E Z Turkey!

markthewood

Hey there Folks!
Looks like everyone had a busy, productive Thanksgiving! After reading countless posts on everyone's successes and failures, I have come to beleive that either some folks have nothing better to do, or don't know what they are doing. The search for the perfect bird is not as elusive as one mmight think. Here's what I did:[p]1)slathered 13# bird in olive oil, put on upright rack with 12 oz can of beer inside
2)Used Gordon's Grub Rub generousously all over bird(inside and out)
3)Put into BGE @ 320 F for just over 3 hours(internal temp inside thigh @ 178 F
4 Misted w/ olive oil every 30-45 minutes
5) oh yeah, a chunk of pecan[p]Bird turned out exceptionally well; moist, tender, great flavor. Does anyone ever look at the bird and know when its done? If the meat on the drumsticks is coming off the bone, its a good indicator that the bird is done. I only stuck the bird with a thermometer to verify temps.[p]My humble opinion is that all the prep work that some people do does not yield an appreciably better bird. My advice to everyone is to keep it simple and not let the task overwhelm you. It's not that hard, and I guarantee you a great turkey if you do what I did. It took all of 15 minutes from fridge to the egg.[p]Happy Egging![p]

eggor

markthewood,[p]well i prefer the home-brine over a store-bought rub. did you get gravy or not? I doubt that doing the beercan over a turkey sitter would have made a differance on the temp problems that i had with my bird. did you want stuffing and did you use any assets of the turkey or just use stove-top and package gravy?
I think if you put 15 minutes prep time into it 'yo just not i da spirit'. I know that your post was to help out a little and basically say don't sweat it. Half the fun of being the cook is to show a little sweat in front of your family, then if something goes bad, they kinda feel for ya. if it all goes well you get an 'attaboy'. your approach is spend 15 minute's if all goes well you get an 'attaboy' but if something goes wrong, well you just didn't put much effort into. Sorry if i'm readin you wrong, but there is a lot more to T-day than just the bird.[p]Scott

Unknown

eggor,[p]Greetings! My better half was roasting another turkey in the oven with stuffing and all the trimmings. We got the gravy from her bird and of course it was awesome.[p]You're right, the point of my post is that you can get a great turkey with a minimal amount of work. Just let the BGE do its thing. I appreciate all of the techniques that people try, but I'll be willing to bet dollars to donuts that the secret is in the cooking, not the prep work.[p]By the way, if you've never tried Gordon's Grub Rub, it really is a good rub for just about everything. www.grubrub.com. [p]Hope your Holiday Season is peaceful and regenerative.
Keep Christ in your thoughts![p]Mark

eggor

mark wood,[p]I kinda thought you had to have some way of getting your stuffing and gravy, that just wouldn't go over especially with one of my sisters who looks forward to stuffing the bird and putting in the oven and making the gravy from that bird. While most prefer the brined bird,in my family,for eating. I've done two on gas grills and now just my first on the egg, i will have to agree (wait till my sister trys it) that coming off the egg the flavor, texture and moistness is primarily the cooker. by the way any tips on my temp problem? you know dark meat 30 degrees behind the white meat?[p]Happy Holidays[p]Scott