How are you cooking your turkey this year?

[Fwismoker]

Out of curiosity... what is the general rule of thumb for the amount of time it takes to smoke a turkey?

I'd say a good general rule would be 12-15 minutes per pound based on 350*

Now spatching and higher heat cut time way way down. I never keep track very much but my turkeys have been in the 15-20 lb range and finish in 2 1/2 hour range so it's been under 10 minutes per pound.

 

[Texmex01]

Going to fry up 3 this year, after they are injected ad sit for 24 hours!:clap2:

 

[Happy Hapgood]

Lots of folks swear that the oil less fryer is just as good as deep fried. I wish I could try one sometime. If by my taste buds it was in fact as good I'd go right out and get a Big Easy.

I've done hundreds in peanut oil over the years and I would put The Big Easy bird against any. Works great with chicken too.

 

[Texmex01]

I've done hundreds in peanut oil over the years and I would put The Big Easy bird against any. Works great with chicken too.

I have one of the 3 in one Big Easys and use for chickens, it is pretty amazing!

 

[Dr. Trout Bum]

Spatchcocked in my UDS with some pecan smoke. I guess it's indirect with a pan, loaded with some aromatics, to catch drippings and make gravy. I also make some green chile sauce with Hatch peppers to use in place of gravy.

 

[bbqwizard]

Cooking a turkey breast or two on the Assassin, and doing a whole bird in the oven. My wife insists on stuffing it.

 

[oifmarine2003]

2-3 in the Shirley at 325-350 and probably 1-2 others for some friends at work.

 

[SAFETYHARBORREDNECK]

Thinkin of doing 2 Beercan Turkeys,2 deep fried and the obligatory oven roasted.

 

[IndoorOutdoorCook]

Dry brine (no fridge space, making bacon too). Haven't decided if I want to inject with clarified butter in the breasts OR if I can make bone marrow butter and slather that on. Takes on a faux foie flavor or beefiness.

Smoke in a Broil King Keg 325+. If I'm happy with the skin, that's it. If i'm not happy with the skin, I will ladle hot oil over it from my wok. yeahhhhhh

 

[bassmaster16]

Just ordered the Big Easy which should be here Tuesday. Always deep fried but want to try TBE this year. Hate messin with the oil.

 

[txags2011]

Dry brine + meatchurch Deez Nuts on the LSG. Gonna do 4 15-18 pounders for the various family meals.

Liking a lot of other ideas here though...

 

[Fwismoker]

Well my plans have changed like 3 times now for my 3 birds. Now it's fillet, and hanging on hooks over lump and apple chunks til about 120 IT then grilling over a stick fire skin side down...I really like that grilled crispy skin

 

[foinsnap]

Deep Fried !!

 

[bbqwizard]

One roasted and stuffed (my wife insists), and two in the smoker. I think I may add some andouille to one and go cajun with it

 

[LandofRath]

I have been smoking them for a few years and love the results.. This will be my first try in a UDS. Dry Brined and smoked with apple or pecan chunks. Still deciding if I want to add a heat defuser or just go with it as is.

 

[SoHappy]

Having Thanksgiving dinner at a daughter's this year but smoked a turkey a couple of weeks ago on a stick burner using oak.