Smoking a Turkey

With a turkey that size, I would cook it at a higher temp just like you were cooking it in your kitchen's oven. The primary problem with smoking a turkey that size is that you stay in the danger zone too long with the lower smoking temps. And since I use a FEC, the higher temp does not present a problem for me. But with your smoker, I don't think you can get it that high. So, in the end, I would tell you to smoke two 14 lb. turkeys.

Sorry, not much help.

So are you saying then I should NOT smoke my 22 pound turkey in my smokette? Could I cut it in half and smoke it that way? I do have a gas smoker I COULD use but I wanted to try my CS. This smoking is getting addictive you know!!!

I did a turkey last Thanksgiving in a 008. If I remember right it was about 12-14 lb range. I agree with RibDog about possibly considering 2 smaller birds because of the lower temp in the CS. I put my turkey in brine for 24 hours and them smoked with 2-3 oz apple wood. I can't remember if I used any rubs since I don't have my notes here with me. I do remember putting a butter soaked cheescloth on the breast area and if I recall correctly I smoked it at 225 for about 10 hours. It came out very well, nothing but carcass left!!

If you really are set on a 20-22 lber., I would suggest you cut the bird into pieces. Seperate it in between the legs and breast. Do brine it.

Then smoke the legs first and then do a second load with the breast. That is all I can think of to suggest to you. I am hoping someone will chime in with a better suggestion for you. I will be interested to see it if someone does.

I am smoking my first turkey ever tomorrow.
It will actually be 1/2 a turkey (it is just my wife and I) I was planning on running my 009 at full temp and then finishing on a hotter grill to help crisp the skin. I think it is a 6 or 7 pounder. I was planning on injecting rather than brining it. Is it better to put my remote temp probe in the breast or the thigh? I have read you want to take the breast 160* and the thigh to 175* Any special challenges on taking the separate parts to different temps and if so how do you overcome those challenges.
Any idea on how long this will take to cook?
Any other helpful hints as this is my first turkey. Thanks!!!

I am really NOT "set" on 20/22 pound but that is what I had in the freezer! I have cooked them this large on a rotesserie and I have smoked them on a gas smoker before. My question is, would it be a better idea to split the turkey in half and smoke it that way? I guess if it is not a good idea to do that either I can always bake it in the oven!

No problem cooking one that large if it fits in the smoker. Don't put anything in the cavity save a few herbs or onion, etc.. but don't stuff it as you want heat and smoke to circulate in the cavity. You might even consider taking some broken chopsticks to prop the cavity open. Stick a probe thermometer in the thickest part of the breat and go for it.

You can split the turkey and that's no problem.. in fact, it might help fit in the smoker a bit easier.

If you like the skin you might want to finish in the oven or on a grill.. otherwise, I like to put a rub with some garlic salt/powder mixed with corn oil or mayo UNDER the skin and toss the skin later.

I like to smoke my birds at full temp (250º in the Smokette)

How about a Turkey 101 for some help?

Turkey 101

In my old smokette,I did as Ribdog suggested.

Even in the 160,I split out the breast from the legquarters and use the scraps for stock-or freeze for stock.

That said,when I was a young buck with my new Smokette ,and smoked everything that wouldn't smoke me,I mashed/shaped a 24 pounder to fit the Smokette.

Somewhere ,in the archives,was my adventure.

I also brined it for 48 hrs with one of smokin's old brines that included Tenderquick.

Lots of turkey,gumbo,salad,enchiladas,and hash.

I proved I could do it,and I don't ever have to go there again.

Okay, I am going for it! I have seasoned my big ole bird and ready to start the process! Any ideas how long it is going to take! I KNOW the saying...,"it is done when it is done" but about how long is that??? Just curious!!! I will ATTEMPT to post pictures! Thanks for the advice!
oh I did go to Turkey 101 and that is where I learned I was "in trouble" with a 20/22 lb bird!!!

I would halve it, brine it, then smoke on 250* with each half on seperate racks, then swap racks at about halfway through the cook (who knows when that is) and take it to 165* in breast and make sure juices run clear in thigh joint. I would use the lowest rack closest to woodbox and the next one up I could use. I hope this helps you.

quote:

Originally posted by Tom:

...Somewhere ,in the archives,was my adventure.

Not sure WHICH adventure you meant, but here's one. Did a search on "tom" and "turkey", Hmmm, I laughed the first time I saw that in the search form:

Tom Turkey's Adventure

I always said I was adventurous,not bright.

That was considered a good weekend project.

Remember,I spend a small fortune to work my tail off,sweat,or freeze,drown,and spend long weekends traveling the southeast with cooks,to often get our butts kicked.

quote:

Originally posted by Tom:
... often get our butts kicked.

And you have 2 GC's this year.

Now who's modest?

Here's another approach.

Background: I've smoked turkeys for years in a 'barrel smoker' (Redismoke) and they were always good but I think the temp reached was higher than the smokettes can reach. And I never stuffed them.

