My attempt at a ~24# Turkey. Novice.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jamazz

Newbie
Original poster
Jul 12, 2014
11
22
Drexel Hill, PA
So, my mother in law was going to throw out a turkey that had been in her freezer for a while. She asked me if i wanted to smoke, which i gladly accepted. Im a novice, so i figured if it didnt turn out, no harm, no fowl. Hehe. I could use the practice, and i got the north-east cost blues. So i gave it a go, for the sake of the Q. She thawed it overnight, and started a brine with the basics with some onion and garlic. It sat in a brine overnight for 12 to 18 hrs. Once she brought it over, I put some sage, rosemary, thyme, and a few orange quarters in the cavity. I also gave it a rub-down with some butter under the skin and a a mix of dry rub ingredients all around.

I started my fire with some basic kingsford, waiting for my smoker to come to temp. This is where it got tricky. Had i known it was going to be windy today, i would have declined doing this all together. But for the sake of experience and the drive to learn, i perservered. I read on here about the 4-140 rule and made sure i kept my eye on it.

Once i was ready to put the bird on, i got some of the cherry wood we had cut down and split from the Poconos. It had cured for 6-9 mo. so i felt it was ready. And it was.

I had a hard time keeping temp... 275 to 300 for such a big bird. My issues, i beleive, were tuning plate misplacement and wind. Its a balmy 45 here, and the wind is not helping.

Eventually, i surpassed the 140 in 4 and was happy. It was clean sailin'! I didnt get pics of the prep, but i took a few mid-smoke. I had to spread apart my tuning plates to get a higher temp., and am now just waiting for the 165 mark.

Pics to come. Im not expecting a masterpiece, but the Q called to me and I must abide.
 
Overall it took a little shorter than 6 hrs to reach IT 165. I actually took it out at 170. I had run it higher (300-325) to get past 140. Which was the main battle I had. Once it passed that, with 5 degrees to spare, I eased off the afterburner and let it drop to 250-275.

I let it rest with a TF tent for 20min then carved. It had a somewhat noticable red ring. It wasnt as pronounced most likely becasue that must be how it is with poultry. The cherry wood was strong and had a sharp nip to it.

The breast meat was fairly moist, but could be improved upon. Even though the dark meat was not in a pan the whole time, it was still on point.

Overall, it was a success. I took away a few lessons that will help me out with the next Q. Thanks for reading, guys!
 
That bird looks fantastic!

Next time you may want to spatchcock it.

They cook a lot faster & more evenly that way!

Point for a great first try!

Al
 
SmokinAl, I don't plan on smoking a bird that big again. If I ever do another bird, it will be half this one, or less. My next burn will be a brisket. Waiting for warmer, less windy weather for that.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky