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Smoking Large Turkeys - Should It Be Done?
Posted on 11/28/19 at 6:56 am
Posted on 11/28/19 at 6:56 am
I’ve read the largest one should smoke a turkey at is 12-15 lbs, and to smoke at 300 degrees. Mostly for safety reasons.
Can a large turkey, 20 lbs or so, be smoked safely? Also, what’s the board thoughts of temperature of smoking turkeys? Has anyone done “low and slow”?
Curious as to what I might try for Christmas.
Can a large turkey, 20 lbs or so, be smoked safely? Also, what’s the board thoughts of temperature of smoking turkeys? Has anyone done “low and slow”?
Curious as to what I might try for Christmas.
6
Posted on 11/28/19 at 7:01 am to ragincajun03
quote:you can, but not much value. You will also make a chewy skin
Has anyone done “low and slow”?
Can start low for first 3 hours to get smoke, and then bump to 300-325 until your goal internal temps are reached
Make sure to smoke in roaster to grab all those pan drippings for gravy
Posted on 11/28/19 at 7:07 am to Rouge
What about large birds? I’ve read that if you have a large bird, low (230 degrees or such) causes the meat to stay in the danger zone too long.
Posted on 11/28/19 at 7:09 am to ragincajun03
quote:they are probably correct.
What about large birds? I’ve read that if you have a large bird, low (230 degrees or such) causes the meat to stay in the danger zone too long.
Best way to counter that concern is to part out the bird before smoking. That will also reduce cooking time
Posted on 11/28/19 at 7:19 am to ragincajun03
quote:
What about large birds? I’ve read that if you have a large bird, low (230 degrees or such) causes the meat to stay in the danger zone too long.
If this were the case then people would be dying daily from briskets, and butts because they take much longer than a large turkey would.
Spatchcock the turkey and you'd be good to go.
Posted on 11/28/19 at 7:23 am to KosmoCramer
quote:
If this were the case then people would be dying daily from briskets, and butts because they take much longer than a large turkey would.
Supposedly poultry is different from that standpoint. At least what I’ve read this morning scrolling the smoke meat forums and other websites. If you don’t spatchcock it or smoke 300 or above you greatly risk nasty bacteria spoiling the meat.
Posted on 11/28/19 at 7:43 am to ragincajun03
Personally, I think you'd be fine.
People say stuff on forums all the time that are old wives tales not based in fact.
People say stuff on forums all the time that are old wives tales not based in fact.
Posted on 11/28/19 at 8:55 am to ragincajun03
quote:
I’ve read the largest one should smoke a turkey at is 12-15 lbs, and to smoke at 300 degrees. Mostly for safety reasons.
Pretty much and you really shouldn't buy a bird bigger than that no matter how you're cooking it.
Posted on 11/28/19 at 9:10 am to ragincajun03
When it comes to smoking turkeys, I have found that #10 is the ideal size.
Posted on 11/28/19 at 9:37 am to ragincajun03
Just took a 23 lb bird off the smoker. Broke down into 4 parts and dry brined overnight. It's fantastic.
Posted on 11/28/19 at 9:43 am to ragincajun03
I'd definately spatchcock it to open up the surface area.
Posted on 11/28/19 at 10:00 am to ThreeBonesCater
There’s articles pointing to USDA guidelines about low smoking a turkey over 14 lbs or so, pointing to the danger zone.
But the website for Lang Smokers has a recipe for a 22 lb turkey smoked at 225.
Other low and slow recipes for big turkeys take about cranking your oven to 400 degrees and have it sit there for 30-60 Minutes to kill surface bacteria, then it’s good to slow smoke or roast the 20 lber for 10-12 hours at even 175 degrees.
But the website for Lang Smokers has a recipe for a 22 lb turkey smoked at 225.
Other low and slow recipes for big turkeys take about cranking your oven to 400 degrees and have it sit there for 30-60 Minutes to kill surface bacteria, then it’s good to slow smoke or roast the 20 lber for 10-12 hours at even 175 degrees.
Posted on 11/28/19 at 10:47 am to ragincajun03
Only smoked for 1.5 hours. Finished in the oven, total cooking time less than 3 hours, 'tis safe.
This post was edited on 11/28/19 at 10:50 am
Posted on 11/28/19 at 4:24 pm to ragincajun03
I just smoked a 20 pound turkey. I started it at 225 for 6 hours, then 325 for an hour and a half. It turned out great.
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