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Wife bought to big of a turkey!


 
J

Jose

New member
Well I have been wanting to smoke a turkey for a while and with thanksgiving coming up this week I decided that I would do it. Told my wife to pick up a turkey without really thinking it through and she came home with a 26 lb turkey! I have read that it is not a good idea to smoke a huge turkey like that. I probably should of told her to buy two 10-14 lb birds but it is to late now.

I guess I am looking for guidance on how to make this work. I have read that you can do two smaller birds with no problem on the 22.5 wsm so if I were to cut it in half or butterfly it would it be the same as smoking two smaller birds?

Any ideas or help would be greatly appreciated..... Thanks!

Jose
 
You said it yourself ! I was thinking as soon as you said 26 lbs " I would spatchcock that bad boy" if you put one half on the bottom and one on top , I bet it would come out great. Post some pix if you do that....would love to see it.
 
I think that if you cook it as a high heat bird(325-350°) you should be fine. I wouldn't do one that big low and slow,but at the temps I described before,you should be fine to do the bird whole.
 
Phil Perrin said:
I think that if you cook it as a high heat bird (325-350°) you should be fine. I wouldn't do one that big low and slow,but at the temps I described before,you should be fine to do the bird whole.
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I agree with Phil. Get the WSM to 325* (dry pan with clay saucer works) and cook it for 3.5 - 4 hours until 160-165°F in the breast, 170-175°F in the inside of the thigh. I recommend you read this article: http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
 
Actually ,at 325°,it will probably take about 8-8 1/2 hours! That's using the 20 minutes per pound rule. That's the rule I use when roasting whole birds.
Where's Kevin when we need professional.advice !
 
OOOPS - I looked at the wrong line on the chart (sorry for the confusion)...

Approximate Roasting Times (@ 325*) for Unstuffed Turkey

Turkey Weight - Hours
6 to 8 pounds - 2-1/2 to 3 hours
8 to 12 pounds- 3 to 4 hours
12 to 16 pounds - 4 to 5 hours
16 to 20 pounds - 5 to 5-1/2 hours
20 to 24 pounds - 5-1/2 to 6 hours
 
Bet the drum stick weighs about 3 pounds each :-)). Good Eats!! I've done 24 pounders in my 18 with no problem. High Heat and it takes awhile but it turned out great. Nice crispy skin. Good Luck
 
Thank you for all your suggestions. So only one person thinks I should cut it / split it in two and use both grates? Wouldn't that cut down the cooking times and provide a more even cook?
 
Jose said:
Thank you for all your suggestions. So only one person thinks I should cut it / split it in two and use both grates? Wouldn't that cut down the cooking times and provide a more even cook?
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Man , I was thinking the same thing ! It makes sense to me! You see spatchcock chicken all the time and they always tout it as a way to save time and take advantage of higher cook temps for crispy skin. I admit I have never done this myself , but I think you might just be pioneering a good new technique! Take pictures , and if it comes out great you'll be a star!
 
Ok, so we took the turkey to the German butcher and thankfully he understood what we wanted. It is now in half! I will be smoking a half on each grate. Just injected it and rubbed it and it will go on tomorrow morning. Happy Thanksgiving! Wish me luck...... I'll try to post pictures during.
 
Hmmm makin me hungry... Traveling for the holidays so no smokin for me until at least next weekend. Picked up two nice bone in turkey breasts.... Can't wait.... Sometimes life gets in the way of smokin
 
go with no water in the pan and that beauty will rock at 325-350 with no problem....be just like your oven only with the nice wood fire taste....
 
Jose said:
Thank you for all your suggestions. So only one person thinks I should cut it / split it in two and use both grates? Wouldn't that cut down the cooking times and provide a more even cook?
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I have been told I am not allowed to spatcock or cut our turkey in half regardless of the fact that I will get up at o dark early to cook it. Something about that's not a Thanksgiving Turkey. Blah Blah Blah :) I actually think its a good idea.
 
Jose said:
Thank you for all your suggestions. So only one person thinks I should cut it / split it in two and use both grates? Wouldn't that cut down the cooking times and provide a more even cook?
Click to expand...

Last Sunday I did 2 turkeys on the 22 WSM. One was 23 lbs and the other was 14. I removed the leg quarters of both and the back bone of each as well. On the bottom rack in a foil pan I cooked the breast pieces while on the top rack I cooked the leg quarters right on the grill.

They both finished up about the same time.

I got the inspiration from Jacques Pipin who favored this method of separating the leg meat to let them cook a little longer if necessary a few years back and now cook all my turkeys this way.
 
Well turkey is on! No water in the pan and a full load of fuel minion style and 13 lbs of turkey on each grate. Trying to upload pics but its taking forever...... Happy Thanksgiving to everyone and I hope that everyone has a blessed day and gets to spend it with family and friends. And to all our service members that are deployed and away from loved ones, may god protect you and bring you home safe! We are grateful for your service and you are always on our minds.
 
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