This allows juices to redistribute throughout the bird. We recommend removing each side of the breast in one piece, then slicing across the grain. Skip to content Main Menu. View All Recipes. Write a Review Read Reviews. Resist the temptation. Lift the lid only when you are adding coals. Every time you lift the lid, you lose valuable heat, which means a longer cooking time, more coals, a greater chance of overcooking, and impatient guests at dinnertime.
A good instant-read meat thermometer is essential to monitoring internal temperatures for your turkey. Bubble Learn more. How to: turkey breasts and drumsticks Smoked Thanksgiving Turkey How to: heat control. Your reading list. Cook minutes per pound. A smaller, 8 pound turkey will take about 4 hours. A larger, 12 pound turkey will take about 6 hours. The average turkey breast is about 6 pounds- this will be about 3 hours. Turkey legs will take about 4 hours. Cook about 15 minutes per pound, or about 3 hours.
Sear over direct heat for about minutes per side. Let roast over indirect heat for minutes. Cook for about minutes. Great question! Take a look at the comment we made above to Mike, and good luck smoking your bird! Any rough estimates for how long the turkey will take to get to temperature, assuming I follow these instructions, and the turkey is approximately 20lbs?
Timing a bird that size is very important, so this is a great question. Good luck! Figuring out how to time the bird so that the pull temp is reached at the right time for dinner is a real problem. BUT, as a rough guide, go with about 30 minutes per pound. Definitely factor in some error time on that, but it should point you in the right direction.
Before carving the bird I have to remove all the skin. Others have said that to crisp the after smoking, you need to increase the temp in the smoker, put the bird on a hot grill for a few minutes or in an oven, all set at a high temp around deg. It takes dry hot heat to make the skin crispy. Any comments about this crispy skin problem? You are absolutely correct. Lower the temperature you pull the turkey from the smoker by a couple degrees.
After the hot-treatment give your bird more time to rest to equalize the temperature gradients. Can you give me an idea how long a 10 or 12 pound turkey would take using your method? I need an idea of what time to start the cook. Thanks Dave. There are many variables that go into cooking time, including the starting temp of the bird itself, and going by a clock is not likely to result in a perfect bird. That being said, plan at least 4 hours for the cooking time on a bird that size.
It will be tough with very little of the connective tissue AND fat rendered. As for the turkey, the writer displays the same lack of knowledge. The skin might be browned but it will most likely be flabby and fatty.
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