Turkey trouble

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smcknight123

Newbie
Original poster
Aug 21, 2012
4
10
Mississippi
This is my 1st post and I hope I'm not breaking any rules. I am smoking a Turkey for a Christmas party on Saturday. It is a 20 lb Turkey, and from other posts I saw that that is too big so I broke it into breast halves and leg quarters. I know that the breasts are going to take longer. Any advice on how to handle this? The other question is the best way to heat it back up. I will smoke it Friday night and serve it Saturday night. Any input would be appreciated. I have learned so much from you guys. I have a master forge gas smoker.
 
This is my 1st post and I hope I'm not breaking any rules. I am smoking a Turkey for a Christmas party on Saturday. It is a 20 lb Turkey, and from other posts I saw that that is too big so I broke it into breast halves and leg quarters. I know that the breasts are going to take longer. Any advice on how to handle this? The other question is the best way to heat it back up. I will smoke it Friday night and serve it Saturday night. Any input would be appreciated. I have learned so much from you guys. I have a master forge gas smoker.
Quartered will work out fine getting to temp in a decent amount of time. Do you have it in a brine now after handling it? Should be the next consideration, since you aren't smoking it already. This will help to ward off bacteria while it's resting in the fridge until it goes into the smoker. 4-5% salt content should suffice, along with whatever spices/herbs you wish to add to the brine.

With the gasser, you'll have options on smoke chamber temps, and many like to smoke birds in the 275-300* range for a crispier skin, although with a reheat, you won't see much benefit from that. Birds also typically don't really benefit a lot from low & slow cooking, unless pulling will the order of the day, then it can help to make the leg quarters just a tad more tender, but otherwise, birds are already quite tender, unless it's a tough, big old bird. Take to a minimum of 165* per FSIS guidelines...I prefer at least 170-172* in dark meat, and about 168-170* in the breast meat...still plenty of moisture when finished at those temps.

The thigh quarters could be pulled if you take them to around 190 or so finished temps (watch so you get all those little sharp leg "bones" out when you pull it). I would do a foiled/toweled rest for about 60 minutes with the thigh quarters and pull it, then chill in covered container or foil, baggies, etc.

The breast can go to minimum finished temp or a bit higher as I do, but don't overcook them, as they will begin to dry out much over 180*, some under that, depending on smoker and meat prep. Foil/towel and rest this for 1.5-2 hours, then slice and chill as with the thigh/leg meat. Reheat in a crock pot, slow-cooker, roaster oven, smoker or oven @ 225-250* in a shallow layer for faster, more even heating. Keep all liquids from the foil with the meat. You can add additional liquids prior to reheating if you like...something which enhances the turkey, like a dilution of lemon juice/worsty sauce/water, or you could add a gravy.

Sorry we missed you earlier...just say this one myself.

Let us know if there's anything else you're concerned about.

Eric
 
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