Turkey al la Mad Max

Grandpas Grub

<p />Last weekends cook and picture testing...[p]from the image url...[p]and a second test..

mad max beyond eggdome

Grandpas Grub,
looks great. ..how was it?

Woodbutcher

Grandpas Grub,
Great job on the bird & the pictures! Why do I always get hungry when I read this forum?

Unknown

mad max beyond eggdome,[p]I am not sure of the taste of that 21# beauty. [p]We didn't want to ruin it by cutting it, so we decided to moount it next to the moose mead in the trophy room.[p]Actually the taste was better than the looks. This was the first time we have made gravy without a 'packet' of gravey mix.[p]I got in real trouble whe prepairing the bird. I told my wife I needed a ziplock bag so I can ice her breasts. I got hit in the side of the head with the turkey pan. [p]I quickly explained her being the turkey. I then had to explain what the heck I was trying to do.[p]Anyway, I left the egg for a little while and when I got back and checked her brests (the turkey) the internal temp was 172°.[p]The brests were just a tid bit dry for my liking. The gravy over the mead and potatoes saved the day.[p]Fantastic grilled turkey sandwhichs for leftovers.[p]We are going to cook another this weekend or next. Mad Max Turkey is going to be Thanksgiving Dinner this year.[p]Thanks my friend, I appreciate your sharing this wonderful method.[p]Kent

EggspertMN

Grandpas Grub,
Great looking Turkey!!![p]Have you ever tried injecting your turkey? This might help prevent the dry breast meat you describe. I have used Cajun Injector Creole Butter quite successfully in the past and we love the taste. I have also used it for frying a turkey. Roasting on the egg works quite well.[p]M

Grandpas Grub

EggspertMN,[p]I am pretty sure the dryness was do to the pull temp/rest temp. I let it cook too long. I think if I pull at 160° or 165° the brests will be plenty moist.[p]I do want to try some liquid injection for more flavor but I am not sure what to inject with - I will need to do some reading.[p]My kids want me to inject some garlic. I think they have been watching too many infomercials for Ronco. I like some garlic but I am not sure if I would want to bite into a whole clove at one time.[p]Thanks, Kent

EggspertMN

Grandpas Grub,
The good thing here is that you are learning as you go. I always assess stuff I cook to see what I can do better next time. You may be right that the temp ws too high (I probably would have pulled it in the 160-165 range) However, some things that can save this turkey would be something like injection.[p]There are lots of injection recipes out there. I've used a lot, but I haven't found anything I like better than Creole Butter. http://www.cajuninjector.com/ There are lots of flavours here, and some recipes you may like to try. [p]So, I'm thinkin that an injection will give you a cushion if perhaps the temp ran up a little much, like to 170. Things will still be moist and juicy.[p]BTW, there are lots of injections you can make yourself, Foodnetwork recipe search wil find a lot, Steve Rachlen's boks has em in there, The Weber cookbook... [p]Here's another idea. Brine your Turkey. This will also give a lot of flavour, AND kep it moist. I've done this too. Pretty easy too. 2 gallons of water, sugar, salt, and some spices in there. keep it cold for about 24 hours, rince it off, and cook it just like normal. [p]Give these a try and let me know what you think. You might be pretty sick of turkey by Thanksgiving, but you'll discover what you like :-)[p]and don't forget to have fun![p]Mark