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I`m cooking Christmas Dinner.

MopMop Posts: 496
edited 1:35PM in EggHead Forum
Well, the menu is set....Christmas is at my house for sure this year.
Originally I was going to do a pork crown roast but have had a change of plans![p]I`m going to do the turkey as well as a pork loin roast in the green cooker.....
The pork loin roast I should be ok with cause I did one last Sunday that turned out great!.....
300deg w/inverted v rack and drip pan for roughly 2 hours....145 or 150deg internal temp.[p]The Turkey I have no idea on....I`m gonna look through the tons of threads to see what to do......
If you have anything you would like to add please feel free...
thanks...
Mop~

Comments

  • Tim MTim M Posts: 2,410
    turkey13.jpg
    <p />Mop,[p]Many ways to do turkey - here are two 7lb breasts I did for thanksgiving. I have these in a V rack, sitting in a drip pan, over a couple firebricks. The main reason for the bricks was to keep the drippings from burning and to be used in the gravy. The link below has more pictures.
    2.75 hr at 325-350 deg. I use no wood and you get a very lite smokey taste from just the lump.[p]Tim

    [ul][li]Turkey breasts on the Egg[/ul]
  • ChefRDChefRD Posts: 438
    Mop,
    A sure winner is to brine it first (24~48hours) and cook like TimM says. Indirect over bricks (if you want gravy) @ ~300-350 until breast is 170* and pull it off the grill.
    This works great and I usually add just a little sweet wood at the start (apple, cherry etc.), but nothing else as the lump adds smoke by itself.
    Brining makes the bird so juicey and tender its my preferred way to cook the birds even though it takes more preperation i feel its worth it, IMO.
    If you can't find a good brine recipe, let me know and I can probably help.
    Later, ChefRD

  • View?u=1386188&a=10352425&p=35579527
    <p />Mop, I used Tim M's double drip pan setup for 2 breasts before and also a whole turkey. This turkey was cooked on Thanksgiving of this year. I sliced up an apple and an onion and placed in the cavity for extra flavor. Poultry seems to soak up the smoke flavor so go easy on the wood chunks. I used 1 small apple chunk and it turned out great.[p]CWM

  • MopMop Posts: 496
    Tim M, would you use the same method for a 15-17 lbs whole turkey?
    Mop

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