Page 2 of 2 FirstFirst 12
Results 11 to 18 of 18

Thread: Large Turkey?

  1. #11
    TVWBB Emerald Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    3,171
    I would not brine, it’s been injected.
    Personal preference only.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  2. #12
    TVWBB Pro
    Join Date
    Jun 2015
    Location
    Aurora, IL
    Posts
    551
    My approach with turkey has always been to just use the smoker like an oven. I shoot for 325F. At a low temp the skin comes out flabby and, frankly, kind of disgusting. Last Thanksgiving I had a lot of trouble getting the temp up to 325. Eventually I had to prop open the lid to get enough air flow. Worked fine and the turkey was excellent.

  3. #13
    TVWBB Emerald Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    3,171
    That’s why I use the kettle, just sayin’.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  4. #14
    TVWBB Super Fan
    Join Date
    Sep 2015
    Location
    Nebraska
    Posts
    392
    Id brine it too. It is a low 3% solution turkey when compared to the 10-15% frozen turkeys.
    18.5 WSM. 22.5 OTS

  5. #15
    TVWBB Hall of Fame timothy's Avatar
    Join Date
    Jan 2008
    Location
    Montgomery, IL
    Posts
    6,130
    I love smoked turkey in the smaller range but for a larger 20# one I would follow the advice above and keep it out of the danger zone.
    JMO

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  6. #16
    TVWBB Diamond Member
    Join Date
    Jan 2005
    Location
    Knoxville, TN
    Posts
    3,639
    Last Thanksgiving, I did two firsts.
    #1 I went Green Egg for a cook
    #2 I spatchcocked the big bird
    this bird was enhanced so I did not brine

    I would Rec spatchcock & cook a half on each level
    Start Hot and finish around 325
    Peach Kissed Q

  7. #17
    TVWBB Fan
    Join Date
    Feb 2014
    Location
    Torrance
    Posts
    173
    I cook my annual 20+lb Costco turkeys after an overnight brine (salt/sugar), in the kettle for about 3.5 hours. Use an internal thermometer always!
    WSM mini build, 22.5" Silver, 22.5" One-Touch Platinum Charcoal Grill, Q200, Go Anywhere Gas

  8. #18
    TVWBB Emerald Member Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    3,171
    Isn’t separating the halves called “splitting”?
    Spatchcock is removing backbone and spreading the whole thing flat.
    Chang, that sounds about right to me.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •