General rule of thumb is to cook the meat up to 140 degrees within 4 hours for safety. I know it can be dangerous to smoke meat for a long time between the 40-140 degrees “Danger Zone” so any advice for me without cranking the Temp up to 300 degrees for 4-5 hours and ruining the Turkey, would be greatly appreciated. 😀
OT: Any advice for smoking a 19 lbs Turkey?
- Thread starter keilwitzg
- Start date
Depends on your cooking source.
offset smoker or pellet grill:
225 degrees until internal temp is 110
bump temp to 325-350 and check every 30 minutes until it hits 160
on pellet grill use a smoke tube to get a good smoke adherence.
I use duck fat spray to help grab the smoke and crisp up the skin more.
offset smoker or pellet grill:
225 degrees until internal temp is 110
bump temp to 325-350 and check every 30 minutes until it hits 160
on pellet grill use a smoke tube to get a good smoke adherence.
I use duck fat spray to help grab the smoke and crisp up the skin more.
And this won’t dry out the Turkey?
Do you put the duck fat over your rub and any injections?
I do think there is a food safety concern with that big of a turkey. I limit the turkey to 15 pounds or less to get it through the danger zone in those first 4 hours.
Not sure how you avoid it though - higher cooking temp would do it but you could also try splatchcocking or butterflying the turkey out maybe? That would cook it faster even at the lower temp you want to stick with.
Good luck…I love me a smoked turkey!
Not sure how you avoid it though - higher cooking temp would do it but you could also try splatchcocking or butterflying the turkey out maybe? That would cook it faster even at the lower temp you want to stick with.
Good luck…I love me a smoked turkey!
Definitely splatchcocking will help cook it quicker also try dry brining the bird. Splatchcock it, put salt all over then put it in a tub or big container of some sort filled with water then refrigerate for 12-18 hours. The salt pulls the moisture from the inside out and it sits on the skin. Then when you cook all of the moisture goes back into the bird, bringing the seasoning with it. Keeps it moist.
Set up your smoker to smoke at 225 degrees using indirect heat. I like to use Hickory or Maple wood for turkey. Mesquite is a good option if you want a little more smoke flavor.
Place the spatchcocked turkey directly on your grill grates underside down, and let it smoke for 2 hours. After two hours adjust the temperature up on your smoker to 350 degrees. Then wait for it to hit 160 or 165 internal.
Set up your smoker to smoke at 225 degrees using indirect heat. I like to use Hickory or Maple wood for turkey. Mesquite is a good option if you want a little more smoke flavor.
Place the spatchcocked turkey directly on your grill grates underside down, and let it smoke for 2 hours. After two hours adjust the temperature up on your smoker to 350 degrees. Then wait for it to hit 160 or 165 internal.
Have smoked several birds, I have never worried about the first 4hrs thang, ever. Have yet to kill anyone or even make em sick. 200-225 temp range has served me well. Not sure I have dun a 19lb one but have gotten very very close.
I came in here to post the almost the same recommendations... I have a real smoker and have to tend it which in some ways makes it that more special...
Pro tip: if you like to smoke/grill have Santa bring you a "Meater" temp probe... I love that thing... has made a huge difference in the product coming off my smoker
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Thank you. So timely. Planning my first attempt at smoking a turkey on my Pit Boss, and would have never thought of splatchcoking the bird. You have probalby saved a disaster by bringing up the topic (although doing the big bird in the oven as well, so only a mini-disaster). We wet brine the big turkey, but will definitely do the dry brine for the smoked turkey. Going to be preparing that when I take off from work this afternoon.
Follow up question: For 16 pounder, what would you estimate for total cooking time, going with 225 until internal temp of 110, and then bumping up to 325-350 as recommended? Need approx time at 225 phase and then 2nd phase. I know its not an exact science, but something ballpark would help. Thanks again.
Wow this sounds like work.
