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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-11-2012, 09:39 AM   #76
Wampus
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Quote:
Originally Posted by NU2QN View Post
This year I cooked a turkey in my Weber 22.5 kettle. Not a complete failure. Thank goodness for the fried bird. I brined both turkey's, 12-13 lb.ers two days prior and let them refrigerate the last 24 hours prior to the cook. I used a small Ice chest to brine both the birds at the same time. The problem was I forgot to start the bird breast side down.

Anyway, to my question: If cooking a Turkey in the UDS, do you have to flip/rotate the bird at all during the cooking process? I wouldn't think so as the heat source is below the bird in the UDS as opposed being off to the side in the Weber kettle.
I don't. First of all, typically, the UDS temp is fairly consistent throughout. The only real difference is that you do get some direct heat with the UDS, but since we want the thigh/leg to be a little warmer when finished than the breast, my thinking is that this will allow the leg/thigh to get more direct heat and keep the breast "guarded" from it. PLUS...if you ice the breast this will help as well.

I just did some chickens yesterday and the only reason I flipped was that the thighs were at 165 IT and the breasts were still at 135 so I wanted the breasts to speed up. That's the only reason I can forsee needing to flip. Other than that, turkeys stay on their backs for the whole cook.
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Unread 01-14-2012, 01:19 PM   #77
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I like making a herb butter, let it soften and put under as much of the skin that I can get to. I use a willinghams smoker, so my meat hangs.... (ha). Does an outstanding job, the skin will start to crisp up a bit and hold the butter in against the meat. I like a hickoryour heavy smoke for my birds. I usually lose a breast or two the night before to scavengers raiding the fridge.....mmmmm, BBQ !
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Unread 11-03-2012, 09:23 AM   #78
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BUMP for 2012!
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Unread 11-03-2012, 09:35 AM   #79
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YAY! This thread belongs on the first page thru the holidays to avoid dozens of unnecessary turkey questions this time of year. It covers it all. EPIC turkey thread!
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Unread 11-03-2012, 11:01 AM   #80
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Quote:
Originally Posted by Hot Grill on Grill Logan View Post
anyone ever inject bacon grease into the turkey? I've been saving some with this purpose in mind, but have never done it. Think it would be awesome, but would like some feedback from someone that has done this.
Is this Paula Deen using an alias???
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Unread 11-03-2012, 11:35 AM   #81
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Thanks for the bump Wampus. Thawed an 18 lb bird last night using the cold water method and have been debating a brine since its enhanced. Planned on cooking it today with no brine to avoid saltiness but after reading the roadmap on the issue I'm going to brine it for tomorrow instead.
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Unread 11-03-2012, 12:56 PM   #82
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Spatchcock or not? DISCUSS!!
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Unread 11-03-2012, 04:40 PM   #83
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Quote:
Originally Posted by Grizzly6 View Post
Spatchcock or not? DISCUSS!!
How much room do you have? That I think is what would limit most people.
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Unread 11-03-2012, 05:06 PM   #84
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I will be using my drum for this. I can fit a bird on it
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Unread 11-03-2012, 05:45 PM   #85
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I have a 17 pounder going in the BWS tomorrow for a test. I have been smoking turkey for 30 years but want to see how the Party cooks a turkey. I have never brined my turkey and they are always super moist.
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Unread 11-04-2012, 08:35 AM   #86
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Quote:
Originally Posted by Grizzly6 View Post
Spatchcock or not? DISCUSS!!
You know....I've never spatched a turkey. I have always opted NOT to do this because of the presentation factor for the holidays and all. I brined a bird yesterday and I think I'll spatchcock it for today's cook just for chits and giggles!

Quote:
Originally Posted by Teamfour View Post
I have a 17 pounder going in the BWS tomorrow for a test. I have been smoking turkey for 30 years but want to see how the Party cooks a turkey. I have never brined my turkey and they are always super moist.
I absolutely don't think that you CANNOT get a moist bird without brining, but I have done side by side cooks (with chickens) more than once and the one that is brined is ALWAYS more juicy. I just think that brining can only IMPROVE the moisture and flavor level of the bird, that's all.
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Unread 11-04-2012, 10:22 AM   #87
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Quote:
Originally Posted by Wampus View Post
This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.

If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
Just a fyi, if you hold it too long, more than 45 min or so, skin will be rubbery.
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Unread 11-04-2012, 10:29 AM   #88
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Also chiming in for spatchcocking! Only way to smoke poultry IMHO.
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Unread 11-04-2012, 11:47 AM   #89
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I just picked up a 14# frozen turkey from the supermarket today for a test run next weekend, the big day bird will be a fresh one, but this will do for my test. Has anyone used SM pecan rub on a turkey? I think I'm going to give that a go.


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Unread 11-04-2012, 01:39 PM   #90
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In for 2012!
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