1st Post..... Easter Turkey Advice

[Joatman]

Hello All,
I hope everyone is continuing to stay secluded as possible and safe.
Last Christmas, at my workplace, all the employees were given a turkey. Thought we would smoke it for Easter. I don’t have much experience smoking turkeys so I thought I’d reach out. The turkey is about 17 pounds and I’m going to smoke it in my Louisiana Kamado grill. My main concern is the smoking time. On average, from my research, it looks like it should take about 4 to 5 hours at 300°. I was amazed to see so many articles and videos claiming such a short time. Does this sound pretty accurate? Or is it better to go lower and slower. Also, is it OK to put the turkey in a foil roasting pan while I’m smoking it? Maybe put it on a rack to keep it out of the juice? Theres really not enough room under the grill to put a pan to catch the drippings. If there are any turkey gurus out there, I’d greatly appreciate your advice. Thanks!

 

[Sowsage]

300° is a good temp for turkeys in my opinion. Even a little higher wouldnt hurt. I personally like to spatchcock turkeys also. And yes 4-5 hr is about right right and if you spatchcock it will be even less time in my experience. . a little hotter and faster is a good thing for poultry.

 

[Joatman]

300° is a good temp for turkeys in my opinion. Even a little higher wouldnt hurt. I personally like to spatchcock turkeys also. And yes 4-5 hr is about right right and if you spatchcock it will be even less time in my experience. . a little hotter and faster is a good thing for poultry.

Thanks for your reply. I considered spatchcocking (If that’s the correct word). That’s how I usually cook cornish game hens. Thanks again

 

[gmc2003]

If your family is similar to mine, and like their skin crispy. Then I would suggest smoking it at a higher temp then 300*. 325 to 350* will get you crispy skin. Also for us poultry takes on smoke rather quickly. So if it's your first attempt go lite on the wood. Apple or some type of fruit wood is perfect, and only use a couple of chunks. You really don't want to mess up an Easter dinner. You can always add more wood on the next turkey you smoke if you think it's needed.

Chris

 

[Joatman]

If your family is similar to mine, and like their skin crispy. Then I would suggest smoking it at a higher temp then 300*. 325 to 350* will get you crispy skin. Also for us poultry takes on smoke rather quickly. So if it's your first attempt go lite on the wood. Apple or some type of fruit wood is perfect, and only use a couple of chunks. You really don't want to mess up an Easter dinner. You can always add more wood on the next turkey you smoke if you think it's needed.

Chris

Yes, sir.....have to have crispy skin! I’ll probably use one to two chunks of cherry.....start at 350*, like you suggested, and drop to 300* after an hour. Thanks Chris

 

[thirdeye]

Whole birds are hard to cook because the white and dark meat is completely different, and finished at different temperatures. I stopped smoking whole birds many years ago, I make one cut at the pelvis and this way I have a "white half" that I can smoke to 160°, and a "dark half" that I take to 175° or so. I just pull either half when they are at the perfect temperature.

Or, cut the wings off and have them for cooks snacks during the smoke.

If you do want to smoke a whole bird, lay a bag of crushed ice on the breast for at least 90 minutes. The goal is to lower the breast temp by 6° or so, and this will give the thighs and drumsticks a head start in the smoker. When the breast are 160°, the thighs will be about 170°.

 

[Joatman]

Whole birds are hard to cook because the white and dark meat is completely different, and finished at different temperatures. I stopped smoking whole birds many years ago, I make one cut at the pelvis and this way I have a "white half" that I can smoke to 160°, and a "dark half" that I take to 175° or so. I just pull either half when they are at the perfect temperature.

Or, cut the wings off and have them for cooks snacks during the smoke.

If you do want to smoke a whole bird, lay a bag of crushed ice on the breast for at least 90 minutes. The goal is to lower the breast temp by 6° or so, and this will give the thighs and drumsticks a head start in the smoker. When the breast are 160°, the thighs will be about 170°.

Thanks for the visuals! You make some great points.