Normally I smoke 14-15lb turkeys at 225 for 6-7 hours but I am needing to do two 20lb turkeys and don't have the option for the oven. Plenty of room for both birds, but am thinking I might need to cook at 350 due to the size. Anyone ever done larger turkeys outside on a smoker? I understand that I won't get much smoke, but I'm ok with that.

Never done it but I would agree with your plan.

I'm smoking one on my Traeger Thursday. I'm going off this recipe but I'm going to spatchcock the turkey.

RED AG 98 said:

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Spatchcocked this small 12# last year and I don't think I'm going back to the long smoke for turkey. The whole cook only took 2.5 hours running at 275F.

Spatchcock, dry brine overnight, add rub and cook. Much easier fit in the fridge to brine is a nice bonus too.

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Brining tomorrow morning as well as spatchcocking. What temp did you pull?

Stringfellow Hawke said:

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Brining tomorrow morning as well as spatchcocking. What temp did you pull?

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Breast was 159F and dark was 165F. The breast was definitely the best I've ever done. The dark could have used a bit more smoke and temp I think. I'm gonna shoot for 225-250F this year and see what happens. I'm on a kamado without a PID so I can't be quite as exact as the pellet folks

Best turkey I've ever had was a spatchcocked wet-brined turkey my BIL cooked on his pellet smoker. Cooked it at 350 I recall. Juicy, touch of smoke flavor, seasoned throughout, crisp skin. It was perfection.

Spatch is the way if you have room for both. Otherwise 220 for 7-8 hours should do the trick for those 20# birds.

BTW, just did this at the office and the spatch bird was better than the whole bird. Both wet brined, both on a pellet. Whole bird at 220, spatch at 350.

325-350 should work great for your purposes.

This thread wins.

Any advice on:
*rub
*aromatics
*basting
*injection

???

I wouldn't do them at 350, personally. I would still smoke them at 250-275. Prolly 275 for both at the same time.

But I would FOR SURE spatchcock them if it's at all possible for you. Makes a world of difference

I smoked a 20lb turkey last week at 275. The breast reached 165 in 7 hours. Wrapped it in butter and garlic soaked cheese cloths and reapplied every hour. Turned out perfect.

CCP Joe Veggie said:

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Why would you cook a turkey, that has 0 fat, low and slow like a brisket or butt? There is no connective tissue to breakdown.

Smoke at 325-350 like you would normally bake it.

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More time in the smoke, less likely chance of overcooking and drying out, dark meat does have connective tissue, and it works.

ETA - more drinking time.

We had an early Thanksgiving. Did this recipe for two turkeys and it worked great:

Thanksgiving smoked Turkey. If it isn't pre-brined, brine them for at least 24 hours after spatchcock: https://www.foodnetwork.com/recipes/ree-drummond/my-favorite-turkey-brine-2250057

Spatchcock two 12-15 lb turkeys by removing backbone and cracking breastbone (make sure to crack breastbone because it will make it easier to carve later)

Make herb butter and rub under skin. Rub some on top of skin as able. Season entire Turkey with salt and pepper.

Smoke with Pecan pellets at 240 for 2 hours. Raise heat to 350 and continue until internal temp reaches 150. When internal temp hits 150, raise grill temp to 450 and baste skin with melted butter if desired. Remove from grill at 160 internal temp and tent with foil to let rest for 20 minutes.

Herb butter (for two Turkeys):

2 sticks unsalted butter
Minced garlic
Onion powder
Minced Rosemary, oregano, chives from garden
Dried thyme and sage

Gravy:

Combine quartered onion, 3 celery stalks (halved), 6 cloves garlic, 3 bay leaves, 1 box chicken stock, and backbones/innards/neck from Turkey. Cook on high in crockpot for 3 hours. Strain out all large pieces. Discard veggies, save Turkey neck and backbone meaty parts. Use immersion blender to puree any small pieces inside crockpot. Turn onto 400 degree saut and bring to boil. Add 1 box organic cream of chicken. Pure again and continue to simmer for 10 minutes. Add some ground sage and thyme.

When ready to serve, Warm 1 cup milk and then whisk in 1/3 cup flour into milk until no lumps remain. Slowly pour into crockpot while running immersion blender to incorporate. Continue to simmer and thicken. Add in meat pulled from necks and backbones. Add ground pepper to taste.