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Unread 12-28-2012, 02:21 PM   #1
Freddy j
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Default 27# turkey -- are you crazy?

My company gave me this huge turkey for thanksgiving and it's been in the patoidaddio brine since noon.

What's the best way for a 325 degree cook on my wsm 22? Should I cut it in half? Remove the legs?

What say my experienced brethren?






Thank you in advance for your helping a brother out.
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Unread 12-28-2012, 02:25 PM   #2
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Personally if it fits I'd go for it It will make some the Year's best PRON
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Unread 12-28-2012, 05:07 PM   #3
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I would cook it as 1 huge breast and 2 leg quarters. Thats a biggun.
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Unread 12-28-2012, 06:10 PM   #4
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I'll be curious to see what you do, I have a 23# bird in the freezer I picked up day after Thanksgiving. Pix pls!
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Unread 12-28-2012, 06:44 PM   #5
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Frankenturkey there! I'd quarter something that size.
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Unread 12-28-2012, 07:27 PM   #6
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If you're running at 325˚ I say go for it whole!! We're gonna need pics of that thing. It'll make your 22" WSM look like a mini!
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Unread 12-28-2012, 07:29 PM   #7
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farkin crazy sized bird.
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Unread 12-28-2012, 07:35 PM   #8
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I'd do a deconstructed Turkey.
Saw this on an episode of ATK and had been dying to try it and was really pleased with the results and if I had a bird that big, would not hesitate to do it.

Took a 15lb. brined bird, cut the breasts from the bone, seasoned with Bigmista's Chicken Scratch and wrapped them back in the skin and tied them into a roast. Kept the legs and thighs whole, cooked them in a pan in the BWS Gater at 325-350*








Not much to look at, but slicing the breast was a dream, nice and moist and the dark meat was where its at!
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Unread 12-28-2012, 07:37 PM   #9
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Wow, that's some kind of prehistoric monster you got there!

I'd cut it into sections and cook each section until it was perfectly done. Keeping it all in one piece poses a big risk of drying parts of it out while other parts cook, IMO.

Good luck, and post some pics!
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Unread 12-28-2012, 08:17 PM   #10
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Can't imagine how you even grow a turkey that large! That's farkin HUGE!

I think I would at LEAST spatch it.
I'd DEFINITELY brine it, so good on ya for that!
If it's still too big to fit on your smoker spatchcocked, then just continue to deconstruct and quarter it is probably the route I'd go.


Although, it sure WOULD be some awesome farkin prOn if it was left whole and roasted.



Good luck to you!
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Unread 12-28-2012, 08:23 PM   #11
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I would spatchcock or cut in half and put one on each grate.

Smaller turkeys are best for smoking. If you smoke it whole you'll probably have some dryness as it will take a long time to cook through.

Let us know...
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Unread 12-30-2012, 02:30 PM   #12
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Quote:
Originally Posted by WineMaster View Post
I would cook it as 1 huge breast and 2 leg quarters. Thats a biggun.
I'm considering going this route so that the breast doesn't dry out. I've done birds as large as 23# with great success and don't know why I feel like I should change my cooking methods on this one. Gonna start the cook tomm am so we'll see how she goes I guess.
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Unread 12-30-2012, 02:32 PM   #13
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Quote:
Originally Posted by Vision View Post
I would spatchcock or cut in half and put one on each grate.

Smaller turkeys are best for smoking. If you smoke it whole you'll probably have some dryness as it will take a long time to cook through.

Let us know...
Thanks vision, this is what concerns me & dryness was the reason for me making the thread. Ill take some pics when I smoke tomm.

Man, I'm really looking forward to trying patiodaddios brine recipe!
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Unread 12-30-2012, 02:50 PM   #14
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Cut it up!
I did a 30# beast a couple years ago that my father in law raised.
It was good but it took 14 hrs in the cooker, alot of basting, and a chit ton of tending to.
Will not even consider one that big again.
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Unread 12-30-2012, 03:19 PM   #15
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Quote:
Originally Posted by Foxfire View Post
I'll be curious to see what you do, I have a 23# bird in the freezer I picked up day after Thanksgiving. Pix pls!
I did a 21# about 2 weeks ago and it came out unbelievable. I used emeril lagasse's recipe for brine and let it soak for 2 days (pulled the skin away from all of the meat first). Then I rinsed and dried and put ice packs on the breast while I got the bbq pit fired up (an hour or so).

Then I rubbed oil all over and under the skin and rubbed with spice, throttled up the wsm 22 to 325 and threw it the top rack. Didn't open the lid until the thermometer hit 175 in the thigh.

Results? Moistest, juiciest, tastiest bird that I've ever tasted. Flavor was unreal, skin was crispy, smoke ring in the breast meat was killer. Prob could've used some foil at the end for aesthetics but it was devoured in record time. Zero leftovers from a 21# bird!

Also, I used some apple chunks to flavor up.






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