Originally Posted by Wampus
I almost forgot!
Another great tip that I got along the way here was this....
ICE DOWN THE BREAST PRIOR TO PUTTING THE BIRD ON THE COOKER!!!
As we all know, the "done temp" for poultry thighs and other dark meat is 170-175. If the breast, however, is taken to this temp, it'll be a little dried out and at the least, past it's prime doneness. Many foil the breast to avoid this, many cook the bird upside down to let juices settle into the breast. The best way I've found (and it makes the most sense to me) is to place a freezer bag of ice on the breast (shown above) while you are letting the rest of the bird come to room temp just before putting it on. This will make the breasts cooler than the rest of the bird and will make them start cooking later, thus keeping the breast temp behind the rest of the meat. All I know is with a brine and this technique, our turkey breast meat has been OH SO SCRUMPTIOUS!!!!
Question. Where do you take the final temp from on the turkey ?
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!
Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN
Yes, It's FAST.