Sunday afternoon turkey

ronrude · Mar 4, 2012

Great looking bird! I am craving one now.

You don't have to wait for Thanksgiving to have it. You can do like we do, we have Thanksgiving 2 times a year, but we call it ThanksChristy after my daughter in law. She was home with stomach flu on thanksgiving, so we had a second one in March so she could have turkey too. We are having our second annual ThanksChristy week from Saturday.

chrisman34 · Mar 6, 2012

25lb pulled last night to start the thaw....hopefully my first will be as good as yours looks! I will have a house full of pissed people if we need to go out LOL!

billdawg · Mar 6, 2012

ronrude said:
Great looking bird! I am craving one now.

You don't have to wait for Thanksgiving to have it. You can do like we do, we have Thanksgiving 2 times a year, but we call it ThanksChristy after my daughter in law. She was home with stomach flu on thanksgiving, so we had a second one in March so she could have turkey too. We are having our second annual ThanksChristy week from Saturday.

We get 2 every Christmas from work and don't eat turkey for Christmas, and they are always gone before Thanksgiving ever rolls back around. My wife and I love them any time of year.

chrisman34 said:
25lb pulled last night to start the thaw....hopefully my first will be as good as yours looks! I will have a house full of pissed people if we need to go out LOL!

That is a GIANT bird! Do you cure it? Seems like it would be really hard to get through the danger zone in time with a bird that large in the smoker unless you are up above 300*.

chrisman34 · Mar 9, 2012

Billdawg said:
We get 2 every Christmas from work and don't eat turkey for Christmas, and they are always gone before Thanksgiving ever rolls back around. My wife and I love them any time of year.

That is a GIANT bird! Do you cure it? Seems like it would be really hard to get through the danger zone in time with a bird that large in the smoker unless you are up above 300*.

I am getting concerned as well........ Smoker only goes to 275. I am considering throwing it in the oven for an hour or so and then to the smoker???? thoughts???? I am trying to figure out a good brine, but not cure. Boy I may just give up on this the more i read!

smokin-jim · Mar 9, 2012

That looks really good. I am glad I'm not the only one that uses plywood windbreaks. They work good in a pinch.

billdawg · Mar 10, 2012

chrisman34 said:
I am getting concerned as well........ Smoker only goes to 275. I am considering throwing it in the oven for an hour or so and then to the smoker???? thoughts???? I am trying to figure out a good brine, but not cure. Boy I may just give up on this the more i read!

I am not sure. If you cant get your temp up high enough, I would be scared that it wouldn't make it through the danger zone in time. If it was cured, no problem, but since it is not, I would be very careful. Don't want to make anyone ill. Might just want to do that one in the oven? I have never cooked a turkey that large. Maybe someone with some experience with a bird that large could chime in and offer some better advice?

chrisman34 · Mar 10, 2012

I saw a post someplace else that smoked a BIG 20+ lb bird for 2 hours and then finished it off in the oven....I am going to try that and hope i don't ruin this beast! Then have the wife stick to the smaller ones. People wont be happy when we all head to a restaurant because i messed up dinner LOL Will update Monday if i am not in the hospital with all my friends! LOL

marc bodi · Mar 10, 2012

Hi,

So how long in the brine.

billdawg · Mar 10, 2012

chrisman34 said:
I saw a post someplace else that smoked a BIG 20+ lb bird for 2 hours and then finished it off in the oven....I am going to try that and hope i don't ruin this beast! Then have the wife stick to the smaller ones. People wont be happy when we all head to a restaurant because i messed up dinner LOL Will update Monday if i am not in the hospital with all my friends! LOL

Good luck! As long as you can get it to 140* in 4 hours, you won't have to worry about anyone being sick. Make sure you post the pics.....you know, no pics didn't happen.

chrisman34 · Mar 11, 2012

Marc Bodi said:
Hi,

So how long in the brine.

24 hours in brine....1 hour out in fridge.

Holy crapola....my thermometer in my 30 must be way off. Not only did i get to 140 in 4 hrs.....I am done!!! WTF put the 23 (not 25 sorry) pound bird in at 9 am well it is 1:00 and she is done! checked with 2 different thermometers and the onboard! According to display the smoker never went over 230 even though i had it set to 275! When I prewarmed it to 275 the meat probe read 300. I need to get a probe to see what the real temp is, must be closer to 300 to 325 at that speed! Will try to get pics before we carve it! Did a chicken last weekend that went twice as fast as expected as well...must be something way off! Cant wait till 4 to try this thing! :)

billdawg · Mar 11, 2012

chrisman34 said:
24 hours in brine....1 hour out in fridge.

Holy crapola....my thermometer in my 30 must be way off. Not only did i get to 140 in 4 hrs.....I am done!!! WTF put the 23 (not 25 sorry) pound bird in at 9 am well it is 1:00 and she is done! checked with 2 different thermometers and the onboard! According to display the smoker never went over 230 even though i had it set to 275! When I prewarmed it to 275 the meat probe read 300. I need to get a probe to see what the real temp is, must be closer to 300 to 325 at that speed! Will try to get pics before we carve it! Did a chicken last weekend that went twice as fast as expected as well...must be something way off! Cant wait till 4 to try this thing! :)

Congrats! Yeah, sounds like you need a reliable thermometer for the smoker temp.

smokin vegas · Mar 11, 2012

That is one delicious looking bird!!!!!

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