Turkey cooking- would like input

bschroed

Ok. Doing a 16 lb. turkey tomorrow. I will be using a vertical rack I purchased. Never done one. I will be soaking it in a brine tonight. Need some help from

taking out of the brine till done. Need to know temps, time, ect..... Thanks a lot fellow eggers!! 

Little Steven

Turkey runs about 12 to 15 minutes a pound at 325* roasting. Put it on the stand, rub and put it on. 165 breast temp. Check Mad Max's method for roasting and other ideas.

Little Steven

Forgot the link

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

tazcrash

OK, I've never done this, but it makes sense to me, so I'll pass it on.

One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. 

the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. 

By chilling the breast meat, it should get the 2 to be ready at the same time.    

Like I said,m I never did it, but it sounds reasonable. 

Little Steven

Another option, depending on the turkey stand, is to put it on the stand legs up with an indirect piece. The dome is hotter than the grid so the dark meat cooks in a hotter environment to a higher temp. The fat from the rear end melts and bastes the breast meat. You may have to cut a bit of the backbone out to get it started on the stand.

Little Steven

OK, I've never done this, but it makes sense to me, so I'll pass it on.

One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. 

the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. 

By chilling the breast meat, it should get the 2 to be ready at the same time.    

Like I said,m I never did it, but it sounds reasonable. 

Taz, that is part of the Mad Max method

Little Steven

Here is a pic that almost demonstrates the difference in temps

lousubcap

OK, I've never done this, but it makes sense to me, so I'll pass it on.

One thing I've read since getting my egg is to let the turkey sit on the counter to get to room temp....With an ice bag on the breast. 

the reason is: The thighs need to cook longer, you you will usually end up with perfectly cooked breast, and under-cooked thighs, or properly cooked thighs, and over cooked breast. 

By chilling the breast meat, it should get the 2 to be ready at the same time.    

Like I said,m I never did it, but it sounds reasonable. 

I do the ice trick on turkey and also on spatchcock chix-works for me.  I know many who say you don't need it on the chix but trying to get one part to 160 and another to 180 at the same time, I figure starting out with the lower temp breast can't hurt.

Little Steven

You should see the other four