18 pound turkey

nadekow

Newbie

Original poster

Jul 13, 2014

22

10

Lauderhill, Florida

• Nov 16, 2014

• #1

I have a MES 40" smoker and am planning on smoking a 18.5 pound turkey for Thanksgiving. I am planning on brine it for 24 hours and smoke it at 275. Any ideas on cook time? Also, I am starting to read a lot about spatchcocked turkey and am wondering if that is the way to go. I have smoked a lot of turkeys, but never one that big. Any ideas or suggestions would be great. Thanks in advance.

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Nov 16, 2014

• #2

I don't think a MES 40 will hold a 18.5 LB spatched turkey. You would split it to cut down on the cooking time.

Happy smoken.

David

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Nov 16, 2014

• #3

It will take appox. 30min./lb. , spatched it will be easier(and will cook as if it were 2 - 9lb. birds). Remember , 165*F in the Breast...use your therm. , not the time.

 

nadekow

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Jul 13, 2014

22

10

Lauderhill, Florida

• Nov 16, 2014

• #4

I was thinking that also. Since I have never done a spatched turkey, I decided to get a 10.5 pound one and I am going try it on Tuesday. I will post how it went. Thanks for the response.

 

nadekow

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Jul 13, 2014

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Lauderhill, Florida

• Nov 16, 2014

• #5

Thanks for the approximation of time. This could be interesting, but its worth the chance.

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Nov 16, 2014

• #6

Yep spatched goes a bunch faster, and cooks the bird evenly. Spatch the bird and then brine. Remember to air dry the bird 8-12 hours prior to smoking. It will help to crisp the skin. If you're in a time crunch use a hair dryer in low right before putting the bird in the smoker, works great.

 

nadekow

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Jul 13, 2014

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10

Lauderhill, Florida

• Nov 19, 2014

• #7

Thanks for all the advice.. About to throw a 10.5 lb bird on now for a trial run. I appreciate all the advice.

 

timberjet

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Jan 29, 2010

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Waitsburg Washington

• Nov 19, 2014

• #8

and do not forget to rinse the brine off. Been there done that. 

 

mneeley490

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Jun 23, 2011

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Everett, WA

• Nov 19, 2014

• #9

timberjet said:

 
and do not forget to rinse the brine off. Been there done that.

Click to expand...

       

 Forget once, and you'll never forget it again...

 

nadekow

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Thread starter

Jul 13, 2014

22

10

Lauderhill, Florida

• Nov 20, 2014

• #10

turkey.jpg

• nadekow
• Nov 20, 2014

I appreciate all the suggestions. Came out fantastic. Smoked it to 165, let it rest 30 minutes, and it was the most moist turkey I have ever smoked.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

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live north of fort smith arkansas between alma and

• Nov 20, 2014

• #11

It looks FANTASTIC! Now that you have that under your belt their is no holding you back.

Happy smoken.

David

 

dirtsailor2003

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Bend Oregon

• Nov 20, 2014

• #12

Tasty looking bird! Nice Smoke!