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Christmas Turkey Question

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balliardi
balliardi Posts: 72
in EggHead Forum
Hi guys I'm doing the Christmas Turkey on the egg for the first time - am all ready and will be going for a 350 deg cook to temp. Have one question - would you put something (liquid) in the drip pan? if so, what? Thanks!
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    I'll be doing mine tomorrow as well at 350 deg,when I did a trial run a few weeks back I didn't get much browning at 325 so im going a little hotter this time. As for the liquid I was going to use a little broth in the pan along with carrot,cerery amd onion because last time my drippings were burnt even though the drip pan was elevated off the stone by about a inch.

    Turkey is air dring as we speak in the fridge....post a pic if you get time when its done!!

     

    Merry Christmas.

    Jamie.

    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • Mickey
    Mickey Posts: 19,674
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    I cook direct 400 raised and no pan, no liquid.
    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). Plus a couple Pit Boss Pellet Smokers.   

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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    Mickey said:
    I cook direct 400 raised and no pan, no liquid.

    Not spatching the bird this time and stuffing is a must for me....so indirect it gotta be!!
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    balliardi said:
    Hi guys I'm doing the Christmas Turkey on the egg for the first time - am all ready and will be going for a 350 deg cook to temp. Have one question - would you put something (liquid) in the drip pan? if so, what? Thanks!
     
    Using any smoking wood for your turkey balliardi???
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • balliardi
    balliardi Posts: 72
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    Have got mine brining at the moment, plan to take it out in the morning for a couple of hours before it goes on the egg. Will try to post a pic.
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  • lousubcap
    lousubcap Posts: 32,384
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    @CANMAN1976-you may want to consider doing the "stuffing" as a "dressing" on the side-trying to get the stuffing cooked w/o over-cooking the bird is a challenge I gave up on 30+ years ago-yup, I have accumulated many laps of the Sun.  FWIW. I will put aromatics in the bird cavity for flavor but that's the extent.  YMMV- Just an opinion and we all know what those are worth :)>-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • balliardi
    balliardi Posts: 72
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    Agree with Lou on the stuffing. I'll be putting a couple of halves of lemon inside mine and nothing else
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  • canman
    canman Posts: 52
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    I liquid brine mine at least overnight. I use 250 deg indirect (30-40 min/#) for duration to 160 at the breast, then cover and let rest 30 minutes.
    Tullahoma, Tennessee.
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  • Scottfaedivit
    Scottfaedivit Posts: 1
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    What wood would you recommend for smoke indirect?
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  • lousubcap
    lousubcap Posts: 32,384
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    If you have cherry then that's my wood of choice-more for the deep reddish brown skin color than anything else.  Any fruit wood will be fine but not too much as poultry will absorb a lot more than you likely eggspect.  So, for a 12-18# turkey I would go with no more than two normal sized chunks or around two-three good hand fulls of chips. YMMV-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    canman said:
    I liquid brine mine at least overnight. I use 250 deg indirect (30-40 min/#) for duration to 160 at the breast, then cover and let rest 30 minutes.
    Hey cool name there canman!!!

    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
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    lousubcap said:
    @CANMAN1976-you may want to consider doing the "stuffing" as a "dressing" on the side-trying to get the stuffing cooked w/o over-cooking the bird is a challenge I gave up on 30+ years ago-yup, I have accumulated many laps of the Sun.  FWIW. I will put aromatics in the bird cavity for flavor but that's the extent.  YMMV- Just an opinion and we all know what those are worth :)>-
    I was wondering about this also but I did it in my last bird l and it was fine...nobody died of food poisoning or anything.Maybe I got lucky? What temp should stuffing reach anyways??
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • lousubcap
    lousubcap Posts: 32,384
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    @CANMAN176- I have always heard that the stuffing should get to around 165*F at a minimum.  Of course, when I quit messing with it, that temp was a crap-shoot with a very slow analog thermo. No doubt you can dial it it much more precise.  If it worked the last time  would not get off a winner.  YMMV-Merry Christmas!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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