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If we are going to play like Turkeys!

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allsid
allsid Posts: 492
edited September 2012 in EggHead Forum
Countdown to Sunday night football.  I have a feeling we are going to play like Turkeys against the Ravens, so I made one as an insurance policy.  
imageThe Set Up-

imageThe Seasoning-

image

Cant wait to slice into it!

image



Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
https://instagram.com/grillingmontana

Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

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Comments

  • Brownie
    Brownie Posts: 1,023
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    I like the smoke pic with the bird in the foreground. Looks great.
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  • Onegrecook
    Onegrecook Posts: 121
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    My wife wants me to cook the turkey for Thanksgiving on the Egg. Let us know how it turned out.
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  • IrishDevl
    IrishDevl Posts: 1,390
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    How big is that turkey?  I have an XL and I may cook two 25lbers for Thanksgiving.  Is it fresh or frozen, and it looks great.
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  • gerhardk
    gerhardk Posts: 942
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    Great looking turkey, if it tasted half as good as it looks you had a successful cook.

    Gerhard
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  • Buckdodger
    Buckdodger Posts: 957
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    Great looking cook...did it do as good on the inside as the outside looks ??

    Opelika, Alabama
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Great pic, thanks for sharing, do I detect some herbs on the inside? Rosemary or sage maybe?

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Griffin
    Griffin Posts: 8,200
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    Nice looking bird and interesting set up. How big was the bird? What temp and how long did it take to cook?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • BakerMan
    BakerMan Posts: 159
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    That looks good!  I need to buy a turkey and practice before the "Main Event" in November.  So how was it? 
    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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  • bodski
    bodski Posts: 463
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    She's a beaut. Nice rig, too.

    Cincinnati

    LBGE, Weber Kettle

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  • cspearce2
    cspearce2 Posts: 107
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    Awesome Pics...I also need to practice for Thanksgiving!  Thanks for sharing
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • allsid
    allsid Posts: 492
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    Thanks for the kind words & inquiries.  Since the patriots lost, we sure did a lot of talking about the bird.  Here are some points, learnings & take aways I will consider for next time.

    I got the bird, frozen solid on Sat at 4:00 pm.  It was 11.5 lbs.  There was not a bigger bird available, but the size worked because it fit in my smaller cooler.  I got it home, stuffed it in the cooler and filled it with warm water.  It sat & soaked all night with the factory wrapping still on.  
    image
    I really tried to use the link that was on the trying turkey thread as a guide.  Im just too scatter brained to follow directions..  

    I tested my setup before I lit the coals and my original plan just did not fit in my Large egg.  I replaced the CI skillet for a CI dutch and it fit fine.  (Note to me for future, that wont work for a much bigger bird)

    Lit, stabilized @ 350 and added a generous handful of cherry wood chips.  I put the bird on at 1 PM and it hit 168 F at about 4:30.  The temp did fluctuate during the cook, but I would say it averaged 280 from bell to bell.  

    It rested under foil and a beach towel for 45 min before I carved.  The bird was fantastic and got rave reviews.  People loved the uniqueness of the smoke.  It was very juicy and succulent.  I did a fancy carve on it which I had never tried before and I think that is a great way to present the bird.  
    image
    SO-  what would I change?

    Because it was so high in the dome, I would have probably taken out the bricks, and let it finish up on the grate from about 145F until done.  Although the dark meat was done, it was barely done.  I think that would finish up the thighs magnificently.  

    I would say for $ 15 bucks, or whatever I paid for that thing, it was really fun and a good learning experience for my first bird.  

    I would be honored if you liked my page on Facebook-  It's just getting going:


    Cheers-  P

    image
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • Optiontrader
    Optiontrader Posts: 174
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    As a relatively new "Egghead", I curious as to why you raised the bird high into the dome in the first place.  Were you thinking something specific?
    Brighton, IL (North East of St. Louis, MO)
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  • MaskedMarvel
    MaskedMarvel Posts: 3,142
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    Awesome start to finish. Any advice on how to carve it up?? That's always my problem.
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • allsid
    allsid Posts: 492
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    Optiontrader     said:
    As a relatively new "Egghead", I curious as to why you raised the bird high into the dome in the first place.  Were you thinking something specific?
    I have just found that it roasts better higher in the dome and off the coals.  I have not yet been a fan of the platesetter and I was hoping it would promote even cooking.



    MaskedMarvel said:
    Awesome start to finish. Any advice on how to carve it up?? That's always my problem.
    This was my first attempt at cutting a bird like that.  I learned lots from the Pepin video on chicken ballotine about breaking down the bird.  I did legs first, then the wings, thighs, and finally breasts.  A lot of it is doing as little cutting as you can around the joints.  I am sure there are people with much more experience who can help, but check this vid if you have not already.  Even though its boning a chicken, it is still applicable, and a very challenging method with huge payoff.


    Good luck-

    I would be honored if you liked my page on Facebook-  It's just getting going:

    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

    · Share on FacebookShare on Twitter

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