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Description how long to cook 20 lb turkey at 350

Time to impress the family this Holiday season with Smoked Turkey. We’re here with Award winning Competition BBQ Chef Charlie McKenna to give you some great tips and techniques and walk you through the process of how to smoke your Holiday Turkey. We’re using the 22″ Weber Smokey Mountain Grill.

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INGREDIENTS:
Yields 3¼ quarts
3 Quarts Water
1 Cup plus 1 Tablespoon Kosher Salt
½ Cup Granulated Sugar
1 Large Carrot, rough chop
1 Celery Stalk, leaves included, rough chop
¼ Yellow Onion, medium rough chop
½ Bunch Italian Flat Leaf Parsley, torn in half
½ Bunch Fresh Thyme
1 to 2 Bay Leaves
1 Tablespoon Whole Black Peppercorns

PREP TURKEY:
1. Pick out a great turkey!
2. Make sure the turkey fits your grill
3. Brining is a great way to add weight and moisture!
4. Add flavor!
5. Truss
6. Sweating preparing dinner this year? Don’t sweat it with the Weber Connect Smart Grilling Hub. Get step-by-step instructions that will guide you from prep to when to serve, (and everything in-between) for a whole turkey or turkey breast.

PREPPING THE SMOKER:
1. Take the smoker apart into 3 sections. Place your chimney starter on the middle section of the smoker.
2. Light a chimney starter that is filled ¾ of the way with briquettes and wait until it is ashed over.
3. Place 6 wood chunks (4 cherry and 2 hickory) in an X shape on the bottom charcoal grate.
4. Fill the bottom ring of the smoker about halfway up to the first circle with unlit briquettes; this will be equivalent to one chimney starter.
5. Dump the lit briquettes on the unlit and let it kindle for 5-10 minutes. Put the smoker back together and place about 2-3 liters of water in the water pan. Set the bottom vents to about a quarter of the way open and keep the lid vent halfway open.
6. Preheat for 45 min – 1 hour or until the smoker stabilizes at your desired temperature. (250 Degrees) Use your Weber Connect to monitor the temperature while you smoke.
***If it is going to be cold where you live, like it will be here in the Midwest, then the turkey will take few extra minutes/pound to cook.

TIME:
1. Keep the bottom vents locked in to about a quarter to halfway open and start with the top vent halfway open. Control the temperature throughout the process by turning the top vent to being more open to get the temperature higher or closing it a little to cool it down.
2. Your Weber Connect will monitor the internal temperature of the turkey and send temperature alerts throughout the cook. If you don’t have a Weber Connect, then check the temperature of the turkey halfway through the cook with a thermometer, three quarters of the way and then when you think it is done to make sure that you are on the right track to hit 165. This will help you monitor the turkey and make sure it is not over cooked!
3. Check the temperature of the turkey halfway through the cook, three quarters of the way and then when you think it is done to make sure that you are on the right track to hit 165. This will help you monitor the turkey and make sure it is not over cooked!
4. The more you open the lid, the longer it will take to cook so be patient, relax and go watch some more football.

WHEN IS IT DONE?
1.Keep in the mind that the turkey could cook a little quicker than you expect so be sure to have checked it halfway, three quarters of the way and then when you think it is done.
2. Check the temperature of the turkey on the innermost part of the thigh and the thickest part of the breast to make sure that it is fully cooked at 165 degrees before removing it.
3. This step is important! Let it rest for 20-30% of the total cooking time. You can loosely cover the turkey with a piece of aluminum foil while it is resting or you can just leave it uncovered.

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Comments

  1. TinCat

    I have smoked 12 pound turkeys and your information is spot on with the exception that I use for resting. I place the turkey, wrapped in towels and place in a closed cooler for resting which gives me the most moist turkey you could imagine.

  2. Ted G

    Alright, I am going to admit that I cheat when I do this. Once the bird is prepped I setup a snake on my Kettle with fruit wood chips at the front end, normally apple but I have used Chery. I then stick 3 probes of my iGrill into that bird, one in the breast opposite the popup timer, and one in each leg, I use the 4th probe to monitor cook temp. After bout a half hour of smoking I transfer the bird over to my 3 Burner Spirit, I only use one burner on to keep temps between 250 and 300, where I finish the cook. I have done full cooks on the kettle in the past and I really don't taste any difference, I have also done full cooks on the propane and while it was fine, it tasted like it was cooked in an oven. I like this system because it gives me a nice smoked flavor, it is a lot easier to control the heat, cleanup is really easy, the oven is free for other things, and I am out of the kitchen. Another advantage of my method is that I can use the kettle to cook or warm things until it goes out. I discovered this method by accident / necessity one year when the stove failed with a turkey in the oven and guests on the way, just an FYI, with a Weber kettle, a Weber Spirit, 2 Coleman stoves, and a lodge Dutch oven my wife and I turned out a great Thanksgiving dinner and no one suspected anything until they noticed that the stove wasn't a mess and the clock was off.

  3. Rebecca Campbell

    Geez, enough!
    Brine is, like Smoking, a food conservation method… in other words "bacteria hate those two"
    By brining food we also change the organoleptic properties, making the surface more tender… not moist. And then at last flavor is enhanced (salt, hello?? That's what it does)
    Smoke is also a food conservation method, but in this video you didn't mention the wood used… and there must be pairing between the type of food and the wood use, as it also enhance flavors.
    NO, normal charcoal can't smoke… as "smoke" requires resins from wood, and charcoal looses them in the procedure to make it a strong burning fuel.
    Other than all these being lacking in the video, the video was great and the bird looked flawless. Good recipe and very good chef, who lost information at the editing table.

    Cheers!

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