20 Lb Turkey

Hi BBQ COP

Are you using an SM008/9 or a model 50/55? Because I dont think you can fit a 20 lb. bird in an 008/9. I did a 13 lb. breast last Thanksgiving and it was about all my 009 could handle.

Sorry a 55. I tried it frozen and it will fit.

Whoever "requested" you practice first is a very wise person.

It might cook more evenly if you split it, but there is something to be said about a whole turkey on the platter at Thanksgiving.

It seems to me time and meat temp are going to be the biggest issues. As suggested in other places in the forums, the target temp for the breast and the thigh are different so you might want a couple of meat thermometers or a dual probe one.

What kind of wood are thinking of using?

I was going to use 3oz of apple. I have two probes and will use one in the breast and one in the thigh. Q'n Mike if what I am doing is an oxy moron, please tell me and I will forego this idea.

Can this be done? I have seen where Tom has done a big one but now prefers to split it as many others do. I was thinking with the dark side down that would cook a little hotter on the middle rack, and would make up for the cooking temp of the breast. Also, I know cooking with the dark side up will keep it moister. I was not concerned about it being dry as the smoke shack is good for this. Should I lower it a notch? I know this will not be by much though as far a cooking times by lowering it. Also, I have seen post where it is done,maybe not 20lbers.

I would not like to ruin the turkey, but if I do for the sake of learning and trying I do not really care. I am willing to be a little gamer, but would not like too totally fail either. Nothing ventured nothing gained. It is a cheap learning curve compared to the cost of other meats.

I will stay posted, it is not to late to save me.lol I am still brining now.

All the posts about turkey?

Have you read Turkey 101?

Turkey 101

Give this a read, see if it answers questions. If it doesn't let me know so I can improve.

My recommendation, you have to try brining a turkey, my family won't let me do it any other way.

BBQ Cop - Just my opinion here but I would cut back to 2 or less oz wood. Poultry takes on smoke much heavier than pork and beef. I like my birds lightly smoked. Consider this; not enough smoke, most people will not notice - Too much smoke (especially in birds) and you''ll be eating turkey for a long time - or the dog will be extremely happy...

Good luck!

BBQ COP & Smokin

My apologies to Smokin for not suggesting his Turkey 101.

Cop-Click on the link in Smokin's post and READ Turkey 101. Couldn't say it better myself. Also consider Wheelz suggestion about the amount of wood unless you know everyone will like the smoke flavor.

Personally, for a 20lb. turkey, I think you probably got it right with 2-3oz of apple. And since you are already brining, you've got part of what Smokin recommends. By reading his 101 you'll get some ideas about how to deal with the time & temp issues. Most cookbooks and dial type meat thermometers put the target temp for poultry at 185F deg. IMO that is definitely overdone. As Smokin's guide sez, white 170 and dark 180. Believe it.

Good luck and let us know how your first "experiment" turns out.

I read it, and did everything but cut it into pieces. Hope it all goes well, it is now smoking @250 with cheesecloth soaked in butter. Skin seperated and seasoning under and on top.
Hope all goes well or the Buzzards will eat well. I like my 2 Boxers too much to make them sick.
The plan is to baste in 2 hours with more butter.

Thank you very much Smokin,Q'n Mike and Wheelz !!

Sorry, I did 2.2 oz of Apple. Just what the chunk measured