Thank youYour best bet IMO is going to be to spatchcock it and smoke it at 300-325. That's a big turkey.
And my bad! It’s a 20 lb Turkey!Your best bet IMO is going to be to spatchcock it and smoke it at 300-325. That's a big turkey.
Can someone tell me the safest way to smoke a 20 pound Turkey? I had never heard that you could t smoke one that big
Thank youHi there and welcome!
Like the other guys are saying have a smoker temp of 325F+ and DO NOT open the smoker until it is ready (I pull around 162F in the breast).
In my electric smoker at a constant 325F it takes less than 4 hours for a 20 pounder.
Ended up cutting it in half. It turned out amazing! Everyone raved about it!I agree with everyone here. Generally, it is not safe to smoke a bird larger than 14 lbs at "low n slow" because of the 40-140 rule. You almost have to spatchcock so the heat is applied on both sides of the breast...
For a 20 pounder, 350 and spatchcocked, it should be done in about 3-3.5 hours.
That's great! A successful year.Ended up cutting it in half. It turned out amazing! Everyone raved about it!