Smoking a turkey

[spock5550]

Hi All,
I'l got a 25lb turkey that the other half wants me to try smoking. I've got a char-broil digital electric smoker. The app (for the guided cooking) only goes up to 16 lbs, so I'm going to do it manually by just monitoring the temperature.

The turkey is brined, and will be injected and then rubbed with a spice mix.

According to the manual it estimates about 45 minutes per pound.
My question is, has anyone done one this large, what should I be looking out for, etc.

Thanks in advance.

 

[crazzycajun]

The 45 min a pound sounds excessive what temperature are you using

 

[tallbm]

Hi there and welcome!

I have not done one that large, BUT the thing to think of is making sure the Internal Temperature (IT) of the Turkey (deep in the breast) is above 140F within 4 hours. This is a safety thing.

Many people suggest Spatchcoking the turkey (cutting the back out and laying the bird out flat) to get a faster and more even cooking time. This may help you out.

The key is cooking to 160-165F in the breast and ignore cooking by time. You will need a thermometer with a meat probe to measure this.

Finally, cook it at 325F or higher if you want to have edible skin. If you cook under that temp you may likely end up with leathery inedible skin.

That's all I got for ya. Best of luck! :)

 

[browneyesvictim]

For a bird that big...Unless you spatchcock, split or cut into pieces, you will want to crank the temp all the way up on that char-broil digital electric smoker which is probably 275* for a few hours to get some smoke on it, then finish it in the oven.

 

[dirtyruss]

You can achieve wonderfully crispy skin if you dry brine your spatchcocked bird no matter the temp you cook it at. In addition to salt you can add a little baking soda to the rub, it changes the ph a bit for even better results.

 

[browneyesvictim]

You can achieve wonderfully crispy skin if you dry brine your spatchcocked bird no matter the temp you cook it at. In addition to salt you can add a little baking soda to the rub, it changes the ph a bit for even better results.

Salt and baking soda will help, yes. But even then, the best you can expect is "bite-through" skin when cooked at 275* and wont be rubbery.

 

[dirtyruss]

Pro tip: break out the brulee torch and hit it how you like!

 

[spock5550]

Thanks everyone!!!

 

[tallbm]

Thanks everyone!!!

Can you give some more detail. I tried with a propane torch and had zero luck. I could have possibly been doing it wrong.

 

[spock5550]

Update: So I took the advice of 30 minutes per pound that someone had suggested, the smoker only goes to 250Deg, but it hit the 140 mark in 3 hours 45 minutes. The skin was rubbery and inedible (but the puppies were happy for a taste of that LOL)

Long story short, pulled it out at 10AM this morning, let it rest, and cut into it. It's gotta be the best freakin' turkey I've ever had. I didn't know smoking could keep it so moist. I think I'm in love with smoking now. :) I'm holding that one in reserve, and letting the family eat the one done in a regular roaster first :)

That carcass is going to make some damn good soup stock in the pressure cooker too!

Thanks everyone for all the advice!!

 

[mneeley490]

Looks great, good job!

 

[jetsknicks1]

Looks great. Point!