Large Turkey Question

I don't remember what you are cooking on,but there are a couple of approaches.

If you don't intend to put the whole bird on the holiday table and slice in front of guests,section it.

The leg quarters take longer and cook to a different finished temp,so they can go in first.

The wing tips,neck,back,giblets will probably go for stock,so they go straight to the stock pot,or roaster.

The breast will cook to a lower temp,so it can go in last.

It will cook quickly enough to be safe.

Hope this helps a little.

Hey ya Tom, the plan was to bring in a nicely smoked bird for initial presentation. But I'd rather be safe than it look good. I'm smoking on an SM008. Are you still in Satellite?

For a larger bird, I would watch the smoker temp and go a little higher than 225. The issue with large birds is too long in the danger zone.

I know a lot of people that do large birds and don't have an issue and because the 101's are read so much, I don't recommend things that "most" would consider food safe.

Yep,we're still in Satellite Beach.

Like Smokin' says,preheat the Smokette for about an hour,as hot as it will run.

You can also lay the turkey, breast down on a bag of ice,on the kitchen counter,and let the dark meat be moving towards room temp.

I wouldn't add any aromatic vegetables to the cavity,as this adds more mass to be heated.

Just a couple of thoughts.

Thanks SmokinOkie - if i would've paid more attention I wouldn't went so large - just a little late now.

Awesome Tom - I work there at Patrick (which is what the turkey is for). The luncheon is at 11am tomorrow - what time would you recommend I start this thing? If's done early I should be able to keep it hot with the cooler method right?

I've got pork butts and brisket down and can pull them off flawlessly - just haven't experienced much with poultry.

SO - if I do the ice thing and preheat for an hour I should be able to smoke it whole? Also, I'm assuming I should add would 'after' the preheat.

Start it plenty early,and it will hold.

Smokin' had a good thread last year that had a bunch of folks personal experience on temps/weights/times/internals,etc.