Turkey: bbq vs roast (225 vs 350)

Len Schultz

Hello all.

I'm new to this forum, but have had my BGE for nearly a year. I've had a lot of success with high temp steaks and burgers, and low/slow bbq butt and ribs. But by far the most successful thing my wife and I have enjoyed off the BGE is bbq chicken done at 225 for 5+ hours. We are dark meat fans, but the breast off that was so juicy and moist, that I acually preferred the white meat for the first time. I was so excited about it that I was looking forward to trying a turkey the same way this T-day.

I jumped onto the forums for some tips, but was suprised that almost nobody is doing turkey at bbq temperatures, and almost everyone is roasting at 325-350. I understand roasting is needed for crispy skin and bbq will create rubbery skin. But are there not significant advantages in the quality of the meat at 225?

From my understanding of the physics, low and slow creates a more even temperature gradient within the meat, so when the center is at 160, then the outside is somewhere between 225 and 160. But if the egg is at 350, then the outside of the meat is somewhere between 350 and 160. And if the meat is hotter, then the meat will be drier. So cooking at 350 would result in drier meat than at 225.

But with so many eggers cooking at 350, I'd like to understand why so few of you are doing turkey at 225.

stike

i do it higher for the skin, as you mention. if you don't mind no skin, 250 is fine. call it "slow roasted" though. you aren't taking this to temps like you do pulled pork and brisket, tough cuts, where collagen needs to break down.

many a fine rib roast has been done at 250 too, just not taken to 195-200 internal

i like he skin, and the semi-predictable "when will it be done" time, that's all

Grandpas Grub

 
I too really like the 225° chicken cook when I do it direct. If indirect I can't tell much flavor and moisture if I am cooking the chicken at 225°, 350°, 400° or 500° on a raised grid. If the bird is cooked to 165° at any of those temperatures the breast meat is always moist to a point of being wet.

The low temperature cook when the bird is taken to 190° - 200° is also really good. The meat isn't dripping when sliced but it has a nice moist texture hen put in the mouth.

For turkey it is always fun to try new things, I wouldn't be afraid to cook it at lower temperatures, however, 300° - 350° and cooked to 165° always produces a great moist cook.

Let us know what you decide to do and take some pictures.

GG

Ross in Ventura

Hey Len I'm Smoking my 12-lb. Apple Brine turkey @ 225* with Applewood

Have a great Thanksgiving

Ross

Len Schultz

Ross,

How long are you planning it to cook? I've heard 40m/lb, which would put a 12lb at 8hrs...

I'm leaning towards 225, but I will definitely try a chicken at 350 next time. I'll take pictures.

--len

ddmax

I did a 4 lb. turkey breast on Sunday at about 235* for 3 hours. I used hickory and applewood chips that soaked overnight. I also added a bit of chicken broth into the drip pan when I put the bird on.

It turned out fantastic!It had about a 1/4 inch smoke ring and was super juicy!





Sorry about the quality of the photos.(I was a few beverages in by the time the bird came off)

fishlessman

ive done lots of low and slow turkeys but never one that small. time wise watch the cook, around 6.5 to 7 hours in you can raise the temps to get it done and it will still have that low temp moistness. for tday i prefer roasted birds but in the summer i do the long cook because sometimes its just more convienient and everyone likes it, makes better turkey salad sandwiches with the leftovers as well

Grandpas Grub

fishlessman wrote:

in the summer i do the long cook because sometimes its just more convienient and everyone likes it, makes better turkey salad sandwiches with the leftovers as well

I agree, much better for salads & sandwiches.

Kent

Grandpas Grub

 
Very nice looking cook.