Author Topic: Smoking Giant Tom (Read 4531 times)

BDildine · « **on:** November 26, 2019, 01:34:20 PM »

So long story short, wife raised and butchered turkeys (5) for thanksgiving this year. She decided to keep the larger of the 2 toms for our family dinner. I've smoked brined turkey before with amazing results. The previous turkey was a store bought (gonna guess 16-18#). Well dressed out this tom comes in at 37#

Obviously thats a little large to smoke whole and keep out of the "danger area" so thinking of either spatchcocking or just breaking it down into major groups (breats, drums, wings, etc) and doing it that way.

anyone else have history doing anything this large? could use any helpful pointers to prevent a midnight dinner or utter disaster.
Thanks

Start brine process tomorrow morning

jbeaumont21 · « **Reply #1 on:** November 26, 2019, 02:06:26 PM »

I'm doing a 22 lb turkey on my Traeger, or was planning on it. Now you have me worried it might be too big. What sort of disaster could happen?

Chesterdog · « **Reply #2 on:** November 26, 2019, 02:07:50 PM »

37#! What the heck did you feed that thing? Cooking a monster like that is outta my league, but I'd love it if you'd follow up with more photos.

pianoman9701 · « **Reply #3 on:** November 26, 2019, 02:24:12 PM »

If you cut it into primal cuts, like you mentioned, and debone it, you can wrap each cut in its own skin and tie it up. Smoke those hunks of meat and use the carcass for making stock, which you can use for gravy and moistening the smoking pieces.

gaddy · « **Reply #4 on:** November 26, 2019, 02:29:58 PM »

How about just half it down the middle, then brine and smoke with the inside down ? That would be the same as doing two 18.5 lb'ers ? instead of breaking it down? Never attempted anything bigger than chickens myself so

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Whitpirate · « **Reply #5 on:** November 26, 2019, 03:26:49 PM »

Split or spatchcock.... easier that way. I could be inclined to primal it and take the legs/thighs off and be able to cook light/dark separate. I'd probably finish in the oven to crisp the skin. Let us know how it works for you.

Russ McDonald · « **Reply #6 on:** November 26, 2019, 03:47:45 PM »

Quote from: jbeaumont21 on November 26, 2019, 02:06:26 PM

I'm doing a 22 lb turkey on my Traeger, or was planning on it. Now you have me worried it might be too big. What sort of disaster could happen?

I am doing mine also in the traeger but doing it the traditional way. 300 for 4 hours 20#

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Bigshooter · « **Reply #7 on:** November 26, 2019, 03:53:42 PM »

Quote from: gaddy on November 26, 2019, 02:29:58 PM

How about just half it down the middle, then brine and smoke with the inside down ? That would be the same as doing two 18.5 lb'ers ? instead of breaking it down? Never attempted anything bigger than chickens myself so .

My dad raised a 42 pounder one year and gave it to the neighbors and this is what they did. Half for Thanksgiving and half for Christmas.

Platensek-po · « **Reply #8 on:** November 26, 2019, 04:04:15 PM »

We had a 55# tom that got the axe cause he was too big to be able to breed anymore. Never though of smoking him but I had to split him in half to get him in the oven. Really curious to see how this comes out as I plan on cooking a lot more
Turkeys next year. Good luck!

goldenhtr · « **Reply #9 on:** November 26, 2019, 04:43:28 PM »

Butchered 2 of 4 of ours last night. Largest was 33lbs

and the other was right at 30lbs.

First time raising turkeys. Got 4 in the spring from the co-op and ended up with 3 toms and 1 hen. 2-bronze and 2 white. Pin feathers are a pain in the a$$ to remove, any tips for the next go round.

Wife says 5hrs for the big guy at 350F.

Looking for a brine now.

bearhunter99 · « **Reply #10 on:** November 26, 2019, 05:10:40 PM »

Most important thing when smoking turkeys that are larger in size form my experience is to make sure you inject the brine into the meat, especially around the bones. We usually try for a 20% brine injection (20% of the weight of the turkey in brine injected into the turkey) It can be a little tough as the brine can squirt back out (hold your other hand above the injection spot in case it comes back out or it can be a mess). The brine injection insures there is no bone sour and makes the turkey much more moist inside and prevents it from drying out, especially on bigger birds where it takes longer to get temperature. Also, always let the bird rest for 20 minutes or so after smoking to allow the juices to redistribute throughout the meat, otherwise the inside will be way more moist and the outside drier. Has always worked very well for us.

BDildine · « **Reply #11 on:** November 26, 2019, 10:12:28 PM »

Quote from: goldenhtr on November 26, 2019, 04:43:28 PM

Butchered 2 of 4 of ours last night. Largest was 33lbs and the other was right at 30lbs. First time raising turkeys. Got 4 in the spring from the co-op and ended up with 3 toms and 1 hen. 2-bronze and 2 white. Pin feathers are a pain in the a$$ to remove, any tips for the next go round. Wife says 5hrs for the big guy at 350F.

Looking for a brine now.

Honestly it was 99% the wife’s deal, kind of like micro farm style, but she hung and bled them, then she had a giant stock pot (like 50 qt) at 140, she dunks until
Feathers loosen up (not long) then hand plucks, needle nose for where it’s hard to get ahold of them
She did our 3 hens today/yesterday (28,26 and 20#, the other Tom was 33#)

BDildine · « **Reply #12 on:** November 26, 2019, 10:14:00 PM »

Quote from: jbeaumont21 on November 26, 2019, 02:06:26 PM

I'm doing a 22 lb turkey on my Traeger, or was planning on it. Now you have me worried it might be too big. What sort of disaster could happen?

If you cook low/slow the meat could almost start to sour I’ve heard, but mainly on large birds. Last time I smoked the one for about 90 min then 350 until 165 in the breast.