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Another Turkey question.......

reh111reh111 Posts: 188
edited November 2011 in EggHead Forum
I didn't cook a turkey on my BGE for T'giving - my wife cooked it in the oven as she normally does - however, at some point on Thursday, I got a hankering (that's southern for "desire") to smoke one - so, I went to the store and got one I though would fit on the BGE - I have a medium - for those of you deciding which one to buy and thinking that you just need a medium because there are only two of you ------ buy a large!!!!!  Anyway, I love my BGE, even though it's a medium and I've had a lot of success with it re: brisket, port butt, cedar planked salmon, steaks, burgers, etc....... 

The turkey I bought was somewhere between 10 - 12 lbs - after I managed to get it thawed out I stuffed it with oranges, lemons, onions, garlic, fresh basil and fresh oregano -- rubbed the outside with olive oil and sprinkled provincal herbs and Cavendars salt on the top -- fired up the egg, soaked some apple chunks and, when the fire was ready, put the chunks and some dry cherry chips on the fire - let them smoke for a few minutes, then put the PS with legs up, a small pan on the middle of the plate setter filled with a white wine that I wouldn't drink, and the grill on top - put the turkey directly on the grill ----

Based on what others have said, I would have expected the the bird would have been done in about 3 hours - I was cooking in the mid - 300's range --- this Butterball had one of those pop-up thermometer timers and, after reading about them, they don't pop up until about 185 degrees which, again as I understand it, is too hot for a turkey - so I ignored the pop-up thingie -----  After 3 hours the breast wasn't to 160 yet so I let it go - it took 4 1/2 hours for the breast temp to get to somewhere between 165 - 170 according to the thermometer I stuck into the breast - (the pop-up thingie still hadn't popped up) - so I took it off - 

It was mid-afternoon so I wrapped it in foil and a towel and put it in a cooler - still hot two hours later but when I cut it, IT WAS DRY!!!! - not sure I can say it was overcooked but it was certainly dry - so, in the future, in smoking turkeys/chickens, how do I determine when to take them off the egg????  Apparently, I should have taken it off 30 min - 1 hour before but the temp gauges wouldn't justify it

What now????

Comments

  • DMurfDMurf Posts: 481
    Not sure about your bird. I spatchcocked my bird and placed it on the grill indirect at 400 over a drip pan and it was done in about 2 hours. This is a 15 pound bird after about 24hr in brine then pulled rinsed and rested to allow the skin to dry a bit.


    Turkey Prep 2011




    Here is the bird coming off the grill and resting.

    Grilled Turkey 2011

    This went a little long and the Thermapen registered 180 in the breast, I had rubbed the turkey under the skin with herbed butter and then gave the same treatment on the outside of the skin.


    David
    BBQ since 2010 - Oh my, what I was missing.
  • SqueezySqueezy Posts: 1,102

    .... and how was the moisture & tenderness?

    I see the skin pulled back on the breast ... did that have much effect?

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Was it really cold when it went on?

    Steve 

    Caledon, ON

     

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