Seeking Input on Possible High-Heat "Turbo" Turkey

khristyjeff

Saw a recipe from a real Chef suggesting her favorite way to roast a turkey was (in oven) at 450.  She said "The bird cooks quickly and emerges from the oven juicy and crisp-skinned."  She said it works best with birds under 14 pounds;  cooks to internal of 165;  no stuffing inside.  Only downside she said is that the oven might smoke a lot.  
So I wondered, since my wife does not allow smokey cooks in the house could this be done successfully on the Egg?  Any of you ever tried it?  Even if you haven't, I respect your opinions and welcome any of your thoughts.  

Nature Boy

I would recommend spatchcocking and grilling it direct. It cooks quickly, and you can also achieve juicy and crisp skinned. We do 3 different methods in our turkey class, and generally the direct bird gets the nod.

Happy cookin'! Chris

Mickey

I always go at 400. 

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook to temp (not time) breast @ 165 and thigh @ 175

thetrim

I love the spatchcocked Turkey.  I love Turkey w Gravy even more, so I usually do Mad Max.

jtcBoynton

So I wondered, since my wife does not allow smokey cooks in the house could this be done successfully on the Egg?

Short answer - yes.  Any oven cook can be done on an egg. Your egg can produce a more steady temp than most home ovens. A quality lump without added wood will produce a clean oven flavor.

Mattman3969

Depending on the size of the bird and the closeness to the dome the skin might burn at 450.  You can set the drip pan (raised for air gap) on the Legs up PS to gain room.  You could even remove the fire ring if needed.  Do a test fit while the bird is still in plastic so there is no surprise on turkey day.  

dmchicago

Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

12lb bird following Thomas Keller's recipe. 

450 for just under 90 minutes in the oven. Crispy skin for days.

Moist and excellent!

khristyjeff

dmchicago said:

Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

12lb bird following Thomas Keller's recipe. 

450 for just under 90 minutes in the oven. Crispy skin for days.

Moist and excellent!

Hi dmchicago.  That's a beautiful bird!  Did you have any problem with lots of smoke? We don't have an exhaust fan.  BTW, I'm khristyjeff "west of Chicago".  

khristyjeff

Thanks for all your comments so far.  Can always count on this group. This is just what I was looking for. I'll give an update on what I end up doing and how it worked out.

dmchicago

khristyjeff said:

dmchicago said:

Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

12lb bird following Thomas Keller's recipe. 

450 for just under 90 minutes in the oven. Crispy skin for days.

Moist and excellent!

Hi dmchicago.  That's a beautiful bird!  Did you have any problem with lots of smoke? We don't have an exhaust fan.  BTW, I'm khristyjeff "west of Chicago".  

No serious smoke problem. I lived in Lincoln Park for 10 years. Now back in Austin.