Turkey on deck

[AmericanSmoker30]

It has been a while smokers! I got an 18lb bird going in Saturday for a 1:30 eat time. I have smoked a few birds but I wanted to check the temperature of any advice. I am brining starting Thursday night, then stuffing cavity with aromatics, herb butter rub and cooking at 225F. Any tips or tricks I should give a go this time? Thank you to all you pros and Gobble, Gobble!

 

[Gonna Smoke]

Personally, I would bump the temp up to at least 250℉...

 

[BigW.]

I would spatchcock it and cook at closer to 325. Look thru the Thanksgiving Central area of the forum for more tips.

 

[mike243]

Smoke it for 60-90 minutes then throw in a cooking bag and bake till done

 

[pineywoods]

I agree spatchcock that thing the USDA says not to smoke turkeys over 12 pounds. The other thing you could do with a bird that size if you don't want to spatchcock it is smoke it at 325-350

 

[Winterrider]

As mentioned, A bird that big should be spatched.

 

[civilsmoker]

I pellet roast a fair amount of large turkey birds and this is how I would do it…….

First flip it over and remove 1/3 the backbone to allow for air flow through the cavity…..

Then smoke it @ 335 start the cavity open end toward the direction of most airflow, usually toward the back enter or toward the stack side…..

here is a snip of a past cook. The thigh should finish at 180 and the breast at 160 then pull and rest…..you might need to wrap foil around the wing tips for the last hour……. I’ve never had a 20 lber take more than 4 hours……if things stall bump the temp up to 375 the last hour and that will accelerate the time…..

Oh don’t stuff the cavity…..this adds steam and holds the cavity at about 170-180 degrees as the steam releases from the veggies so it stalls the breast cook time to FOREVER…..

 

[bigfurmn]

I recall reading somewhere on here it wasn't safe to smoke a stuffed bird as it's in the danger zone for temp too long especially on bigger birds. I don't recall where I saw that but I've had a beer or two tonight.

 

[TARM]

Smoke it for 60-90 minutes then throw in a cooking bag and bake till done

I have done something similar with chicken and even uncooked hams. Smoke for long enough to get the smoke then for me vacuum and into the sous vide. Finish by roasting high heat to crisp the skin/get color (glaze on ham) . Did this with our 22lb ham this yr. Was fantastic but did take about 18hr.