- May 18, 2010
- 11
- 10
I ask for forgiveness in advance for a disjointed rambling post.
My in-laws gave me a turkey to prepare for thanksgiving dinner this year. Its a big one, 23 lbs. I have smoked turkeys in the past that were usually in the 12 lb range, never a turkey larger than 15lbs. I am working on my strategy to make sure that the bird is fully cooked on time. Dinner is Thanksgiving day at 2:00pm and it's a 1 hour drive from my place to the in-laws (great time for the turkey to rest).
Equipment is a MES 30. The turkey is nearly completely defrosted. I started brining it late Monday night.
I have been spending the past few days trying to figure out how to estimate how long it will take. I know to cook based on temperature and not time, but need to figure out an estimate so dinner isn't 5 hours late.
At 275F, I have seen recommendations from 20-40 minutes per pound, and posts that claim times from 15 minutes per lb to 40 minutes per lb...all at 275F.
I am very aware and paranoid of getting out of the 40-140 range in four hours.
I see a few options:
Option 1: Take turkey out of brine Tuesday night and let air dry in the fridge. Spatchcock/cut in half and try to start smoking Wednesday at 2-3 pm @ 275F. If I use the 20 minute per lb mark for two 12 lb halves, I figure a cook time of about 4 hours, which puts the turkey halves completed Wednesday night at about 7-8 (added an hour of just in case time). I would then rest the turkey in a cooler for an hour or so, and into the fridge overnight. The next day head to dinner early and warm the turkey in the oven and bring to serving temp...the crank the oven to 450 for a few minutes to crisp the skin.
Option 2: Take out of brine Tuesday night or Wednesday morning and let air dry in the fridge. Get the smoker up to temp (275) and put whole turkey in at between 10pm -11pm Wednesday night (using the A-maze-n smoker of course) and let it smoke overnight. When it is done (could be anywhere from 6-noon) take out of the smoker and put into the cooler until it is time to head to dinner. This method would probably violate the 4 hour rule.
Option 3: same as option one, but start between 4 and 5 am thanksgiving day. I am worried that for one reason or another, it wouldn't be done in time to leave for dinner.
What option (or variation of the options) would you recommend? possible options that I am missing?
Thanks in advance for the help!
My in-laws gave me a turkey to prepare for thanksgiving dinner this year. Its a big one, 23 lbs. I have smoked turkeys in the past that were usually in the 12 lb range, never a turkey larger than 15lbs. I am working on my strategy to make sure that the bird is fully cooked on time. Dinner is Thanksgiving day at 2:00pm and it's a 1 hour drive from my place to the in-laws (great time for the turkey to rest).
Equipment is a MES 30. The turkey is nearly completely defrosted. I started brining it late Monday night.
I have been spending the past few days trying to figure out how to estimate how long it will take. I know to cook based on temperature and not time, but need to figure out an estimate so dinner isn't 5 hours late.
At 275F, I have seen recommendations from 20-40 minutes per pound, and posts that claim times from 15 minutes per lb to 40 minutes per lb...all at 275F.
I am very aware and paranoid of getting out of the 40-140 range in four hours.
I see a few options:
Option 1: Take turkey out of brine Tuesday night and let air dry in the fridge. Spatchcock/cut in half and try to start smoking Wednesday at 2-3 pm @ 275F. If I use the 20 minute per lb mark for two 12 lb halves, I figure a cook time of about 4 hours, which puts the turkey halves completed Wednesday night at about 7-8 (added an hour of just in case time). I would then rest the turkey in a cooler for an hour or so, and into the fridge overnight. The next day head to dinner early and warm the turkey in the oven and bring to serving temp...the crank the oven to 450 for a few minutes to crisp the skin.
Option 2: Take out of brine Tuesday night or Wednesday morning and let air dry in the fridge. Get the smoker up to temp (275) and put whole turkey in at between 10pm -11pm Wednesday night (using the A-maze-n smoker of course) and let it smoke overnight. When it is done (could be anywhere from 6-noon) take out of the smoker and put into the cooler until it is time to head to dinner. This method would probably violate the 4 hour rule.
Option 3: same as option one, but start between 4 and 5 am thanksgiving day. I am worried that for one reason or another, it wouldn't be done in time to leave for dinner.
What option (or variation of the options) would you recommend? possible options that I am missing?
Thanks in advance for the help!
