Summer Turkey

[1stlink]

I have thawed a 12.84lb turkey and started smoking it @ 9:50 this AM Using just over 4oz of pecan and set PID for 275 until IT of 163 is reached. I'm guessing that it will take around 4 hrs. based on a post by Steve (DE).  I also plan on putting it in the gasser for a short time as an experment for Suntan/Crispness addition, how long?? 
This bird was already prepped by Publix and had a salt solution soak so brining was not an option. I'm banking on poultry seasoning and pecan smoke.
I welcome any comments/suggestions, etc. 

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[Limey]

Cooking time looks about right, maybe it will take a little longer. You do not mention where you are measuring the IT: 163 is fine for the breast meat but too low, imo, for thigh meat where you need to see about 170. Searing/crisping time depends entirely on your gasser. I do mine on a TEC infrared grill which is extremely hot and simply leave the lid open and watch it, just a few minutes a side.

[1stlink]

Thanks Roger for the temperature check as I have my probes in the thighs so I will go for 170°
No TEC here but my dome thermometer reads 600° very quickly with the lid closed and I was thinking maybe five minutes or so would perhaps give the skin some crispness.  If not no big deal I just thought I would experiment.

[SuperDave]

Ralph,
Did you rub your skin with anything?  The 2 turkeys that I have done, both at 275, have an almost burnt skin but still like rubber.  Not sure if it was because I rubbed them with oil or just the process in the SI.  I came to the conclusion that the skin was just a moisture barrier and becomes waste. 

[1stlink]

It was done in 3hr 15min 170 IT so I pulled the plug and let her sit. Dave, I coated with olive oil and seasoning, nothing fancy. I took a quick pic and will try to add. Skin got dark but proabaly not eating material... looks kinda leathery if there is such a word. lol

[gregbooras]

Looks excellent Ralph, I need to look for one of these babies on sale!

Greg

[1stlink]

Thanks Greg.. I bought 2 of these @ $.59/lb and we will enjoy more meals from this bird.   

I should have had Tony's puppy (lol) here to eat the skin.. 

[DivotMaker]

Looks great, Ralph!  You can mail Cyrus (Meathead) the skin!  LOL!  Life gets so much easier when you come to terms with skin as a moisture barrier only!