Fathers day weekend turkey smoke

Discussion in 'Poultry' started by kc0rpm, Jun 19, 2010.

  1. Had a 21lb turkey sitting in the freezer since before last thanksgiving so I decided to pull it out and smoke it this weekend as a treat to myself. Dont know how 2 1/2 people are going to eat a 21lb bird, but I guess we will figure it out. Brined the bird overnight and rubbed with cajun seasoning, garlic powder and pepper before putting in the smoker.

    Bird waiting for smoker to warm up.


    More qview to follow
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looking forward to seeing it finished, That is a big bird
  3. yes, its surely a big bird. The last time I smoked a turkey it was only about 14lbs. Im smoking this one at about 325 until it gets out of the danger zone then I will reduce it to about 225 for the rest of the smoke. I didnt feel like spatchcocking, the reason for the high temp to begin with. This thing is so big it barely fits in my smoker. Will post a pic of it in the smoker as soon as it stops pooring down rain.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I would leave it at 325 through the whole smoke you will get better skin for it. Its not like a turkey is a big fat tough piece of meat that needs the low and slow to break it all down. But thats just my thoughts
  5. In the Smoker[​IMG]
  6. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Yup, what he said ^^^^^
  7. Yeah, thats what I decided to do. About another 15 degrees and it should be ready to come off the smoker.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great [​IMG]
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Yes sir you have one fine looking turkey bird there. I hope that you have a food saver system. If not maybe you should think of one soon.
    Last edited: Jun 19, 2010
  10. Turkey came out a little drier than last time. Not real sure what I did different. Spent a good hour last night vacuum sealing the leftovers and putting some in the freezer. Overall it turned out pretty good.

Share This Page