21# Turkey in 2 hr.....again

Midnight Smoker

This is scaring me a bit. I thought that when I first posted that I cooked a 21# turkey in 2 hours, not on purpose, that I would get all kind of responses about how I must have had the temp turbo'd or some other explaination.[p]I swear on my Mother's eyes that it was indeed cooled in 2 maybe 2 1/4 hours AND it was VERY tasty and moist. I had a load of lump up to the fire ring......it was burned almost completly out when I looked at the bird at 11:30 when my Polder alarm went off.....AFTER TWO HOURS![p]I did have trouble with the thermo's at the begging as I had a bunch of things that I had to do when I least expected them to be done. I had to show a rental property and could not find the keys....then I wewent to show the property anyway and thought I would just break a window to get in......well when I got back the alarm was going of and the bird was DONE.....all in two hours.....I SWEAR!!!!! Not sure how or why! [p]Anyway....just wanted to write another post and STAND MY GROUND!! lol[p]Did I tel you about the BB I did in one hour??? ONLY KIDDING! PAUL

mad max beyond eggdome

Midnight Smoker,
i absolutely believe you that managed to cook that thing in 2 hours. . .however, i can't believe in a million years that it was cooked at 375 degrees. . .and if you burned out a full load of lump in less than three hours, then i know your guages must be off somewhere.. . .[p]or like mollyshark said, there must be something in the air down there. . .[p]anyway, i'm glad it turned out good for you. .. did you make the gravy??

Yazoo

Midnight Smoker,[p]I've seen turkeys cooked in kettles in about the same amount of time. I don't know what the temp was though.

fishlessman

Midnight Smoker,
was it brined, ive had brined ones cook in at 10 minutes per pound at 350ish. before this tday i had never brined befor and the 3 that i cooked since have gone much faster

Midnight Smoker

mad max beyond eggdome,[p]Thanks for the believing!!! lol[p]I started out at 375 and then when all went to hell around the house I kind of let the Egg do it's own thing....and it did it well...albiet at a very high temp. I would guess that most of the cook was in the 500 mark. I just can't believe HOW moist the bird was.[p]Yes I did make the gravy......you ever notice how there is never enough though? Sort of like the hot dogs/hot dog roll problem.....[p]Paul

mad max beyond eggdome

Midnight Smoker,
i always make about 4 quarts of gravy to start. .. . then, as i'm warming gravy for left overs, if i'm running short, i'll extend it by adding some chicken broth and thickening it with some 'roux'. ... i can usually stretch it pretty far. ..[p]500 degrees. .. .now that makes more sence. ..glad it still turned out ok for you. .. .

jbrodie

Midnight Smoker, any chance the dome thermometer might have stuck into the turkey giving you a false reading? Don't ask how I would know about this. Jim.