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Seeking Input on Possible High-Heat "Turbo" Turkey

khristyjeff
khristyjeff Posts: 163
in EggHead Forum
Saw a recipe from a real Chef suggesting her favorite way to roast a turkey was (in oven) at 450.  She said "The bird cooks quickly and emerges from the oven juicy and crisp-skinned."  She said it works best with birds under 14 pounds;  cooks to internal of 165;  no stuffing inside.  Only downside she said is that the oven might smoke a lot.  
So I wondered, since my wife does not allow smokey cooks in the house could this be done successfully on the Egg?  Any of you ever tried it?  Even if you haven't, I respect your opinions and welcome any of your thoughts.  
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    I would recommend spatchcocking and grilling it direct. It cooks quickly, and you can also achieve juicy and crisp skinned. We do 3 different methods in our turkey class, and generally the direct bird gets the nod.

    Happy cookin'! Chris


    DizzyPigBBQ.com
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  • Mickey
    Mickey Posts: 19,768

    I always go at 400. 

    Spatchcocked Turkey and Chicken on the Big Green Egg

    (you cut out the backbone and cook opened)

    I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

    Chicken 3 to 4.5lb bird or birds. Under an hour cook. 

    Or, just add a package of legs extra. 

    I do not brine the turkey or Chicken. 

    If time I like to leave uncovered in the fridge overnight (no problem if no time) 

    I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.

    I will use a coffee rub. Use what you like.

    NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

    I use about a single handfull of mixed chips: Cherry & Pecan. 

    Cook to temp (not time) breast @ 165 and thigh @ 175

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • thetrim
    thetrim Posts: 11,387
    I love the spatchcocked Turkey.  I love Turkey w Gravy even more, so I usually do Mad Max.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    So I wondered, since my wife does not allow smokey cooks in the house could this be done successfully on the Egg?

    Short answer - yes.  Any oven cook can be done on an egg. Your egg can produce a more steady temp than most home ovens. A quality lump without added wood will produce a clean oven flavor.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Depending on the size of the bird and the closeness to the dome the skin might burn at 450.  You can set the drip pan (raised for air gap) on the Legs up PS to gain room.  You could even remove the fire ring if needed.  Do a test fit while the bird is still in plastic so there is no surprise on turkey day.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • dmchicago
    dmchicago Posts: 4,519
    edited November 2019
    Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

    12lb bird following Thomas Keller's recipe. 

    450 for just under 90 minutes in the oven. Crispy skin for days.

    Moist and excellent!


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • khristyjeff
    khristyjeff Posts: 163
    dmchicago said:
    Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

    12lb bird following Thomas Keller's recipe. 

    450 for just under 90 minutes in the oven. Crispy skin for days.

    Moist and excellent!


    Hi dmchicago.  That's a beautiful bird!  Did you have any problem with lots of smoke? We don't have an exhaust fan.  BTW, I'm khristyjeff "west of Chicago".  
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  • khristyjeff
    khristyjeff Posts: 163
    Thanks for all your comments so far.  Can always count on this group. This is just what I was looking for. I'll give an update on what I end up doing and how it worked out.
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  • dmchicago
    dmchicago Posts: 4,519
    khristyjeff said:
    dmchicago said:
    Had my Dad come up from Houston this weekend for an early Thanksgiving since we will be on a small Carribean Island next week.

    12lb bird following Thomas Keller's recipe. 

    450 for just under 90 minutes in the oven. Crispy skin for days.

    Moist and excellent!


    Hi dmchicago.  That's a beautiful bird!  Did you have any problem with lots of smoke? We don't have an exhaust fan.  BTW, I'm khristyjeff "west of Chicago".  
    No serious smoke problem. I lived in Lincoln Park for 10 years. Now back in Austin.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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