Theory to actual Turkey Cook times/insights-the T'day adventure-Keep notes-

lousubcap

Every year at this time many of us are firing up the Thanksgiving turkey cook and it is a one-off although this year I am deviating to a duck cook last done 40+ years ago.  (A serious one-off.)
That said here is a summary of my turkey cook notes to get the guesstimate for whatever process I plan to use.  For spatchcock I go with around 90-110 minutes total very raised direct for anywhere from around 14-20 lbs. , 350-375*F.  Non spatch I figure 12 mins /lb at around 350*F indirect (Edit:  non stuffed).
Please keep your notes for the cook details and then post 'em up for the next turkey adventure. 

Ozzie_Isaac

Every year my turkey cooks faster than I expect.

JohnInCarolina

Ozzie_Isaac said:

Every year my turkey cooks faster than I expect.

Last year I tried to anticipate this very outcome.  And then the turkey took much longer.

Turkey is like the Roadrunner of holiday proteins.  Just when you think you’ve outsmarted it, it drops a five ton ACME weight on your noggin.

GrateEggspectations

Thanks for the notes. I only tried turkey on the Egg once and was not pleased. Not sure what went wrong, but it was likely me. 

Never spatchcocked before, so that’s definitely an approach to try. 

One of my B-I-Ls consistently turns out the most wonderful turkey I’ve ever had, regardless of how he cooks it. Incredibly moist and flavourful. Wish I knew his secret. 

(I think he has an account on this forum, but I’m not sure what it is and it probably isn’t active.)

DoubleEgger

The bird drives the cook. 

JohnInCarolina

GrateEggspectations said:

Thanks for the notes. I only tried turkey on the Egg once and was not pleased. Not sure what went wrong, but it was likely me. 

Never spatchcocked before, so that’s definitely an approach to try. 

One of my B-I-Ls consistently turns out the most wonderful turkey I’ve ever had, regardless of how he cooks it. Incredibly moist and flavourful. Wish I knew his secret. 

(I think he has an account on this forum, but I’m not sure what it is and it probably isn’t active.)

The past few years, I have actually been doing just turkey breasts on my Karubecue.  The results are very consistent, and incredible.  I actually like them quite a bit more than what I was getting out of the sous vide with an Egg finish to add some char and smoke.

Buckwoody Egger

also in the “done faster than the math” camp.  i prefer cooking on the grid with a pan underneath vs in the pan with all the veggies. 

brief diversion—cap duck is great on the egg.  i am sure you need no research help there.  great opportunity for a soup and maybe duck rillette if you are inclined.  it’s on my “learn” list so a couple links. rillette on baguette with cornichon slice and a nice red wine feels like a million bucks. 

https://www.saveur.com/article/recipes/duck-rillettes/
https://honest-food.net/duck-or-goose-rillettes/

lousubcap

Thanks @Buckwoody Egger as that is a process I will have to take on down the road.  Definitely worth a go if I have the patience.  🦆

caliking

lousubcap said:

Thanks @Buckwoody Egger as that is a process I will have to take on down the road.  Definitely worth a go if I have the patience.  🦆

Maybe you remember from 40+ yrs ago, that ducks are fatty MFers. Prick the skin all around to render the fat. And, you'll want to have a deep pan under it, to catch all the rendered fat.

Ask me how I know. 
(throwing this out there, knowing well that you've probably forgotten more things than I know about cooking/egging). 

GrateEggspectations

Recently sous vided duck in the confit style. Was truly incredible, so I recommend giving it a go. 

lousubcap

Thanks @caliking as I remember the deal with rendering the fat and I'm quite sure I failed to be aggressive enough-but time does heal a lot of issues.  
@GrateEggspectations - I have committed to never establishing a personal relationship with one Sue Vide.  I am into the "simplifying my life" phase and young Sue would become a dangerous distraction.  
Happy Saturday-

Mickey

For the past 25 years cooking 1 or 2 spatchcock turkeys per year. 

I look for 10/11 lbs and cook direct raised @ 400 skin side up and never turn over. 

Cooks are approximately 90 minutes looking for temp (not time) breast @ 165 and thigh @ 175.

