- May 26, 2010
- 2
- 10
Can I smoke a 20 lb. turkey or is it to large. I think I read no bigger than 13-14 lbs. or else it is not safe. Any help would be great, thanks.
Smokin a turkey?
- Thread starter brewtoomuch
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
- Jun 21, 2007
- 8,432
- 41
The problem with a large bird is getting it out of the danger zone (40°-140°) in less than 4 hours. You need to have the internal temp at least 140° in that time to be in the safe zone. I don't think a big bird will heat-up that quick.
Depending on what kind of smoker you have, you might be able to get the temps up to roasting or baking levels to begin with in order to get through the danger zone, then drop them back down to smoking temps (225-ish) to finish it off.
ecodork
Fire Starter
- May 26, 2010
- 2
- 10
Smoked up to 22 lb birds w/o a problem in the Weber kettle with the indirect method. Don't stuff the bird. beautiful smoke ring, no sick loved ones! I believe that bird took close to 5 hours, if memory serves me.... I would not hesitate to smoke in a gasser where temp is easy to control & maintain. Treat it just like you would your oven when it comes to temps; just add the wood for the smoke.
- Jun 21, 2007
- 8,432
- 41
ecodork
Fire Starter
I have a gasser too and think adiochiro3's got the right idea....but still 22 pounds is huge. Maybe butterfly the bird? Last few times I did turkey I got parts instead of a whole bird and it was much, much easier to deal with. EZ to brine and smoking time was a fraction of doing a whole bird. And you can take the various parts off when done instead of having to time the whole thing just right. Of course you loose the whole "Thanksgiving presentation" aspect, but that doesn't bother me too much.
pineywoods
SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
There are two ways to deal with a bird that size. Personally I use high heat for all my poultry smokes. I smoke at 325-350 the entire smoke and get a nice crispy skin. The other thing you could do is spatchcock the bird basically cut the backbone out and lay the bird flat
- Mar 12, 2009
- 14,477
- 58
I'm with Pineywoods on this one and if you spatchcock the Turkey you should be able to get the bird to heat up quite enough I think. I always keep my smoked birds to around 12lbs or so.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
