Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS | TigerDroppings.com

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Damn Good Dawg
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Member since Feb 2011
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Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


so my mom asked for me to smoke a 25 lb turkey for thanksgiving and i thought i'd defer to the culinary experts of TD for any advice if they had any. so whaddya got? any special wood chips, marinades, rubs, or ideas? also, how long would one smoke a turkey on an XL big green egg and at what temp?

thanks in advance dudes



This post was edited on 11/30 at 3:12 pm



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Count Chocula
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Member since Feb 2009
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


Cant help you, just a short note wondering where you found a 25 lb turkey. Thats one big SOB...





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wiltznucs
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


I'd look for a smaller bird..





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TIGRLEE
LSU Fan
North Louisiana
Member since Nov 2009
21159 posts

re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


Gonna be one big arse dry turkey jerky on your hands.

smoking a turkey
Buy a 13 and 12 lber and fry it.
Thank me friday.






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LSULEFTY
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Youngsville, LA
Member since Dec 2007
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


25lbs? Pics or GTFO!





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pooponsaban
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Baton Rouge
Member since Feb 2008
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


My advice is to get two or three smaller turkeys.





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Damn Good Dawg
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Member since Feb 2011
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

I'd look for a smaller bird..


the old lady already bought it
quote:

pics



quote:

turkey jerky

ahh shite. so even if i cooked it a low temp longer i have no shot?






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OTIS2
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


I'd have done 2 12lb birds myself. Rub with olive oil, season with Tony's, lemeon pepper or Cavender's Greek Seasoning and paprikka.Season the water pan on your snoker the same way. Put some onion and apple in the cavity. Put some onion,garlic,apple and orange in the water pan. Smoke with charcoal and pecan wood.


This post was edited on 11/22 at 1:44 pm


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Damn Good Dawg
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS





so another question, if smoking will dry the bird out and possibly not cook it all the way what would y'all recommend. i can't really get her to take it back so i guess i will try and just figure another way to grill it on the fly?






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LSULEFTY
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Youngsville, LA
Member since Dec 2007
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


Normally I would say brine it first, but then you have to have something to fit it in.





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OTIS2
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

if smoking will dry the bird out
It won't if done right, but I use a water smoker...can you put a water pan in the egg?

quote:

possibly not cook it all the way


Not a problem. When the leg moves freely on the joint and the juice in the cavity is clear, he's done. I've cooked a 20+ lb bird before...it's doable, just not optimal.






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Burlee
Memphis Fan
Memphis, TN
Member since Aug 2006
6790 posts

re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

smoking a turkey


couldn't be further from the truth - a turkey smoked right is good, good stuff

quote:

if smoking will dry the bird out and possibly not cook it all the way


that's not the case. If you try to go low and slow, the skin will not crisp up. Better idea is to smoke it at a higher temp - 300+. You'll still get the smoked flavor and the skin will crisp. Although, I'm not entirely sure how a 25 lb turkey will react to any kind of cooking.

ETA: best 6000th post ever? ...probably not.



This post was edited on 11/22 at 1:46 pm


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Eddie Vedder
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The South Plains
Member since Jan 2006
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

smoking a turkey


quote:

couldn't be further from the truth - a turkey smoked right is good, good stuff



absolutely true. i just smoked a 16 lb. bird on sunday and it came out great. everything was real juicy and it had a great flavor. will be doing a 15 lb. bird on Thursday.






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Damn Good Dawg
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

lefty

i think we have something to brine it in, may end up being one of those huge plastic boxes used for storage
quote:

Burlee

i thought it was a great 6000th post fwiw

and ok, so maybe try to hasten the process and smoke it at 300, got it. how long would you leave it on for and or what internal temp you aiming for?
quote:

vedder

suggestions?



This post was edited on 11/22 at 1:51 pm


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kfizzle85
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en oh, el ay
Member since Dec 2005
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

Cant help you, just a short note wondering where you found a 25 lb turkey. Thats one big SOB...




First thing I thought when I saw the thread, "A 25 lb turkey, jesus." Only reason I clicked on it.






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Burlee
Memphis Fan
Memphis, TN
Member since Aug 2006
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

so maybe try to hasten the process and smoke it at 300


you're not hastening the process at all. turkey is not very fatty, so no reason to go low and slow. It's much more advisable to smoke it at higher temps so the skin doesn't get "leathery". the smoke will still get in to the bird at higher temps giving it that smoked taste.






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kfizzle85
LSU Fan
en oh, el ay
Member since Dec 2005
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re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


I'd probably just smoke it for an hour or two and then just throw it in the oven, assuming you can fit such a creature into an oven. Might throw some tin foil on it but its going to be pretty hard to not dry out a quarter of a hundred pound turkey.





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Burlee
Memphis Fan
Memphis, TN
Member since Aug 2006
6790 posts

re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

suggestions?


separate the skin carefully from the meat before brining so the brine will get to the meat. Brine overnight and then rinse off and dry the bird. Then let it sit in the fridge and "cure" for 12 - 24 hours. When seasoning it, be sure to get whatever seasoning you're using under the skin too so it'll get intot the meat. get the breast up to 160 degrees and then pull and let sit. It'll cook another 5 - 10 degerees after you pull it.

at 300+, it'll take about 15 minutes per pound.






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OPR
Ole Miss Fan
NOLA
Member since Sep 2009
2606 posts

re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

how long would you leave it on for and or what internal temp you aiming for?


You need two thermometers. One to keep the temp in the BGE at 300 and one in the deepest part of the breast (but be careful that it's NOT touching the bone). You'll want to cook it until it's at 155, take it off the heat, put into a BIG arse aluminum tray and cover with aluminum foil and let it rest in a cold oven (I mean, unheated) until if coasts up to 160.

I don't know how long it will take, never smoked one that big before. Good luck.






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Eddie Vedder
LSU Fan
The South Plains
Member since Jan 2006
4438 posts

re: Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS


quote:

suggestions?


I'm with everyone else on the size of your turkey--i'm not sure how confident i'd be that you can get this thing fully cooked without drying out certain parts.

with that said, i didn't do anything special. brine the bird and then dry throughly before putting on the smoker. there is a fine line between dry and perfect with a turkey, so if you have a thermometer, use it. i have one that plugs into the bird and has a remote so that i can monitor the temperature. i pulled it off when it hit 160 at the thickest part of the breast (it will probably continue to rise to 165 as it rests). that is the advice most websites had and it worked just fine on sunday.

i agree with burlee on the smoker temp--you want higher than low-and-slow--around 325. otherwise, your skin won't crisp-up. i have a weber smokey mountain so i just set it up with the minion method and then adjust the vents from there to keep the temperature where i want it.






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