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I just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with SloRoller. It came out amazing. Fully cooked, tender and flavorful

I’m wondering Is it possible to do the same thing with a 20lb turkey?

Some random sources I googled suggested that that’s crossing into the “danger zone” anything above 12lb.

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  • 225-275 C or F?
    – Willeke
    Apr 26, 2021 at 4:28
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    @Willeke - definitely F. That sort of C for 3 h would result in the turkey being almost inedible I suspect.
    – bob1
    Apr 28, 2021 at 20:55

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The main concern with smoking large whole turkeys is that heat may not get into the cavity, so the inside may not get up to temperature fast enough. When you spatchcock a turkey the heat can get to both sides evenly, so you take away this problem and a 20lb turkey should be fine. Kamado Joes (I have a Classic 2) have excellent heat circulation so I wouldn't expect you to have a problem with a whole one, but spatchcocking will give you better results.

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