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Danger Zone and 20lb Turkey

post #1 of 5
Thread Starter 

Good evening! I have smoked numerous turkeys with great results, but never one this big. I just saw posts on the danger zone (I had no idea), so I'm a bit worried. It would be easier for me to start the turkey in the oven than ending in the oven. Is this doable? I could cook it for a couple of hours in the oven, then move to the smoker. Thoughts?

post #2 of 5

If you have the ability to smoke it at a higher temp. like 300-325, no need to worry about the danger zone. But to answer your question, start it in the smoker, finish in the oven. 

post #3 of 5
Quote:
Originally Posted by stickyFingers View Post
 

If you have the ability to smoke it at a higher temp. like 300-325, no need to worry about the danger zone. But to answer your question, start it in the smoker, finish in the oven. 

X2...JJ

post #4 of 5

I did a 22# bird last year, I spatch cocked it first and smoked it at 275-285 and it was done in a little more than 3 hours.

post #5 of 5
Thread Starter 

Well, I put the bird on at 2am and it was done by 8:30. It's now in the garage (wrapped in towels) resting. I'll give it a little time, carve it, and then we can pop it in the oven close to when we plan to eat. I did the same thing last year and it worked out well. I'll post how it turned out. Thanks, everyone!

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