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Help please, Mad Max turkey test run problems

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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Rib rack and a foil disposable roasting pan for me.
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  • JRWhitee
    JRWhitee Posts: 5,678
    Is it possible the thighs were still a little frozen?

    I made this turkey a couple years ago but I caused the problem by defrosting my turkey in the refrigerator sitting on its legs breast side up. When I was preparing the bird the morning of the cook the bottom of the bird was still a little frozen though it was in the refrigerator for a few days and the breast was thawed. I learned to defrost in either breast down or on a wire rack.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • tridogdude
    tridogdude Posts: 137
    @JRWhitee   ****, I never even thought about that. Now that you mention it, I had the turkey thawing out in the refer for several days and the bottom had just a small amount of frost on the bottom when we took it out. I really appreciate your advice. I totally overlooked this being part of the problem. Definitely not going forget this piece of advice again. 
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  • 4Runner
    4Runner Posts: 2,948
    @tridogdude‌ - I generally set at the felt line with my adjustable rig. Again, I think it works great. Got it on sale several years ago.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • tridogdude
    tridogdude Posts: 137
    @4Runner   Thanks. Ordered the pan from Amazon that @CookinBob mentioned. It will probably be too big with the handles that stick out but will modify the handles to make it work. 

    Been looking into the AR combo with the 13" round stone for indirect cooking and then I can go without the platesetter for most cooks. Just not sure about which grid to go with. Have to see what the advantages are for the 13"x17" oval over the 16.5" round. 

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