Smoking a whole 19 lb turkey tomorrow, any tips?

[ZoidMeister]

I'm mostly curious about how long I should expect it to take. I will be shooting for 250 degrees. It's a Butterball.

I am planning on sliding half a stick of butter beneath the skin. Thinking of putting whole onions or perhaps apples in the cavity to keep the moisture up. Maybe drape some bacon over the breast.

You thoughts?

 

[noboundaries]

Butterballs are pre-injected so it will be moist. I smoke several turkeys a year and always leave the cavity open. Occasionally I'll put herbs in it.

250F is too low for the whole smoke. The skin will be rubbery. Shoot for higher. If you can only go to 275F, smoke it for three hours then finish it in the oven at 350-400 to crisp the skin.

 

[chilerelleno]

Spatchcock that gobbler.
Dry brine overnight, season before putting in smoker.
Let the skin air dry overnight as it dry brines, uncovered in the fridge.
Butter under the skin is great, maybe even mix some herbs into the butter.
You could do bacon, but it'll cost ya edible skin.
Cook at higher temps 275°-300°.
It won't dry out.

 

[ZoidMeister]

Butterballs are pre-injected so it will be moist. I smoke several turkeys a year and always leave the cavity open. Occasionally I'll put herbs in it.

250F is too low for the whole smoke. The skin will be rubbery. Shoot for higher. If you can only go to 275F, smoke it for three hours then finish it in the oven at 350-400 to crisp the skin.

I'm working with a new vertical charcoal fired side firebox smoker. I did a test burn in today and was easily able to achieve 250 degrees with the water pan filled. I was using a small basket to hold the charcoal centered in the firebox. I could increase the size of the coal bed to try to get higher temperatures.

I am planning on adding pecan chunks to add a nice smoky flavor.

 

[bertman]

Spatchcock that gobbler.
Dry brine overnight, season before putting in smoker.
Let the skin air dry overnight as it dry brines, uncovered in the fridge.
Butter under the skin is great, maybe even mix some herbs into the butter.
You could do bacon, but it'll cost ya edible skin.
Cook at higher temps 275°-300°.
It won't dry out.

If Chile gives me advice, I listen.

 

[DocSteve]

Look up roasting garlic. Simple and easy. Turns garlic into a paste.
The garlic bulbs stay intact and you squeeze out the "paste" like a tube.
Use that under the skin...if your a garlic fan.

 

[ZoidMeister]

And it's on . . . . .

 

[Bearcarver]

Great Start!!
Try to get it hotter, however:
I don't know about 250°, but I know 275° does the job with crispy skin, but if you can get to 300°, that would be even better, especially for the last half hour or so.

Bear

 

[uncle eddie]

Butterballs are pre-injected so it will be moist. I smoke several turkeys a year and always leave the cavity open. Occasionally I'll put herbs in it.

250F is too low for the whole smoke. The skin will be rubbery. Shoot for higher. If you can only go to 275F, smoke it for three hours then finish it in the oven at 350-400 to crisp the skin.

^^^This^^^

I usually smoke mine at 275F in my MES40

I checked my records and the biggest I have is a 13.3 lbs bird at 250F - took 7 hours

 

[ZoidMeister]

Temperatures vary pretty wildly. This smoker has no thermostat control. When I add fuel, it gets up between 275 and 300 for a bit, but it seems to like hanging out between 225 and 240 the best.

Internal temperature started out at 40 degrees around 8:30am EST this morning. It is now reading at 102 after two hours.

I probably need to add more charcoal in a bit. I will push the temperature up when it gets close to 150 internal temperature.

 

[uncle eddie]

If you are getting smoker temps pushing 300, you may get crisp skin after all. If not, I heat the oven to 425F and watch the bird until I see the skin sizzle (usually 4 minutes or so) and then give it a 2 or 3 of minutes of sizzling (watch breast skin color) for perfect skin. The added bonus is the house smells amazing when crisping the skin.

 

[ZoidMeister]

7 hours later, with crispy skin and a bit of jerky to boot.

 

[chilerelleno]

Look like it's gonna be delicious!

 

[DocSteve]

7 hours later, with crispy skin and a bit of jerky to boot.

View attachment 399924

View attachment 399925

That's a good looking bird.

 

[Bearcarver]

Can't complain about that!!
Good looking Bird!!
Like.

Bear

 

[ZoidMeister]

Look like it's gonna be delicious!

That's a good looking bird.

Can't complain about that!!
Good looking Bird!!
Like.

Bear

Lord help me, I can't move . . . . .

 

[gmc2003]

Wow that looks perfect - excellent Job.

Point for sure
Chris

 

[uncle eddie]

awesome! Thanks for posting

 

[Bearcarver]

Lord help me, I can't move . . . . .

LOL---Didn't think we'd have to warn you about that !!
It comes with the territory!!

Bear

 

[sauced]

Great looking Turkey...nice job! Love those smoked turkeys