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Turkey dry?

gpsegg
gpsegg Posts: 427
in EggHead Forum
Spatchcocked a 12 pound turkey as I have before. Raised direct at +/- 400 degrees. Used some cherry/pecan chunks. Rubbed with DP Shakin the Tree. No oil. Finished in about 1 hr 35 minutes at about 165 in breasts and maybe 190 in thighs. Problem...it seemed drier than normal. Turkey was frozen and thawed in fridge .About 24 hours before cook , it was thawed out and we spatchcocked it and left it uncovered in fridge. Took it out a couple of hours before cook and there were some ice crystals on it . IT when it went on was about 32 degrees. Did leaving it uncovered dry it out? or, is it possible it was just a drier than usual bird. We never brine our poultry as we buy kosher birds.

Thanks for your thoughts.
George
Palm Beach Gardens, Fl and Blairsville, Ga.
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Comments

  • Mickey
    Mickey Posts: 19,768
    edited November 2013
    The only ( I think) reason it can be dry is over cooked. You might want to check. I did a 12 lb ( IMO) the best size and same cook in 1 hr 15 min.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Hoov
    Hoov Posts: 264
    You said you pulled at 165. Perhaps pull at 160 next time and allow for the carryover heat to finish the cook?
    - Proud owner of a Large BGE
    - Norman, OK
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  • berndcrisp
    berndcrisp Posts: 1,166
    1. bird must be completely thawed, about 3.5 lbs. per day in the fridge.

    2. 400 raised direct seems too high.Try indirect at 325.
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • gpsegg
    gpsegg Posts: 427
    Thank you all for your input.......will tell you that this morning I checked all thermometers....Tel Tru egg, Taylor probe( in during cook) and Thermapen ...all were properly calibrated so that wasn"t the issue.
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • lakewade
    lakewade Posts: 386
    gpsegg said:
    We never brine our poultry as we buy kosher birds.
    When I started brining it made all the difference in the world - almost always moist and tasty.  I would still brine a kosher bird but I may not understand the reason you say you don't brine them?

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • gpsegg
    gpsegg Posts: 427
    @ lakewade...kosher birds are already salted and theoretically more moist. Most caution against brining because it will get too salty.
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • KingtUT
    KingtUT Posts: 157
    edited November 2013
    Did a 12 pound spatchcocked raised indirect at 375 ish and it was done in 80 minutes. 163/180. Brined 24 hours , left uncovered in fridge 10 hours. Very moist and tasteful.
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  • gpsegg
    gpsegg Posts: 427
    Regardless of IT of 165, I'm thinking I overcooked it by about 15 minutes. Continues to be a learning curve but love every minute of the trip !
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • Mickey
    Mickey Posts: 19,768
    edited November 2013
    berndcrisp said:
    1. bird must be completely thawed, about 3.5 lbs. per day in the fridge.

    2. 400 raised direct seems too high.Try indirect at 325.

    400 direct is just fine.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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