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Early turkey

eggnewtoy
eggnewtoy Posts: 497
in EggHead Forum
Cooked faster than expected.  Had trouble regulating the fire even though clean fire, egg newly cleaned out.  Used fogo lump.  Didn't love the taste although it looked good.  Cooked stuffing in bag, pulled it out at end of cook and finished in stove.  Drippings burned too.  help.
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    What temp were you cooking at?  The bird looks different then the one I did last year.  I usually don't stuff the bird, it tends to make the breast take longer.  Did brine the turkey or just put a rub on?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • eggnewtoy
    eggnewtoy Posts: 497
    Cooked at 325, salt and pepper, no brine.  The stuffing was great.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • MrWigan
    MrWigan Posts: 104
    edited November 2015

    Did you put any foil over it?  I've been known to put chicken stock in the drip pan as well too add a bit extra moisture. 

    I also covered my last one in bacon, because erm bacon!

    Large BGE, Mini Max

    Wigan, UK

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  • Jstroke
    Jstroke Posts: 2,605
    what was wrong with the flavor, was it dry, was the skin crispy. the drippings burned due to being on the plate setter directly, you need an air gap between the pan and the platesetter. a cookie cooling rack works well. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • fishlessman
    fishlessman Posts: 34,597
    mine tend to cook quicker than most, i believe type of pan with low sides is the cause for mine. did you calibrate your dome gage, and old recipes tend to bring internals to higher temps which makes the times longer
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Photo Egg
    Photo Egg Posts: 12,137
    Did you use the plastic pop out that came stuck in the bird as your indicator?
    They suck...Toss it an get a real probe. They normally don't pop until the bird is overcooked.
    What was wrong with the taste? Fresh or frozen bird? Brand?
    Like others have said...it looks good in the photos but a little dry.
    Thank you,
    Darian

    Galveston Texas
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  • eggnewtoy
    eggnewtoy Posts: 497
    edited November 2015
    I did have stock in pan and elevated it.  The problem was the taste, not the texture or juiciness.  The skin was very crispy.  I didn't use chips but the taste imparted from the charcoal (fogo) was bad.  Didn't expect the smoky flavor with no chips. Also, didn't cook in a pan but on rack.  It was a fresh turkey too.  
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Photo Egg
    Photo Egg Posts: 12,137
    eggnewtoy said:
    I did have stock in pan and elevated it.  The problem was the taste, not the texture or juiciness.  The skin was very crispy.  I didn't use chips but the taste imparted from the charcoal (fogo) was bad.  Didn't expect the smoky flavor with no chips. Also, didn't cook in a pan but on rack.  It was a fresh turkey too.  
    Sorry to hear about the smokey taste. Normally a clean burning fire, one that started in a clean egg and let burn for 30-45min, will impart very little smoke flavor. I cook breads and rolls and pizza with no issues using a lesser liked lump.
    If any of your drippings were making it by your pan and burning or if your drip pan was allowing the fat to burn I could see an off taste...but it sounds like you were set up perfect.
    Thank you,
    Darian

    Galveston Texas
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