Large Turkey

tpal · Oct 3, 2012

Hey everyone, looking for some guidance. I;m planning on a fairly large turkey for thanksgiving and struggling with smoking times. I believe it is a 20 pounder and I have never smoke a turkey that size. I'm planning an apple and cherry wood smoke with a buttermilk brine. Any thoughts? I'm using my weber smokey mountain...

Tom

mballi3011 · Oct 3, 2012

I would say that you should smoke 2 birds. Maybe around 10-12 each I think you should be able to get them into your smoker at the sametime. Or if the wife says so maybe it's time to get a bigger smoker. I use different brine but I have jeard good reviews from a butter milk brine thou. You have to worry about the 40-140 in 4 hour rule. With a bird that big you might not get it hot enough to keep you'll safe.

s2k9k · Oct 3, 2012

Hi Tom, I just want to let you know I moved your thread over to the "Poultry" forum, I think you will get a lot better exposure over here.

I agree with mballi about doing 2 smaller birds, I did a lot of research last T-Day and everything I read said not to smoke a real big bird, keep it around 10-12#.

Here is a real good Buttermilk recipe from Jeff.

daveomak · Oct 3, 2012

Tom, morning and welcome to the forum... When I smoke turkey, it is brined, dried and seasoned.... Put in the smoker for 4 hours with Pitmasters Choice Pellets at 180 then put into the already preheated oven to finish.... at normal temps for the skin to crisp and bride to do her stuff.....

Chicken and turkey skin like the higher temps of the oven to stay crispy and edible....

I use an electric smoker... the MES 30.... Not knowing what type smoker you have makes answering your question problematic....

Same prep when cooking on wood....

I have spatchcocked turkeys and cooked them on the wood fired smoker... I can run those temps higher and everything turns out fine...

Dave

oldschoolbbq · Oct 3, 2012

Yes , a smaller bird will be a safer cook on a smoker. Wash thoroughly , dry and do your brine with Buttermilk , cook a little on the high side (350°) for ~ 15 to 20 mins. per pound to an IMT of 170°in the Thigh then rest -tented in foil- for 30mins. or so then serve.

The higher temps will help insure you get through the danger zone and the skin will be crispier than at lower temps.

I would refrain from stuffing the bird before you cook it - however when you bring it in to rest , you could add a stuffing and place it in an oven to finish getting the skin crispy.

Hope you have fun and...

chef jimmyj · Oct 3, 2012

You can Smoke a bird that size safely but you need to Spatchcock it. Cut down both sides of the Back Bone and remove it. Save the back bone and Giblets to make stock for Gravy. Lay the bird bone side down and press on it to make it lay flat. Brine, Season and Smoke at 275-300*F to an IT of 165* in the breast and 175*F in the thighs. It will get above 140 in 4 hours easily...JJ

tpal · Oct 4, 2012

I was thinking of keping the smoker at a higher temp for this bird and smoke it for at least 5 hours to get a good smoke then wrap it in foil and finish it the oven to ensure I reach the proper IT temp. Do you think that would be a good idea? I can always take the back bone out as chef JimmiyJ sugested and I can see how that would work as well.

chef jimmyj · Oct 4, 2012

That will work as well. A 325*F oven will get the job done in short order, although, I would not foil it, unless you don't care about pretty, crisp skin. If your smoker will maintain 325*F you can stay whole in the smoker the entire time. The spatchcock method is used to get big birds done in smokers like my MES that does not get over 275*F...JJ

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Large Turkey

tpal

Newbie

mballi3011

Gone but not forgotten. RIP

s2k9k

AMNPS Test Group

daveomak

SMF Hall of Fame Pitmaster

oldschoolbbq

Legendary Pitmaster

chef jimmyj

Gone but not forgotten. RIP

tpal

Newbie

chef jimmyj

Gone but not forgotten. RIP

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