Turkey Turmoil

Unknown · November 2005

I recently purchased a BGE. After successfully cooking a few thick steaks, and center cut pork loins I decided to "practice" with a turkey breast before Thanksgiving. I grilled (not smoked) it at 300 degrees and used a thermometer with a remote control to monitor the temperature. Well, it took this 6.5 lb breast about 4 and one half hours to get the thermometer to register 180 degrees. When I cut into it, it was a pinkish color and my wife said it was not done. Therefore we put it in the oven until the meat was "brown". I am new at this, and would appreciate some suggestions as to what I did wrong, and how to correct it. I would like to try another one soon. Thanks in advance for any advice you can give me.

eggor · November 2005

GVM,[p]I'ld check your thermometers, both of them, meaning your dome and your meat thermo. At those times and temps it would be a dried out hunk of leather.[p]Scott

mad max beyond eggdome · November 2005

GVM,
i agree with eggor regarding thermos and temps. ...are ou sure the pink you were seeing was really undercooked vs. pink from smoke? . .. .also, i would never do a whole turkey breast direct. . by the time the center is done, i would think the outside meat would be dry as can be. ...[p]here is a link to how i do whole turkeys. ...hope this helps. .. .
[ul][li]http://www.nakedwhiz.com/madmaxturkey.htm[/ul]

fishlessman · November 2005

GVM,
ive seen turkey meat that was fully cooked and pink, especially near the bone. it was done, just pink and juicy. the breast meat ony needs to reach about 160 and the juices need to run clear.180 for the thighs.

[ul][li]pink turkey meat[/ul]

tach18k · November 2005

GVM,
Fishlessman is correct, I just did a whole, turkey breast two weeks ago. Indirect at 325/350. I didnt watch for time, I judge by internal temp. For the turkey breast its 165, the package will mentioned it. I also used hickory and cherry wood. Pink meat, If it was mushy it wasnt done, if it was firm and soft it was done. You need to figure about 15-20 minutes a pound. That breast should bave been done near 2 to 2.5 hours at 350. One thing, when poultry is cooked on the Egg, when done right it wil be juicy, moist and very good. Certainly not what you would expect from a conventional oven.

Unknown · November 2005

Can you cook a turkey on a mini?

Unknown · November 2005

Thanks for all the comments,suggestions, and information. Maybe I can share some of my "successes" with you in the future. [p] Good Cooking!

Clay Q · November 2005

GVM,
Your doin good- it takes a little time and experience to judge meat and you will get there. Yes, I sympathize with you when you saw the pink meat but you know what?- you did good cause that turkey breast was done. At 180 internal its well done. The meat will look a little pink just under the surface from grilling with lump charcoal and juice smoke burning on the coals and its called the smoke ring. 4 1/2 hours at 300 dome sounds right to hit 180 internal when grilling. Next time try indirect(plate setter feet up, grid, v rack in drip pan on grid)at 325 dome for turkey breast. Oil or butter the outside and shake on some Dizzy Pig seasoning.(see www.dizzypigbbq.com) This way your breast will be very juicy. Roasting untill 165 internal will make you jump for joy (mom never made it like this). Rest the meat for 15-20 minutes before carving. This is a good time to make some cream sauce with the drippings. Some wine by candle light. BAM!
Clay

Wise One · November 2005

Katrina, on a mini you can squeeze a turkey breast on but no way could you get a turkey pn. I did do two cornish hens the other night though and they look just like little bitty turkeys.

stike · November 2005

GVM,
that pink color doesn't mean it's underdone.[p]it's due to the smoke involved, even if you just use lump and no chunks or chips. it's what makes pork and beef get that red/pink ring too. totally normal and harmless. [p]the first time you do turkey on the egg, you get nervous because even at 170-180 (overcooked) it'll still be ridiculously moist. and people don't associate 'moist' with turkey generally.[p]

Unknown · November 2005

GVM,
I can recomend the smoked turkey breast recipe from Dr. BBQs book. I have cooked this several times , the only diference being I cook the whole breast with bone in . I like to think any poultry tastes better with the bones helping the flavoring process . Follow his set-up and temp directions. 160 degrees is just right for me. Remember...good things usually take a little longer , rely on your meat thermometer and don't watch the clock so much. Add Bob Gibsons white bbq sauce and you got something truly special!
Billy

Turkey Turmoil

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