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I'm an idiot (simple turkey question)
Comments
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LOL, indirect on the Egg is no different than in an indoor oven, so you could leave the pop-out thermometer. But it serves no purpose for you. The plastic on the tail is just for handling the bird, and is in the way of removing the innards. I recommend removing all plastic accoutrements on your turkey.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I think that little pop out thing goes off at about 220*. Use your thermapen Luke
Steve
Caledon, ON
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Ha ok awesome. I assumed as much. Thanks guys. I'll remove before cooking. Oh and @little_steven I don't have a thermapen yet. One day but right now I rock a digital thermoter I got from Lowes. Not very fast ha.Boom
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Little Steven said:I think that little pop out thing goes off at about 220*. Use your thermapen LukeDoc_Eggerton said:LOL, indirect on the Egg is no different than in an indoor oven, so you could leave the pop-out thermometer. But it serves no purpose for you. The plastic on the tail is just for handling the bird, and is in the way of removing the innards. I recommend removing all plastic accoutrements on your turkey.Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Ok one more stupid question. I'm going with a plate setter legs up, turkey on my standard grate with drip pan on plate setter being elevated with my 3 green feet. Is this an efficient setup? Should I put something in the drip pan and if so what?Boom
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Pull and toss/bury the pop-up thing and if you want to get some great flavor get rid of the plasitic on the tail and loosely fill the cavity with some chopped up fruits. Check out this treatise for the whole deal...quite long but a great learning experience- http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html Enjoy the journey and Happy Thanksgiving!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
FanOfFanboys said:Ok one more stupid question. I'm going with a plate setter legs up, turkey on my standard grate with drip pan on plate setter being elevated with my 3 green feet. Is this an efficient setup? Should I put something in the drip pan and if so what?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc_Eggerton said:FanOfFanboys said:Ok one more stupid question. I'm going with a plate setter legs up, turkey on my standard grate with drip pan on plate setter being elevated with my 3 green feet. Is this an efficient setup? Should I put something in the drip pan and if so what?
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lousubcap said:
Pull and toss/bury the pop-up thing and if you want to get some great flavor get rid of the plasitic on the tail and loosely fill the cavity with some chopped up fruits. Check out this treatise for the whole deal...quite long but a great learning experience- http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html Enjoy the journey and Happy Thanksgiving!
awesome linkBoom -
Just push that little pop-up thing that goes off after your turkey is ruined deep into the breast. Whoever almost chokes on it has to buy the turkey next year. This is what we do with king cakes, except we use plastic babies instead of pop-up turkey thermometers.
______________________________________________I love lamp.. -
Everything I have ever read says leave the pop up thing and cook to 160 breast. Removing the pop up thing creates a hole for juices to leave from. I am putting chicken broth in my drip pan with potatoes, onions, and parsnips and gonna use the veggies for mashed potatoes and the broth and drippings for gravy.
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Lit said:Everything I have ever read says leave the pop up thing and cook to 160 breast. Removing the pop up thing creates a hole for juices to leave from. I am putting chicken broth in my drip pan with potatoes, onions, and parsnips and gonna use the veggies for mashed potatoes and the broth and drippings for gravy.
interesting point.Boom -
I respectfully disagree with popular consensus with holes in the meat leaking out moisture. The moisture in the meat is a complicated relationship within the muscle cells. Meat isn't a balloon that holds water. There's an old Stike thread that covers this (hate to show the "stike" card). As much as I tried to disprove it, I couldn't beat his logic that it's a myth. I can get into it more tomorrow, but there's compelling evidence against the "hole in the meat leads to dryness" theory.
______________________________________________I love lamp.. -
Nola all you have to do is stick a thermometer into a done chicken breast and watch the juices run out. This is a really hard point to argue as its so easy to prove.
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Lit said:Everything I have ever read says leave the pop up thing and cook to 160 breast. Removing the pop up thing creates a hole for juices to leave from. I am putting chicken broth in my drip pan with potatoes, onions, and parsnips and gonna use the veggies for mashed potatoes and the broth and drippings for gravy.
interesting point.Boom -
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nolaegghead said:I respectfully disagree with popular consensus with holes in the meat leaking out moisture. The moisture in the meat is a complicated relationship within the muscle cells. Meat isn't a balloon that holds water. There's an old Stike thread that covers this (hate to show the "stike" card). As much as I tried to disprove it, I couldn't beat his logic that it's a myth. I can get into it more tomorrow, but there's compelling evidence against the "hole in the meat leads to dryness" theory.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Fully agree with Nola and TJ. After putting over 200 "holes" in an eye of round steak with a Jaccard, I defy anyone to tell me it is not as moist as the "un-Jaccarded" piece.Thanks Stike....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:Fully agree with Nola and TJ. After putting over 200 "holes" in an eye of round steak with a Jaccard, I defy anyone to tell me it is not as moist as the "un-Jaccarded" piece.Thanks Stike....
Ova B.
Fulton MO -
There was a good show on PBS last night, I think it was Nova, about cooking and moisture in meat. America's test kitchen has a chemist and some food scientists and they explained that meat is mostly bundles of muscle cells. The cells are reservoirs that hold moisture both in the cell and within the bundle. Cooking the meat denatures the proteins and make muscle hold less water - it gets squeezed out. That squeezed out water is never going back into the meat cells and bundles. It's still in the meat, and that's what leaks out if you put holes in it.
Salt causes more space in the muscle cells and in the bundles and allows them to retain more water. That's why brining results in a more juicy roast. They did experiments - comparing brined and unbrined meat, and meat cooked at lower and higher temps. They measured the "softness" (how easy/hard it is to chew) with an instrument. They measured water weight by water loss (a turkey is about 75% water). The hotter you cook, the less water. The free juices don't make the meat more tender - they're lost water. Just like if you take dry turkey breast and add gravy, you still have dry turkey breast, but with gravy.
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