Smokin 50lb Turkey
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    Smokin 50lb Turkey

    This morning I butchered what is probably our largest Tom. The dressed weight came out to 48.4lbs.
    The plan is to smoke it in my homemade smoker. The smoke chamber has a volume of 24"x24"x48" (wxdxh). Assuming light wind I can get it up to and hold 350 degrees relatively well, I'd say that is probably the max sustainable temperature.

    The smoker's interior is tongue and groove pine with a small firebox style charcoal grill on the floor (sits in the floor which isn't included in the smoke chamber dims).

    Anyone have a good guess on the cook temp/time? I've been trying to find a temp/time / pound chart but haven't had any luck.
    Currently I'm guessing 12hr smoke time?
    Last edited by jklaus; 11-24-2015 at 05:35 PM.
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    johnH123's Avatar
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    ok whats the secret to making them so huge? my bigest the year was 20.5 lbs. how did you do it?


    oh yeah
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    20 minutes per pound at 350 degrees according to this article (How to Cook a Turkey).
    Looks like you are more like 16 hours.
    Last edited by RandyM; 11-24-2015 at 03:53 PM.
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    Quote Originally Posted by johnH123 View Post
    ok whats the secret to making them so huge? my bigest the year was 20.5 lbs. how did you do it?


    oh yeah
    They were broad breasted bronze and have been alive since mid March. By the time you consider all of the feed we've put into them I'd expect the price per pound to be pretty ridiculous... but they were fun to have around. They followed us all over the property, like really stupid and less interactive dogs.

    I believe the turkey feed is 28% protein and we mix cracked/whole corn in at a 1/4~1/5 ratio.
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    Quote Originally Posted by RandyM View Post
    20 minutes per pound at 350 degrees according to this article (How to Cook a Turkey).
    Looks like you are more like 16 hours.
    20 minutes is for frozen (defrosted).. mine was alive 12hrs ago so I guess I'll go with 12 minutes/#? Fresh range is (10-15 minutes /#)
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    Also, pictures to come Thursday morning.
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    I'm curious, what wood will you be using to smoke with?
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    Quote Originally Posted by Tonton View Post
    I'm curious, what wood will you be using to smoke with?
    I have a big bag of hickory charcoal and many types of wood chips.. will probably use hickory all the way around.
    Last edited by jklaus; 11-24-2015 at 05:34 PM.
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    Quote Originally Posted by RandyM View Post
    20 minutes per pound at 350 degrees according to this article (How to Cook a Turkey).
    Looks like you are more like 16 hours.
    Randy nailed it!

    25min per lb at 250F is my roundabout standard for time guessing.

    The thing is, the the 40 degrees to 140 rule, still shouldn't exceed 4 hours, to keep bacterial growth in check.
    On a big bird or slab of critter, the exposed surfaces, not internal, is what the concern is.
    The internal tissues will be no issue. I just use a lolly pop thermometer, and punch in 1/4" at 3 hours, to make sure it's gotten to 140.

    THAT is a big bird!!
    I would be leery of running too heavy on the smoke, because of the total time, and lean towards just 2-3 hours of smoke up front, and then the last couple.

    Should be a fun, and Tasty challenge!!

    PICS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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    Quote Originally Posted by Dingeryote View Post
    Randy nailed it!

    25min per lb at 250F is my roundabout standard for time guessing.

    The thing is, the the 40 degrees to 140 rule, still shouldn't exceed 4 hours, to keep bacterial growth in check.
    On a big bird or slab of critter, the exposed surfaces, not internal, is what the concern is.
    The internal tissues will be no issue. I just use a lolly pop thermometer, and punch in 1/4" at 3 hours, to make sure it's gotten to 140.

    THAT is a big bird!!
    I would be leery of running too heavy on the smoke, because of the total time, and lean towards just 2-3 hours of smoke up front, and then the last couple.

    Should be a fun, and Tasty challenge!!

    PICS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Is that 25 min / pound for fresh meat or for one that's been thawed? I've read that fresh meat is approximately 2/3 the time of thawed.

    I think we're going to end up cutting the bird in half so we can season it two different ways. Pretty sure 50lbs of the same seasoning would get old. Any idea what the cooking time would look like with 2 halves going at the same time?
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