Turkey in the #2

[BedouinBob]

I always buy extra turkeys at Thanksgiving so I have some in the summer. I decided it was time to use it up so I brined the turkey overnight to be set for morning. In the morning I rinsed and dried the turkey and then applied olive oil and rub. At noon I put it in the smoker with 3.5 oz maple, set for 250, and added a water pan. 4.5 hours later the IT was 165 so I pulled it out. The results were great! Just the right amount of smoke, rub flavor, and juiciness. Lazy Q is the best for doing poultry. 

 

[BedouinBob]

It didn't take the picture first time. Here it is.

 

[EFGM]

Perfect!

 

[swthorpe]

Well done!

 

[DivotMaker]

Nice!  Have you tried filling one with mire poix? (chopped celery, onion and carrots).  Takes it to a new level!

 

[BedouinBob]

Tony, yeah, I forgot to mention that part. You can actually see half an apple hanging out, plus I added celery and carrots. Helps with the moisture.

 

[DivotMaker]

Saw the apple, Bob, but wondered what was behind it!   I'm a big fan of the veggie fill!

 

[drains]

Nice bird Bob! I'll bet it was "gobbled" up quickly!

 

[EFGM]

Did I say already it was "PERFECT?" Well I took another look and it is
"AWESOMELY PERFECT"

 

[BedouinBob]

Thanks guys, it makes for some pretty tasty leftovers too.

 

[Perkolater]

Beautiful bird Bob.

None in my freezer yet but I want to 'test drive' a turkey in my #2 before Thanksgiving rolls around.  How large a bird would you recommend?

 

[DivotMaker]

Dave, don't go larger than a 14 lb bird in the smoker.  Anything bigger stays in the "danger zone" of 40-140° too long!

 

[Perkolater]

Thats bigger than I guessed Tony but I want to stay far away from the 40-140 zone

I think I'll look for something in the 10 lb range just to experiment.

 

[DivotMaker]

Dave, at 250, a 12-14 lb bird is plenty safe.  No need to go too small.

 

[BedouinBob]

+1 to what Tony said. This one was 13 and change so it was about right.

 

[EFGM]

Dave, don't go larger than a 14 lb bird in the smoker.  Anything bigger stays in the "danger zone" of 40-140° too long!

Tony would that 14# limit be the same for the 3D and 4D. I know they have higher kw elements, but they are also larger in size.
Or would they just be able to handle more Birds but still with the same weight range?

 

[SconnieQ]

Tony would that 14# limit be the same for the 3D and 4D. I know they have higher kw elements, but they are also larger in size.
Or would they just be able to handle more Birds but still with the same weight range?

The recommendation has traditionally been to stick with 14 lbs max, and just smoke multiple birds. But in the case of the D models that can smoke higher than 250, seems to me that you could go with a larger bird if you smoke at a higher temperature. Butterball recommends roasting (any size turkey) in the oven at 325, so I think as long as you are using 325 in your smoker, you should be able to smoke any size turkey.

 

[SuperDave]

I've smoked 15 lbs turkeys twice in my #4 and in both cases didn't reach 140 within 4 hours smoking at 275 and still here to talk about it, didn't kill me.  I mention this to show that there is nothing magical about the smoker size.  It is all temperature driven. 

 

[SconnieQ]

I've smoked 15 lbs turkeys twice in my #4 and in both cases didn't reach 140 within 4 hours smoking at 275 and still here to talk about it, didn't kill me.  I mention this to show that there is nothing magical about the smoker size.  It is all temperature driven.

What I'm saying is that with the D models only, if you smoke at 325, you should be able to smoke any size turkey. That is the temp recommended by Butterball in a regular oven for any size turkey. So SuperDave is right, it has nothing to do with the size of the smoker. Higher temps for larger turkeys is key.

 

[DivotMaker]

I've smoked 15 lbs turkeys twice in my #4 and in both cases didn't reach 140 within 4 hours smoking at 275 and still here to talk about it, didn't kill me. 

I don't think 15 lbs is really "pushing the envelope" too hard, as far as size.  You are certainly right, though, about being temp-driven!  I agree with Kari, that if you smoke a larger bird at oven temp (325, in a D-model), you should be able to get away with it.  But, limiting to about 14 lbs, at lower temp (like 250, where I smoke mine) simply reduces the chance of ill-effects.  If you stay in the danger zone longer than 4 hours, it's certainly not a "sure deal" that you may grow some unwanted bacteria, but the odds go up dramatically, so why risk it?