First time smoking a 20# bird

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Newbie
Original poster
Nov 22, 2012
4
10
I've done this for a few years but I usually get a 14-16# bird. This year we ended up with the big one, 20 pounds. The bird went on the smoker at 9am and I need it ready by 5 to 5:30. I am more concerned with contamination than anything else since I'll be hosting dinner for others. I am cooking it a bit hotter, around 300 degrees. 

I had originally planned for 7 hours but everything posted here recommends at least 10. So I am seeking a bit of advice. Can I pull the bird from the smoker 1-2 hours early and place it in the oven instead at 350 degrees to meet my deadline? When will I know if it is ready? Once the coolest point of several is at least 160 degrees?

Thanks everyone!
 
Hi , read your post and yes you can take it out and put it in the oven. its more than likely took on the smoke it needs for flavor, I would cover and cook in oven till breast, thigh reach @165* . you should be good to go, good luck !
 
Goodness. After reading posts on this forum I now realize how little of this process I know. I am terrified to think of how I winged it the last 3 years. At any rate I wanted to confirm something with you fine folk. I have always cooked my turkey based on a clock and not at temp, checking temperature only at the end(Bad idea since I am not paying attention to the danger zone). It sounds like the bird is ready when your lowest point is above 165 degrees. The inner thigh of my bird right now is 165 degrees. Everything else is about 170-180.

Does this mean it is ready?

Unfortunately my smoker does not have an accurate thermostat and I lost the one that I used last year.The thermometer on the smoker simply has a warm/ideal/hot gauge. Last year when I did this the line between warm and hot was about 300 degrees. So I think I have consistently been around 300 degrees but I am sure might have flared up a few times up to 350.

Seems quick for a 20 pound bird but I am using a wood/charcoal smoker so I likely ran things a bit warm.
 
sounds like your turkey is ready , I have used meat temps to go by as weather plays a big factor in cooking by time. by the way welcome to the SMF.
 
Thanks BBQHead! :) I took some pictures so I will post in a bit.
 
Sounds like you're on the right track. Definitely want to pay attention to the internal temp of the meat. I usually wrap mine in foil the last 1/4 of the time. It can help get the int temp up.
I just cooked a 19 lb, and tried to keep the grill temp between 225 and 275, came out perfect. 6 hours of cooking and int temp was at 165-170.
Hope it turned put well.
 
What an overwhelming success. This was hands down the best Turkey I've ever smoked. Thanks for the advice. The turkey was not dry at all and boy did it pack a punch for flavor. Some of the darker meat provided an explosion of brine, smoke, and rub spices all in one!

Now I kind of miscalculated how much firewood I would need so I guess I am smoking steaks on Saturday as well! :)




 
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