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My annual turkey day question

post #1 of 3
Thread Starter 
Seems every year I'm on here asking a question around this time. I really appreciate the help I get. So this year I have a 20 lb bird that I already brined and I'm gonna smoke tomorrow but it is a big bird and my dad wants traditional crispy skin. So I was wondering if anybody ever just smokes there bird for awhile then puts it in the oven to finish it. If so how long in each? I was thinking letting it smoke for 3 and a half hours then seeing where the temp is if it is safe then let it keep going until it's almost done then putting it in the oven.
post #2 of 3

If you smoke above 300°F you can smoke the entire time and get crisp skin. At lower temps smoke to an IT of 150° and finish in the oven at 425° until an IT of 160. The rest time will take it over 165...JJ


Edited by Chef JimmyJ - 11/28/13 at 5:54am
post #3 of 3
Quote:
Originally Posted by Chef JimmyJ View Post
 

If you smoke above 300°F you can smoke the entire time and get crisp skin. At lower temps smoke to 150° and finish in the oven at 425° until an IT of 160. The rest time will take it over 165...JJ

Sound advice

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