotter to get the skin crispy. Around 300. Seems like you might dry out the breast though if you're going 12 hours at 300.
Way too long. FDA recommends no cooking temp under 325 for whole turkey. 12-15 minutes per lb. Put a leave in prove in breast and thigh and wait for 165. Thigh temp is key to ensure bird is done. Have done 8-10 times. First time got bird done in morning and had to keep warm. 12-15 minutes per pound at 325 is tried and true. Good luck.
That would be WAY TOO long. Start it Christmas morning. Get your smoker up to 300 and throw the bird on. The cold bird will drop the temp. I like to get mine back to around 285 and maintain it there. Smoke it until internal temp is 160/165. Pull it,wrap it in foil and throw it in an empty cooler for an hour or 2.
Plan on approximate cook time of 15 minutes per pound, although mine is usually less when I inject it. Either way, it won't be over 4hrs for a 15lb bird.
It it were me, I'd throw it on around 7/7:30, smoke till 165 (around 11am), then wrap it , toss in cooler and drink some beverages until 1pm.
Gobble gobble
Plan on approximate cook time of 15 minutes per pound, although mine is usually less when I inject it. Either way, it won't be over 4hrs for a 15lb bird.
It it were me, I'd throw it on around 7/7:30, smoke till 165 (around 11am), then wrap it , toss in cooler and drink some beverages until 1pm.
Gobble gobble
Never used an Egg..but with electric smoker 250 to 275...but main thing is have an meat temp of approx 175 degrees. Get a thermometer.
Should take about 8-10 hours. AGain I don't use an Egg...just get the temp correct.
Don't forget to slamcock it and soak it in something salty.
I've read about that. So I need to remove bone(s) and butterfly the turkey??
I've read about that. So I need to remove bone(s) and butterfly the turkey??
That is illegal in several states.
Better check with local law enforcement people. Simply give your full name and driver license number.
Here is my brine recipe and instructions:
CUBANO MOJO MEAT BRINE (CHICKEN, TURKEY OR PORK)
Soak apple wood chips in water for several hours. Wash meat thoroughly. Soak meat in brine for 12-24 hours prior to cooking.
Once the meat has brined, rinse well prior to cooking. Coat with seasoning blend.
Brine:
1 cup kosher salt or ¾ cup of table salt
1 cup dark brown sugar
1 cup white sugar
1 - 32 ounce chicken stock
1 diced apple
1 quartered and squeezed orange, put squeezed fruit in pot
1 quartered and squeezed lemon, put squeezed fruit in pot
1 quartered and squeezed lime, put squeezed fruit in pot
2 cups chopped onion
4 cloves of pressed garlic or 3 tbsp of minced garlic
1 - 20 ounce bottle of Badia Mojo Marinade
2 - 12 ounce cans of Sprite
4 tbsp of ground cloves
4 tbsp of cumin
4 tbsp of dried rosemary leaves
Dash of red pepper flakes
Dash poultry seasoning
2-3 Bay leaves
Put ingredients in stock pot and add hot water until pot is ¼ way full. Bring to a boil and let cook for 10 to 15 minutes, stirring occasionally. After 10 to 15 minutes, take off of the stove top and fill the remaining space in the stock pot with cold water and some ice.
Once the brine is cool to the touch, place meat in a brine bag or double bagged trash bag and pour brine mixture over the meat. Place is a good cooler and pack with ice. Soak in brine for 12-24 hours. Check ice occasionally to ensure the meat stays cold. After 12-24 hours, pull out and rinse. Set aside.
Drain brine in a colander and take brined fruit, onion and garlic and stuff in chicken or turkey cavity. Tie legs and wings with baker’s twine.
Seasoning Blend:
¼ cup of Tony’s
¼ cup of Crazy Jane’s Mixed Up Pepper
¼ cup of Bayou Big Blackened Seasoning
¼ cup of Tiger Seasoning
Once the meat has dried after being brined and rinsed, spray down the meat with a heavy coating of vegetable or peanut oil. Mix the seasoning blend by hand in a bowl and coat the meat with seasoning.
Smoking:
Light hardwood lump charcoal and get almost white hot. Heat enough charcoal to ensure a good smoke. Put wood chips in an aluminum foil bowl and put a little bit of water in with them. Fill a pan with water to introduce moisture to meat while smoking. Place meat on grill over indirect heat and smoke between 225 degrees and 250 degrees. Smoke at a rate of 45 minutes per pound. Smoke for 6-7 hours and take of grill, cover with foil and finish in the oven at 225 degrees.
CUBANO MOJO MEAT BRINE (CHICKEN, TURKEY OR PORK)
Soak apple wood chips in water for several hours. Wash meat thoroughly. Soak meat in brine for 12-24 hours prior to cooking.
Once the meat has brined, rinse well prior to cooking. Coat with seasoning blend.
Brine:
1 cup kosher salt or ¾ cup of table salt
1 cup dark brown sugar
1 cup white sugar
1 - 32 ounce chicken stock
1 diced apple
1 quartered and squeezed orange, put squeezed fruit in pot
1 quartered and squeezed lemon, put squeezed fruit in pot
1 quartered and squeezed lime, put squeezed fruit in pot
2 cups chopped onion
4 cloves of pressed garlic or 3 tbsp of minced garlic
1 - 20 ounce bottle of Badia Mojo Marinade
2 - 12 ounce cans of Sprite
4 tbsp of ground cloves
4 tbsp of cumin
4 tbsp of dried rosemary leaves
Dash of red pepper flakes
Dash poultry seasoning
2-3 Bay leaves
Put ingredients in stock pot and add hot water until pot is ¼ way full. Bring to a boil and let cook for 10 to 15 minutes, stirring occasionally. After 10 to 15 minutes, take off of the stove top and fill the remaining space in the stock pot with cold water and some ice.
Once the brine is cool to the touch, place meat in a brine bag or double bagged trash bag and pour brine mixture over the meat. Place is a good cooler and pack with ice. Soak in brine for 12-24 hours. Check ice occasionally to ensure the meat stays cold. After 12-24 hours, pull out and rinse. Set aside.
Drain brine in a colander and take brined fruit, onion and garlic and stuff in chicken or turkey cavity. Tie legs and wings with baker’s twine.
Seasoning Blend:
¼ cup of Tony’s
¼ cup of Crazy Jane’s Mixed Up Pepper
¼ cup of Bayou Big Blackened Seasoning
¼ cup of Tiger Seasoning
Once the meat has dried after being brined and rinsed, spray down the meat with a heavy coating of vegetable or peanut oil. Mix the seasoning blend by hand in a bowl and coat the meat with seasoning.
Smoking:
Light hardwood lump charcoal and get almost white hot. Heat enough charcoal to ensure a good smoke. Put wood chips in an aluminum foil bowl and put a little bit of water in with them. Fill a pan with water to introduce moisture to meat while smoking. Place meat on grill over indirect heat and smoke between 225 degrees and 250 degrees. Smoke at a rate of 45 minutes per pound. Smoke for 6-7 hours and take of grill, cover with foil and finish in the oven at 225 degrees.
I would recommend brining as well. Leting it air dry in the fridge for about 12 hours then pat dry with a paper towel. Put some butter under the skin and it will help crisp up.
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