This past year, wife decided she wanted the stuffing and wouldn't let me smoke the bird and she did it in the oven. <sniff>

So I think to solve this dilemma, I am going to smoke the bird (unstuffed) in the CS for about 2 or 3 hours and then turn it over to her to finish in the oven. She can stuff it first and it should come out with crispy skin, smoke, and stuffing.

I see no real reason to do the whole cook in the CS.

Thanks for all the advice! I am very disappointed to tell everyone that when I went to put my turkey on the grill, it had an oder to it and I decided not to even go through the pain of smoking it! Now when I go turkey shopping I will definitely look for a 10/12 pound turkey! Thanks again for all the advice and encouragement! I am still NOT giving up on smoking a turkey!!!!

Lovetocook.
Qnorth is correct.
Give your bird a shot of smoke and finish in your oven.
I can do a turkey all the way in my 50 as i have a chimney and a damper.
In my opinion you cannot.
I would suggest you select a turkey of whatever size you want, run the CS till you get good smoke,about 30 min at 250.Put the turkey in for an hour.
Move to the oven at 350 till done and crisp.
Good luck.
dick

Oh pah-lease...

I am gonna have to get drunk tomorrow.

LTC, I've not had great success with frozen birds either. And an 'off-putting-smell' from a thawed, previously frozen bird happens a lot, as far as I'm concerned.

One note that hasn't been covered..seemingly even in the 101's as I briefly looked at it again, is that a brined bird (which I'M SURE you are going to do) will cook faster than one unbrined. I've not had enough experience with only-injected birds to know if they cook faster. Maybe somebody else does?

But one thing...you've got me ready to do a turkey, too! I'll go tomorrow to see who has fresh birds these days...not being November and all.

LTC - Most people cook/smoke a turkey for the meat, NOT the skin. Otherwise stores would sell us packages of skin to cook!! When I cook a bird, ANY bird, I use the mayo method both under the skin and on top of the skin. Then my rub. I smoke the bird to the correct temp, and remove from the smoker. During the slicing phase, all skin is removed and discarded. The meat is the most moist tender slightly smoked flavor you can imagine. Your unaltered Cookshack smoker will make you the most delicious smoked foods you have ever had. Just learn to use the smoker the way Cookshack folks designed it and you will be fine.

Bob

Haven't heard from Cadillac for awhile,but he nails it as usual.

Now,I'm no expert on gobblers,but have cooked a small few hundred over the years.

Don't want to be argumentative about the difference between fresh and frozen gobblers,but I have cooked both,as well as free range,organic,kosher,injected,non pumped,brined,nonbrined,cajun injected,Turduken,fried,marinated,Tenderquicked,sectioned and whole.

All this said,my personal feelings are that if you buy whatever frozen turkey is on sale,during the seasons,thaw,prep,cook,and present well-it will rival anyones'.

If I got an off odor,from this method,I'd return it to the store and demand a fresh-so I could get it cooked on schedule.

I won't argue that there can be some minor variations,but they won't be worth worrying about.

Just my $0.02

Thank you Tom. And you too Cadillac. As always, well said!

Fresh or frozen makes no difference in my experience.
Brining is my choice unless already brined like Butterball which is already brined.
As to throwing away limp skin,i would throw it away too, but i would not accept limp skin which is why my 50/55 has a flue and damper.
My suggestion to get a bit of smoke in the CS and finish in the oven to get a COMPLETE TURKEY, crisp skin and all, was intended to HELP those who would otherwise get a soggy steamed product in an unmodified CS and want SKIN.
The CS as i have said, is a fine machine but
fish and poultry is NOT it's strong suit UNLESS you are willing to sin against the CS religion and control moisture.
Let's not get cranky here GLH.
Not all will be satisfied with what satisfies you.
Best.
dick.

How often at Thanksgiving have you told your wife.... my what an excellent turkey skin you have made for us today dear. LOL

Bob

Never argue with an idiot.. they will drag you down to their level and whup ya with experience!

...a small point of clarification here... I've never had an 'off-putting smell' from a commercially frozen, reliable sourced(chain grocery, reliable local supplier/butcher, etc.), frozen turkey that has been properly and timely defrosted. Problems I've had is when the bird has been stuck in MY freezer for too long, as was the case that LTC proposed. MY home freezer (and presumably hers) is the culprit, not 'the turkey industry.'

I think my previous post wasn't clear, sorry.

Just for clarification.... My turkey was a frozen one that I bought ON SALE! I thawed it properly according to the directions on the packaging! The odor was questionable so I DECIDED not to go through with the process of smoking it and then being disappointed that it was BAD! I am not blaming anyone and it is the price you have to pay when you put something in the freezer! Just on that note... nothing else in the freezer has been bad! I too am in the process of finding a fresh turkey but no luck just yet! I WILL SMOKE A TURKEY SOON!

Again thanks for the responses!
Happy Smoking!!!!