How about pouring some liquid smoke on the Hungry Man turkey dinner?
How about pouring some liquid smoke on the Hungry Man turkey dinner?
You gotta shoot that bird up with 50/50 apple cider/water. The more the better. 
g is great for flavor, but it will dry that thing out if you aren’t careful.
g is great for flavor, but it will dry that thing out if you aren’t careful.Yeah, I’ve been brining in a mix with water over night. Hoping this keeps it juicy..😬You gotta shoot that bird up with 50/50 apple cider/water. The more the better.
Start early in the morning and keep your eye on the prize. If the smoker is outside keep in mind the outside temps mean more charcoal... I do mine every year. takes about 5-6 hours, sometimes more. Turkeys stay hot for a long time.
First I would say buy a smaller bird. 19 lbs is pretty big for smoking, so you may need to spatchcock.
Then cook at 325. The fat under the skin won't render below 310 and you need it to render for the skin to crisp. At 225, you will have rubbery skin with no advantage for collagen breakdown doing low and slow like for tougher pork and beef cuts. And worse, if you get a stall, the meat is going to be shoe leather. I suppose the advice for 225 until 110 and then cranking up can be a compromise to get more smoke into the meat, but if you spatchcock it will get more smoke anyway. And it would depend on the wood. I certainly wouldn't consider doing this with hickory.
Dry brine with kosher salt ASAP. And contrary to a post above dry brining means do not submerge it in water. I used to wet brine, bbmut found dry brining not only easier, but giving better results. Get that salt on it now and I to the fridge with just a paper towel over it to dry out a bit. This will help in crispy skin.
Then cook at 325. The fat under the skin won't render below 310 and you need it to render for the skin to crisp. At 225, you will have rubbery skin with no advantage for collagen breakdown doing low and slow like for tougher pork and beef cuts. And worse, if you get a stall, the meat is going to be shoe leather. I suppose the advice for 225 until 110 and then cranking up can be a compromise to get more smoke into the meat, but if you spatchcock it will get more smoke anyway. And it would depend on the wood. I certainly wouldn't consider doing this with hickory.
Dry brine with kosher salt ASAP. And contrary to a post above dry brining means do not submerge it in water. I used to wet brine, bbmut found dry brining not only easier, but giving better results. Get that salt on it now and I to the fridge with just a paper towel over it to dry out a bit. This will help in crispy skin.
The best advice is to smoke a ham, pork butt or ribs instead. Even the best turkey is still turkey.
That work, I prefer a wet brine a cup of sea salt to one gallon of water overnight
Thanks for the advise on here. Splatchcocked and smoked 15 pound turkey. Also found a tip on YouTube to flip the legs out To help flatten it. It was a little hard to regulate the heat on the PitBoss with the cold and exposed a bit to the north wind, but got it settled in around 260 by setting temp at 300. Dialing down to 250 put the temp around 215 so opted for higher temp. I don’t smoke meats enough to have temp regulation to a science. Still took a solid 7.5 hours. I was surprised how long it took to go from 140 to 165. At about 11:00 I thought it’d be done by 2. Dinner was at 5. Turned out great. Finished perfect to allow it to rest a half hour. A nice pinkish smoke hue throughout the white meat, and didn‘t turn it into jerkey. Next year, will need to start the dry brine a day sooner. Thanks again
Nice!!!! Nothing like being the person responsible for the turkey when you have a big meal planned and you're smoking it!!! It is a little stressy....my now ex FIL law once bought a $150ish prime rib roast for me to cook on Christmas...had never dun it, so no pressure there!!!
Glad your meal turned out and thanks for the update!!!
Awesome. Lucky for me I don't have to deal with the cold temps down here in Texas, so regulating the temp wasn't as difficult. My wife still likes to cook the traditional roasted Turkey in the oven so she wins out, so I just smoke a small 10-12 pounder every year for a little variety. This year I went with a cajun rub, still have some left over for sandwiches.
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