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Low and slow turkey?

PA Dutch EggerPA Dutch Egger Posts: 128
edited 8:17PM in EggHead Forum
I was given a frozen turkey that was stored in a freezer since last Thanksgiving. I have done the Mad Max method a number of times and I want to try something that requires less prep. I am not brining it either this time. I want to try a lower temp such as 250 to 275 degrees. Has anyone tried this? What temp roughly and how many minutes a pound? I know - cook to temp, but I need an idea when I have to put it on for evening meal tomorrow.


  • I recently tried low & slow chicken and was dissapointed and it reinforced what I knew was correct. Low & slow is for fatty meats that contain a lot of colligan. Low fat meats are better cooked at high temp as quickly as possible to prevent drying out. If it were me, I would cook that turkey at 375 to 400 degrees, indirect until breast was 160 and thighs were 180. You can pre-ice the breasts for a couple of hours while the turkey is sitting out before the cook. A 13 lb bird takes slightly over 2 hours at those temps.

    I also don't do all the hoopla for cooking turkeys. A little salt and pepper and throw it in.
  • I tried several low and slows with Turkey last year, with absolutely no success :sick: :( :ermm: :blush: . Brined, not brined, all I made was a mess. May be new to egging, but still, not something I would try again! Trying to get temp on a bird that big without drying is tough (no pun intended). Bless the hearts of my relatives that ate it and complimented my efforts :whistle: !

    Good luck, but the way others rave about Mad Max, think I would stick to the tried and true.

    Dave in Keller, Texas
  • MickeyMickey Posts: 18,705
    Spatchcock it and go to 350/400 high in dome and direct. Will take 80 min + or -....... This works and real good with a coffee rub.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • BashBash Posts: 1,011
    I'm not sure how they do it, but hands down the best turkey I have ever had is the Greenberg Smoked Turkey. Very nice smoke flavor. I would love to be able to reproduce that.

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