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Another Turkey Question

post #1 of 13
Thread Starter 

Found turkeys on sale for .59 cents / lb at Publix today, so I bought the smallest bird they had.  Right around 16.5 lbs.  Being the impatient person I am, I started thawing the frozen block of bird in water, still in the shrink wrap.  It's heading to the fridge now, with the idea in my head of putting it in the brine tomorrow morning before I leave for work.  I won't start cooking until early Friday morning.

 

Now....  I'm thinking I started thawing this thing too early, with the idea of it sitting in the brine for 24 hours.  Any thoughts?

 

Also, my smoker won't seem to go above 250 degrees, so the oven is going to be involved in this one.  Has anyone put theirs on the grill or in the oven to get it through the danger zone in time, THEN put it in the smoker?  (I might have just answered my own question, just put it on the gas grill with a wood chip box and it'll be smoking the whole time....  Duh)  I know people finish in there sometimes, but what about starting it?

post #2 of 13

Bro a Three Day Brine on 16#'s is Optimal!...You can Finish in the oven...BUT ...Little or No Smoke penetration if you Start there...JJ

post #3 of 13
Thread Starter 

At what point do you pull it off the smoker? (to go to the oven or grill)

post #4 of 13

If you can get the Smoker at or above 225*F...Take the Bird to 155*F IT Breast...165*F Thigh then in a 400-425*F Oven for a 10* Clime...Rest 20 minutes, Tented with Foil and Carve...JJ

post #5 of 13
Thread Starter 

Thanks.  My concern is getting it above 140 within the 4 hours.  Not sure my smoker will do it.

post #6 of 13

Just Don't Stuff It!!  You will be good...At 225*F you may not get Crisp Skin, so a stint in the oven may be needed either way. Combo Smoking/Roasting is not uncommon...JJ

post #7 of 13

BTW...You don't want to be in the Oven at 400*+ too long...30 mins +/- should get the last 10*F done...JJ

post #8 of 13
Quote:
Originally Posted by TenDriver View Post

Thanks.  My concern is getting it above 140 within the 4 hours.  Not sure my smoker will do it.



If you can keep your smoker at 225 or above you will clear the danger zone in 3-3 1/2 hours max as long as the turkey is fully thawed. If you really have doubts seperate the legs and wings and place on another rack but it's not necessary. What type of smoker are you using?

post #9 of 13

You can always spatchcock it to be sure it gets thru the danger zone in time.

 

By the way I saw the Publix ad & plan on picking up a couple today myself!

post #10 of 13

Chef Jimmy

 

Sounds like a plan.   Only thing I would add is prior to going into the oven a good coat of butter or olive oil with a sprinkle of cajun seasoning will go along way to making the skin crispy and tasty.

post #11 of 13

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I would recommend that you spatchcock the bird and then smoking it for maybe 3 hours at the highest temp you can get  in your smoker and then put it into the oven. Also I would say pour some good smoke at it along the way for the most smokey flavor that you can get.

post #12 of 13
Thread Starter 

Thank's ya'll.  For who asked, I have a Chargriller 830.

post #13 of 13
Quote:
Originally Posted by alblancher View Post

Chef Jimmy

 

Sounds like a plan.   Only thing I would add is prior to going into the oven a good coat of butter or olive oil with a sprinkle of cajun seasoning will go along way to making the skin crispy and tasty.



GOOD CALL!...Great thing about SMF...Somebody ALWAYS Got your Back!...JJ

 

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