HUGE turkey

Discussion in 'Poultry' started by walking dude, Apr 22, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    i have a 19 lb turkey i am smoking friday, for my mom's 75th birthday celebration saturday..........its in a soak now.........i will be brining and injecting.........last turkey i brined for @24 hours.......and it was just 12 lbs......should this larger bird be brined longer

    second question.......breast be sliced......dark meat prob. pulled.......mother wants this as sandwich meat, cold......(YUK).....how to keep it moist......smoked most of the day friday, prob. finished up in the oven.......should i wait to pull, slice till sat., or do it after its rested friday nite?

    TIA
     
  2. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Sorry Walking Dude, I don't have any advice. I just wanted to wish you the best of luck. I love me some smoked turkey! A 19 pounder... wow. Also, Happy Birthday to your Mom.
     
  3. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    WD...19lbs is one BIG bird...a bird that large is likely to be in the danger zone longer that it should. Generally 10 to 12 lbs is the max recommended size for smoking. I would suggest halving or quartering for safety sake. Then brine & smoke as you normally do...

    Cheers,
    Brian

    P.S. Happy 75th to yer maw!
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    yup Steve I think split the bird in 1/2 to smoke-and only a 24 hr brine-ain't done 1 and prolly never will but that makes sence to me.
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    don't have the room in the smoker to split it in half........
     
  6. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Well then...it'd be alot more work, but I reckon you could debone it...just an idea...I'm just concerned about the danger zone with a bird that BIG! Don't want Mamma to get an unexpected b-day surprise![​IMG]
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    you have 2 racks right??
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah..............
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    shakes his head as eating a pulled pork Sammie with Slaw on it thinking WHY they won't fit?
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    i thought you was talking about spatchcocking it............
     
  11. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey WD - good luck on that bird! Happy b-day to your Mom!
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    who has step by step, then, to cut this monster in half then.............bob
     
  13. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Do you have some really sharp kitchen shears?
     
  14. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Do you have some really sharp kitchen shears? If so, you could probably cut the thing in half, up along the back, and split the breast down the middle = 2 halves ...
     
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    laurel.........i have a splitting axe
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    but you also have a breast bone.......having a hard time getting my pea brain (shut up you guize) around the idea
     
  17. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Use those big man-hands and push down on the chest like you're going to break it open! :)
     
  18. walking dude

    walking dude Smoking Guru SMF Premier Member

    the kitchen shears we had, the handle broke off.
    one of those ron popell specials
     
  19. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Once it's cracked you can use the axe to cut through the meat.[​IMG]
     
  20. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Cook it standing up, for that size, you will need a big v8 juice can. When it is standing like this, you get better airflow around the whole bird and it cooks faster. You might be surprised, it could be done in 4 hours at 275. When you carve it, lob an entire breast off for Mom and wrap it up, it slices nice and thin when its cold:)

    I'v done 22 pounders this way with good success:)
     

Share This Page