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First Turkey

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edited November -1 in EggHead Forum
For 28 of 30 years wife has done the largest turkey she could find in oven. This year we each did an 11-pounder. This was my first turkey on the egg. Used a heat deflector purchased recently and a v-rack with the breast down. No spices, no rub, no stuffing, just a "Plain Jane" turkey. It turned our great. It was far more moist than the oven-baked turkey. Everyone said my wife lost her job. Meat was very moist. Cooked between 300 and 350 from about 9:00 to about 1:00. Took it off when the thigh temp reached 180.
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Comments

  • King-O-Coals
    King-O-Coals Posts: 510
    Don, way to go. You just can't beat "plain" most times. The ceramic way of cooking is a god-send for moist flavorful cooking. And never be afraid to brine either. Being a southerner, I suspected brining was a "yankee thing". But thanks to Cat, and my southern butcher who goes way back, I decided to give it a try and must say for fowl and pigs,, ya jest kant beet it.[p]
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