Mad max turkey - trial run

fusionhq

I am doing a practice run since I haven't done a turkey yet. Practice run will be a 12lbs bird, bribed using @cen Tex's brine suggestion. Brine is on now, will put bird in tomorrow night for 24 hours. Then fridge uncovered for 24 hours. That takes me to saturday morning when I will follow mad max' recipe for bird and gravy. Pics and documentation to come.

Here's the brine coming to a boil. Smells GOOD!!

Dobie

I have a 11 pound bird thawing in the fridge for a practice run also this weekend. Link to the mad max method?

BigGreenPackerFan

I have used the Mad Max recipe for 8 consecutive years and the results are amazing every year. I use my wife's recipe for the gravy but the turkey turns out great year after year. Whatever you do don't skip the bag of ice trick. It really works. I also used Pecan wood last year instead of Apple and I did prefer the Pecan. Good luck!

cazzy

I've just used his breast icing trick and the gravy. With the herb brine you're using, I found all of the other steps unnecessary.

Carolina Q

Dobie, Max's turkey is on naked whiz site. Just google mad max turkey. Good stuff.

fusionhq

I posted last night, but it said it was awaiting approval. I'll try again tonight. Bird bath.

SGH

Standing by for the finale.

fusionhq

I'm thinking about throwing a brisket on after the turkey is done....

SMITTYtheSMOKER

I like this recipe as well. The gravy is the best.

fusionhq

Turkey will cook Saturday afternoon, and I'm picking up a brisket to put on Satnight/sunday for some NASCAR and NFL fun!  Should be a great weekend with GREAT weather!!

Eggcelsior

It's fantastic. I did the charcuterie brine and followed the other steps.

fusionhq

Bird is uncovered in the fridge, waiting for tomorrow mornings cook.  Also picking up a brisket on the way home from work...USDA Choice packer.

erniemcclain

Thought I had a turkey in the freezer but found it is a very large turkey breast.  Well, that is my mad max test run tomorrow. 

SGH

@fusionhq‌
Will be standing by for the finale⚡️⚡️

apinion

My taste is to remove the apples from the mad max recipe. Everything else is delicious.  Just seemed toooo sweet.

fusionhq

cazzy

Brian, sorry for being a lil late with this.  Next time, make sure the bird is fully submerged in the brine.  You can do this with a couple of plates.

As mentioned earlier, that's a beautiful brisket.  Nice selection man.

fusionhq

@cazzy you're right. I ended up adding a little water to make sure it was covered. Thanks!

fusionhq

Pics.

Dobie

@fusionhq‌ looking good, is it done? Any tips for me, I'm doing mine tomorrow but not brining or making gravy on this run. Just the bird for sammiches.

fusionhq

My fire went out. Not sure how this is going to end up.

fusionhq

Anyone have any insight as to whether the meat will be ok or not?

lousubcap

Given you lost the fire, hopefully you sacrificed the turkey cook and not the brisket.  That said, it would depend on how long the fire was out/meat below 140*F coupled with the meat temp before you lost the fire.  Chances are you are okay but more info would help.

fusionhq

Tirkey was fine, I had to add lump and restart Fire after turkey. Went to bed around 12-1am and Fire was fine. Didn't use maverick this time, and fire was out when I woke up at 8. Egg is now at 280 and brisket is at 151. I screwed the pooch on this one.

nolan8v

Disregard.

@lousubcap already asked the questions.

fusionhq

Meat temp was 75ish when I woke up

lousubcap

Don't know your scenario but sounds like you put the brisket on around midnight or so, and found it around 8 hours later at 75*F-likely never made it above 140*F with the info provided.  But "damn the torpedoes, full speed ahead" based on your above post.  

fusionhq

I'm going to cook it through. We'll see!

NPHuskerFL

Brian have I told you lately I hate you? )
Tis my "On Call" week and the phone has been blowing up all weekend. To top it off the traffic is insane due it being FL GA weekend. But, busy is good. Lots of OT this week and I'm off call tomorrow. The meal sounds like it'll be tasty! Will stay tuned. I'm hoping to egg a lil sumptin sumptin later.

fusionhq

I've finally made it to the stall. 174-180 for a few hours now.

fusionhq