Momma's BIG Turkey Birthday Party

I'd start here:

Turkey 101

SmokinOkie

I tried but the link was down a couple of days ago When I finally got the link up I saw in turkey 101 that I should not use such a large bird. but I had aready thawed it out so I need to go ahead and smoke it.

Turkey 101 does not really address what to do with a large turkey (other then don't do it for food safty reasons)

I want to put the large turkey in the hottest part of my 160. Is it hotter on the top shelf or bottom shelf of the 160

Do I still Cook at 250 or should I cook it a higher temp because of the large size?

thanks

quote:

Originally posted by reelBBQ:
[qb] SmokinOkie

Turkey 101 does not really address what to do with a large turkey (other then don't do it for food safty reasons thanks [/qb]

Like you said, it makes this reference:

quote:

# Whole turkeys that weigh 12 POUNDS OR LESS are the recommended size for safe smoking. A larger turkey remains in the "Danger Zone" - between 40� F and 140� F - too long. Doesn't mean don't do them, just consider Food Safety when you do.

Always like Feedback about any 101's. Bad links are always an issue in a 5 year old forum.

If you read that, it basically is telling you not to "smoke" them. 24 lbs is huge and for one, probably will not easily fit in your smoker. As Turkey 101 is primarily for new users doing Turkey, I'm not gonna recommend such a big bird and probably won't put directions in for the basic recipes. Smoking one that big, in the smoking zone of below 250 wouldn't be food safe.

Don't know what link didn't work, the one I posted works fine, but there are some old links within the forum posts that don't.

Always go to the guide page (link at the top of the forum) for the best link.

I would go with as hot as you can get the 160. You don't want to leave Poultry in the Danger zone any longer than required. That's what FSIS (Food Safety Information Service and well as the Turkey Federation will tell you. Big birds aren't good in lower temps.

In my FE, I'd do it at 325 and it would be okay, since that's a normal oven temp.

Hope that helps some.

Any other turkey questions?

How bout sawing the bird in half lengthwise.
Ive done that before.

Just thinkin out loud here

Bull

I concur with bbqbull. Cut it in half, and remove the backbone while you are at it. In fact, you can cut it into 8 pieces, like a chicken, and put the thighs and legs on the lower rack, the breast and wing a bit higher. I've done this with smaller turkeys, but wouldn't think twice about Momma's Biggy. Also, you can season better this way. Good job for brining....

If you love your mama, go buy a fresh, never frozen, not enhanced bird. Then smoke it as per Turkey 101.

For the BIG turkey, fry it as a backup.

I cooked a big turkey for my mom once. She has a tendency to buy what's on sale and keep it in the freezer for who-knows-how-long. The end result--I wouldn't eat it.

The time you put into this type of meal isn't worth the risk. If you're going to go through the trouble to cook the best bird you'll ever eat, start with a great turkey.

Thanks for all the suggestions!
Think I'll cut her up and turn up the heat!

I've got the 12lb one for display!

You gotta know my mother! quite a spitfire and we all kid her as a "depression baby" she is the definition of frugal. I can't tell you the number of times we have seen her wash out zip lock bags, or even put a MCDonalds coffee cup in the Dishwasher... you see my point To not cook that Turkey ... well lets just say it would not be pretty!

much appreciated

Reel BBQ

Reel-

LOL! I know lot's of us have been raised by "Depression Parents" and go through the same things...

This is true.I must say there have been times when knowing some of their frugalities has saved my bacon (stay within forum conversation guidelines)when pinching pennies

Reel - then that explains it. I can guarantee which one will taste best to HER.............the biggy!

I did a 23 lber this past Christmas using Smokin's Holiday Brine for 48 hrs and then smoked it in an upright water smoker. It was awesome and received rave reviews. It took a 5 gallon bucket and it was all it could handle to brine. Add the brine close to the refrigerator you are going to use. It is going to slosh as you move bucket. Use a plate and a weight to force turkey under brine. You can do it. I did.

Thanks Damar, not many doing the big birds, glad the brine worked.

To stop the sloshing?

Next time, put a food safe plastic bag inside the bucket (hey, just plastic that's not been treated with something) and then close it up and around the turkey, inside the pot. Get all the air out and close it up

Reel, I read your post like a page out of my past. Momma, used to freeze green beans in underwear bags we got for xmas.
(Hanes tighty whities )

If you break up the big bird in pieces, lay some romain, or other greens out on the platter, put the smaller one in the middle and surround with pieces you will probably Make Momma proud! Visual appeal is 1/2 the game. We all know if Momma ain't happy then nobody is

Good Luck

I like that idea Smokin, container in a container. Thanks.

quote:

Originally posted by Frayedknot29576:
[qb]Momma used to freeze green beans in underwear bags we got for xmas.[/qb]

Now that's FUNNY!!

I thought WE were poor! You got UNDERWEAR BAGS for xmas?