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Let's talk turkey..........

transversalInactivetransversalInactive Posts: 376
edited 2:01AM in EggHead Forum
I have a 12 lb. whole fresh turkey and a 10lb. turkey breast. I'd like to cook'em lo & slo at 225*-250*. Plan to cook to 160* breast and 180* in the thighs. Here are my questions.

1) For guideline purposes only, about how much cook time should I allow? (Not gonna spatch **** it).

2) I've got some Dizzy Pig original and coarse rub, as well as some Ragin River and some Bayou Barque. Any input on one of those rubs with turkey?

4) Any general input on cooking both the whole turkey and turkey breast together?

Any input would be appreciated. C'mon yall......help this tenderfoot out!! I'd screw up hot dogs and buns if it wasn't for you guys!!

Comments

  • Little ChefLittle Chef Posts: 4,725
    Jack: You can ball park estimate at approx 15 minutes per pound (based on a 325* cook). Sure you can cook them together, but the breast will be done far sooner than the whole bird, so monitor the breat first.
    Your roast temp is a bit low for my preferences. The USDA recommends roasting fowl no less than 325*, but will leave the decision there to you. Obviously you will need to increase cooking time if you roast lower.
    All the Dizzy rubs are great, though I think Ragin' River was intended more for fish and seafood.
    Have fun!
  • Good ideas...But I would go with a 300 - 350 F. It really works best and the U.S.D.A. is happy too!
    As for the whole bird: It will take longer to cook than the breast, so cook the breast to temp. not time and then pull, foil and rest!
    A whole bird will (a very general rule of thumb) take about 18 to 20 minutes per pound....Again, we need to cook to temp. here too!
    Hope this helps some.
  • fishlessmanfishlessman Posts: 19,158
    at 220 you can go 9 plus hours if you want, have done alot of 16 to 18 pounders that way, you have to increase the temps at the end and you want to go to upper 160's in the breast, not much carry over temps. i do this when im not going to be around all day, the meat is wet and sticky but still tastey. 325 with smoke gives a roasted smoked bird, better texture and still smoked. go light with the smoke. dont put anything in the cavity of a low and slow bird, its not the safest cook but ive done hundreds of them before i got an egg
  • LC.....Seems we are on the same page here :)
    I totally respect every opinion you have posted here on the forum....
    Nice to know we think alike every once in a while.
  • Well, as usual, all good advice that I will take to heart........and heed. I'm gonna bump my target temp to 325 and observe the input of lloking at somewhere between 18-20 minutes per lb.........watching the meat proble all the way. Pulling the breast ahead of the whole bird, foiling, wrapping and resting will be the general course.......I have a separate probe I can use on the breast. This is gonna be fun. Thanks, guys, for all your help......I'm gonnal let you know how it came out. But, yall have helped me ace everything I've attempted......so, I'll try to keep the string going......Thanks.
  • fishlessmanfishlessman Posts: 19,158
    you want to search mad max turkey, its on the naked whiz site. full tday turkey tutorial. then adjust things for your families needs or likes. its in full detail, 12 pounders cook quicker than expected so watch the temps
  • Little ChefLittle Chef Posts: 4,725
    Jack: Really no need of wrapping the breast in foil. You can just rest it uncovered, and you will have better skin. No need for a long rest...15-20 minutes will suffice. Enjoy!
  • Little ChefLittle Chef Posts: 4,725
    Thanks for the kind words, JB! Looks like you were only 16 seconds behind! :laugh: Right on point, too. ;)
  • LC.
    I was thinking of the timeframe with a foil / rest scenario because I think the whole bird will take extra time!!!???!!
  • Little ChefLittle Chef Posts: 4,725
    And I was thinking the breast won't remain intact while waiting for the whole bird! :laugh: :silly: I saw the vultures circling from here! :laugh: :laugh:
  • RRPRRP Posts: 18,669
    I can't egg a breast or full turkey without throwing a large onion onto the center of the lit lump at the point of time I'm putting my meat on. That onion smell will drive you and your neighbors nuts and will impart a subtle but pleasant taste unlike smoke from wood chips or chunks!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • You're a perceptive man, Chef......
  • RRP.......never heard of that, but it's on my list, podner. Thanks for the suggestion.
  • RRPRRP Posts: 18,669
    BTW peeled or unpeeled makes no difference, but the larger the better. Good luck and good sniffin!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • RRPRRP Posts: 18,669
    pssst she's a she not a he :laugh:
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 27,958
    Jack,

    LC is a lady ;)

    Steve

    Steve 

    Caledon, ON

     

  • Sorry 'bout that Chef.....please forgive my ignorance.
  • RRPRRP Posts: 18,669
    slo poke :laugh:
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Now I know........ :blush:
  • Anxious to try it. Will it stink up the chef?
  • I hope you're the forgivin type, LC................
  • RRPRRP Posts: 18,669
    no more than wood does - OTOH it's a very pleasant smell. My s-i-l doesn't care for smoked turkey, but loves my onion smoked ones. I hope I haven't mislead you, but it is a wonderful subtle smell.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 27,958
    Ron,

    I rarely look at your posts B) A minute and a half and you are all over me. I need to talk to you about a Rutland exchange if you are interested.

    Steve

    Steve 

    Caledon, ON

     

  • RRPRRP Posts: 18,669
    glad to know you never read my posts :( . Back on St Patty's day I replied to the effect that I was glad to see you were safe and had not been kidnapped as a token leprechaun for some distant village - but with no retort I figured you were PO - now I know you just don't care what I say! :laugh:

    email me on the other subject.
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 27,958
    Didn't open that. Now I'm PO'd. Just kidding. My rapier like wit is not a full time deal ;) I do want to talk about Rutland. I know you don't need me for Bomba anymore (sniff) but there are other Canuck products I can offer :)

    Steve

    Steve 

    Caledon, ON

     

  • Little ChefLittle Chef Posts: 4,725
    Jack: My sex had been known to change hypothetically though this forum every once and again! :laugh: :) It's all good! :laugh: Hope your turkey adventure was a successful one!
  • Little ChefLittle Chef Posts: 4,725
    It's ALL good!!! :laugh: I replied to you above... :laugh: Hope the cook was a successful one! ;)
  • here's everything you need to know about roasting a turkey in the egg... and for a bonus, how to make great gravy. ..

    http://www.nakedwhiz.com/madmaxturkey.htm
  • Thanks so much LC.......glad I didn't offend you. My turkey adventure is a Sunday thing. I'll let you know how it came out. Everyone on here has helped me ace everything thing I've attempted on the egg. I just got it in early January, so that's not a bad start. Take care. I'll be looking for you in the posts.....remembering that you are perceptive Lady!! Thanks, Jack
  • Thanks....will read it all.
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