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5 replies

Help, Smoking a 20 lb whole turkey

FM Former Member
Hey All,

I'm smoking a 20 whole turkey this weekend. I'm following Smokin Oakies 101 but have a few questions.

How much wood should I use?
How long do you figure cook time will take at 250 or 275? I'm using an Amerique

I'm brining for 48 hours, is the cheese cloth really necesary? I'm worried about not getting enough smoke because of it.

Thanks for any advice

Louie Q
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FM Former Member
quote:
Originally posted by Damar12:
Cheese cloth not necessary. Forget the skin, it will be rubber and all else will be good tasting.


But if he was to pull the turkey and incorporate the skin back in like in this pulled chicken he may be able to use it. Big Grin

http://www.barbecuebible.com/board/viewtopic.php?t=1395...light=pulled+chicken

I saw this thread earlier. If ya think ain't doin' that soon...ya got another thing comin' LOL!!
FM Former Member
Just me, if I had an AmeriQue and could hit 300*, I would do whole birds at 300*.

You will get plenty of smoke. 2-4 ounces of wood will be plenty.

It will be done when a probe in the breast reads 160*, in the thigh reads 170*, there is no blood in the thigh joint, and the juices run clear.

Cool
FM Former Member
quote:
Originally posted by Damar12:
Cheese cloth not necessary. Forget the skin, it will be rubber and all else will be good tasting.


Not necessary, but it works and my method won't give you rubbery skin.

As I posted in Turkey 101, the cheesecloth is used to help keep the bird moist and with butter WILL help the skin to come out just like momma' used to make in the oven.

You don't have to use this method, but I think there's a good point or two.

Turkey 101

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