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Mad max turkey - trial run
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fusionhq
Posts: 1,707
I am doing a practice run since I haven't done a turkey yet. Practice run will be a 12lbs bird, bribed using @cen Tex's brine suggestion. Brine is on now, will put bird in tomorrow night for 24 hours. Then fridge uncovered for 24 hours. That takes me to saturday morning when I will follow mad max' recipe for bird and gravy. Pics and documentation to come.
Here's the brine coming to a boil. Smells GOOD!!
Here's the brine coming to a boil. Smells GOOD!!
Comments
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I have a 11 pound bird thawing in the fridge for a practice run also this weekend. Link to the mad max method?Jacksonville FL
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I have used the Mad Max recipe for 8 consecutive years and the results are amazing every year. I use my wife's recipe for the gravy but the turkey turns out great year after year. Whatever you do don't skip the bag of ice trick. It really works. I also used Pecan wood last year instead of Apple and I did prefer the Pecan. Good luck!
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I've just used his breast icing trick and the gravy. With the herb brine you're using, I found all of the other steps unnecessary.Just a hack that makes some $hitty BBQ....
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Dobie, Max's turkey is on naked whiz site. Just google mad max turkey. Good stuff.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I posted last night, but it said it was awaiting approval. I'll try again tonight. Bird bath.
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Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I'm thinking about throwing a brisket on after the turkey is done....
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I like this recipe as well. The gravy is the best.
-SMITTY
from SANTA CLARA, CA
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Turkey will cook Saturday afternoon, and I'm picking up a brisket to put on Satnight/sunday for some NASCAR and NFL fun! Should be a great weekend with GREAT weather!!
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It's fantastic. I did the charcuterie brine and followed the other steps.
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Bird is uncovered in the fridge, waiting for tomorrow mornings cook. Also picking up a brisket on the way home from work...USDA Choice packer.
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Thought I had a turkey in the freezer but found it is a very large turkey breast. Well, that is my mad max test run tomorrow.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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@fusionhq
Will be standing by for the finale⚡️⚡️Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
My taste is to remove the apples from the mad max recipe. Everything else is delicious. Just seemed toooo sweet.Louisianian by birth, Louisianian by death. Austinite for now...
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Brian, sorry for being a lil late with this. Next time, make sure the bird is fully submerged in the brine. You can do this with a couple of plates.As mentioned earlier, that's a beautiful brisket. Nice selection man.Just a hack that makes some $hitty BBQ....
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@cazzy you're right. I ended up adding a little water to make sure it was covered. Thanks!
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@fusionhq looking good, is it done? Any tips for me, I'm doing mine tomorrow but not brining or making gravy on this run. Just the bird for sammiches.Jacksonville FL
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My fire went out. Not sure how this is going to end up.
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Anyone have any insight as to whether the meat will be ok or not?
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Given you lost the fire, hopefully you sacrificed the turkey cook and not the brisket. That said, it would depend on how long the fire was out/meat below 140*F coupled with the meat temp before you lost the fire. Chances are you are okay but more info would help.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.
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Tirkey was fine, I had to add lump and restart Fire after turkey. Went to bed around 12-1am and Fire was fine. Didn't use maverick this time, and fire was out when I woke up at 8. Egg is now at 280 and brisket is at 151. I screwed the pooch on this one.
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"You can live in any city in America, but New Orleans is the only city that lives in you."Chris Rose
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Meat temp was 75ish when I woke up
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Don't know your scenario but sounds like you put the brisket on around midnight or so, and found it around 8 hours later at 75*F-likely never made it above 140*F with the info provided. But "damn the torpedoes, full speed ahead" based on your above post.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.
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I'm going to cook it through. We'll see!
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Brian have I told you lately I hate you?
)
Tis my "On Call" week and the phone has been blowing up all weekend. To top it off the traffic is insane due it being FL GA weekend. But, busy is good. Lots of OT this week and I'm off call tomorrow. The meal sounds like it'll be tasty! Will stay tuned. I'm hoping to egg a lil sumptin sumptin later.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I've finally made it to the stall. 174-180 for a few hours now.
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