Author Topic: 19+ LB. turkey  (Read 4537 times)

Offline boxofrain

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19+ LB. turkey
« on: July 17, 2010, 06:52:41 PM »
whole bird.
 Anybody, help me with the temp and time for smoking and finishing in the Bradley OBS?
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Offline KevinG

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« Last Edit: July 17, 2010, 07:09:13 PM by KevinG »
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Offline FLBentRider

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Re: 19+ LB. turkey
« Reply #2 on: July 18, 2010, 03:50:46 AM »
That is a big bird.

You might want to see if it fits before you get too far into planning.

You don't want any of it touching the sides of the smoker.
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Offline boxofrain

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Re: 19+ LB. turkey
« Reply #3 on: July 18, 2010, 05:52:59 AM »
Thanks Folks!
 The bird fits, barely!
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Offline Redneckinthecity

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Re: 19+ LB. turkey
« Reply #4 on: July 18, 2010, 06:12:07 AM »
I have used Pachango's brine recipe (haven't tried others for comparison), brined for about 24 hours.  Smoked with the heating element OFF for 2-3 hours with apple, and then fried in peanut oil. 

I usually do this at Thanksgiving, with the thought that it's cool enough outside that the bird doesn't have enough time or warm temp to grow too much bad bacteria, and the 350 degree oil will kill it if it does.  In the summer in Oregon, I'm not sure whether that should be a concern for you or not.

One thing to note is that the cabinet will get up to about 100 degrees from just the smoke generator, so the bird will have a head start on cooking when you fry.  I had to cut back on my frying time in order to keep from having fried turkey jerky (I know, sounds kind of good, but it's NOT).  Typical recipes call for 3-5 minutes per pound when frying.  I've done 2.5 -3 minutes with great results. 

All my Yankee inlaws think that it's the best bird they've eaten.


Offline KyNola

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Re: 19+ LB. turkey
« Reply #5 on: July 18, 2010, 07:14:20 AM »
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Offline Redneckinthecity

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Re: 19+ LB. turkey
« Reply #6 on: July 18, 2010, 07:34:47 AM »
That's not black rain - that was after frying!

Offline GusRobin

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Re: 19+ LB. turkey
« Reply #7 on: July 18, 2010, 08:56:04 AM »
If the whole bird has problems fitting, you may want to splachcock the bird but go one step further and cut it in half/ It may fit better on two racks.
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Offline boxofrain

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Re: 19+ LB. turkey
« Reply #8 on: July 19, 2010, 12:54:02 PM »
Set the bird on a "chic-can".
 smoked with hickory for 5 hrs at box temp of 175*, upped the heat to 200* to finish her off with an IT of 167* in 10.5 hrs total.
 prolly the best bird I ever done  ;)
 Thanks to all Y'all here, I was blind, but now I see.  ;D
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Offline FLBentRider

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Re: 19+ LB. turkey
« Reply #9 on: July 19, 2010, 01:26:02 PM »
Set the bird on a "chic-can".
 smoked with hickory for 5 hrs at box temp of 175*, upped the heat to 200* to finish her off with an IT of 167* in 10.5 hrs total.
 prolly the best bird I ever done  ;)
 Thanks to all Y'all here, I was blind, but now I see.  ;D

Where's the pic?
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