Question on 21 lb Turkey for Thanksgiving

[HokieMets07]

I have a 44 Smoke Hollow Propane Smoker (no window version).

Would it be smarter to get a smaller turkey, or even two smaller turkeys that equal that size? I keep reading dangerous things about smoking a turkey this size.

I plan to smoke the turkey in the 250-275* range on Wednesday. Is this safe? I’d rather have it moist and soft to eat.

If we do this, what’s the best way to reheat it for Thanksgiving?

 

[hillbillyrkstr]

I’d do two turkeys if it was me. A large bird might cause you time issues.

Also during the last half hour or so of your smoke you should crank up the temp past 300 to crisp up your turkey skin.

Scott

 

[Mattyt7]

I have a camp chef smoke vault and just did a 20lb turkey yesterday. The problem with that size turkey is it takes up a lot of space in the chamber, so i think it affects the evenness of the heat within the chamber. I clearly had some hot spots, and even though I rotated the turkey there aren’t very many orientations that fit, so I had one “corner” of the turkey that I couldn’t get in a hot spot, therefore some of the other areas got a little drier than I had hoped as I got that area up to temp.

Long story short, I second hillbilly, 2 small turkeys would be better. I’d also suggest cooking at 325 if your unit can get there. Turkey doesn’t really benefit from lower and slower cooking. The higher temp will help crisp the skin. You can even finish in the oven with the broiler if the oven is free.

Im not sure about the reheating options. . . .

 

[zwiller]

21lbs is large but not outrageously so. Halve it and place on different racks. Smoke to 160F breast (5F rise) and let cool uncovered or skin will shrivel. Reheat gently on whatever, but suggest smoker or grill as house might get a little smoky. Brine/injection a must here.

 

[gnarlykaw]

you always have the option of running a propane torch over the skin to crisp it up. im starting the brine on a 14lb tomorrow, and i plan on bringing temp up the last 45 minute for the skin, but if its not to my satisfaction, ill run a torch over the skin....this is my first try at poultry in a smoker,

 

[chilerelleno]

Spatchcock it and there are no more real concerns about cooking time or uneven cooking.
I've CCSV24 and haven't had any problems with big spatchcocked birds fitting, your SH44's grate area may differ.

The following method gives me a tender and juicy bird with a great skin.

Spatchcock
Rub with a 1:3 mix of baking powder:salt
Air dry for 12-24 hours
Rub with whatever seasonings you like
Smoke at 275° or higher, I smoke poultry at 350°-375°

I do not suggest a reheated bird for that special place at the Thanksgiving meal.

 

[HokieMets07]

Greatly appreciate the responses!

So I read the danger zone is 140*. I need to be there before four hours, correct?

Thinking of smoking around 250 - 300 and then cranking it up at the end for a crispy skin.

Definitely brining it. What’s the best advice for storing it over night and then heating it up on Thanksgiving so it is moist and still crispy on the outside?

 

[HokieMets07]

I have a camp chef smoke vault and just did a 20lb turkey yesterday. The problem with that size turkey is it takes up a lot of space in the chamber, so i think it affects the evenness of the heat within the chamber. I clearly had some hot spots, and even though I rotated the turkey there aren’t very many orientations that fit, so I had one “corner” of the turkey that I couldn’t get in a hot spot, therefore some of the other areas got a little drier than I had hoped as I got that area up to temp.

Long story short, I second hillbilly, 2 small turkeys would be better. I’d also suggest cooking at 325 if your unit can get there. Turkey doesn’t really benefit from lower and slower cooking. The higher temp will help crisp the skin. You can even finish in the oven with the broiler if the oven is free.

Im not sure about the reheating options. . . .

What’d you smoke yours on, temp wise?

 

[Mattyt7]

What’d you smoke yours on, temp wise?

When I started, it was about 300 because of the cold turkey and cool morning temps. By the time it finished it was about 350. I just keep it cranked the whole time trying to get as hot as I can.

 

[humdinger]

Spatchcock it and there are no more real concerns about cooking time or uneven cooking.
I've CCSV24 and haven't had any problems with big spatchcocked birds fitting, your SH44's grate area may differ.

The following method gives me a tender and juicy bird with a great skin.

Spatchcock
Rub with a 1:3 mix of baking powder:salt
Air dry for 12-24 hours
Rub with whatever seasonings you like
Smoke at 275° or higher, I smoke poultry at 350°-375°

I do not suggest a reheated bird for that special place at the Thanksgiving meal.

Hey Chilerelleno, have you ever brined before doing the baking powder rub?

 

[comer4tide]

I would do 2 birds. i do a big turkey cook as a fundraiser every year, this year we have close to 100 birds to cook, and i do 10-12 pounders at 325-350 from start to finish. Turkey is a delicate meat and to much smoke, esp heavy smoke like hickory, will kill the bird and the taste. I use lots of lump charcoal and a split of hickory and 2 splits of cherry. I am running RF smokers tho. The hotter it is, the crispier the skin, the faster it cooks, and the less likely you are to get someone sick

 

[chilerelleno]

Hey Chilerelleno, have you ever brined before doing the baking powder rub?

Yes, I've wet brined beforehand .Then you have to thoroughly pat dry the birdb before doing the dry brine on the skin with baking powder/salt.
Easier to inject the meat in the breast and thighs before or after dry brine and air drying.

 

[humdinger]

Yes, I've wet brined beforehand .Then you have to thoroughly pat dry the birdb before doing the dry brine on the skin with baking powder/salt.
Easier to inject the meat in the breast and thighs before or after dry brine and air drying.

Thanks. Do you air dry the turkey uncovered in a fridge?

 

[chilerelleno]

Thanks. Do you air dry the turkey uncovered in a fridge?

Yes.

 

[HokieMets07]

Appreciate all the replies!

I brined it and today am smoking.

I’ve been smoking around 300-315* so far. I hit the 140* on the bird in just over hour. Am I smoking it too fast and high?

 

[hardcookin]

Will just add that some turkeys are all ready enhanced. " Butterball" Depending on what you brine with you could end up with a salty bird.

 

[zwiller]

I think you're OK. Read a few guys that ran them hot and done in 2 hours. You want a light smoke so...

Wife is huge Butterball fan and while it is enhanced it is nowhere optimal IMO but point taken to take it into consideration and moderate salt. I suggest half the salt on BB/Honeysuckle/other enhanced.

 

[gnarlykaw]

i'll put my 02$ in. i am also right in the middle of my cook, on my VERY FIRST turkey, on the smoker. I did a wet brine for 24 hours, and I had to improvise on the seasoning. I couldn't use any types of pepper spices, due to a "soft mouth" in the family. i went with a buttery sage, and the maple syrup. god, I hope I chose right........ it looks good.

 

[HokieMets07]

My internal temp dropped to 134 but now back to 142*.

I added the wood chips to my second burner and somehow the internal temp dropped.

Smells delicious!

 

[gnarlykaw]

Here’s mine going...