22.5 lb Turkey

[mike bir]

I am new to Smoking meat and have smoked some ribs and a brisket and two weeks ago smoked my first turkey ( 12# bird ). The turkey was the BEST I have ever tasted!  I went out and bought a bigger turkey ( 22.5 # )  for all of the family that will be in town and then read all of the stuff about the danger zone and getting the bird past 140deg. in 4 hrs.  Now I am nervous and am thinking about just cooking it in the oven as I do not want to get everyone sick. 

My first turkey I cooked at 315-325 on my WSM22" and took it off when the bird hit 168 in the coldest part, took 3.5 hrs! 

Any suggestions on this big of a bird?  Tomorrow Morning I am cooking it one way or the other.

Mike

 

[themule69]

I did a 22 LBer in just over 4 hours.

http://www.smokingmeatforums.com/t/...uds-in-4-40-min-with-abts-and-corn-on-the-cob

Don't fear the beast!

Happy smoken.

David

 

[pellet]

I have done a couple 20 plus lb turkeys, but it was on my vertical gas smoker. I will be attempting one on the BTMLE  at our xmas dinner on Dec. 13. Weather permitting of course!

Try a google search for spatch cocking poultry! I found a you tube video on it and its a pretty straight forward process.

 I am kicking around the idea of spatch cocking the next bird to smoke on the charcoal burner for the same concerns you have.

On the other hand, if I get brave and the turkey is not much more than a 16 lb'er  or so, then I might got for it whole!

 I do follow the 140 deg. IT rule within 4 hours but I think I read on this forum a year or so back that 135 was acceptable???

FWIW, spatch cocking would cut down on smoke time and would be the best bet to get to the desirable IT in good time! Good luck!

 

[sprky]

I do 20+# turkeys all the time. With that said i always brine them and in the brine is some cure #1 (pink salt). I do this so I don't have to worry if the bird doesn't get to 140 in 4 hours. Now most of the time when I probe the bird at 4 hours its right around 140. If you smoke in the 250 - 300 degree range you shouldn't have a problem. 

Before I started adding the cure to my brine if the bird wasn't at 140 in 4 hours I would pull it off the smoker and finish it in the oven. It still turns out nice just not quite as smoky. 

I have a 21# bird in the smoker as I type this it went in at 8:30, my smoker is running 230-240 it most likely will not hit the 140 cause I ran out of gas and i didn't reset the temp alarm on my ET732. 

 

[mike bir]

Thanks Guys,

I am going for it!! And I have thought about spatch cocking the bird but am not sure it will fit when laid out like that.  Do you think lower than 300 would be safe?  My last bird was so juicy and tender I could not believe it.  I just injected butter and garlic under the skin with olive oil spread over the bird lightly.

 

[mike bir]

I decided to spatchcock the turkey and this is the beginning shot.

22#turkey.jpg

• mike bir
• Nov 27, 2014

 

[bear55]

Look like you have it handled, and you are aware of the 40 - 140 temp range.  Spatching it should get you above 140 within 4 hours.  Good luck.

 

[gary s]

Nice looking bird Mike,  I've got 2 - 20 pounder's on the smoker as we speak both Spatchcocked and brined

Gary

 

[oldschoolbbq]

Good looking start . keep the Q-view coming...

I had to Oven Roast mine this year , and It was Great :

IMG_0545.JPG

• oldschoolbbq
• Nov 26, 2014

have a great Thanksgiving , and . . .

 

[mike bir]

This was the final pulled out at 170.0 and was the juiciest and best I have ever tasted.  Smoked at 275-295 and took 3.5 hrs, was past the 140 IT in less than 2 hrs!

22#turkeydone.jpg

• mike bir
• Nov 30, 2014

 

[gary s]

That's some mighty fine eaten 

Gary

 

[wolfman1955]

That is one mighty fine lookin BIG BIRD!!
Keep Smokin!!!
Wolf

 

[b-one]

Wow looks like you nailed it!