Does a turkey stall when smoking?

The long stall generally begins around 160°F. That is when the tough collagen begins to break down into gelatin. When I fully smoke/cook a turkey in the Bradley I stay around 225°F or below, and the stall that occurs around 140°F is only 30 minutes; one hour maximum.

Consequently, Should I wrap my turkey in foil while smoking?

If the wings are getting too dark, cover them with aluminum foil. … He wraps the turkey in heavy duty aluminum foil and finishes the cooking in the smoker until the turkey’s internal temperature reaches 165 degrees. Once the turkey is cooked through, allow it to rest for five to 10 minutes before carving.

Also question is, How do you smoke a 20lb turkey?

Directions

Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rinse turkey under cold water, and pat dry.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh.

Besides How long do I smoke an 18 pound turkey? Put the turkey into the smoker and smoke for 30 to 40 minutes per pound, or until an instant read thermometer (or stay-in-the-bird probe thermometer) reads 160°F in the thickest part of the breast meat.

Also, What is the best temperature to smoke a turkey?

Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.

Do you have to brine a turkey before smoking it?

Don’t let the flavor fall flat by skipping on a vital step of preparing your turkey: brining. Use a brine before smoking to help keep meat moist while cooking and to add flavor.

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21 Related Questions and Answers Found

How long should a turkey rest after smoking?

It’s a good idea to let the turkey rest after smoking, for 15 minutes to half an hour. If you position the turkey breast side down as it rests, it’s possible that the breast meat will be a little more juicy.

How long does it take to smoke a 20 lb Spatchcock turkey?

Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound.

Can you safely smoke an 18 pound turkey?

Electric Smoker

Prepare an 8 to 18 lb. … Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours.

How long should turkey rest after smoking?

Is turkey done at 165 or 180?

Cook your turkey until your thermometer reads 155 -160 degrees. (Yes, we know that new safe cooking guidelines say to cook your bird to 165 degrees (they used to say 180!), but remember that your turkey will continue to cook after removed from the oven and it’s temperature will increase by 10 degrees while resting.

What is the best temperature to smoke chicken?

Temperature for Smoked Whole Chicken

Start by smoking the whole chicken at 225 – 250 degrees F, keeping it fairly low. If we continued cooking at that range for the entire length of the cook it would take several hours to get a properly smoked chicken and the skin will be rubbery.

Should I Spatchcock a turkey for smoking?

Spatchcocking or removing the backbone is great for larger birds. It allows the turkey to lay flat on the cooking grate and helps the meat cook more evenly. It’s also great if you’re limited on shelf space in your smoker. … Flip the turkey over skin-side up and repeat the same process.

How long does a turkey need to brine?

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.

What happens if you brine a turkey too long?

Brining too long can result in meat that tastes overly salty and has a spongy texture. If you’re not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry and refrigerate for up to two days.

How do you keep a turkey moist when smoking?

My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside.

How do you rest a turkey after smoking?

Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.

Should I smoke my turkey breast up or down?

Whether you’re using a smoker or a grill, have the bird breast side up. Insert a digital probe meat thermometer, if you have one, into the thickest part of the breast or thigh.

Is it better to spatchcock a turkey?

Why Should You Spatchcock a Turkey? Not only will spatchcocking turkey ensure plenty of crisp skin (since virtually all of it is out in the open), it makes it much easier to cook the white and dark meat evenly—meaning the breast will stay juicy. It cuts down on the total cooking time too, always a plus.

What temperature do you smoke a Spatchcock turkey?

Place the bird in your smoker and adjust temperatures to 325-350°F. Use pecan or hickory wood for a light smoke. Roast for about 90 minutes. You are shooting for around 180°F in the thighs and legs and around 155-160°F on average on the breast portion.

Can I cut a turkey in half to smoke it?

If you’ve cut your turkey in half, it will cook faster than a whole one. … The process is the same as preparing a whole turkey for just plain smoking. When you get the bird seasoned and the onion inside, you put it in a roasting pan.

How big of a turkey can you smoke?

Whole turkeys that weigh 12 POUNDS OR LESS are the recommended size for safe smoking. A larger turkey remains in the « Danger Zone » – between 40°F and 140°F – too long.

How long does a Spatchcock turkey take to smoke?

Smoke the turkey over low heat 225° – 275° F for approximately 11-13 minutes a pound. 9. Once the breast reaches 165°F, remove, cover loosely with foil, and allow to rest approximately 30 minutes.

How long do you smoke a 10 pound turkey?

Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Editors. 16 – Last Updated. 12 days ago – Authors. 5