This post is great and helped me tremendously last year. Quick question, what size bird was this? I'm doing a pretty big bird this year (20 lbs.) and am curious what kind of cook time to expect at a temperature of 300-325. Thanks again! Still gathering my own info to be able to make my tweaks.
If you just google "cook times for a turkey at _____ degrees" you'll get all kinds of stuff.
I just got the following chart from such a search from
THIS SITE:
Cook times for a turkey at 325 degrees:
Unstuffed
4 to 8 pounds (breast) 1 1/2 to 3 1/4 hours
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours
Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2 1/2 to 3 1/2 hours
8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours
Most searches will yield results based on OVEN cooking times and temps, but a smoker is just an oven with live fire and smoke, so these results will be the same.
Keep in mind, these aren't exact times, but they're a good start. From my experience, these are pretty accurate and will give you a good place to plan from. Also keep in mind that if the bird gets done a little before you're ready to carve, a whole turkey (especially one that big) will hold temp for a good while on the counter. I usually plan for my turkeys to be done at least one hour prior to dinner time. I'll just cover it in the pan with foil and sit it on the counter while I make gravy, finish up sides, etc. Then I unwrap it and carve it just before we eat. Even sitting for an hour, it's still usually too hot to touch.
Good luck!