yeah. As long as it fits in your smoker, you should be ok. I've smoked a 24-pounder.

Nov 24, 2020
12:50:08pm

jdub FORMER USER

Spatchcock it, run your smoker at a higher temp (280 to 300), and keep an eye on the internal temp of your bird. Pull it off at 165.

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jdub

Bio page: jdub
Joined: May 13, 2004
Last login: May 5, 2024
Total posts: 76,614 (17,197 FO)

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Messages

Author

Time

I need to smoke a turkey that is 20 lbs

Garn

11/24/20 12:47pm

I will be smoking a 20lb this year, but this is my 1st year smoking a turkey

acougfan

11/24/20 12:48pm

yeah. As long as it fits in your smoker, you should be ok. I've smoked a 24-pounder.

jdub

11/24/20 12:50pm

Higher temp didn't burn it spatchcocked?

Garn

11/24/20 12:53pm

jdub

11/24/20 12:54pm

nope. and pull it at 150-155 and you're golden.

molodyets

11/24/20 12:56pm

do you brine? use a rub? catch the drippings?

Garn

11/24/20 1:01pm

Use a brine and a rub.

Supercoug

11/24/20 1:08pm

I buy a Butterball and don't brine--I don't think it needs it. Other brands that don't inject moisture do need it.

jdub

11/24/20 1:13pm

IMO I do think the turkey still could use a brine even if it was pre-brined.

Supercoug

11/24/20 2:29pm

I'm going to try a dry brine on a pre-brined bird this year. See how it goes.

Eddie

11/24/20 2:35pm

I got a butterball fresh so should be good.how long should I plan for spatchcock

Garn

11/24/20 1:16pm

It really depends on your smoker, and the outside temp, but 3 to 4 hours is a good guess.

jdub

11/24/20 1:22pm

Thanks man! I use a green mountain grill, but I will be doing it at Island Park

Garn

11/24/20 1:25pm

I'm envious of Island Park. Beautiful area. Good luck!

jdub

11/24/20 1:26pm

poultry cooks better at higher temps

Supercoug

11/24/20 1:09pm

RE: I need to smoke a turkey that is 20 lbs

braddahmike

11/24/20 12:50pm

RE: I need to smoke a turkey that is 20 lbs

BYUgeezer

11/24/20 12:50pm

I am doing a 25 pounder this year, but I quarter my bird before smoking.

Ozymandias

11/24/20 12:51pm

If you're going that big, do two 12s. Better.

Lip Gallagher

11/24/20 12:56pm

Ya. I’m not a fan of the meat from big turkeys like that.

kotacoug

11/24/20 12:58pm

Wrong. Quartering it up makes this very doable and very delicious.

Ozymandias

11/24/20 12:59pm

Board name checks out

Tricky

11/24/20 1:01pm

Nope. It's better quality from smaller ones. It's not about dealing with size.

Lip Gallagher

11/24/20 3:15pm

what temp do you cook at, and for how long?

Garn

11/24/20 1:17pm

18 pounds is as big as I have done. You're fine if you make sure the dark meat

whoneedscorners?

11/24/20 12:52pm

Call me Jealous...

Eddie

11/24/20 12:56pm

That happened to me last year, literally Thanksgiving morning I figured that out. I borrowed a friend's smoker

jdub

11/24/20 12:59pm

This is why you need 2 smokers.

whoneedscorners?

11/24/20 1:00pm

Or a good friend who lives close 🙂

jdub

11/24/20 1:01pm

My blower fan went out (I have a pellet smoker) on a holiday weekend

Tricky

11/24/20 1:03pm

If I decide to replace mine, that's where I'm looking first.

Eddie

11/24/20 2:35pm

Here's the bummer...

Eddie

11/24/20 1:52pm

Do more than spatchcock it. Just quarter it and smoke it. Then you can pull the

kotacoug

11/24/20 12:57pm

This.

Alister Mackenzie

11/24/20 1:03pm

What's the optimal temperature for the dark meat in the thighs and drumsticks?

ldssdl

11/24/20 1:14pm

At least 170... a little higher won’t hurt.

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