Turkey Help

[Mr. Nice]

Hello everyone, I'm hosting thanksgiving this year and plan to smoke a turkey on my green mountain daniel boone. Plan to brine my 16 pound bird and then give it a nice rub. My question would be can I put the bird in a raosting pan that has a rack in it so the bird will have air space around it and then I can put my airamatics in the bottom of that pan to catch the juices and as well make a gravy from that. Every video I watch people are putting the bird directly on the grill grates wcich I'm fine with but I want a gravy as well. Also any timing on a 16 pound bird smoking at 225 degrees? Any help would be appreciated. Thanks!

 

[CarterQ]

There are some great turkey tips here-

http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/big-poppas-thanksgiving-turkey-tips-3044/

Roasting in a pan with rack is fine, I plan on doing mine in a pan this year, it definitely helps keep things moist.

 

[Mr. Nice]

Thanks for the advice how about an estimated cook time at 225 degree's for a 16 pound bird?

 

[CarterQ]

Thanks for the advice how about an estimated cook time at 225 degree's for a 16 pound bird?

At that temp you are probably looking at 30 - 40 minutes / pound, so figure about 8 -10 hours.

 

[Big Poppa]

If u want good skin bump the cooking temp to at least 265. I like 275

 

[CarterQ]

If u want good skin bump the cooking temp to at least 265. I like 275

BP is right, not too much advantage to cooking it at 225. Going up to 275 your DB should still produce enough smoke for good flavor and give you a nice skin. Big plus is your bird will be done sooner. Also a big point that BP mentioned in the Turkey thread is to make sure and let it rest before carving.

 

[Mr. Nice]

Cool Thanks I will take your advice so then say 30 minutes per pound at 275? does that sound correct?

 

[Roy Salazar]

would it be a problem doing 3 turkeys all at the same time if there diffrent in sizes on a pellet smoker?

 

[Big Poppa]

no problem except which grill do you have....when you really load some of these grills you have to make sure the cooking level temp matches the thermocouple probe....you may have to ride the smoker a little hotter at the probe to get the right actual temp

 

[CarterQ]

Cool Thanks I will take your advice so then say 30 minutes per pound at 275? does that sound correct?

Might be a little faster but that will get you in the ballpark.

 

[Roy Salazar]

a royall 3000 it was gift . idk anything about them works fine though.

 

[Big Poppa]

what are the weights?

 

[Roy Salazar]

between 12-14lbs gonna brine for about 12-18 hours. any tips please lmk im kinda new to this but im cofident in myself so lmk if theres anything i should know.