Some questions about smoking a thanskgiving turkey

[Ski81]

I have a 19lb turkey that i am going to smoke in a original bradley smoker.  It just fits in there thank goodness.  My question is I need a rough idea on how long to smoke/cook it for this size turkey.  Also can i put a aluminum drip pan in it to catch the drippings.  One of those throw away ones.  I really need some help here i am doing my first thanksgiving at my house and i don't want to screw this up.  I'm using hickory for the smoke flavor if that makes a difference on how long to smoke it.  Also i am going to brine it the night before.  I am so new at smoking but very excited to do this.  Please help.  Thanks

Ski

[GusRobin]

I did a 12 lb turkey that took 7 hours. Not sure what a 19 would take. i also splatchcocked mine so it probably took a little less time. i would do about 2-3 hours of smoke.
Others will be along with their inputs.

[beefmann]

did a 15 lb turkey last year that took 8 1/2 hours at 225

[Ka Honu]

If the object is to present a good-looking, tasty smoked turkey at the right time, I'd smoke the bird for 2-3 hours and then finish it in the oven or Big Easy or whatever you're comfortable with.  That should give you a nice smoked flavor, relatively crisp skin, and would be easier to regulate as far as oven and internal temperature go.

[smoker pete]

Welcome to the forum Ski81.  Don't be afraid to ask any questions.

Haven't done a whole turkey in my Bradley yet but the answers I am seeing are right on.  Others will come and give you additional information.  In case you've never run into the term "spatchcock", here is a great illustration on how to spatchcock a chicken which is the same concept for a turkey: http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

As GusRobin pointed out a spatchcock turkey/chicken will cook quicker than an whole one.  Also it's important to smoke poultry with the vent wide open.

[Ski81]

Thank you for your inputs i can see already i am going to like this forum.  I have a few more days to figure out what i want to do.  It sounds like I will smoke for about three to four hours then finish in the oven I assume i will just put it in the oven until the thermometer pops up.  Thanks again and I welcome more advice on this subject.  Just one quick question if i smoke for three to four hours is that with heat or just the smoke machine and cook as directed in the oven.

[smoker pete]

I would smoke it at 250º for 3 to 4 hours and then transfer to the oven.  I believe that it would be dangerous to cold smoke a turkey but I may be wrong.  I would use a thermometer in the thickest part of the breast and not rely on the pop up.  I believe that those are set to go off at a much higher temperature that most of use to gauge our poultry.

I normally pull it when the Internal Temperature (IT) reaches 162º.  This usually means that the legs/thighs are in the 180º range.  I normally  FTC (Foil, Towel, Cooler) for an hour to allow the juices to reconstitute when I smoke it in the Bradley only but not sure if you need to do that after it's been in the oven.  The breast is massive and therefore the bird continues to cook for a period of time.  Probably someone else has the info about FTC when finishing the turkey in the oven.

[KyNola]

Ski,
If you're going to finish the cook in your house oven, open the vent on the Bradley 100%, kick the heat to high and leave it there and smoke 2-3 hours.  Poultry is a smoke sponge so 4 hours may be a bit much for your first try.  At the end of the smoke period, transfer to the house oven and finish it there.

[TestRocket]

Hello Ski and welcome,

I can see others have giving you some good advice to noodle over and come up with a plan. Good luck on your bird and Happy Thanksgiving!

[smoker pete]

Hey Ski, I was going to spatchcock a 12 lb turkey tomorrow for my wife's Sew Club's luncheon on Monday but changing horses in mid stream and will run a little test for you and I instead since I have not smoked a full turkey yet.  I have only done spatchcock bone-in turkey breasts.  I will use Carolina Treet and Jan's Dry Rub on the Gobbler.

Will smoke it whole for 3 hours using (2) Hickory to (1) Apple at 250º in the smoker with the vent wide open.  I will then put it into a preheated 350º oven and pull it when the breast temp reaches 160º.  At which time I will FTC it for about an hour.  Will post what I learned, times and temps, etc and of course will document with pictures  ;D ;D

[KyNola]

Pete, all sounds good but you might want to reconsider FTCing that turkey.  It may cause the skin to become tough and chewy.  Instead of a total FTC, maybe try tenting with foil so the steam can escape.

[Ski81]

wow thanks for all the help again i think i feel safe with smoking it for three hrs and then putting it in the oven i will get a thermometer instead of using the one the bird came with.  I am very excited to do this and cant wait to smoke other meats as well I will let you all know how it turns out.  Happy Thanksgiving

Ski

[Ski81]

oh ya can't wait to see pics of your turkey pete I appreciate you doing that for me.

[smoker pete]

Pete, all sounds good but you might want to reconsider FTCing that turkey.  It may cause the skin to become tough and chewy.  Instead of a total FTC, maybe try tenting with foil so the steam can escape.

Thanks KyNola.  Like I said, I have never done a bird like this so I need the help too.  Will tent the bird for a while while it cools.  Unless I hear different, I will cook in oven at 350º after smoking for 3 hours at 250º.  Should be fun.

[smoker pete]

oh ya can't wait to see pics of your turkey pete I appreciate you doing that for me.

No problem Ski.  I was planning on cooking a Gobbler tomorrow anyway  ;D ;D