Another Turkey Time Question

boberinoMember

This is my first whole turkey. Doing a test run before Turkey day. Bought a Brined Turkey for today but will brine myself for Thanksgivin. It seems most 12 -13 pounders take 4-6 hrs to reach 165-170*. I tried a breast only before and it took 9 hrs @ 220*. Is that with the cavity filled or empty. I plan on putting onions, Celery, Apples into it and 220*. Also how tight do you apply the cheese cloth with butter? Use an AQ

11/17/0912:56 PM

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Former Member

I set my Amerique at 300 degrees and smoke to an internal temp of 170. For me, this takes about 17-18 minutes per pound but, of course, don't take it out until you reach your desired internal temp.

Just drape the butter-soaked cheesecloth over the bird which I put on the middle shelf, breast side up. I try to estimate when it will be ready and I'll take the cloth off for the last 30 minutes.

You're gonna LOVE it!

11/17/094:03 PM

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boberinoMember

Thank you.... is that a bird with its cavity full or empty

11/17/094:39 PM

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pagsMember

Don't stuff the cavity when smoking. The lower smoke temperatures open up real issues with food safety. Empty cavity only. Some think in the oven with higher temperatures isn't safe either. In either case, never stuff a bird and smoke it.

11/17/096:19 PM

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Former Member

I never stuff poultry, no matter how I cook it. Better to be safe!

11/18/096:48 AM

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