turkey fail

smokesniffer · April 2015

Found a 11 pound turkey that had been in the freezer for a while. SWMBO said let's try it on the egg. Hadn't done one yet. So why not. Thawed it and then brined it for about 6 hours.Even chilled the breast with ice hoping to get an even cook. Settled the egg in at 275 indirect. Had the bird in a rack with AF pan underneath for the drippings. Basted it though the cook. Long and short of it, the breast cooked quicker than the drumsticks. Now with the breast getting close to being over done, we pulled the bird. Drums weren't done enough. Took some of the breast meat off for supper, the rest of the bird went south. The breast was tough even though we brined it. Probably had been in the freezer to long.
Question, should I have cooked at a higher temperature?? Any suggestions?
We won't be trying that again for a while, SWMBO was really turned off by the flavour. I have to admit I wasn't a huge fan either. She cooks an AWSOME bird in the big stainless steel clock in the kitchen. We always love that.

Ozzie_Isaac · April 2015

I butterfly my turkeys and place the legs towards the hinge at the back.

I also cook around 300 to 350 and very mild smoke. One fist size piece of cherry.

YukonRon · April 2015

Great topic. I have not tried one yet, but want to do it for the holidays.
I always deep fry mine, and it comes out awesome every time. I wanted try something new. Now that I got egg fever.......

smokesniffer · April 2015

We wanted to try one for ourselves without guests, and boy are we glad we stuck to that plan

jlsm · April 2015

Don't give up! Mine have been off the charts. Brining has nothing to do with tenderness. You had a bad bird. I cook at 325 with mild smoke.

poster · April 2015

spatchcock and raised direct at 400. Takes only around 7 min/lb this way and dark meat comes up to temp almost exactly the same time as the white. no ice needed.

Legume · April 2015

The worst turkey I've cooked was undercooked - it was tough, moist but tough and not pink or translucent or any obvious signs of being undercooked. I had become so concerned with overcooking that I pulled too early, I probably didn't probe temp in enough places of the breast. Overcooked to me isn't nearly as tough, it's just dry. Any chance this is what happened to you, maybe just slightly undercooked?

badinfluence · April 2015

I cook turkey at 350 indirect. I brine first I also like to inject the beast with butter.
I will be the fist to admit I do not like turkey at all so I always think they sick but the family seems to enjoy it at the holodays.

bgebrent · April 2015

I did a thanksgiving turkey based on recipe used in the oven. 14 # fresh bird, brined overnight although probably not necessary. Compound Sage butter under the skin, same butter with s & p on the skin. I stuffed the bird with some onion quarters, halved garlic head, quartered orange, and herbs after liberal s &up. Iced the breasts for 20 min. Put it on indirect 375 with rack in a drip pan with turkey stock and onions. Don't know if that was necessary but it was the best turkey we've ever had!! Everything to proper temp on time. SWMBO gave great kudos.

Skiddymarker · April 2015

No expert, but to me the temp seemed low. Using Mad Max recipe target is around 325ºF. Icing the breasts with gel packs seemed to work, but it was easier to just cook the bird breast side down. (discovered this when some Taiwanese friends cooked their first turkey, they had excellent results)

fishlessman · April 2015

dont know why but when i cook birds lower than 250 they are tender and juicy overcooked, birds cooked 325 and higher i shoot for about 160 internal and let the temps rise for half an hour uncovered on the table. you didnt mention internal temps and those popout gages never seem to work in an egged bird

Carolina Q · April 2015

You may want to try the Mad Max method. Don't see it mentioned on here much any more, though I'm sure plenty of folks still use it. If you search the forum for mad max turkey, you will find 50 pages of results!

Max's looks like this..

http://www.nakedwhiz.com/madmaxturkey.htm

bettysnephew · April 2015

Little Steven's Invertabird works very well to even the cooking, just be sure you have enough room under the dome to do it. I haven't tried spatchcocking a turkey as of yet but suspect that would also even things out.

pasoegg · April 2015

That bird picture is outstanding and would be a delight on any day including Thanksgiving...

Eggaroo · April 2015

I've used the BGE vertical turkey roaster with an 18# + whole turkey and 10# or so turkey breasts with great results each time. I do mine indirect 325 to 350 with plate setter legs up, drip pan on spacers on the plate setter, then vertical turkey roaster on the grate. Place with breast facing forward and cook to internal temperature of 160 in the breast. Remove and let rest with loose foil for 20 - 30 minutes. I like 1 chunk of hickory and 2 or 3 chunks of cherry for some wood smoke flavor.

Mickey · April 2015

I have used this for 7 years and always works. Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook.

Or, just add a package of legs extra.

I do not brine the turkey or Chicken.

If time I like to leave uncovered in the fridge overnight (no problem if no time)

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan.

Cook to temp (not time) breast @ 165 and thigh @ 175

Mickey · April 2015

DieselkW · April 2015

My turkey came out just fine; no complaints.

jaydub58 · April 2015

Did a 12 pounder, spatchcocked, last December. Wonderful!

smokesniffer · April 2015

Thanks everyone. I will try again, and will use the helpful hints you have given.
Still enjoying the journey.

turkey fail

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