good lord its a 22lb bird

[shawnburch]

I smoke a 14 lb turkey every year.  This year the in laws bought a 22 pounder for me to smoke.  I know I cant smoke it at 225 for full time.  I read recommendations to smoke for 2 hours then finish in the oven for the rest of the time at 350. So I have 2 questions.  1) Could I smoke it for 2 hours at 225 and jack up my heat to 350 and finish in the smoker.  ( I should also tell you that I use a water pan in my smoker if that makes a difference.)  2)  If that is not recommended,  I have to cook alot of other stuff and I will need the oven,  so could I finish the turkey in the oven earlier and then throw him in a cooler to keep warm, a put him under the broiler for a little bit to crisp the skin up before serving?

Thanks

 

[mdboatbum]

If your smoker will do 325° just do it at that temp the whole time. It'll get in and out of the danger zone and you won't have problems with rubbery skin. It should take around 5 hours so it'll take on plenty of smoke.

 

[bookoobbq]

I'm wondering the same thing. I have a 20lb bird going in my ECB so I'm thinking about spatchcocking it after reading MickHLR's post: Spatchcocked Smoked Turkey

 

[SmokinAl]

Just did a 21 pounder the other day.

I parted it out first.

Here is the link.

http://www.smokingmeatforums.com/t/254111/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang

Hope this helps!

Al