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what the right size turkey to smoke ??? - Page 2

post #21 of 29
Quote:
Originally Posted by SmokinAl View Post



Not to hijack this thread, but does the USDA have any recommendation for a turducken?

 



Hi Al,

 

I just watched a segment of "Diners, Drive-Ins and Dives", and there was a guy in Sarasota that

makes them in his restaurant. In the oven, he states 12 hours at 200* F.  Don't give up...James

post #22 of 29
Quote:
Originally Posted by Bearcarver View Post


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


Thanks Bear, great link...James

 

post #23 of 29

James your back!

 

How's the hand?

 

I'm going to do the turducken, I have found a safe way to do it & will take photo's.

 

I already have the turkey & duck, since they are frozen. I'll pick up the chicken next week.

post #24 of 29
Thread Starter 

popcorn.gif

Quote:
Originally Posted by SmokinAl View Post

James your back!

 

How's the hand?

 

I'm going to do the turducken, I have found a safe way to do it & will take photo's.

 

I already have the turkey & duck, since they are frozen. I'll pick up the chicken next week.



popcorn.gifbeercheer.gif

AL, cant wait to see how this turns out. I hope you will give step by step "how to".

will you be posting as you go ??? might need to take the laptop out to my smoker with me on turkey day !!!!!

 

post #25 of 29
Quote:
Originally Posted by jrod62 View Post



popcorn.gif



popcorn.gifbeercheer.gif

AL, cant wait to see how this turns out. I hope you will give step by step "how to".

will you be posting as you go ??? might need to take the laptop out to my smoker with me on turkey day !!!!!

 



I probably won't post anything until it's done. I hate to have to come back to a thread 10 times just to see what happened, so I'll take a lot of photo's & post the whole thing on Friday. 

 

post #26 of 29
Quote:
Originally Posted by SmokinAl View Post



I probably won't post anything until it's done. I hate to have to come back to a thread 10 times just to see what happened, so I'll take a lot of photo's & post the whole thing on Friday. 

 



icon14.gif   Perfect !!!

 

 

Bear

post #27 of 29

What if--------------you started it in a 325 oven for a couple of hours before finishing in the MES??  Is there any way a stuffed turkey can be smoked?  Half my family would rather eat the stuffing than the turkey.

post #28 of 29
Quote:
Originally Posted by Jeanne View Post

What if--------------you started it in a 325 oven for a couple of hours before finishing in the MES??  Is there any way a stuffed turkey can be smoked?  Half my family would rather eat the stuffing than the turkey.


You'd get little to no smoke flavor. Once the meat is heated up (around 140* internal or so), the smoke penetration will be reduced...if the meat is cold when it hits the smoke, that's when it all comes together. If the meat is starting to cook before getting any smoke, there will be far less flavor and coloring from the smoke. If started in the "O", it may a s well be finished there, IMO.

 

Unless it's a very small bird, I would not advise to stuff when smoking for food safety reasons (getting through the danger zone temp range/time of 41-135* / 4 hrs)...unless the smoker can achieve temps in the 325-350* range like and oven can. Most electrics cannot...propane rigs can, and some charcoal fired can, depending on the user knowing how to get his/her rig that hot, and in most cases, the modifications that are done to the smoker to allow for a broader (or in this case higher) operating temp range.
 

If it were me, I'd smoke the stuffing and bird at the same time, only put the stuffing in a large roasting pan.

 

Unfortunately, I'm working the rest of the week, or I'd do it that way myself.

 

 

Eric

post #29 of 29

Hi Jeanne,

 

I agree with what Eric said.

 

Bear

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