Tough Turkey....

krames

Hey fellow Eggers!

I smoked my turkey yesterday and it came out nice and moist, but it was a little on the tough side. I am trying to figure out what happened.

The night before the cook, I spatchcocked and dry brined the bird. The following day, I cooked it at 325F raised indirect using my flame boss. I pulled the bird at 150F and let it rest until the breast registered 165F. To service it, I cut across the grain.

Did I just get a tough bird or should I have done something else?

Thanks!

Legume

In my experience, moist and tough can mean undercooked.

The Cen-Tex Smoker

Not sure i would have done it any differently. Sometimes the bird wins. 

Only thing I can think of is if you had a storebought bird, they are usually loaded with brine already. Could have been the additional salt reacting with the “solution” (brine) they pump it with to get the weight up. Not sure that’s even a thing but just spitballing here. 

buzd504

Does turkey have a grain?

The Cen-Tex Smoker

buzd504 said:

Does turkey have a grain?

It does. Slicing across the breast (widthwise) is cutting across the grain of the breast. Can be stringy if you cut it off the bird the old school way (Carving the bird whole and slicing down the length of the breast). I always remove the breast and slice across. Thighs too. 

krames

It was an HEB naturals bird. The label did not say anything about being enhanced or injected with brine, however, the label on the back said that it had 4% sodium which was less than the Mary's free range organic bird I did the year before.

@Legume might be right. In the past, I have cooked my turkey to around 155-157ish and it came out great. I thought I would try 150 because Kenji Alt Lopez recommend it. 

I think I am going give it a little more time next year. 

krames

@buzd504 I have seen cutting across the grain in a couple places. But I guess you can't believe everything you read on the internet!

The Cen-Tex Smoker

krames said:

It was an HEB naturals bird. The label did not say anything about being enhanced or injected with brine, however, the label on the back said that it had 4% sodium which was less than the Mary's free range organic bird I did the year before.

@Legume might be right. In the past, I have cooked my turkey to around 155-157ish and it came out great. I thought I would try 150 because Kenji Alt Lopez recommend it. 

I think I am going give it a little more time next year. 

I usually pull around 155-ish but when you said it came up to 165 in the rest (seemed like a big carryover) I figured you were good. I’m thinking Legume is on to something. You might have been a little low on the finish temp. 

buzd504

krames said:

@buzd504 I have seen cutting across the grain in a couple places. But I guess you can't believe everything you read on the internet!

I mean, technically, I'm sure it has grain, but I don't know that cutting across it has the same effect it does with beef.  I don't know, I've just never heard of that.

Legume

buzd504 said:

krames said:

@buzd504 I have seen cutting across the grain in a couple places. But I guess you can't believe everything you read on the internet!

I mean, technically, I'm sure it has grain, but I don't know that cutting across it has the same effect it does with beef.  I don't know, I've just never heard of that.

It does when the breast is tough.

GrillSgt

The Cen-Tex Smoker said:

Not sure i would have done it any differently. Sometimes the bird wins. 

Only thing I can think of is if you had a storebought bird, they are usually loaded with brine already. Could have been the additional salt reacting with the “solution” (brine) they pump it with to get the weight up. Not sure that’s even a thing but just spitballing here. 

100% agree. I’ve railed against all store bought “enhanced” meats for years. Texture is first thing it ruins. 

krames

Thanks again for the help everyone!

littlerascal56

I spatchcocked a 16# Butterball, and pulled it when brest hit 160.  Dark meat was 170+.  Everyone remarked how moist and tender it was (yes I cut across grain), and how flavorful.  I told them that’s how they all turn out on my egg!

SGH

@krames
A question for you if I may. Was the turkey tough through and through? Or was it just various parts (thighs, legs, etc etc) that was tough? Also if it was the breast that was tough, was it tough through and through or was there some tender layers? 

Skiddymarker

I always use a 4% brine solution, just under 2% with the sugars. Never had a tough bird. Centex is the guy, but I’ve had little succes with a dry brine. @SGH might be on the right track with lookong at some parts being tougher than others. To me, that indicates a tough old bird. 

tenpenny_05

I second the possibly underdone comments. I always cooked my birds to 165 before pulling. This year I took the advice of this forum and took it off at 155 and it seemed tough.

krames

SGH said:

@krames
A question for you if I may. Was the turkey tough through and through? Or was it just various parts (thighs, legs, etc etc) that was tough? Also if it was the breast that was tough, was it tough through and through or was there some tender layers? 

There was a bit of variation. I got complements on the dark meat which got to around  180-190F.

As far as the breast meat, I did get a piece or two that where more tender towards the top of the breast, which interestingly enough was furthest away from the fire. I took all of my temps towards the center of the breast so unfortunately, I don't know what the temps where at the top.

@SGH would that indicate an old bird or issues with the cooking temp to you?

krames

tenpenny_05 said:

I second the possibly underdone comments. I always cooked my birds to 165 before pulling. This year I took the advice of this forum and took it off at 155 and it seemed tough.

I think the best bird, I have ever done was a butterball with a temperature that hit 157. It was a little on the drier side and thats why I was opting for a lower temp this time, but I might have to try 157 again.

Mattman3969

There was a bit of variation. I got complements on the dark meat which got to around  180-190F.

As far as the breast meat, I did get a piece or two that where more tender towards the top of the breast, which interestingly enough was furthest away from the fire. I took all of my temps towards the center of the breast so unfortunately, I don't know what the temps where at 

I’m thinking based off of the comment on the outer breast meat being tender that the white meat was slightly undercooked.  The outer/top of the breast was cooked more because of radiant heat from the dome.