Instructions for turkey.

[lwngrrl]

I would like to prepare a turkey on the pit and need some instructions regarding temperature and cooking time. We are talking about a brined 11 pound bird.

[zen_vega]

This would depend on various things such as the distance between coals and bird, the outside temperature or whether you are cooking with the lid down. I cook it indirectly with the lid down in a charcoal driven 22" weber at abour 300-325 F. It takes about 2-2.5 hours for a 12lb. bird.

[HookahPhil]

2-205 hours for this size bird seems too little to me. A 6lb. bird takes me 3-305 hours at about 350 F. In any case time isn't really a good indication for the doneness of whatever you're cooking. It is customary to aim for 160+ degrees in the meaty part of the thigh or in the breast, then let it set for a while in a covered cooler to finish and set the juices.

[Grillz]

I do it at 300 or better for 3-4 hours.

[Earthsound]

The National Turkey Federation's suggestion for an unbrined 12lb. bird is 325 degrees for approximately 3 hours.

[lwngrrl]

Well, I do plan to brine my bird so I don't know if the federation's suggestion is right for me. It is in keeping, however, with your suggestions for brined birds so I guess I'll go for that temperature and time range. Thanks all.

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