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Turkey Reports - 2005

Time to report. One of the common questions we/I get is "how long will it take"?<br /><br />So, you can help.<br /><br />When you do your bird this year, [b]please post a little report here[b] that tells us what you did and I'll add the information.<br /><br />Here's what will help.<br /><br />1. Size (weight)<br />2. Temp you cooked at<br />3. How long<br />4. Additional information; brined, injected, seasonsings, comments, etc<br /><br />Here the start of a list. I went through the forum looking for times just to start us out:<br /><br />
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  • 10 lb wild turkey Smoked for 5 hours 1 hour at 250then 225<br />
  • 11 lb fresh bird, brined, 250 for 4:40 hours<br />
  • 12 lb ("enhanced" 8% chicken broth) 250 for 4:00 hours<br />
  • 12 lb (8%"enhanced") 250 for 4:00 hours<br />
  • 12 lb, fresh turkey (brined) 250 for 4 hours<br />
  • 12 lb, brined, 230 for 4 hours (30 min additional to crisp skin in oven)<br />
  • 12 lb, brined, 250 for 4:30 hours<br />
  • 12.38 lb, solution added, 250 for 5:00 hours<br />
  • 2 12-lbers, brined, 275, done in about 3 1/2 hours.<br />
  • 13 lb, brined, 250' for 4:00 hours<br />
  • 13 lb, brined, 220 for 12 hours<br />
  • 13 lb, brined, 250 for 3:30 hours<br />
  • 13 lb, injected, 250 for 7:00 hours<br />
  • 14 lb, brined, 225 for 4:00 to 4:30 hours<br />
  • 17 lb 230 for 11 hours<br />
  • 6 lb breast, brined, 235 for 9:00 hours<br />
  • 6 lb turkey beast. 4 hours<br />
  • 8 lb breast. 250 for 3:30 hours<br />
  • 12 10-12 lb�ers turkeys & 2 huge turkey breasts, brined, 425 for 4 hours (overcooked)<br />
<br /><br /><br />Thanks for your help!<br /><br />Smokin'
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