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Smoking a 25 lb super-turkey for thanksgiving: UPDATE: GREAT SUCCESS
Posted on 11/22/11 at 12:59 pm
Posted on 11/22/11 at 12:59 pm
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
thanks in advance dudes
This post was edited on 11/30/11 at 3:12 pm
Posted on 11/22/11 at 1:12 pm to Damn Good Dawg
Cant help you, just a short note wondering where you found a 25 lb turkey. Thats one big SOB...
Posted on 11/22/11 at 1:12 pm to Damn Good Dawg
I'd look for a smaller bird..
Posted on 11/22/11 at 1:17 pm to Damn Good Dawg
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.
smoking a turkey
Buy a 13 and 12 lber and fry it.
Thank me friday.
Posted on 11/22/11 at 1:22 pm to Damn Good Dawg
25lbs? Pics or GTFO!
Posted on 11/22/11 at 1:24 pm to Damn Good Dawg
My advice is to get two or three smaller turkeys.
Posted on 11/22/11 at 1:31 pm to wiltznucs
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?
Posted on 11/22/11 at 1:32 pm to Damn Good Dawg
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 11/22/11 at 1:44 pm
Posted on 11/22/11 at 1:34 pm to OTIS2
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?
Posted on 11/22/11 at 1:43 pm to Damn Good Dawg
Normally I would say brine it first, but then you have to have something to fit it in.
Posted on 11/22/11 at 1:43 pm to Damn Good Dawg
quote:It won't if done right, but I use a water smoker...can you put a water pan in the egg?
if smoking will dry the bird out
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.
Posted on 11/22/11 at 1:44 pm to Damn Good Dawg
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 11/22/11 at 1:46 pm
Posted on 11/22/11 at 1:49 pm to Burlee
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.
Posted on 11/22/11 at 1:50 pm to Burlee
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 11/22/11 at 1:51 pm
Posted on 11/22/11 at 1:56 pm to Damn Good Dawg
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.
Posted on 11/22/11 at 2:14 pm to Damn Good Dawg
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.
Posted on 11/22/11 at 2:15 pm to Burlee
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.
Posted on 11/22/11 at 2:16 pm to Damn Good Dawg
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.
Posted on 11/22/11 at 2:18 pm to Damn Good Dawg
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.
Posted on 11/22/11 at 2:23 pm to Damn Good Dawg
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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