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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-24-2020, 10:02 PM   #1
MFL
Got Wood.

 
Join Date: 06-24-20
Location: Essexville, MI
Name/Nickname : Pat
Default Advise on Turkey Cook Plans

Purchased a 20lb turkey and planned on spatchcocking. In the process I decided to 1/4" out so now I have 2 leg quarters & 2 Breasts. I have them in the fridge dry brining with Harvest Brine.
I am figuring approximate times for the leg quarters to be around 4 hours and the breasts around 3 hours at 250 degree on my Stumps Baby. Do these times sound about right? I would like the Breast to be 160 & the leg 1/4 to be 180 when pulled. Should I cook at higher temp?
Just concerned they won't be ready when our planned dinner time hits. Is there a good way to hold turkey without drying it out?
Any advise would be appreciated.
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Old 11-24-2020, 10:45 PM   #2
EEBTTF
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Join Date: 10-16-20
Location: Georgia
Name/Nickname : John
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No harm in cranking up the temp to 300 and then check temp. As far as holding the turkey - you can always wrap in foil and put in a cooler. It's not like beef or pork - but it will hold for a good while.

I like to cook Poultry at 275-300.
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Old 11-25-2020, 10:33 AM   #3
friedenfels
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Join Date: 10-06-20
Location: Palmyra, VA
Name/Nickname : Oz
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If you want crispy skin, up your temps to 300-325. Start off with your skin as dry as possible, coat with a layer of fat - oil, butter, or I use duck fat. Baste every 45 minutes with melted butter.
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Old 11-25-2020, 12:50 PM   #4
MFL
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Join Date: 06-24-20
Location: Essexville, MI
Name/Nickname : Pat
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Thanks guys. I will cook around 300 and shorten my time estimate to 3 1/2 hours for leg quarters & 2 1/2 for breasts. I will give myself a 1/2 hour window and put in my cooler if I'm early.
Wife gets very pissed when the meat isn't ready, sure wish I had a method of holding meat for extended periods.
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