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Smoking time for 20lb turkey

I'm smoking a whole 20 lb turkey for Mothers Day. 250 degrees. How long? Thanks.
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Comments

  • IrishDevlIrishDevl Posts: 1,390
    I would roast indirect at 350 degrees. Pull at dark 180 white 165. You won't be sorry. Smoking a 20 lb bird would suck in my opinion.
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  • IrishDevlIrishDevl Posts: 1,390
    Maybe suck is to strong a word, the meat would be great but the skin would be unedible. Just don't think it would work.
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  • I think you're right. The more reading I do the more challenging and long it takes to smoke a 20 pound turkey. 350 degrees for how long?
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  • IrishDevlIrishDevl Posts: 1,390
    Would be 2 hours or so. I did a smoked 15 # for thanksgiving and a roasted indirect 15 # for thanksgiving. The roasted was the winner. Both good, but the roasted was easier and the skin was perfect. It took me 1.5 hours if I recall correctly. I rubbed it and brined it the night before. So 2 hours at 325-350 might be a good estimate. But don't take it up until the white and dark are the temps I stated.
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  • fishlessmanfishlessman Posts: 16,655
    ive low and slowed plenty of turkeys, into the few hundreds of birds, figure a whole day and still have to increase temps. i do like them but they are different from a roasted bird. 325, 15 minutes on average a pound done indirect, ive taken tday turkey polls and 15 minutes a pound at that temp has been the average, brined birds slightly quicker
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  • IrishDevlIrishDevl Posts: 1,390

    ive low and slowed plenty of turkeys, into the few hundreds of birds, figure a whole day and still have to increase temps. i do like them but they are different from a roasted bird. 325, 15 minutes on average a pound done indirect, ive taken tday turkey polls and 15 minutes a pound at that temp has been the average, brined birds slightly quicker

    Interesting and maybe my memory is off. But I thought it only took me 1.5 hours and the turkey was 15 lbs indirect at 350 degrees.
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  • IrishDevlIrishDevl Posts: 1,390
    I also stood it up beer can like in the turkey stand from BGE.
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  • fishlessmanfishlessman Posts: 16,655
    IrishDevl said:
    I also stood it up beer can like in the turkey stand from BGE.
    my low sided pan is more like 12 minutes a pound but 15 minutes was average, setups vary and i think most use a high sided pan. verticle gets you higher in the dome, probably even faster.
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  • IrishDevlIrishDevl Posts: 1,390
    I think you are referring to a low/slow. I was referring to 460 degrees.
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  • fishlessmanfishlessman Posts: 16,655
    15 minutes at 325 is average. your vertical bird at 1.5 hours, did you cook at 350 or 460
    :)) you got me confused now
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  • IrishDevlIrishDevl Posts: 1,390
    350 typo there. Martini issue.
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  • IrishDevlIrishDevl Posts: 1,390
    I just don't believe the temp you have. I am next to positive I cooked a 15 lb bird in 1.5 hours or so. Maybe it was two Max, but based on your calc it should have taken nearly 4 hours.
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  • IrishDevlIrishDevl Posts: 1,390
    I also gave it an apple juice spray which helped give a Beauty color to the bird.
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  • I'm going to try 325 degrees/15 minutes per pound, indirect cooking, V rack.  Thanks for  your thoughts and add any others!

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  • Crispix49Crispix49 Posts: 190
    I love throwing a chunk of cherry wood in...gives turkey/chicken a beautiful color and just enough smoke, since poultry soaks up a lot of smoke.  I'd go 350-400.  A turkey is lean meat.  No real need for "low and slow" like with a fattier meet like pork butt or brisket.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • Little StevenLittle Steven Posts: 27,076
    IrishDevl said:
    350 typo there. Martini issue.
    Say it ain't so [-X

    Steve 

    Caledon, ON

     

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  • A few thoughts now that I BGE'd the 20 lb bird. 1) A20 lb turkey may be 5 lbs to cook well (to keep moist throughout) 2). I kept the BGE at 325 degrees. After 4 hours, the internal temperature was 160. That's at least 10 degrees below being done( we finished in the oven). Next time, I will grill a smaller turkey and brine it.
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  • Wchapman74Wchapman74 Posts: 50
    Brineing the turkey is the way to go.
    I usually use Bobby Flays cajun brine a dry rub recipe off of his website.
    They've all turned out great.
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