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

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. 


Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,617
    Every year my turkey cooks faster than I expect.

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • 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
    DoubleEgger Posts: 18,068
    The bird drives the cook. 
  • JohnInCarolina
    JohnInCarolina Posts: 32,692
    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.
    "I've made a note never to piss you two off." - Stike
  • 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
    lousubcap Posts: 34,008
    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.  🦆
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • caliking
    caliking Posts: 18,921
    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). 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Recently sous vided duck in the confit style. Was truly incredible, so I recommend giving it a go. 


  • lousubcap
    lousubcap Posts: 34,008
    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.   B)
    @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-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Mickey
    Mickey Posts: 19,696
    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.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • CTMike
    CTMike Posts: 3,422
    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.   B)
    @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. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
  • lousubcap
    lousubcap Posts: 34,008
    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.   B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • fishlessman
    fishlessman Posts: 33,482
    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 ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • G_S
    G_S Posts: 63

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


  • Mark_B_Good
    Mark_B_Good Posts: 1,605
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,617
    14 lbs
    3 days in fridge
    2hrs on counter
    icepack on breast for 30minutes before egg
    325-350
    3hrs 51 minutes
    breast hit 160


    Maybe your purpose in life is only to serve as an example for others? - LPL


  • smbishop
    smbishop Posts: 3,057
    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…


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.