The duration required for smoking a turkey weighing twenty-two pounds is a critical factor in achieving a safe and palatable final product. This timeframe directly influences the meat’s internal temperature, moisture content, and overall texture. Underestimation may lead to undercooked poultry, posing health risks, while overestimation can result in dryness and diminished flavor.
Achieving the correct cooking duration ensures food safety, maximizes flavor development through proper smoke absorption, and contributes to a desirable eating experience. The practice of smoking poultry has evolved over time, with variations in equipment and techniques influencing optimal cooking times. Understanding the relationship between weight and cooking time is fundamental to successful poultry preparation.