BIG Bird Time and Temp

go to turkey 101 cookshack,Don't wait till thanksgiving day to do your 1st turkey practice,practice, practice!

just to help you find the Turkey 101 here is the link. Roughly speaking at 20 minutes per pound at 250 degrees you it could take almost 7 hours. So give yourself a buffer of 2 hours at least.

and here is an excerpt on timing:

A “general” rule of thumb:

•250ºF: 12lb brined bird in 4:00 hours (about 20 min a pound)
•325ºF: 12lb brined bird in 3:00 hours (about 15 min a pound)
•NOTE: Hey, this isn't baking a cake! It's just approximate. Take its temp. 160ºF in the breast and 175ºF in the thigh.
•TIP: A un-brined bird will finish longer (the brined bird has more water and cooks faster) approximately 10% to 15%

I smoked a test turkey a couple of weeks ago, was aroun 18 lbs, brined it for about 36 hours and smoked it at 300. Took less than 4 hours to get the breast to 162. So I'm guessing around 4 hours.

Some of the others may be able to help you more but that's my recent experience in my CS Elite.

Thanks for your help! The turkey was a big success. Put 20lb bird in at 5:30am at 250, breast up, approximately 5 oz of apple wood. Turned at 7:30am breast down and set temp at 275. Temp hit 175 in thigh at 10:00am. Removed from smoker, wrapped in foil and towels and placed in ice chest until 12:30. Sliced and served hot at 1:00. The turkey was excellent. Very moist with just the right amount of smoke flavor. Got lucky on my first turkey. I think the brine really helped keep it moist. Cooked faster than I was expecting. Thanks for everyone's help.

You did mean to say 175* in the thigh, right? 275* & you'd be eating turkey-jerky! Glad it turned out great!

You are exactly right! 175!!! My bad. Thanks.

just did my 3rd turkey of the season - and absolutely butchered it...

a lesson for all - trust your thermometer