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Mad Max Turkey - Questions, Pics on Thursday....
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This will be my first year with an XL so I am doing the turkey this year. Its a 21 pound bird. I see varying opinions as to how long it will take to cook. I'm hoping around 5 hours. I would like to put the turkey on the grate and put a pan under it on the plate setter. I could put some space between the pan and the plate setter if I need to. What are the thoughts on this set up? Also, what is a good recipe for the baste? I hope mine looks as good as some of the ones I've seen on here. I'll add pictures on Thursday. Happy Thanksgiving!
XL and Mini
Muscle Shoals, AL
Muscle Shoals, AL
Comments
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Following. Doing my first this year as well.XL BGE & Mini - CT USA
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Having read the recipe for the Mad Max, I believe the bird needs to be in the roasting pan. Wine poured over it an all....Johns Creek, GA - LBGE and a some stuff
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Are you brining? A little space between PS and drip pan if you plan to use the drippings for gravy. Broth, beer, herbs, etc in the drip pan for added moisture. For a 21 lb I would allow 6 hours for cooking, resting and slicing. If it gets done too early you can loosely tent it with foil. You should have no need to baste. Look toward to seeing your perfect cook.LBGE, SBGE, BGE Compact Custom Table, Weber Genesis E 310, Weber Kettle, iGrill2, UltraQ and a 36” Blackstone
Kannapolis, NC -
Best of luck, will be keeping an eye out for your updates!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Go easy on the wine quantities throughout the Mad Max method. I found them to be overpowering.Hood Stars, Wrist Crowns and Obsession Dobs!
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OK thanks guys. Not sure we are going to do the gravy anyway, we aren't big gravy eaters (unless it's chocolate). So I'm not as concerned about saving the drippings. And not having to baste would be great. Any other tips would be great.XL and Mini
Muscle Shoals, AL -
If you don't plan on basting or using the drippings for gravy I wouldn't worry to much about getting space between the pan and the plate setter. They drippings in the pan will either boil off or burn if there is no space.
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Happy thanksgiving everyone. I started prepping the bird about 5 am. Put it in the egg about 6. Hoping to eat between 12&1.XL and Mini
Muscle Shoals, AL -
XL and Mini
Muscle Shoals, AL -
Temp jumped to 425. I'm trying to get it back down. Temp probe showing 161 in the breast after only 2.5 hours. I'm not sure what's going on. It looks good. But there's no way it's almost done this fast is there? If it is I feel like it will be tough or not good and anyway we are still 4 hours from lunchtime.....XL and Mini
Muscle Shoals, AL -
I'm in the same boat. My temp jumped to 380, and mine probing at 162 after 4.5 hours. It's a 24 lb born. I did get the team down to 300, but I'm afraid it is done to early.
I havent tries hos his twisting of the drum stick yet. -
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Well good luck with yours. Mine was def done too early. I dropped temp to 250 for the last hour and a half or so. Just took it off. It looks good. But I think it's a little over done. Haven't sliced or tasted it yet. My bro in law fried a turkey too. So between them both surely we will have some good meat. I like the dressing best anyway.XL and Mini
Muscle Shoals, AL -
I think that will beat the deep fried by a mile, looks fantastic!
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Going on now. Hoping for 4 pm.
It's a 302 thing . . . -
Did you drop that bird in the yard on the way to the egg.....? Just kidding....lookin good!jrobison said: -
My 20 lb bird is at 157 after 2 hours. Is it possible that it is fully cooked? Temp never got over 300 and i backed it down to 250 an hour ago.
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Can I ask about the ice bags over the front? I have never seen that and was wondering what that does. I would also echo that your turkey will be better than the fried even though done early. Working at the hospital today so no opportunity to cook.
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Takes the breast temp down so breast and thighs finish at the same time. In theory. Never tried it, but the research is very strongly in favor.Dannyo14 said:Can I ask about the ice bags over the front? I have never seen that and was wondering what that does. I would also echo that your turkey will be better than the fried even though done early. Working at the hospital today so no opportunity to cook.It's a 302 thing . . . -
Cools the breasts down so they finish at same time as the legs. White meat done at 165, dark at 185.Large BGE - McDonald, PA
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@Dannyo14 - the ice bag thing is an approach to get the initial breast cook temperature lower than the thigh so that once all is said and done you get the breast at around 160*F and the thigh at around 180*F. Generally applied for about 20 minutes or so. Works for me and others say it isn't needed; try and land with what works for you.
Happy Thanksgiving.
BTW- welcome aboard and enjoy the journey.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. -
Thanks everyone.
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Well it sounds like lots of people having trouble with birds finishing early. I think next time I will try a truly smoked turkey at lower heat for a longer time(hopefully). Turkey was good. But honestly the fried was juicier. Still had a good time. May smoke some chickens for the Iron Bowl Saturday. Happy thanksgiving.XL and Mini
Muscle Shoals, AL -
Mine finished in little over 3 hours. Breasts were at 165 when I pulled, and FTCd. I really hope it isn't overcooked
LBGE
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