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Old 11-18-2009, 06:37 PM   #1
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Turkey Advice.

Turkey day is at my house this year, so obviously I'll smoke the bird. Said bird is 17 lbs (never done one that big) and 3 pm is dinner time. So I figure either A: I get up really early and cook at 250 for roughly 9 hours, B: I run a little hotter say 270 and hope to shave off a few hours, or C: Just run closer to 300 or so towards one end of the cook, and if so which end. What do you guys think?
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I think Pringles initial intention was to make tennis balls, but on the day the rubber was supposed to arrive a big truck full of potatoes showed up, but Pringles is a laid back company, they said "What the hell, cut 'em up."
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Old 11-18-2009, 07:37 PM   #2
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I plan on doing my bird 300 to 350 the entire cook. I'll put it on around noon and we'll eat when its ready. Cooking a ham too but plan on cooking that around 230-250 degrees. Plan on putting that on the grill somewhere around 1100-1130.
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Old 11-18-2009, 07:39 PM   #3
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Not that I'm any kind of an expert, but ... I just did a test turkey 14 lbs at 290° and it took 3 1/2 hours as compared to 8 hours at 225° for my first 12 lb. test, both were brined. Most I have read and heard a turkey does not benefit from real low and slow and may do more harm than good. This from a guy who Thanksgiving will do his 3rd turkey ever.
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Old 11-18-2009, 08:08 PM   #4
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Guy, I can't remember what kind of cooker you use. I use a WSM and run turkeys with the bottom vents open, empty water pan and shoot for 300 - 350 the entire cook. Probably 3 to 3.5 hrs for a 17 pounder.
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Old 11-18-2009, 08:20 PM   #5
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Quote:
Originally Posted by Griff
Guy, I can't remember what kind of cooker you use. I use a WSM and run turkeys with the bottom vents open, empty water pan and shoot for 300 - 350 the entire cook. Probably 3 to 3.5 hrs for a 17 pounder.
Sold! I use a 18" WSM. All the turkeys I've done so far have just been for me and the wife so timing was never a factor, plus I've never done anything over a 14 lb bird. With the family coming I was a little more concerned (gotta have it ready on time). I'll just go a little hotter than normal and avoid having to get up so early.
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I think Pringles initial intention was to make tennis balls, but on the day the rubber was supposed to arrive a big truck full of potatoes showed up, but Pringles is a laid back company, they said "What the hell, cut 'em up."
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Old 11-21-2009, 12:50 PM   #6
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Ive done an A$$ load of turkeys this past few weeks on my 18 WSM. I did do 1 bird on the weber kettle at 350* indirect with coals on each side of the kettleand the bird in the middle. The kettle bird was done (12#lbs) in almost exactly 2 1/2 hours. Also there was no comparison. The Low and slow birds are a hell of alot juicier. All birds were brined in a simple brine too.
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Old 11-21-2009, 01:39 PM   #7
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I use the "Griff" method.

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Old 11-21-2009, 01:47 PM   #8
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That all sounds great with all this warm weather were having we need to do some turkeys up. Will use the WSM..............
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