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Sunday afternoon turkey - Page 2

post #21 of 32

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.

post #22 of 32

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!

post #23 of 32
Thread Starter 
Quote:
Originally Posted by ronrude View Post

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.
 

 



Quote:
Originally Posted by chrisman34 View Post

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*.
 

 

post #24 of 32
Quote:
Originally Posted by Billdawg View Post

     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!

 

post #25 of 32

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

post #26 of 32
Thread Starter 
Quote:
Originally Posted by chrisman34 View Post


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?

 

post #27 of 32

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

post #28 of 32

Hi,

    So how long in the brine.

post #29 of 32
Thread Starter 
Quote:
Originally Posted by chrisman34 View Post

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.

 

post #30 of 32
Quote:
Originally Posted by Marc Bodi View Post

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! :)

post #31 of 32
Thread Starter 
Quote:
Originally Posted by chrisman34 View Post



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.

 

post #32 of 32

That is one delicious looking bird!!!!!

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