Smoked turkey Over 12lbs

[Brad Back]

I want to comment on Jeff's recommendation of not smoking a turkey over 12lbs. For the last several Thanksgivings I have smoked at least a 20lb turkey. The way I figured out to get it done throughly was to put it on a beer can chicken holder without a can in it. It opens up the cavity of the bird and still turns out nice and juicy. I just wanted to pass this along to see if anyone else has tried this.

 

[Bobby Booyah]

Just curious if you've ever try spatchcocking (butterfly) it?

 

[motocrash]

Geez,how long does it take to do a 20#'r ?

 

[Brad Back]

Just curious if you've ever try spatchcocking (butterfly) it?

 

[Brad Back]

I have done chickens like that and they are great.

 

[Brad Back]

Geez,how long does it take to do a 20#'r ?

 

[Brad Back]

Right at 8 hours at 225F in a Mastercraft electric smoker.

 

[lovethemeats]

The sight of a 20# in the smoker must be one heck of a sight. Good to know this with Thanksgiving around the corner and down the block.
Only 8 hrs makes it a good possibility to do one. I always stuck to the smaller young ones. But now. Give me a fat old one to do.

 

[pops6927]

You need to follow the 4 for 140 rule: No more than 4 hours to achieve 140° internal temp. Otherwise, the multiplication of dangerous bacteria could give you food poisoning, as well as your family and guests. In smaller birds, it is achievable, but in larger birds it is too risky. An ER visit at $500 per person is not worth the risk. Not unless you cure the turkey first. All my turkeys are cured before smoking; the curing salt retards botulism. It takes about 8 hours to fully cook mine (155°+) but the protection of the curing brine is required to be safe.

 

[uncle eddie]

I once overslept and did a 24 pound turkey in the oven for 80 minutes at 350F and then finished it in a smoker at 250F - total cook time was 4 hrs 50 min.

14.8 lb bird in smoker at 225F - 9.5 hours
14.5 lb bird in smoker at 250F - 8.0 hours

Done was thigh temp of 165F

Be warned this was before I replaced my control panel on my MES40 2.5 - and the temps sometimes went wonky.

Hope this helps

 

[hardcookin]

I usually do 15lb Turkey's @ 300 and they are done in 3 hours. I really don't cook any poultry at 225.

 

[SmokinAl]

I parted out a 21 lb. turkey & it only took 3 1/4 hours at 270.
http://smokingmeatforums.com/index.php?threads/smoked-a-21-turkey-in-3-1-4-hours-on-the-lang.254111/
Al

 

[unclejhim]

You need to follow the 4 for 140 rule: No more than 4 hours to achieve 140° internal temp. Otherwise, the multiplication of dangerous bacteria could give you food poisoning, as well as your family and guests. In smaller birds, it is achievable, but in larger birds it is too risky. An ER visit at $500 per person is not worth the risk. Not unless you cure the turkey first. All my turkeys are cured before smoking; the curing salt retards botulism. It takes about 8 hours to fully cook mine (155°+) but the protection of the curing brine is required to be safe.

 

[unclejhim]

how long do you need to cure a turkey and do you use the same "POPS CURE"?
I'm clearly not used to the new web site :):)

 

[cayotica]

I’ve been spatchcocking turkeys long before I even knew what spatchcocking was. I just thought one thanksgiving (a dangerous time to experiment on the main attraction) what if I butterfly this bad boy? I,ve never looked back, I’ve cooked spatchcocked turkeys in less than an hour and they’re fantastic.

 

[cayotica]

I’ve been spatchcocking turkeys long before I even knew what spatchcocking was. I just thought one thanksgiving (a dangerous time to experiment on the main attraction) what if I butterfly this bad boy? I,ve never looked back, I’ve cooked spatchcocked turkeys in less than an hour and they’re fantastic.

 

[cayotica]

I want to comment on Jeff's recommendation of not smoking a turkey over 12lbs. For the last several Thanksgivings I have smoked at least a 20lb turkey. The way I figured out to get it done throughly was to put it on a beer can chicken holder without a can in it. It opens up the cavity of the bird and still turns out nice and juicy. I just wanted to pass this along to see if anyone else has tried this.

Just don’t make the same mistake I did, my brother, the turkey fryer of the clan, had already told me to get the smallest turkey I can find. So I did, but the stupid turkey was too big to fit through the dammed smoker’s door! Never made that mistake again. No Brag, Just Fact

 

[cayotica]

Excuse me, but when you say “Cured turkey” are you talking about brining the turkey? Inquiring minds need to know.

Oops, just read brine as the next to the last word, sorry for my ignorance.

 

[SABERGUY]

I want to comment on Jeff's recommendation of not smoking a turkey over 12lbs. For the last several Thanksgivings I have smoked at least a 20lb turkey. The way I figured out to get it done throughly was to put it on a beer can chicken holder without a can in it. It opens up the cavity of the bird and still turns out nice and juicy. I just wanted to pass this along to see if anyone else has tried this.[/QUOTE

Brad how long would you think a 15-pound turkey would take doing it your way - I would either brine it or inject it