Apple Smoked 20 lb Turkey

posted in: Turkey 2

This was a post Thanksgiving Turkey … Had all the deep fried Turkey and smoked Ham I wanted with all the trimmings at our Thanksgiving meal hosted by my Son and Daughter-In-Law.  Wonderful time was held by all and no one walked away from the table hungry.  So why would anyone Apple Smoke a 20 pound Turkey 2 days after Thanksgiving?  Well, it’s Costco’s fault!!  We were shopping for some vegetables and fruit when we saw some lovely Foster Farms Fresh Young Turkey on sale for 49¢ a lb.  Picked out the smallest one which weighed in at a mere 20 pounds … We really didn’t need any more turkey but the thought of having a good supply of cheap leftovers for casseroles, soups, and sandwiches won me over.

Having all the time in the world I decided I would Apple smoke this huge gobbler Low-and-Slow at 250ºF the entire time.  Cleaned out, rinsed the fresh young turkey, and trimmed some of the excess fat & skin.  This was a great time to experiment a little and so I chose to stuff the cavity with Washington State Red Delicious Apples which will be tossed after cooking.

   

Rubbed the turkey under and on the skin with Annie’s Roasted Garlic Extra Virgin Olive Oil and Jans Dry Rub Seasoning.  Stuffed the cavity with the apples.

   

Preheated the MAK 2 Star General Wood Pellet BBQ Smoker Grill to 250ºF using Pacific Pellet Apple BBQ Pellets.  Not sure how long it would take for the thickest part of the turkey breast to reach an internal temperature of 170ºF but as I stated earlier, I had no pressure or time constraints. The 16″x12″x3″ Aluminum Non-Stick Roaster with “V” Rack was just right for this 20 pound turkey.

The seasoned and apple stuffed 20 pound turkey was placed in the MAK 2 Star at 9:45 am and the IT was 35ºF.  Took 8 hours at 250ºF for the breast IT to reach 170ºF.  Rested the Turkey loosely under a foil tent for 30 minutes before carving and serving.

   

Enjoyed one if not the best Turkey we both have eaten!!!  The Low-and-Slow Apple Smoked Turkey was so moist, tender, and the flavor profiles were over the top.  We dined to our heart’s content on one leg and thigh (had enough for a third person) accompanied by steamed potatoes, gravy, and Broccoli.

A 20 pound Turkey for the two of us would be insane but I vacuum sealed 6 additional meals and kept out half of a breast for sandwiches.  Who among us can resist Turkey Noodle Soup, Tetrazzini, Pot Pies, á-la King, Enchiladas, Sandwiches, etc …

   

2 Responses

  1. Steve
    | Reply

    Thanks for the confidence I have been smoking meat for the last 3 yrs, done plenty of 10 to 12 lbs turkey. Decided to try one that is 20lbs . Most people it seems are against it . “But I Fear Not”.

    • smokerpete
      | Reply

      Glad I could help. My Son is doing a 21 pounder tomorrow and my Nephew and I are doing a 17 pound Turkey. I might try doing a spatchcock turkey …

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