How big of a turkey can I safely smoke?

I've read some websites that say 10-12 lbs. I've got a couple in the freezer closer to 18 lbs.

I did a 21 pounder this past Thanksgiving....

Dan,

I did either a 15 or 16lb (don't remember) this Thanksgiving with no problems. I have always found that when you get over the 11+ mark, doing a good brine is essential. I do mine in a brine regardless, but that large, you need the brine to keep it tender.



David

I agree with this. You could smoke a 100 lb turkey if you had one. It just gets difficult to fully cook and still maintain tenderness once you hit 10-11+ lbs.

Any concerns with bacteria?

You could smoke it and then finish it in the oven. In order to smoke a turkey long enough to be safe, I would worry about it tasting like burned wood and leather.

If I were to do one whole, I wouldn't. I would split it down the middle into two halves and then smoke it.

If I did it whole, I would finish it in my oil-less propane turkey "fryer".

Well I have to politely disagree that you cant smoke a large turkey...the one pictured above was brined and smoked for about 15 hrs. I already have standing orders for turkeys this season from quests that were at the dinner this one was served at. I was getting texts for the next few days... each time they would make a sandwich with it they would recount how good it was.

I think the most important ingredient in the mix is the brine. Second would be to not oversmoke it.

Perhaps I need to study smoking more. How in the world do you smoke anything for 15 hours and not over-smoke it? I am almost ready to get rid of my smoker because of this. (I use mesquite wood)

I never apply smoke through an entire smoking session. Depending on the meat, only for the first few hours.

First, you don't want to use mesquite on turkey. Big mistake.

Secondly, turkey shouldn't be cooked/smoked at 225 - 250. IMHO, you need to have your cooker running at around 350 for turkey ... and yes, it can still be smoked at that temp.


ETA: For turkeys on a smoker, brining is generally a good thing; and birds that are 12 - 14 pounds are (IMHO) preferable. But larger birds can work well too.

That's your problem... Try hickory, apple or cherry..

Apple is the only thing I use on my smoker. My mother always says she hates certain food because it was too "smokey" tasting. Turned out she just doesn't like hickory flavor.

I use a mix of alder and apple or alder and cherry, depending on what I have lying around. I do prefer the applewood smoked flavor.

two of my methods,
the first may be smoker specific
my smoker can run "wide open"
meaning open it up and the firewood is almost burning.
produces little smoke but a good amount of heat. towards the end of cooking
I close it up drop the temp and smoke it.

my second method is my favorite because Im not getting paid im not a morning person and im lazy
stick turkey in the oven on 250-300 depending on when it needs to be out the door
go back to bed. get up way later than the 4 or 5 am needed
last 2-3 hours are spent on the cooker that I got up and took my time to get up and running
turkey comes out juicy and smoked....same thing can put a little smoke on it or a heavy smoke.
fwiw other than your smoked meat loving people the majority of people will go crazy over a nice brown turkey instead of a black heavy smoked turkey

ohh and not a fan of mesquite...
I like hickory because its easier to get than apple wood but I still like to add in apple

ohh and I hate turkeys
put a lot of love into one and people inhale them in 3-5 minutes.

and I just bought a tank to build a new pit
capable of holding 12+ turkeys at a time...stupid hobbies

brisket > turkey

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