How many pound turkey in a number 3

[Jake]

I never stuff my turkey's when cooking them in the oven. They cook faster and lesser chance of food poisoning.

What is the biggest turkey you have cooked in the #3?

I see people talking about 14 lbs or less.

Could i do a 21 lb turkey in a #3?

Do they brown up like tgey do in the oven?

Steve in southern Wisconsin

 

[va_rider]

Hey there Steve/Jake!

The problem with big birds is getting them out of the "Danger Zone" temperature-wise. At low and slow temperatures, you likely won't get a bird that big out of the Danger Zone in an appropriate amount of time. Also, at low and slow temps, the skin will turn rubbery. When I do chickens, I rip all of the skin off, dry brine them, and then smoke on the bottom shelf, breast down. This helps to get it out of the danger zone quickly.

 

[NDKoze]

Like Aaron said, it is not a question of fitting in the #3. You could fit a monster bird in there. But, you should limit them to 14lbs or less (15 tops) to ensure that you can get the bird to 140 within 4 hours.

Smoke at 250 and don't bother with a water pan. Many find that a mire poix (equal parts Carrot, Onion, and Celery) stuffed in the bird will promote more even cooking and impart a wonderful flavor.

I am going to disagree with Aaron on a couple of things. It might be just my personal experience, but this is what I have found works the best for me. I would definitely brine the bird overnight. I typically brine about an hour per pound of the bird. I have smoked several turkeys in the 13-15 pound range and not had a problem with the skin on (wouldn't dream of taking that valuable protection off), so my suggestion is to leave it on and let it protect the meat while it is smoking. I also would put the bird in breast side up on the highest shelf that you can without the bird or the thermometer hitting the roof of the smoker. The temps at the top of the smoker will be a lot more stable and you won't see the temperature swings that you will at the bottom of the smoker.

If you are looking for a wood suggestion, Cherry is the only thing I use on Poultry. It give a beautiful reddish/brown color to the final product as well as a nice balance of smoke flavor.

 

[Jake]

Thanks for your responses. This is just another bit of information I'm using to make my decision on either a number 2 or 3. One week my decision is to purchase the number 2 and the next week it is the number 3. Everyone talks realestate and the theory bigger is better. I agree. But my gut, age,  single status and not one to have alot of large family dinners tells me number 2. I guess I have to sleep on it some more.

Steve

 

[SconnieQ]

I am going to bring up something that might need to be re-evaluated, and might be a hot button issue, being the size of turkey you can do in these smokers. In the past, with the max temperature at 250, the size has been recommended to be 14 pounds or less, due to time spent in the temperature danger zone, regardless of smoker size. But with the increasing number of people buying the digital models 2D and 3D etc., who can smoke at up to 300 degrees, should the size of the turkey be re-evaluated depending on the temperature at which the turkey is being smoked? I know it would complicate things somewhat creating two turkey size recommendations depending on your max smoker temp being 250 vs 300 degrees. Some may still prefer to smoke at 250, but others might want to do a larger turkey at 300.

And do not ever take the skin off before smoking (my opinion). It protects and keeps the flesh moist. It's not particularly palatable though to eat IMO.

 

[DivotMaker]

Good point, Kari, but I'm sticking with the 14 lb rule.  Yes, there are many with Aubers, or D model smokers now, but I believe the higher temps only shrink/break the skin, which leads to a ugly, half-naked bird.  14 lbs, at 250, yields the best-looking, juiciest turkey I've ever had. 

What Steve is not thinking about is volume....if you need 21 lbs of bird, smoke 2 x 11-12 pounders and call it a day.  The #3 has room for that!  No sense risking a 21 lb bird in the smoker, imo.

 

[SconnieQ]

Good point. Stick to 250, and do two turkeys, 14 lbs or less each. I'm with you there. The turkeys I've done at 250 could not be beat.

 

[Tom]

Good point, Kari, but I'm sticking with the 14 lb rule.  Yes, there are many with Aubers, or D model smokers now, but I believe the higher temps only shrink/break the skin, which leads to a ugly, half-naked bird.  14 lbs, at 250, yields the best-looking, juiciest turkey I've ever had. 

What Steve is not thinking about is volume....if you need 21 lbs of bird, smoke 2 x 11-12 pounders and call it a day.  The #3 has room for that!  No sense risking a 21 lb bird in the smoker, imo.

Best explanation yet.

You could do subtle variations on a theme and please a wider audience (since you're cooking so much meat, you're obviously cooking for a crowd). Putting two different herb pastes under the skin or rubs, etc, you could really get a lot of bang out of your short time of actual work. The last time I was at a large gathering with more than one bird, it was because one of them came from a second kitchen!

 

[Pork Belly]

14 pounds is a good rule IF You want the bird to stay in its natural form. Take any size bird and spatchcock it you can fit it easily in the #3. Spatchcocked birds cook faster, no worries.