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Nov 24, 2020
12:58
:14
pm
kotacoug
Truly Addicted User
Ya. I’m not a fan of the meat from big turkeys like that.
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kotacoug
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kotacoug
Joined
Jul 20, 2002
Last login
May 2, 2024
Total posts
80,583 (4,682 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
no
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.
kotacoug
11/24/20 1:26pm
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