21lb turkey advice for turkey day

crod · Nov 21, 2012

So my family has been after me to do a turkey since they tried my ribs and other things. So my sister sent a 21lb bird over for me to smoke. I have been researching how long and how to prepare it. I don't want to spatchcock it. I can cook up 300 degrees in my chargriller duo w firebox. How long am I lookin at. I know its when it hits temp but I need to have it done around 3 so I can wrap it and cooler it for transport. And ready to eat at 430 or 5. My other question is how to prepare it. I do a honey glazed orange chicken on the smoker that everyone loves. I thought about using Apple instead of Orange with it and Apple wood just not sure if I should use Jeff rub with the turkey or not. Any other advice or tips are greatly appreciated for this is my first turkey. I've smoked all the usual ones brisket, pork (butts and loin) ribs and so on. Thanks in advance and happy smoking

sqwib · Nov 21, 2012

crod said:
So my family has been after me to do a turkey since they tried my ribs and other things. So my sister sent a 21lb bird over for me to smoke. I have been researching how long and how to prepare it. I don't want to spatchcock it. I can cook up 300 degrees in my chargriller duo w firebox. How long am I lookin at. I know its when it hits temp but I need to have it done around 3 so I can wrap it and cooler it for transport. And ready to eat at 430 or 5. My other question is how to prepare it. I do a honey glazed orange chicken on the smoker that everyone loves. I thought about using Apple instead of Orange with it and Apple wood just not sure if I should use Jeff rub with the turkey or not. Any other advice or tips are greatly appreciated for this is my first turkey. I've smoked all the usual ones brisket, pork (butts and loin) ribs and so on. Thanks in advance and happy smoking

Try here

smokinhusker · Nov 21, 2012

Here's one to check out too.

http://www.smokingmeatforums.com/a/turkey-brining-and-smoking

crod · Nov 21, 2012

Excellent info I am feeling better and better about this adventure.

tmeans · Nov 22, 2012

take all of these guys information and soak it in. I have used them every chance I get it. Brined my turkey yesterday until this morning and got the bird and rub on the turkey.

I also am smoking a 21lb bird and have had it on since 10:30 am. I'm smoking it around 300 degrees. If it gets done early you can wrap it in foil and place it in a cooler. For extra insulation place an old blanket over it and it will stay hot for hours that way.

good luck and happy smoking.

crod · Nov 22, 2012

Well thanks to all the tips and tricks I made a very tasty smoked turkey that everyone loved and raved about. I cooked it at 275-300 and it was done in 6.5 hours which meant it was done at 1230 and not eating till 4. So I got out the cooler and towels and warped it heavy in towels (after aluminum foil of course) and put it in the cooler at 170 degrees. Got to the my sister house at 3:30 unloaded kids and food. Pulled turkey out of cooler and checked temp and was at 147 at 4:00 Thumbs Up

Carved up the bird and it had a pink tint, a beautiful smoky smell, and crispy skin. My sister made a 12 pound bird in the oven. Needless to say her bird was still mostly left when we was all said and done. I also made bacon wrapped chicken bites and stuffed baby portabella mushrooms from jeffs newsletters recipes and they where gone in 15 mins of me showing up ( I made 50 chicken and 20 mushrooms). I've made these before with jeffs meatballs and abts and everyone loved them of course what do you expect when they are jeffs recipes.

So I just wanted to say thanks to Jeff, all the smf staff, and everyone else for making this website and giving many free amazing recipes and devoting so much time and attention to provide us with what seems to be an endless amount of facts and opinions. I have had many successful smokes (and a couple bad ones) because of this forum. You guys have taught me all I know about this art and for that I am thankful.

Alright ill get on my computer when I get home and post a pic of the turkey just before I pulled and wrapped it. See yall later happy turkey day and happy smoking

crod · Nov 30, 2012

IMAG0321.jpg

crod
Nov 30, 2012

trying out new mobile web upload with pic of my turkey finally.

buckeyeborne · Nov 30, 2012

NICE!!!!!!!!!!! I loved my smoke Turkey for Thanksgiving.

chockoh · Dec 1, 2012

21 lber.png

chockoh
Dec 1, 2012

Sorry for late report but this my 2012 21 lber. Brined over nite with some added powdered spices ( onion, garlic, ect.) some home made wine. 6 1/2 hours cook time with hickory.

crispy skin and cooked till the popup thingie poped. Three turkeys at family gathering, mine picked clean. Juicey, tender, flavor all the way through. Fight almost broke out for the wings.

Thighs so tender could grip and twist the main bone out. I use Jeff's rub and sause. No rub this one but every thing I cook everyone want the sause for dipping. I do/did add powered white mustard to my rub to cut the tomatoe taste a bit. I love it and all that eats what i SMOKE DOES TOO.

Oh my cooker/smoker you ask different story. Customy build but will do 10 12/14 turkeys or 20 butts in one cooking. heat control propane with big smoker box that I control the smoke with charcol.

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21lb turkey advice for turkey day

crod

Fire Starter

sqwib

Smoking Guru

smokinhusker

Legendary Pitmaster

crod

Fire Starter

tmeans

Newbie

crod

Fire Starter

crod

Fire Starter

IMAG0321.jpg

buckeyeborne

Newbie

chockoh

Newbie

21 lber.png

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