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If we are going to play like Turkeys!
Options
allsid
Posts: 492
Countdown to Sunday night football. I have a feeling we are going to play like Turkeys against the Ravens, so I made one as an insurance policy.
The Set Up-
The Seasoning-
Cant wait to slice into it!
Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
Comments
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I like the smoke pic with the bird in the foreground. Looks great.
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My wife wants me to cook the turkey for Thanksgiving on the Egg. Let us know how it turned out.
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How big is that turkey? I have an XL and I may cook two 25lbers for Thanksgiving. Is it fresh or frozen, and it looks great.
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Great looking turkey, if it tasted half as good as it looks you had a successful cook.Gerhard
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Great looking cook...did it do as good on the inside as the outside looks ??Opelika, Alabama
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Great pic, thanks for sharing, do I detect some herbs on the inside? Rosemary or sage maybe?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Nice looking bird and interesting set up. How big was the bird? What temp and how long did it take to cook?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That looks good! I need to buy a turkey and practice before the "Main Event" in November. So how was it?BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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Awesome Pics...I also need to practice for Thanksgiving! Thanks for sharingKind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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Thanks for the kind words & inquiries. Since the patriots lost, we sure did a lot of talking about the bird. Here are some points, learnings & take aways I will consider for next time.I got the bird, frozen solid on Sat at 4:00 pm. It was 11.5 lbs. There was not a bigger bird available, but the size worked because it fit in my smaller cooler. I got it home, stuffed it in the cooler and filled it with warm water. It sat & soaked all night with the factory wrapping still on.I really tried to use the link that was on the trying turkey thread as a guide. Im just too scatter brained to follow directions..I tested my setup before I lit the coals and my original plan just did not fit in my Large egg. I replaced the CI skillet for a CI dutch and it fit fine. (Note to me for future, that wont work for a much bigger bird)Lit, stabilized @ 350 and added a generous handful of cherry wood chips. I put the bird on at 1 PM and it hit 168 F at about 4:30. The temp did fluctuate during the cook, but I would say it averaged 280 from bell to bell.It rested under foil and a beach towel for 45 min before I carved. The bird was fantastic and got rave reviews. People loved the uniqueness of the smoke. It was very juicy and succulent. I did a fancy carve on it which I had never tried before and I think that is a great way to present the bird.SO- what would I change?Because it was so high in the dome, I would have probably taken out the bricks, and let it finish up on the grate from about 145F until done. Although the dark meat was done, it was barely done. I think that would finish up the thighs magnificently.I would say for $ 15 bucks, or whatever I paid for that thing, it was really fun and a good learning experience for my first bird.I would be honored if you liked my page on Facebook- It's just getting going:Cheers- PProud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
As a relatively new "Egghead", I curious as to why you raised the bird high into the dome in the first place. Were you thinking something specific?
Brighton, IL (North East of St. Louis, MO) -
Awesome start to finish. Any advice on how to carve it up?? That's always my problem.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I have just found that it roasts better higher in the dome and off the coals. I have not yet been a fan of the platesetter and I was hoping it would promote even cooking.
Optiontrader said:As a relatively new "Egghead", I curious as to why you raised the bird high into the dome in the first place. Were you thinking something specific?MaskedMarvel said:Awesome start to finish. Any advice on how to carve it up?? That's always my problem.Good luck-I would be honored if you liked my page on Facebook- It's just getting going:Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook
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