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My annual turkey day question

Discussion in 'Poultry' started by ftwdeviant, Nov 27, 2013.

  1. ftwdeviant

    ftwdeviant Newbie

    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.
  2. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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: Nov 28, 2013
  3. sprky

    sprky Master of the Pit OTBS Member

    Sound advice