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kinda out of my element got talked into smoking a 24.21 lb turkey on mt MES 40"

lal357

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ok got talked into smoking a 24 lb turkey (friend tried one at thanksgiving and it was so dry they threw it out) never did one i dont want to brine it since i always inject them with a creole butter sauce and mustard the outside usually put it on my grill with indirect heat ) 

at what temp should it be cooking at going to use a mix of hickory and alder wood pellets . and about how long should it cook for (i wont be pulling it until internal temp hits 165 degrees.
 

dirtsailor2003

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For the size of the bird you will want your smoker at 325-350. If your smoker can't go that high you will want to half or spatchcock the bird. Whole you'll never be able to get the bird through the 40-140 rule.

Your friends bird was dry because they overcooked it and didn't pay attention to the internal temperature.
 

chef jimmyj

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You will have to cut it in half, spatchcocked will be way too big for the MES. Smoke at 250 and figure 20 minutes per pound based on what a half weighs about 12 pounds. If you want crisp skin, pull when the IT hits 150 then go in a 425 Oven until the it hits 160. Rest and serve...JJ
 
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lal357

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thanks for the replies looks like i'll be going with chef jimmy's way (i've done chicken this way ) was already thinking 225 for 30 min per lb = 12 hours
 
Last edited:

chef jimmyj

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Don't forget, your timing is based on half the weight. 12 pond halves = 6 hours?...JJ
 

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