How long does it take to cook a 18 pound turkey on a pellet grill?

How long does it take to cook a 18 pound turkey on a pellet grill?

How long and and what temperature do I cook my turkey? A: A small bird (8 to 12 pounds) requires 2-1/2 to 3 hours at 325 degrees F; a medium (12 – 18 pounds) will need 3-1/2 to 4-1/2 hours; and a large bird (over 18 pounds) could take up to 6 hours.

How long does it take to smoke a 20lb turkey at 300 degrees?

The rule of thumb is to smoke the turkey at 300 degrees, 15 minutes for each pound.

Can you smoke a turkey over 15 pounds?

Smoking Times Traditional Method: for a traditional smoked turkey, keep your smoker set at 225F for the entire duration of the smoke. This method takes about 30 minutes per pound, so a 12 pound turkey will take approximately 6 to 6 1/2 hours. A larger bird at 15 pounds will take 7 1/2 hours.

Do you put a turkey in a pan when smoking it?

Turkeys should not be roasted or smoked directly in a roasting pan (or even on a rack in the roasting pan), and especially not be roasted while resting in liquid. This will result in a soggy chicken. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside.

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

It depends on the size of your turkey and the smoker you’re using. Generally, though, you should allow for about 30-40 minutes of smoking per pound. So, if you have a 20-pound turkey, it’ll probably take 10-12 hours to completely smoke it.

How long does it take to 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.

How long does it take to smoke a turkey on the grill?

Place turkey, breast side up, in pan, and brush turkey with oil. Sprinkle with desired amount of pepper. Smoke turkey, covered with grill lid and maintaining internal temperature at 300° to 325°, 2 hours and 45 minutes to 3 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 165°.

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