Turkey Cook (Illustrated)

KamadoDragon

Thought I would share with you the results of my Thanksgiving turkey cook (yes, I know I'm late...). Started off early in the morning as we were eating at noon and I didn't want to hold up the guests, I had read that it would take 3 1/2 hours, but the night before I read 20 minutes a pound, for a 14 Lb. turkey that came out to about 4 1/2 hours, adding 30 minutes to rest before carving put me at 5 hours to cook the bird. That seemed long to me, but it eased my spouses concerns about this "untried" method of cooking a Thanksgiving turkey, so there I was at 06:30 warming up the "Beast". I used about 3/4 of a 'load' of lump with a half dozen largish pecan chunks scattered through the charcoal.

While the Egg was warming up and getting settled down I prepared the stuffing, yes despite what Alton Brown says, I stuffed the turkey! IMNSHO the trick to stuffing any meat is to put the stuffing in while it is still hot and moments before it goes on the fire. Pausing only for a quick photo shoot (below)

and a slathering of Melted butter (**NOT MARGARINE**), the bird was placed into the belly of the beast.

The fire had been settled down to 350 after the turkey went in I damped the lower door a bit more aiming for about 330 - 340. The turkey was basted every 30 minutes with melted butter (**NOT MARGARINE**) and when the pan had enough drippings those were applied as well (making sure the stuffing received it's share of the drippings). There was a pop-up thermometer in the turkey but I have never trusted those things, so my plan was to watch the temperature of the breast meat and the thigh meat during cooking. After about 3 1/2 hours I began to see the signs of the turkey being done (color, feel of bone joints, and Jedi senses). Sticking in the probe in the breast I got 163, with the thigh coming in at 168, and the stuffing at 165, as predicted the pop-up timer remained inert. 

Out of the oven he came to rest for 30 minutes before carving... I'll be honest some small pieces were removed for quality assurance.


In retrospect I would have preferred to get the turkey out as the breast reached 160, and I would have let the fire get a little hotter before putting it in the Egg and then tamping it down. But all in all the turkey turned out very well and was enjoyed by all.

In fact I'm thinking of making another one around Christmas for the Christmas feast!

SGH

@KamadoDragon
Great looking bird brother. 

bgebrent

Enjoyed by all you said.  Then Pat's on the back to you brother.  Bird looks fine!

blind99

beautiful looking bird!  you are a true jedi master turkey cooker!