Early Bird

Ryezza

Tried a turkey on the BGE for the first time today using a slightly modified take on the Mad Max method. I've run into a slight issue: the bird (a 14-pound turkey in a medium egg) looks like it's going to be done ahead of schedule. My temp probe says the internal temp on the breast is 157 right now, and we're still 3 hours out from scheduled dinner time. I pulled the dome temp down to 275 halfway thru the cook when it was coming up quick, and I'm currently letting it drop to 225. Thoughts on what to do at this point? Do I pull the bird as planned around 163? Can I let it rest for longer than planned if I wrap it up snuggly in towels and a cooler? Do I let the bird stay on the egg once it's already up to temp? Input much appreciated!

Mattman3969

If it was me I would pull at 152-155 in breast (allowing for carryover), let it rest until temp stabilized then put in the oven on the keep warm setting at 150°.   This should keep everything moist and your skin crisp.   Hope this was not too late 

Ryezza

Thanks for the suggestion! I ended up bringing the temp down under 200, pulling the bird at ~163, wrapping in aluminum foil + a towel + a beer cooler bag and let it rest for just over an hour, and that got me close enough to the targeted dinner time. It turned out amazing, I was really pleased with the flavor and our friends loved it! The gravy from the drippings was particularly delish.