Well, I thought I would cook a turkey in my medium BGE. The wife has already informed me that I'm cooking the bird for Thanksgiving on the Egg to free up her oven, and I wanted to do a dry run first. I've had the BGE for about thee weeks. So far, I cooked steaks, seared. I spatchcocked a chicken on an elevated grill over direct heat. And I did spare ribs that my wife said were the best she ever had. Weekend before last, I did a Boston Butt on a slow cook that turned out great.
But I screwed up the turkey, which surprised. me. I cooked a 12 pound turkey. I didn't brine the bird. I did rub it with olive oil and seasoning. I used a plate setter, but I didn't think there was room for the bird in the BGE, so I took the fire ring out and put the plate setter directly on top of the fire box, legs down.
I filled the fire box brim full of lump. After the fire got going pretty good, I set the plate setter on with the legs sitting right on the fire box. I sat a roasting pan directly on the plate setter with broth and liquid in it and I placed the bird, breast side up in a rack on the pan.
I had no trouble getting the temp up to 350. Here's where I think things went wrong. I had to run in to town for an errand. I left the egg for about 45 minutes and when I got back, the temp was down to 300. I opened the bottom draft a little and got it back up to 350.
I had a temperature probe in the breast and was monitoring the breast temp. I had the alarm set for 160, but looking back I think maybe I should have set it for 170. By the time the alarm went off, after about 4 hours, I was running out of lump and the temp of the egg was starting to decline. Still it was at about 300.
The breast temp was at 160, so I stuck a thermometer in the thigh and it struggled to get up to 180, but it did get there. So I shut the egg and let it sit there for about 45 more minutes at about 300. It was getting nice and brown on top, but still kind of white on the bottom near the roasting pan. I took it in and let it sit under a foil tent for about 45 minutes and when I started carving the thigh off the carcass, I noticed blood and red meat. Oh no. I knew it wasn't done, but the breast part was.
We put it in the oven at 350 for about 45 more minutes and it came out dried out. Over done and had no flavor. Disappointing.
So for Thanksgiving, I'll make sure to keep the fire ring in, load that baby up with plenty of lump. I'll brine the turkey and make sure it has plenty of moisture in it. Also, my roasting pan dried out at one point in time. I'll make sure to keep some liquid in there next time. Set the alarm at 165, or 170 instead of 160. I read somewhere on one of the forums to put ice on the breast to cool it down before cooking so it won't get done faster.
Oh well, I'm sure I'll do better for Thanksgiving.