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[David]

I have not cooked very many turkeys.  How long will it take to cook a 10 lb turkey at 325 deg.

[pmillen]

Great question!  One that plagues us all.

Based on the notes I maintain, unstuffed and not spatchcocked, in the pit at 325°—

Slightly less than 3 hours.

EDIT:  That's based on target ITs of 160° for white meat and 170° for dark.  My next turkey will be my first attempt at spatchcocked at 350° and my new IT target will be 150° for three minutes in the deepest part of the breast.  I'll have completely different timing.

[glitchy]

I definitely recommend spatchcocked. I did my turkey last year that way and was one of the best turkeys I ever had. I just need to take notes of my cooks. It will be considerable faster than whole. I want to say I was close to 2 hours at 350 for a 10-11 lb bird (to 160-165). I'll try to put a pic up later.

[Darwin]

The butterball site has time and temperature charts.   That's where I usually go to get an idea on time.

[yorkdude]

Just our experience but we have found most “guidelines” tend to overcook things in the interest of food safety.
I tend to agree with the 325* camp and start temping around the 2 1/2 hour mark.
Easier to add cook time  than to get some out of it.

[triplebq]

Use a temp probe and pull when breast hits 165. I would suggest checking after the 2 hour mark.

[sleebus.jones]

Use a temp probe and pull when breast hits 165. I would suggest checking after the 2 hour mark.

Exactly this.  Only cook by time if you enjoy either raw turkey, or turkey cooked into dust.  The temp climbs rapidly in the final stages of cooking.

Also, if you want crispy skin, 325° is not enough.  I (and others) have very successfully tested 375° and ended up with superior results.

When not doing it in the smoker, I use this method: https://www.sfgate.com/recipes/article/Talking-convection-oven-turkey-2548466.php  I skip the brining.  It's worked very well over the years, and our pellet smokers are essentially wood fired convection ovens.  Once you do a turkey at high heat, you'll never go back.

[David]

Sounds like I better cook it at 350,  and yes I will be checking temp I was just wanting a guess on how long it would take.

[sleebus.jones]

Sounds like I better cook it at 350,  and yes I will be checking temp I was just wanting a guess on how long it would take.

If by 350° you mean 375° then yes.  Low temps on a pellet smoker with poultry = disappointing, inedible, leathery skin.  I have made that mistake too many times already.

[mo-kid]

I usually do turkey's at 235 at around 30 min./#. I use "Wiley's" cooking method most always and have never had rubbery skin and the flavor is remarkable. I always us a instant read thermometer to verify I.T. and stuff the turkey with onion halves and lemon, covered in garlic pepper rub and a stick of butter under the skin. I have had no trouble at all using this style for several years. 

Enjoy and the best to you David, smoked turkey is quite nice!!!

[David]

Well I cook my bird spatchcook style at 325 and it took two hours and 20 min.  Came out great everybody that ate some said it was the moistest breast they had ever had.

[pmillen]

My spatchcocked 12-pounder came out of the brine, was dried and seasoned and went into the preheated 375° pit cold.  It was at 160°/180° in an hour.  (I had lost my enthusiasm for 150° in the breast.)

It was superb, like always.