Not quite a MadMax turkey

SSN686 · November 2005

Morning All:[p]For some reason I was asked to prepare a turkey for today's monthly staff meeting (couldn't be because everyone in the office has had some food from the Egg before, could it?). Anyway, since it was too early for "fresh" birds I was only able to find a frozen Shady Brook Farms 15.3# bird. I put it in the "John Ash Brine" mixture on Tuesday morning, then about 36 hours later (late last evening) took it out and put in the fridge to dry the skin. Got up at 5:00am (unfortunately my normal time to get up) and started the fire. While the Egg was settling in at about 330, I added a nice coating of butter mixed with rosemary & savory leaves. Also, did Max's recommendation of a bag of ice on the breasts (of the turkey) for about 20 minutes before putting on the Egg at about 6:20 figuring it should be done about 10:00 to 10:30, then a 20 minute drive to the office. Setup was platesetter with feet up, drip pan setting on some spare BGE feet, grid on platesetter and turkey on grid. I used 3 small chunks of guavawood for smoke (love that stuff).[p][p]Well, this bird was in a hurry to get done as by 9:00 it was about 155 in the breast area and 165 in the thighs. Getting done much too fast. I backed off on the Egg temp, down to about 300, but by 9:20 it was 160+ in the breast so I took it off, covered with foil and stuck it in the oven (no heat) while I finished getting ready for work.[p]Here it is just before taking it off.[p][p][p]Even with slightly going over the prime temp for pulling from the Egg, everyone (14 people) thought it was delicious. Probably just enough leftovers for 2, maybe 3 sandwiches.[p]I really wanted to do Max's gravy, but with the logistics of going from home to work, I felt it better to wait until next week with our T-day bird.[p]Have a GREAT day!
Jay[p]

mad max beyond eggdome · November 2005

hi jay. .. glad it turned out so good for you!! . .. always better to have a turkey done too soon, than not soon enough. ..and remember, don't trust those temps. ..trust that loose joint and clear juices. .. that's how they did them before thermapens and polders. .heeee

SSN686 · November 2005

Morning mad max beyond eggdome:[p]Oh the joints were very loose and the juices were definitely clear. I was just afraid that it might dry out a little before we were ready to chow down at 11:30, but that turned out to not be a problem. Plus there was quite a bit of juices in the pan I used to transport it to the office, so I poured some of that over the sliced meat. No complaints by anyone.[p]Have a GREAT day!
Jay

Borders · November 2005

SSN686, Should I send my job application to your attention?

SSN686 · November 2005

Morning Scott:[p]We don't hire lawyers![p]Have a GREAT day!
Jay

Borders · November 2005

SSN686, OK, final offer. I provide "counsel" at monthly staff meetings, just to make sure you never have to hire a lawyer. It's all good,
Scott

SSN686 · November 2005

Morning Scott:[p]We might be able to live with that, as long as you occasionally also help with the cooking! :-)[p]Have a GREAT day!
Jay

Unknown · November 2005

SSN686,
Just curious what did you wrap your temp probe with and why?

Doug · November 2005

Jason Hillenbrand,[p]It is worthwhile to loosely wrap the cord of the temp probe in aluminium foil so that the direct heat of the coals doesn't destroy your cord. Most temp probes were not built to be used in grills.

Not quite a MadMax turkey

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