Another Turkey Question

Discussion in 'Poultry' started by tendriver, Nov 9, 2011.

  1. tendriver

    tendriver Fire Starter

    Found turkeys on sale for .59 cents / lb at Publix today, so I bought the smallest bird they had.  Right around 16.5 lbs.  Being the impatient person I am, I started thawing the frozen block of bird in water, still in the shrink wrap.  It's heading to the fridge now, with the idea in my head of putting it in the brine tomorrow morning before I leave for work.  I won't start cooking until early Friday morning.

    Now....  I'm thinking I started thawing this thing too early, with the idea of it sitting in the brine for 24 hours.  Any thoughts?

    Also, my smoker won't seem to go above 250 degrees, so the oven is going to be involved in this one.  Has anyone put theirs on the grill or in the oven to get it through the danger zone in time, THEN put it in the smoker?  (I might have just answered my own question, just put it on the gas grill with a wood chip box and it'll be smoking the whole time....  Duh)  I know people finish in there sometimes, but what about starting it?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Bro a Three Day Brine on 16#'s is Optimal!...You can Finish in the oven...BUT ...Little or No Smoke penetration if you Start there...JJ
     
  3. tendriver

    tendriver Fire Starter

    At what point do you pull it off the smoker? (to go to the oven or grill)
     
    Last edited: Nov 9, 2011
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you can get the Smoker at or above 225*F...Take the Bird to 155*F IT Breast...165*F Thigh then in a 400-425*F Oven for a 10* Clime...Rest 20 minutes, Tented with Foil and Carve...JJ
     
  5. tendriver

    tendriver Fire Starter

    Thanks.  My concern is getting it above 140 within the 4 hours.  Not sure my smoker will do it.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Just Don't Stuff It!!  You will be good...At 225*F you may not get Crisp Skin, so a stint in the oven may be needed either way. Combo Smoking/Roasting is not uncommon...JJ
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    BTW...You don't want to be in the Oven at 400*+ too long...30 mins +/- should get the last 10*F done...JJ
     
  8. teeznuts

    teeznuts Master of the Pit


    If you can keep your smoker at 225 or above you will clear the danger zone in 3-3 1/2 hours max as long as the turkey is fully thawed. If you really have doubts seperate the legs and wings and place on another rack but it's not necessary. What type of smoker are you using?
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You can always spatchcock it to be sure it gets thru the danger zone in time.

    By the way I saw the Publix ad & plan on picking up a couple today myself!
     
    Last edited: Nov 10, 2011
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Chef Jimmy

    Sounds like a plan.   Only thing I would add is prior to going into the oven a good coat of butter or olive oil with a sprinkle of cajun seasoning will go along way to making the skin crispy and tasty.
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    I would recommend that you spatchcock the bird and then smoking it for maybe 3 hours at the highest temp you can get  in your smoker and then put it into the oven. Also I would say pour some good smoke at it along the way for the most smokey flavor that you can get.
     
  12. tendriver

    tendriver Fire Starter

    Thank's ya'll.  For who asked, I have a Chargriller 830.
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    GOOD CALL!...Great thing about SMF...Somebody ALWAYS Got your Back!...JJ
     

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