How long does it take to smoke a 21 pound turkey?
Place the seasoned turkey on the center rack of the gun, close the door, and set a timer for about 6.5 hours. The turkey should be smoked for 30-40 minutes per pound until the internal temperature reaches 165˚F. 6.
Is it safe to smoke a £20 turkey?
A bird weighing 20-25 pounds cannot be safely smoked, it will stay in the danger zone too long and can become infected. It just means changing the oven gun, probably to the same temperature, then adding some smoke flavoring from outside.
How to smoke 20 kg of turkey?
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- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse the turkey under cold water and pat it dry.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours or until internal temperature reaches 180 degrees F (80 degrees C) when measured at thickest part of thigh.
How long does it take to smoke a 24 pound turkey?
Place the turkey in a smoker and smoke for 30 to 40 minutes per pound or until the instant thermometer (or bird thermometer) registers 160°F in the thickest part of the breast.
Can you smoke a turkey for too long?
Note: When smoking a turkey, try not to buy more than 12-14 pounds. Much larger than that and the meat can stay in the danger zone (40-140°F) too long. Fu 20 turkeys will need 10-14 hours, and larger turkeys greatly increase the risk of food contamination.
Do you roll a turkey when you smoke?
If the wings are getting too dark, cover them with foil. Wrap the turkey in heavy foil and finish cooking in a smoker until the internal temperature of the turkey reaches 165 degrees.
Should the turkey be at room temperature before cooking?
First, bring your bird to room temperature
Your turkey will cook more evenly and faster if you cook it at room temperature, so take the turkey out of the fridge 1 hour before roasting. If you plan to stuff the turkey, wait until you are ready to put it in the oven before placing the turkey stuffing.
What meat can you smoke in 4 hours?
Mass during smoking and grill temperature
| type of meat | Smoking temperature * | It’s time to end |
|---|---|---|
| Pork donkey (sliced) | 225 | 1.5 hours / book |
| Pork ass (shredded) | 225 | 1.5 hours / book |
| Entire chicken | 250 | 4 hours ** |
| Chicken thighs | 250 | 1.5 hours |
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What wood is best to use for smoking a turkey?
Sawdust: Use standard hiccups or mesquite for a hard smoke; use soft fruit tree chips to add finesse (which won’t take away the mild taste of the turkey). Try soaking sawdust in water, fruit juice, or wine.
