Smoking Turkey time?

I am smoking (with apple wood) a 16 to 20 pound turkey and concerned about how long it will take. In your book it says it'll take approxiamtely 3 hours for a 12 pound Turkey. I have a horizontal smoker and am using chunk charwood. Any ideas how to guage how log it will take?

p.s. How to Grill book is the best grilling book I've ever come across.

Dennis

I've never done one myself, yet (will this upcoming holiday) but I've read several places to plan about 30min per pound of bird. That seems to double what you stated with the 3hr/12lb bird...Best to estimate long, and go by the internal temp of the bird.

30 minutes per pound at 225-250 degrees is a good starting place, however you need to check the internal temp with a thermometer to know for sure since you conditions may not be constant

I will second dkirn's advice of 30 minutes per pound. Just be aware that a 12 pound turkey is 6 to 7 hours, not 3 hours. I plan a good 9 hours for that size of turkey give the variation in smoke temperature and that you want to let the bird rest at least 30 minutes before carving.

I will second dkirn's advice of 30 minutes per pound. Just be aware that a 12 pound turkey is 6 to 7 hours, not 3 hours. I plan a good 9 hours for that size of turkey give the variation in smoke temperature and that you want to let the bird rest at least 30 minutes before carving.

To quote Steve from a recent show, "Low, Slow, Smokey" Keep your temp los like was said and keep plenty of wood smoke. If you don't want as much of a smokey flavor by all means bring the temp up a bit and reduce the cooking time.

The wife gave our bird to another family member to cook because they were making the dressing and wanted the drippings.

I just installed a 30" double oven with convection for her and thought that she would want to use it for the turkey. I wanted to smoke it ... but she had the new ovens! Who'd knew! I'll just have to do another Coke Can Chicken since there will already be a "baked" and a fried turkey on Thanksgiving Day.

Just did a 12 1/2 pound whole turkey this past Saturday on an upright smoker. Did the over night rub and all - smoker temp 215 - 250 throughout process. Took 6 hours for the internal breast temp to reach 179. Charcoal with lots of hickory first 4 hours - hardwood coals
( shoveled from the woodstove) the last 2 hours,

But Levi how did it turn out??
What did you rub it with?
Was it good?

The Eastern Shore is one of my favorite places in the world, the people, the area, and of course the food!!

I would be interested in knowing what kinds of rubs that people used on their turkey. On my smoked turkey I simply use salt and pepper after I have coated it with olive oil, but I am looking for some more flavors (especially since I stocked up on the great deals on frozen turkey)

dkrin,

I have found that people like T'Day birds pretty traditional. I use a rub of S&P and some granulated garlic and onion. On other occassions I have added tumeric to the rub. Also goes great on chicken.

I have thought about trying a rub similar to Steven's Basic Barbecue Rub with some hickory wood to see what kind of flavor that adds.

I've used Steven's Basic Barbecue Rub with some hickory wood on chicken and I'll bet it would be great on the big bird as well.

Bob -

Thanks for the response I am going to get it a try shortly