HELP

[ninjasmoker]

Hello folks, I'm new to the forum (and to smoking in general) and I need some advice in the turkey department. I Have a 20lb bird in the freezer that's been calling to me, and since I've finally gotten a smoker (cheap electric model), I thought I'd give it a go. Now, I am aware of the danger zone issue. So my question is, if I were to...

1) spatchcock the bird and trim off the legs
2) flavor inject the breast to prevent it getting too dry
3) smoke at high heat (appx. 275) for 2.5hours (I'm given to understand that most smoke absorption takes place in the first 2 hours)
4) then roast th bird at 350 till it's at a safe internal temp

Would this be : a) safe? and b) produce a bird worth eating?

I thank each and everyone of you for any wisdom you can share with me :-)

 

[dirtsailor2003]

If you spatchcock the turkey and can smoke at 275* you should be able to do the whole thing in the smoker, without moving to the oven. Check the IT temp around 3.5 hours and if its just shy (135+), at, or above 140* leave it in the smoker. If it's way below then I'd fire up the oven. I bet though that you will be right there.

 

[ninjasmoker]

That's what I was hoping to hear dirt sailor! Do you thing I'd be at risk of the bird getting too dry if I do end up having to roast though?

 

[papagrizz]

That's what I was hoping to hear dirt sailor! Do you thing I'd be at risk of the bird getting too dry if I do end up having to roast though?

Howdy ninja,

I not the expert, but I always brine my bird first and have never had a dry one yet.

There are a ton of good brinning solutions on this forum, so just use the "search bar" on top and you will be there for hours..

 

[smoking b]

Hello folks, I'm new to the forum (and to smoking in general) and I need some advice in the turkey department. I Have a 20lb bird in the freezer that's been calling to me, and since I've finally gotten a smoker (cheap electric model), I thought I'd give it a go. Now, I am aware of the danger zone issue. So my question is, if I were to...

1) spatchcock the bird and trim off the legs
2) flavor inject the breast to prevent it getting too dry
3) smoke at high heat (appx. 275) for 2.5hours (I'm given to understand that most smoke absorption takes place in the first 2 hours)
4) then roast th bird at 350 till it's at a safe internal temp

Would this be : a) safe? and b) produce a bird worth eating?

I thank each and everyone of you for any wisdom you can share with me :-)

Here is an excellent thread on smoking a turkey  http://www.smokingmeatforums.com/t/130794/thanksgiving-turkey-how-to-by-sqwib   The bird is not smoked in an electric but TONS of great info there! Should answer all your questions 

 

[diesel]

I second that said above.  Brine it if you can.  Then spatchcock that big bird.  You will be really pleased with the results.

Do a search for turkey brine and you should have plenty to choose from.  

Aaron.

 

[ninjasmoker]

Thanks guys!

 

[dougmays]

Brining is a good solution but i've had some good ones come out with out brining as well. Most turkeys have some amount of brine in already, unless you found someone selling unbrined turkeys.

As for the temp and time...if you can keep the temp at 275 you should have no problem getting out of the dangerzone. i smoke my turkeys between 275-299. As stated above check it at the 3.5 mark and if your nowhere near 140 you can throw in a oven but i dont think  you'll have that issue.

Remember that poultry is different from Beef and Pork, where you dont need to break down any muscle and fat. So you dont need to cook Low and Slow.

 

[toby bryant]

Ninja,

I would definitely brine the bird, makes a huge difference. Jeff's buttermilk brine is excellent, but like others have stated there are plenty of great options on this site. Personally, I would finish in the oven for a crispy skin. The bird will take on plenty of smoke in the first 1 1/2 to 2 hours, but the skin will never crisp at 275° and I do not like rubbery skin on my bird.  Your original plan looks perfect to me.  Good luck and don't forget to post some pictures of the bird!

 

[dirtsailor2003]

Ninja,

but the skin will never crisp at 275° and I do not like rubbery skin on my bird. 

I beg to differ with a dry smoke chamber I get crisp skin at 275*

 

[toby bryant]

I beg to differ with a dry smoke chamber I get crisp skin at 275*

DIrtsailor,

I always have the waterpan in my MES 30, thanks for the insight.  I will have to try a whole roaster chicken without the waterpan. Hmmmmm, weekend project?   Do you still brine or will this create a moisture problem?  

 

[dirtsailor2003]

Toby,

I brine my turkeys, but I don't brine any other poultry.

 

[austinl]

Brining is a good solution but i've had some good ones come out with out brining as well. Most turkeys have some amount of brine in already, unless you found someone selling unbrined turkeys.

As for the temp and time...if you can keep the temp at 275 you should have no problem getting out of the dangerzone. i smoke my turkeys between 275-299. As stated above check it at the 3.5 mark and if your nowhere near 140 you can throw in a oven but i dont think  you'll have that issue.

Remember that poultry is different from Beef and Pork, where you dont need to break down any muscle and fat. So you dont need to cook Low and Slow.

Cooking slow and low also has to do with smoke penetration not just breaking down tissue.

 

[dougmays]

Cooking slow and low also has to do with smoke penetration not just breaking down tissue.

agreed but a solid 4-6 hours in the smoker for a turkey still gives you plenty of smoke