Jerked Turkey

RhumAndJerk · March 2003

As of last week, my eggs have been very cold for the better part of three months. Last week I was able to fire up the medium to cook some hot dogs. It was kind of a prep for baseball season. At that time, I learned that I would have company on Sunday. I knew that there was no time to get to the West Side Market to get anything to cook and then I remembered that I had an 11-pound frozen turkey stuck in the back of the Freezer for almost a year and a half. It came out of the freezer on Wednesday morning and by Saturday Morning, it was still kind of frozen. Using Cold Water, I was able to finish the thawing process. I applied about a quarter cup of Nate’s Old Time Jerk Seasoning, mostly under the skin. I put the bird in a plastic bowl and put it back in the refrigerator.[p]I awoke Sunday morning to find some snowflakes in the air (bummer). I wheeled the Medium out of the garage and fired it up. I rubbed the skin with Olive Oil and got the Turkey on around 10AM. Here is the setup that I used: inverted platesetter, four kiln posts, throw away aluminum drip pan and adjustable V-Rack. I use one chunk of Guava and one chunk of apple as the smoking woods. I started cooking with the breast down and after 1.5 hours, I flipped it to breast side up. I used a temperature of 200 to start with and then slowly increased it to 350 over the course of the cook.[p]Around 1:30, I noticed that the dome temperature was falling and the breast temp was stuck at 170. I decided to reload the lump, so I did. Of course, I forgot to check the egg vent. After 15 minutes, the dome temp was at 600. I was worried the that not only did ruin the turkey, but my polder as well. Fortunately, I ruined neither. The only thing that I did ruin was the drippings, so I could not make gravy. I am still trying to get used to the charcoal consumption of the Medium vs. the Small.[p]The bird hit 180 around 2PM and by 3PM we were eating a wonderful meal with Horseradish Mashed Potatoes and Green Beans.[p]My wife’s grandmother, who cooks the turkey for every Thanksgiving, really liked it and could not believe that the turkey had been frozen at all let alone for a year and a half.[p]Jerked Turkey is one to try again.
RhumAndJerk[p]

Smokin' Todd · March 2003

RhumAndJerk,
Sounds awesome. I still have a 12 lber in my freezer I want to get rid of soon. I think your set up there just motivated me for this weekend.
Did you decide on Eggfest yet?
ST[/b]

RhumAndJerk · March 2003

Smokin' Todd,
The reservations have been made, but I will not know until that week if I can go or not. I would even like to get there in time for the Crab fest on Friday night, but that would be pushing it.
R&J

Pig Picker · March 2003

RhumAndJerk,[p]180*? I've never taken a turkey breast past 165*. After I take it off the Egg I wrap it in foil and the temp normally rises to near 170*. [p]Just a matter of personal taste, I've always found 180* too much. Is 180* every dry for you?[p]PP

char buddy · March 2003

Pig Picker,[p]it's a question of how you get get to 180º. If you go low and slow you're okay.

Cornfed · March 2003

RhumAndJerk,[p]Our party is now up to four people. Together, we will call ourselves the fellowship of the keg. I feel bad for the folks with rooms next to ours. If none of us end up in jail, I'm going to count the trip as a success.[p]I, too, am silly busy at work. I'm planning on getting done with work at 8 or 9pm on Thursday, watching Survivor on tape, forcing myself to sleep, then leaving relatively early on Friday so we can make the meet and greet. Check-in time is 3pm. First beer to be cracked open at 3pm and 1 second.[p]Heeeee,
Cornfed

RhumAndJerk · March 2003

Pig Picker,
You may be right. I can honestly say that this may be only the fourth whole turkey that I have ever cooked and the first that I have egged.
I consulted a recipe from Smoke and Spice to get a basis for the time and temp. I probably should have lifted the Bird instead of reloading the charcoal.[p]Thanks for the suggestion,
RhumAndJerk

J Appledog · March 2003

RhumAndJerk,
Who's Nate? Rumgirl JCA

J Appledog · March 2003

char buddy, I also yank mine at 165 in the breast. (And, as you recall, I WON an outdoor turkey cooking competition.... & I never noticed that you are a Mac man. Iit's all beginning to make sense now). JCA

char buddy · April 2003

J Appledog,[p]Yeah, you're right. I like 180º in the thigh and 165 in the breast. [p]About the Mac - guilty (pleasure) as charged.[p]Would love to hear details about how you cook your jerk turkey or chicken. [p]CB

RhumAndJerk · April 2003

J Appledog,
Sorry, it was Nel's Old Time Jerk Seasoning out of Palmers Cross, Clarendon, Jamaica.
The jar is now empty.
R&J

Jerked Turkey

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