• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

My annual turkey day question

ftwdeviant

Newbie
3
10
Joined Jun 22, 2010
Seems every year I'm on here asking a question around this time. I really appreciate the help I get. So this year I have a 20 lb bird that I already brined and I'm gonna smoke tomorrow but it is a big bird and my dad wants traditional crispy skin. So I was wondering if anybody ever just smokes there bird for awhile then puts it in the oven to finish it. If so how long in each? I was thinking letting it smoke for 3 and a half hours then seeing where the temp is if it is safe then let it keep going until it's almost done then putting it in the oven.
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,917
3,307
Joined May 12, 2011
If you smoke above 300°F you can smoke the entire time and get crisp skin. At lower temps smoke to an IT of 150° and finish in the oven at 425° until an IT of 160. The rest time will take it over 165...JJ
 
Last edited:

sprky

Master of the Pit
OTBS Member
2,924
36
Joined Jun 26, 2007
 
If you smoke above 300°F you can smoke the entire time and get crisp skin. At lower temps smoke to 150° and finish in the oven at 425° until an IT of 160. The rest time will take it over 165...JJ
Sound advice
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.