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turkey day trial run w/pics

SeahawksEGGHead
SeahawksEGGHead Posts: 289
in EggHead Forum
I started with a 16lb bird, frozen.  It is, after all a trial run, right?  Thawed it, removed all bits from the cavity and set it back in the fridge overnight.  This morning I rubbed it inside and out with herb infused olive oil (no, not THAT herb).  I even injected with butter... well, Parkay anyway.  Did NOT stuff the bird, set the Egg to 325 with some hickory and cherry.  Whole bird in the V-rack indirect, tight fit with the PS, drip pan and rack on the raised grid.  2 hours and 50 minutes later, breast temp was 160, so I pulled and rested for 20 minutes while SWMBO finished with the sides.  I carved it up real nice like, was awfully proud and excited.  Well, the breast was kinda dry, not much smoke flavor (although to be fair, I want to give it a taste on a day when I'm NOT standing in front of the Egg all day).  It was decent, but we both decided Thanksgiving, she'll roast the turkey in the oven.  I have a few more turkeys to play with, but this year I'll skip the egg.  It is pretty, at least there's that.
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Comments

  • grege345
    grege345 Posts: 3,515
    It happens. Sad day for the egg.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • blind99
    blind99 Posts: 4,974
    That's too bad! Was it a pre-brined bird? Dry turkey isn't so bad- that's why gravy was invented.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • jack8820
    jack8820 Posts: 5
    Cook one on the egg and one in the oven on Thanksgiving.  It will allow you to directly compare them.
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  • johnkitchens
    johnkitchens Posts: 5,234
    I also want to experiment with it, but I haven't tried it yet.



    Louisville, GA - 2 Large BGE's
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  • revolver1
    revolver1 Posts: 372
    If it was pulled at 160 breast there is no way it could be dry.  Check the temp probe.  From the pic it should' t be next to a bone.  
    Dan, Columbia,Mo.
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  • revolver1
    revolver1 Posts: 372
    revolver1 said:
    If it was pulled at 160 breast there is no way it could be dry.  Check the temp probe.  From the pic it should' t be next to a bone.  

    Next time check bird in a couple of different areas.  
    Dan, Columbia,Mo.
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  • fence0407
    fence0407 Posts: 2,244
    Maybe spatchcock the next one. Haven't tried it on turkey yet, but on chicken it is much better.
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • SmokyBear
    SmokyBear Posts: 389
    edited November 2014
    Sounds like too long of a cook at too low of a temp dried it out.

    Try Spatch'd, 400 raised direct for about 90 minutes.  I just did that last night as a trial run and it was THE most juicy, flavorful turkey we've ever had.

    You might also want to rub some herb-infused butter + EVOO underneath the skin.  Did half the test bird with that, and half with DP Raging River and the butter side was far moister.  (Ratio: 1 Tbsp butter, 1 tsp herbs, drizzle olive oil.  Mix it up and use as many of these as needed UNDER the skin - particularly on the breast).

    I used a "copycat Bells Poultry Season" recipe found on chowhound for the herb mix and it was AWESOME.  (Wife called it "very Thanksgiving-like").

    We're doing our turkey Spatch on the BG....err..KJ this year..
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    My next turkey, I'll be spatching it, for sure.  I did probe it multiple places in the breast and got my 160 each time
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