CTMike

lousubcap said:

Thanks @caliking as I remember the deal with rendering the fat and I'm quite sure I failed to be aggressive enough-but time does heal a lot of issues.  
@GrateEggspectations - I have committed to never establishing a personal relationship with one Sue Vide.  I am into the "simplifying my life" phase and young Sue would become a dangerous distraction.  
Happy Saturday-

Sue cooks one hell of a mean steak. 133 F for an hour (or more depending on thickness), then a quick sear in a screaming hot CI pan. Baste with butter while it sears. 

You really oughta give it a try. 

lousubcap

I hear ya @CTMike and it does sound tempting however, I am avoiding such rabbit holes with hard goods, especially cooking toys.  Doing a pretty good job in that regard, now with grocery links-definitely weak at the knees.  

fishlessman

the pan under the turkey seems to effect the timing more than the bird. i use a low sided pan or a paella pan with the bird above it at 325, about 12 minutes per pound for a 14/16 pound bird.

duck i go raised grid  direct about 225 til crispy and serve it with a crandberry sauce modified with something like lemons and blue berries/blackberries/ marmilade etc.

if you want to see rendered grease, theres 5 gallons grease in a goose, will never cook a goose again

G_S

Put a ice pack on the breast for about the first 30 minutes of the cook

Mark_B_Good

fishlessman said:

the pan under the turkey seems to effect the timing more than the bird. i use a low sided pan or a paella pan with the bird above it at 325, about 12 minutes per pound for a 14/16 pound bird.

duck i go raised grid  direct about 225 til crispy and serve it with a crandberry sauce modified with something like lemons and blue berries/blackberries/ marmilade etc.

if you want to see rendered grease, theres 5 gallons grease in a goose, will never cook a goose again

100% on the turkey. I cook at 325F, helps to not dry out the outter bits when compared to 375F. 
Mine take 12 to 14 min per pound for a 14 - 16 lb bird, to get to a 165F meat temperature (measure both breast and inner part of thigh ... but this is not spatchcock, I do mine whole.   Also, as mentioned by one poster ... put ice in a big zip lock, and let rest on breast for at least 30 minutes to cool down the breast ... breast cooks faster than thighs, so pre-cooling the breast brings both parts of the turkey in at 165F at about the same time, so you don't end up drying out the breast waiting for the thigh to cook.

Ozzie_Isaac

14 lbs
3 days in fridge
2hrs on counter
icepack on breast for 30minutes before egg
325-350
3hrs 51 minutes
breast hit 160

smbishop

lousubcap said:

Every year at this time many of us are firing up the Thanksgiving turkey cook and it is a one-off although this year I am deviating to a duck cook last done 40+ years ago.  (A serious one-off.)
That said here is a summary of my turkey cook notes to get the guesstimate for whatever process I plan to use.  For spatchcock I go with around 90-110 minutes total very raised direct for anywhere from around 14-20 lbs. , 350-375*F.  Non spatch I figure 12 mins /lb at around 350*F indirect (Edit:  non stuffed).
Please keep your notes for the cook details and then post 'em up for the next turkey adventure. 

Here are my notes from 2024.  Pretty much the same, very raised direct, spatchcock:

2024

 

Dry Brine: 

https://www.askchefdennis.com/dry-brine-roast-turkey/

 

15 lbs indirect, 325 - 350 to start. After 40 minutes, already nicely browned, maybe too much smoke, 3 chunks of apple?  Basted with butter at 40 minutes.  Internal breast 60.   Important to find the middle of the breast…

 

1 hr, steady 350, internal breast temp 95, skin is brown…

 

90 minutes, 350, internal breast temp is 128, skin is still okay, basted with butter.

 

Preheated at 10:30, started cook at 11:30, Finished cook at 1:50, 157 degrees breast. 395 Egg temp.   2 hrs, 20 minutes

 

1:50 - 2 hrs, 20 minutes.  Finished egg temp 400, turkey breast 157

 

3 chunks of apple wood seemed too much, use 1 or 2 next time?  The skin browned early, was dark, but not burnt. Flavor was amazing!

 

Basted with butter every 30 minutes or so…