Three Turkeys At Once

[Fellure5]

I'm pretty new to smoking and I follow Jeff's recipes to a T. I smoked the maple turkey last year for Thanksgiving and everyone raved about it. This year I am smoking three 16-20 lb. turkeys in a Masterbuilt Digital Smoker. The question is how should I calculate time for three turkeys as opposed to one turkey. If one turkey takes about 6 hours, then will all three cook the same or should I count for extra time. I know it is different based on the size of the turkeys, but is it different for multiple turkey? Thanks for any help.

 

[SmokinAl]

Get a remote thermometer that has 4 probes, InkBird makes one & they are also a sponsor on here & usually have a good deal going. Then put one in each breast at the thickest part, & put one in the thigh of the middle bird. When the breast hits 157 & the thighs hit 175, take the birds out & put them on the counter under a foil tent for 15-20 minutes. The turkey will continue to cook & will be nice & juicy.
Al

 

[Fellure5]

Get a remote thermometer that has 4 probes, InkBird makes one & they are also a sponsor on here & usually have a good deal going. Then put one in each breast at the thickest part, & put one in the thigh of the middle bird. When the breast hits 157 & the thighs hit 175, take the birds out & put them on the counter under a foil tent for 15-20 minutes. The turkey will continue to cook & will be nice & juicy.
Al

Yes, but how long should I expect for three turkeys in the smoker at one time?

 

[smokerjim]

3 should take about the same amount of time as long as your smoker is running good.

 

[chopsaw]

Yes, but how long should I expect for three turkeys in the smoker at one time?

That's a tall order for an MES . Save yourself the stress and smoke 2 ahead of time , and do 1 the day of .

 

[chef jimmyj]

To answer you question...Once all three are in AND the Smoker is back up to Temp, the time to smoke 3 birds is the same as one, +/- 30 minutes or so. The big difference in time will be how long the MES takes to get up to temp with 60 pounds of cold meat slowing it down.

From a Safety stand point, spend the extra money for All Natural Turkeys. Most " On Sale " Turkeys are Injected with a Brine. Being Injected there is a risk that Bacteria was Injected as well. I am concerned that all that meat in an MES will take more than 4-5 hours to get the IT above 140°F. You will need to Spatchcock or Part Out the Turkeys to get them to Temp as quickly as possible and smoke at 250/275°F...JJ

 

[chopsaw]

Don't forget to factor in hot and cold spots , and what temp does your MES actually run at ?

 

[chef jimmyj]

Yep...And Rotating Racks will be a good idea as well.

My colleague Chopsaw, suggested Smoking two birds ahead...I've been Parting out my Turkeys and cooking a day or two early for years. I start the Leg Quarters an hour ahead at 325, then I add the Breast. If you plan to try this smoking at 250/275, start the legs 90 minutes ahead. All the meat comes out at the same time, breast at 155-160 and legs at 175°F. All the meat gets cut up and panned with Gravy, I make from the Backbone I removed and Roasted. On Thanksgiving Day, the pans of Turkey and Dressing goes in the oven at 325 to reheat/cook for an hour or when the IT hits 150. Meantime, the Veggies get cooked stovetop. We eat and really Enjoy the food because we have not been SMELLING it for hours, and it's nice to all sit down in under 2 hours of cooking, a Stress Free Day...JJ

 

[chopsaw]

.I've been Parting out my Turkeys and cooking a day or two early for years.

Yup . People like to see that whole bird , so I always have one whole , and 2 or 3 breast .
I have 2 whole this year . Plan is to cure the wings and legs for future crock pot meals . Thighs will go for soup or sausage . Breast will be Pop's brine injected , soaked and smoked .
That is if they ever thaw out .
I'm flying solo this year , so I'm starting to lean towards sausage , kraut and Dunkelweizen .

 

[justplainbob]

raise your hand if you are now googling Dunkelweizen

 

[chopsaw]

Dark wheat beer .

 

[zwiller]

That's a tall order for an MES .

+1. 60lbs in MES?! No way I would try that in my 30 and doubt the 40 is much better. Also, as duly authorized Devil's Advocate of SMF do NOT assume everyone will eat smoked turkey for Thanksgiving. Roast one as usual in the oven for sure.

 

[Bearcarver]

I gotta definitely go with what chef jimmyj and chopsaw said;
Three Turkey's @ 16 to 20 pounds each is asking an awful lot of an MES, and I used nothing but MES units for the last 12 years.

Bear

 

[chopsaw]

That's a tall order for an MES . Save yourself the stress and smoke 2 ahead of time , and do 1 the day of .

 

[Brokenhandle]

These guys have you covered for sure! I just want to see the size of your table lol! That's alot of turkey.

Good luck, and take pics!

Ryan

 

[Cody_Mack]

the maple turkey

Got a link for that maple turkey?

Rick

 

[SecondHandSmoker]

Three 16-20 lb whole birds at the same time in a MES 30?
Ain't gonna happen from a food safety standpoint, sorry.
Just one lonely 16-20 lb wholebird is pushing the limit too unless it is chunked out or spatchcocked.
Follow the advice of eveyone above.

 

[Fellure5]

Thanks for all the feedback. I have no problem doing in two cooks. I can smoke one through the night, and then put the other two for the second shift. If I take the first turkey out at 165F or thereabouts and put it in a covered roasting pan, do I need to refrigerate it until I reheat it. It is going to have to sit about 6-7 hours while I cook the other two. Also, do I just reheat it in a oven -- will that cause it to be overdone and tough? Thanks for all the great tips.

Smoked Maple Barbecue Turkey - Learn to Smoke Meat with Jeff Phillips

The smoked maple barbecue turkey is, quite frankly, one of, if not the best, smoked turkey recipes I've done yet (if I can say that with a certain amount

www.Smoking-Meat.com

 

[Fellure5]

That's a tall order for an MES . Save yourself the stress and smoke 2 ahead of time , and do 1 the day of .

Thanks for all the feedback. I have no problem doing in two cooks. I can smoke one through the night, and then put the other two for the second shift. If I take the first turkey out at 165F or thereabouts and put it in a covered roasting pan, do I need to refrigerate it until I reheat it. It is going to have to sit about 6-7 hours while I cook the other two. Also, do I just reheat it in a oven -- will that cause it to be overdone and tough? Thanks for all the great tips.

 

[chef jimmyj]

Do these birds have to be Whole for table presentation? If not smoke all three ahead, , one each night, slice the meat, lay it in pans and add chicken or turkey stock to come half way up. Cover and refrigerate the until three hours out. Put the three pans in the HOT, 275°F, MES to reheat. Your Oven will likely be loaded with Sided. When the IT hits 150°, turn the MES down
to 150 and leave the meat there until needed. Serve in the pans or remove the meat to platters. SAVE THE PAN JUICES. This flavorful liquid can be used to make soup, stew or braised Turkey and Chicken.
You are taking a big gamble that those 2 birds will be done just as you need them. That is a bet I would not take and I've had 2 MES 40" Smokers, the last 10 years, with more powerful elements than 30" models. Lots can go wrong when you NEED everything to go right! Best of Luck...JJ