How can I cook a turkey and tenderloin with 1 egg?

poster

I need to cook a turkey (small 10-12lber) and also a beef tenderloin Christmas day, but I only have 1 large egg. I will spatchcock the turkey, so it's a 45min cook, im going to try the APL method for the tenderloin and assume it will be an hourish. What would be the best protein to rest while the other cooks? The turkey or the beef?

lkapigian

Since Spatchcock, why not put another grid over the bird for the beef ? Otherwise, if it were me, I’d rest the bird and do the beef last 

poster

I like doing the turkey raised direct at 400 as I always have luck there. I was kinda thinking the same, let the turkey rest and carve at the last minute. Will still likely be pretty warm

lkapigian

poster said:

I like doing the turkey raised direct at 400 as I always have luck there. I was kinda thinking the same, let the turkey rest and carve at the last minute. Will still likely be pretty warm

I’d rather overshoot the turkey from  carryover than that Beef Tenderloin 

dmourati

Turkey first, then put it in a low oven. Cook the tenderloin. Serve the tenderloin, then serve the Turkey. I'd bet the turkey will take more than 45 minutes unless we're talking about a chicken.

DoubleEgger

Sounds like an excuse to buy another egg. 

TheToast

A turkey that size you can rest for hours. Wrap in foil tightly and a towel or if you can’t wrap a towel, put a towel over it after foiling. It’ll stay hot for ages. I normally cook a 7kg turkey (15lbs) and wrap and rest it for about 4hrs to drive round to the in-laws for lunch. 

ColtsFan

I would hold the turkey FTC. You’ll sacrifice that crispy skin but…

fishlessman

turkey does not need to be served piping hot, moist and room temp works and i wouldnt even wrap it. you want the tenderloin perfect, the cook revolves around the tenderloin. with the tenderloin, i wouldnt cook it whole, i would cut it in half at least. this can give you rare areas and more end cuts for those that dont like rare. theres still too many people that want it over cooked.

Mark_B_Good

I'd do both at the same time ... stay with me on this one.

Do a reverse sear on the tenderloin ... start in the oven, low and slow, convection at say 275F ... while you are cooking the turkey. Take turkey off, and finish tenderloin on the egg, DIRECT ... will take around 5 to 6 minutes (2 min per side) ... while the turkey is resting.  Cut turkey while tenderloin rests, cut tenderloin.

poster

Mark_B_Good said:

I'd do both at the same time ... stay with me on this one.

Do a reverse sear on the tenderloin ... start in the oven, low and slow, convection at say 275F ... while you are cooking the turkey. Take turkey off, and finish tenderloin on the egg, DIRECT ... will take around 5 to 6 minutes (2 min per side) ... while the turkey is resting.  Cut turkey while tenderloin rests, cut tenderloin.

I hear you, but the oven will be also used for other things. Think I will try resting the turkey while i do the tenderloin. I could only find a 6lber today, so it won't take too long to cook. It's another excuse to stay outside too.Looks like we will be way over the seasonal norms here this weekend as well.

JohnInCarolina

Can you stuff the turkey with the tenderloin?  I’m just trying to think outside the box here…

lkapigian

JohnInCarolina said:

Can you stuff the turkey with the tenderloin?  I’m just trying to think outside the box here…

 Brilliant!

Ybabpmuts

Y'all can stuff whatever you want in your turkeys. Turkey for me is bad, every Thanksgiving morning growing up, my father was the biggest a$$ ever, until the food was served. Before that though, damned if you crossed his path. In 1978 I came into the kitchen at a bad time (I guess?) and he beat the heck out of me, three feet away from a perfectly roasted turkey.  Who does that?  

MaskedMarvel

Spatchcock raised direct 450° 
dual grate setup
turkey on the bottom 90 minutes
beef on top 
pull the tenderloin at 110°
after turkey hits 165°+ pull the bird, open the vents, when the BGE goes full throttle, put the tenderloin back in to sear
have Me over for a tequila and a bite

Mark_B_Good

poster said:

Mark_B_Good said:

I'd do both at the same time ... stay with me on this one.

Do a reverse sear on the tenderloin ... start in the oven, low and slow, convection at say 275F ... while you are cooking the turkey. Take turkey off, and finish tenderloin on the egg, DIRECT ... will take around 5 to 6 minutes (2 min per side) ... while the turkey is resting.  Cut turkey while tenderloin rests, cut tenderloin.

I hear you, but the oven will be also used for other things. Think I will try resting the turkey while i do the tenderloin. I could only find a 6lber today, so it won't take too long to cook. It's another excuse to stay outside too.Looks like we will be way over the seasonal norms here this weekend as well.

Well, if you do that, and get the grill up to 600F to 700F (sear range) ... you probably only need 2 min per side (8 min total) to cook that tenderloin ... provided everyone's okay with rare to medium rare. If not, cut off a few pieces and direct grill for the charcoal chewers.

poster

Did the turkey first and let it rest while i did the beef. The beef didn't take long so everything worked out well.

Foghorn

Outstanding.

lousubcap

Way to get it done.  Beautiful plate right there. 

MasterC

Looks delicious and you definitely delivered 

dmourati

Called it. Well played.