Smoke'n Turkey

Unknown

Doing my trial run right now on my turkey. It's been on about an hour and is a nice golden color already so I put a foil cover on it.(335 degrees cause that's where I got it to stabilize at. 12 lb. bird brined for 24 hours. Smelled sweet when I took it out of the brine! Can't wait.
How long should I expect it to take at this temp and at what internal temp should it be pulled off. Thanks for the info. This is my first turkey on my BGE and don't want to mess it up.
Gotta go watch the Buckeyes beat that team from up north now! Thanks again for the info!!

Unknown

Brunomax,
What recipe/procedure did you use for your brine? I have never brined poultry before cooking, but those who do seem to rave about it.[p]Looking forward to my first turkey on the egg...

Unknown

Brunomax,
I am cooking my first turkey today as a trial run as well. I was told the internal temp in the breast portion should be 175 to 180 degrees. I was goingto cook at a little lower temp, my BGE recipe book says 250 to 300. Good luck !

YB

Brill,
I cook my turkeys at 350 degrees and take them off the egg when the breast temp reaches 165 degrees and they turn out perfect.
Larry
[ul][li]Thanksgiving Turkey Breast[/ul]

Unknown

YB,
Thanks YB, I will try that out. I can use all the help I can get.

Unknown

YB,
How long does this usually take you?[p]Thanks
Neil

YB

nflock,
About 15 minutes per pound.
Larry

tn slagamater

Brill, I cook about one turkey every month in my egg. You want the breast temperature to hit 160 to 165 at about the same time the thigh hits 180 degrees.If the breast temperature goes over 165 it dries out pretty rapidly at temperatures above 165. Place the turkey legs toward the rear (hinge) part of the egg (which is hotter) and/or ice down the breast briefly before it goes in the Egg.... that will help achieve a moist, safe, well cooked bird. Brining will add a lot of flavor and moisture ,also.I like to smoke some pecan or maple, but just the lump will add plenty of smoke as MR Egg does his magic.....

Unknown

am making a 6 lb.turkey breast in addition to a whole turkey,
should I brine the breast? Thanks

tn slagamater

Rita the photographer, it will be good whether you brine it or not. Brine adds moisture and some flavor but the Egg will give you the best turkey you ever have tasted, brined or not... Be sure to cook them indirect with a plate setter or pan below the meat and remove the bird whe the breast hits 160 and the thigh is 170 degrees.Rest the bird for 15 to 20 minutes before carving.... Enjoy !!