Smoking a Turkey

[herzmike]

Smoking a Turkey for the 1st. time. it's a 20 lb. bird at what temperature and how long should I smoke it?

 

[brazosdog02]

That's awful big for smoking from what I've been reading. I'm guessing you need to smoke it hot and fast. I'll wait for others for an exact temp but I'm guessing well over 300 for that size bird to get out of the danger zone.

 

[foamheart]

A good meat thermometer is a sound investment, it helps insure no one could get sick, and it guarantees that even your mess ups are delicious. But if you must go old school here is a time temp chart.

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• foamheart
• Nov 26, 2013

Right click and open in a new tab, it will expand so you can read it. The only way to smoke by time and temp properly is thru many many experiences. Again I highly recommend you chase down a good meat thermometer. If you plan to continue smoking you might look into a remote or RF meat thermometer. Life just don't get much better.

Good luck, and if you have any other questions ...........

Remember to enjoy the smoke.....

 

[pc farmer]

Good link Foam.

Smoke as high as your smoker will go.

I cook turkeys at 300 - 350.

 

[herzmike]

Thank you everyone for your advice,going to smoke as high as my smoker will go. We let you know how it turns out

 

[soonersmokering]

With the bird that big I like to take the backbone out and spatchcock. Here's mine it was 18 pounds I put it in the brine with apple juice salt sugar peppercorns onions and two cans of Sierra Nevada pale ale.
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You have to put the bird down on what was its back and press really hard on the breast to break the breastbone the remaining Rib bones to flatten the bird.

 

[soonersmokering]

I then place the bird in the brine which is in a sanitized bucket making sure that it's completely submerged I add ice to maintain a temperature below the danger zone.

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• soonersmokering
• Nov 27, 2013

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• soonersmokering
• Nov 27, 2013

I'll follow up tomorrow with pictures of the bird on the smoker for turkey day!!!

 

[soonersmokering]

Meant to upload the photos instead. I'm still a newbie:sausage:

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• soonersmokering
• Nov 27, 2013

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• soonersmokering
• Nov 27, 2013

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• soonersmokering
• Nov 27, 2013

 

[soonersmokering]

Cherry wood and plain old salt and pepper on the skin.

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• soonersmokering
• Nov 28, 2013

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• soonersmokering
• Nov 28, 2013

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• soonersmokering
• Nov 28, 2013

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• soonersmokering
• Nov 28, 2013

After 2hrs the skin was nice and the bird was 100F internal plan on cooking it to 165F then rest one the oven until supper.