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Thats a big bird for the smoker have you considered spatchcocking it? I would also crank the heat in the smoker up to 325-350. Beings this is a wild bird it will not have the fat content of a commercial turkey I would consider injecting it and would drape it in bacon for moistness. Take some Qview for us
Can you get oven temps in your smoker, 325? A large un-stuffed bird should be ok as long as you can maintain the higher temp, and get it above 140 internal temp within 4 hrs.
You can always split or spatchcock, will cook faster.
It's been awhile back, but bbally had a thread that went into alot of details about the 40-140*/4 hr rule...whole muscle meats aren't going to fall into the unsafe region as quickly, so, if you can get it 140* with a higher chamber temp, more power to ya, if not I wouldn't sweat that detail so much.
Your right. they went down. Skin is getting awfully black now. Plan was to take it off anyway when carving it. I was thinking of maybe putting some bbq sauce on for a glaze. Maybe peel the skin then apply..
Lest you spend the next day crapping out the bird at high velocity.
I'm pretty sure bbally also mentioned in part of that thread that got lost in the crash and in another thread around Thanksgiving that got lost in the crash, that you NEVER take chances with poultry. Don't try to stretch the time in the danger zone with poultry.
I did a 23lb turkey last year in my vertical propane smoker at a temp of 300 - 325* with a water pan filled half way with white wine and the rack above the turkey was a piece of fat back right over the breast and it took 7 hours to smoke, the breast meat(instance read thermometer) was 165* and the thigh was 185*. I've read that you should never stuff a smoked turkey it wil contaminate the stuffing and the meat, has anyone ever heard this.