Smirking a turkey

Discussion in 'Poultry' started by jbohnenkamp, Nov 24, 2014.

  1. So I'm gonna smoke a turkey for thanksgiving. I plan on brining first. I bought a 20 pound bird. Do you think I'll be able to get out of the Danger zone in my bradly smoker. Any other advice would be appricated.
     
  2. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    You should be fine. Keep the temp above 250°. Crisp the skin in the oven at 375° - 400°....
     
  3. Ok thanks. How long do you think it will take to fully cook, and how long should I keep smoke to it. I don't want to overwhelm it with smoke flavor
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Should be ok. Does it use the pucks?

    Remember poultry takes smoke easy. I would only go a couple hours with smoke.
     
    Last edited: Nov 24, 2014
  5. Ya it uses the pucks. And the hottest I've could get it is about 250-265
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I would keep it on high. Allow the bird to dry in the fridge for 24 hours to help the skin.
     
  7. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    It really depends on the size of the bird and how it is prepped. A whole bird will take longer than a split or spatchcock bird.

    A whole 14 lb bird can take as long as 7hrs smoking at 225°. That is why I cook at higher temp. At 275° it could be done in 4hrs.

    A split or spatchcock bird at 225° can be done in 5hrs. At 275° can be done in 4hrs.

    Now these are based on my smokehouse. Different smokers will react diffrently and times can and will vary. I will crisp my skin in the oven at 375° - 400°.

    Bottom line you want the IT to be 165°. The juices will be clear, not pink anymore.

    What type of wood are you using?

    Mild woods you can run the entire time. Strong woods like hickory or misquite a couple hours.
     
  8. I'm not sure yet I normally use hickory on most of my stuff but I thought about use ing some apple or cherry or even maybe some pecan
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Seems they are giving you good advice, remember post pictures
     
  10. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I would go with 2-3hr then no smoke. You can always add more the next time if needed.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Smoke the Bird , but( leave it in the heat if you don't want more smoke) , until it reaches 165*F internal temperature.

    Put a clean , accurate (calibrate before cook ) Thermometer in the thickest parts of the Turkey . \\

    Have a safe and Happy T-Day and as always  . . .
     

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