My wife found some turkeys that was 20+ lbs.
Is that size ok to smoke or should i stay around 12 to 15 pounders.
Is that size ok to smoke or should i stay around 12 to 15 pounders.
The USDA recommends 12 lbs and under in order to make sure they get through the "Danger Zone" in time to be considered safe. Some people hot smoke them with temps of 325 degrees and up I personally don't know that size matters much at these temps
Yes a whole bunch of them, like no lower than 325˚ oven temp, etc.Not to hijack this thread, but does the USDA have any recommendation for a turducken?
Yes a whole bunch of them, like no lower than 325˚ oven temp, etc.
Here's link:
http://www.fsis.usda.gov/factsheets/Turduckens_Require_Safe_Food_Handling/index.asp
Bear
AL , if u do turducken i hope you post step by step "how to" .The USDA recommends 12 lbs and under in order to make sure they get through the "Danger Zone" in time to be considered safe. Some people hot smoke them with temps of 325 degrees and up I personally don't know that size matters much at these temps
Not to hijack this thread, but does the USDA have any recommendation for a turducken?
We got two of the smaller ones but i want to do a big one to.You could also cure it using Pops' recipe and take some of the worry out.
Spatchcocking a bird is removing the back-bone so the bird can lay flat during cooking and still remain a whole bird, for the most part.What is spackcocking? That's a term unfamiliar to me guys. I'm smoking a 21 pounder this Thansgiving and I really don't want to make my guests sick.
It means the internal meat temp of the bird must get thru the 41-135 degree zone in 4 hours or less. So if you take it out of the fridge & put it right on the smoker you have 4 hours to get it to 135. That's why it's not a good idea to let it sit out & get to room temp before you put it in the smoker. As soon as it gets above 41 you have 4 hours to get it to 135.I am wondering about this 41-135*/4 hour rule. Can you be more specific about what that means.
I am using a Masterbuilt electric smoker and I like this spachcocking suggestion. I am planing to do it. I saw a great video on actually spachcocking a turkey and it looks like I can pull it off in my Masterbuilt electric with the 21 pound turkey.
Thanks all for your help. I love this site and all the experts that are so willing to share their knowledge.
Please help with that question at the top.
Michael