Whole Turkey?

Yep.

Put your dark meat in the cooker first and add your breast/wings later.

That way you can cook to correct temp in each.

If I cut it up and run it at 250, do you think maybe a 6 hour smoke?

I usually do a breast for about 4 hours (165 deg)

I know its done when its done, but my wife bought a whole turkey and wants it smoke for friends on saturday night. The catch is, I will not get home from a trip until Sat AM around 11. I am thinking that we should just get two turkey breasts and call it a day with what we know.

Tuxedosmoke

I normally do turkey breasts but on the occasions when I do a whole turkey, I do as Tom recommends. I section the dark meat and start it about 45 minutes ahead of the breast. Run it at 225F until the breast is 160F-165F. Works well for me.

I'd think,if you aren't opening the door,and it is not a monster bird,that should do it.

Small whole turkeys (~12#) work wonderful in the 008/009. I've done quite a few now.. and, other than the skin pullin back in the breast area.. they are very do-able. I've not cut them up.. rather, brined them as per Smokin's Brining 101 and cooked everything to 175 and pulled the bird out.. wrapped in foil for an hour and served. They have always been cooked to a "T"

Who said it is not advisable to do a whole turkey in a smokette? It works fine for me every time.

The discussion related to large birds and short time frames.

Yes,I've done a 23 # whole,but would everyone wish to?

Nope, never done one that big and didn't know they were available. I think most of the ones I've done were around 12-14 pounds.

Yep,I agree and that is the size we work with in smokers or commercial ovens.

I've owned a Smokette for 5+ years now and have smoked several turkeys during that time up 20Lbs with no problems ever. As matter of fact, the 20lb birds seem to come out better than the 12 - 14 lb birds. Smoke them all at 200 degrees until internal temp reaches 170 degrees. Haven't killed anyone yet!

I cut up the turkey and recieved rave reviews. I will try a 12 pounder whole next if the consensus is that it would be safe.

Tuxedo Smoker

It's very safe. Ya don't have to brine it.. but I do as I think it keeps the breast moister. I watched a program on TV the other day that did a great job of explaining what happens in brining.. essentially opening up the meat so that more water invades it.. thereby keeping it from drying out as rapidly. The CS already is moisture conservative.. meaning that it doesn't dry the meat out the way a logburner can.

As far as safety is concerned.. it is MY OPINION that the meat in a CS doesn't stay in the danger zone long enough to breed enough bad guys to do anyone any harm. I may be wrong about that and I'm sure someone will correct me if I've mis-stated something.. but, I'm still typing and I've not payed any attention to that danger zone from the standpoint of meat size. That said, I don't let meat sit on the counter (come up to room temp) after I take it out of the fridge. It goes directly into the smoker.

Smokenque,
I tend to agree with you. I think that I am caught in the middle between those who err on the side of caution all the time and those who use common sense.

I wonder if we could get a definitive Turkey decision...I would smoke a turkey a week if I could pop a whole one in.


TuxedoSmoker

Tuxedo,

You'll get alot of nap time if you do a turkey a week! lol

quote:

Originally posted by Tuxedosmoker:
[qb] I wonder if we could get a definitive Turkey decision...I would smoke a turkey a week if I could pop a whole one in.
TuxedoSmoker [/qb]

I think if you receive a definitive answer.. It would be on the err side.. ie, err on the side of caution. However, practical has worked for me.. that said, I don't push limits. I rub it the night before, pull it from the frig and put in smoker at 225�F.

I love poultry and have it at least once a week. I did buy 8 12#'ers in the weeks before Thanksgiving when supermarkets have them at VERY low prices.. Once a month or so works for me.

My last turkey came out perfectly. 12.6 lbs. SmokinOkie's Brine for 24 hrs. 225 to a internal of 180. Took 8.5 hours. The best I've ever done. No one died or ill.