Newbie Turkey Question

[dhmphoto]

I put a 12.5lb turkey in my #2 this morning, set it at 240deg and after 3 hours, it looks like it is done.  I expected it to take double the time.  I've probed it in a number of places (without piercing the skin) all readings are at 165+ with the thighs at 180.   

Any thoughts? 

Thanks all!

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[swthorpe]

Three to four hours is about right for that size bird.  I am doing a 12# today and expecting no more than 4 hours at 230F.   You're done!

[dhmphoto]

Thanks for the quick reply.  I was afraid of that.  Everything I had read was to estimate 30 minutes / lb.  Oh well, this is how we learn! I think I just created turkey jerky!  Good thing I have a ham too! I have it wrapped in foil now and hoping I can salvage it.  I still have 4 hours until the guests arrive! 

I love opportunities for great stories!!  Thanks again for your help.

-dave

[Papa Rick]

I did two breast and they were done much sooner than I thought they would be compared to my char griller, but one thing to remember is this:  With the smokin it model, the temp stays much closer to the same therefore it will usually cook quicker than with coals.

[swthorpe]

I would not give up on your turkey!   Keep in wrapped in the oven (or a cooler) and you could re-heat as you get close to the dinner hour.   The turkey will maintain a lot of moisture.

[dhmphoto]

Thanks for the tips and encouragement.  I should know in an hour how it really turned out!! 

[DivotMaker]

3 hours is pretty fast for a bird that size.  I think you'll be fine!

[dhmphoto]

So, the turkey did survive okay.  The breast meat was a bit dry, but the dark meat was incredible. Thanks again for all your responses.

[swthorpe]

Excellent!  Glad to hear that it all work out!  The next turkey will be spot on.  Cheers

[Pork Belly]

I recommend a probe thermometer that can stay in the meat allowing you to monitor thought the smoke. You can spend anywhere from 30 to 100 bucks depending on features. It will prevent guessing, doubting and "probing in a number of places"