Turkey test run and a question (pic included)

foppa78 · 11-20-2012, 11:15 AM

This past weekend I did a test run on a 14 pound butterball. I brined it for a day (will cut the salt back next time just a bit) and let it rest for another day before a butter injection and smoking at 350. It took 2 hours and 37 mins. I let the turkey sit uncovered for 30 mins before tearing into it. The inside could have been cooked just a little longer. The middle was perfectly moist but the outermost area was a little tough and dry. I know I needed to let it cook just a little longer but the outside was already tough and dry. Any suggestions?

JMSetzler · 11-20-2012, 11:20 AM

Did you cook over direct or indirect heat? Direct heat cooking might cause the outer layers to be tougher/dryer possibly...

foppa78 · 11-20-2012, 12:37 PM

Quote:

Originally Posted by JMSetzler

Did you cook over direct or indirect heat? Direct heat cooking might cause the outer layers to be tougher/dryer possibly...

It was on the Akorn kamado with a pizza pan and a foil tray under it. It was not direct heat.

JMSetzler · 11-20-2012, 12:42 PM

Were you going by the dome temp or a digital thermometer inside the Akorn? My Akorn and quite a few others seem to read 40-60 degrees lower than actual temp on the dome thermometer.

Wampus · 11-20-2012, 12:42 PM

Try and ice the breasts next time. May help.

I assume you mean that the outside of the breast was done? This may help keep the breast meet about 1/2 or so behind the rest of the bird?

Baboontyme · 11-20-2012, 01:33 PM

You can also foil or tent the drums, thighs and wings if they're getting too dark. Maybe the skin was just burnt a little too much? The suggestion about icing the breastesses is probably the best one.

foppa78 · 11-20-2012, 02:42 PM

Quote:

Originally Posted by JMSetzler

Were you going by the dome temp or a digital thermometer inside the Akorn? My Akorn and quite a few others seem to read 40-60 degrees lower than actual temp on the dome thermometer.

I have the new Maverick wireless thermometer. Yeah my dome thermometer is also off a ways. Putting ice on the breast might be worth a try.

mbshop · 11-20-2012, 02:52 PM

since i tried the ice on the breast idea years ago, i have had great turkeys. it takes the stress out of cooking the two meats. at least that works for me. by the time the breast is about 165 i know the rest is done. also do not truss the bird up tight, leave the legs loose.

Toast · 11-20-2012, 06:28 PM

Lower temp with longer cooking time maybe?

Outnumbered · 11-20-2012, 06:32 PM

Cover the breasts in bacon until the IT gets to 145-150, then pull the bacon and feed it to the dog. Provides a nice shield for the breast meat, acts as a baster and it's BACON! Helps keep the breast moist while the rest of the bird catches up.

wmrrock · 11-20-2012, 06:38 PM

350 seems a bit high. I usually smoke at 300. Last one was 13lbs and smoked for 3 hours 30 minutes. The Breast temp was about 175 when I took it off - and perfect.

El Ropo · 11-20-2012, 09:05 PM

some people recommend not trussing the legs. It allows the dark meat to cook more evenly with the breast meat. Similar to icing the breast, but without the ice. When doing an untrussed bird at higher temps, it helps to make sure there is air flow through the center of bird so it cooks from the inside too. If you fill it up with so much stuff that it impedes the flow, the cook will end up closer to what you describe.

Nothing wrong with cooking at 350 if you like good skin, but it's possible the grate temps were hotter than the dome temp..

I personally prefer my dark meat cooked to 180+. By trussing the bird, you are slowing down the cooking process of the dark parts. By the time dark is in the right zone, white is overcooked when trussed or stuffed.

You might try spatchcocking or splitting?

11-20-2012, 11:15 AM	#1
foppa78 Got Wood. Join Date: 07-14-12 Location: Kansas City Downloads: 0 Uploads: 0	Turkey test run and a question (pic included) This past weekend I did a test run on a 14 pound butterball. I brined it for a day (will cut the salt back next time just a bit) and let it rest for another day before a butter injection and smoking at 350. It took 2 hours and 37 mins. I let the turkey sit uncovered for 30 mins before tearing into it. The inside could have been cooked just a little longer. The middle was perfectly moist but the outermost area was a little tough and dry. I know I needed to let it cook just a little longer but the outside was already tough and dry. Any suggestions?

11-20-2012, 11:20 AM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Did you cook over direct or indirect heat? Direct heat cooking might cause the outer layers to be tougher/dryer possibly... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

11-20-2012, 12:42 PM	#4
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Were you going by the dome temp or a digital thermometer inside the Akorn? My Akorn and quite a few others seem to read 40-60 degrees lower than actual temp on the dome thermometer. __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

11-20-2012, 12:42 PM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	Try and ice the breasts next time. May help. I assume you mean that the outside of the breast was done? This may help keep the breast meet about 1/2 or so behind the rest of the bird? __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

11-20-2012, 02:52 PM	#8
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	since i tried the ice on the breast idea years ago, i have had great turkeys. it takes the stress out of cooking the two meats. at least that works for me. by the time the breast is about 165 i know the rest is done. also do not truss the bird up tight, leave the legs loose. __________________ george spam, can't live without it

11-20-2012, 01:33 PM	#6
Baboontyme Is lookin for wood to cook with. Join Date: 07-15-10 Location: Troy, MI Downloads: 0 Uploads: 0	You can also foil or tent the drums, thighs and wings if they're getting too dark. Maybe the skin was just burnt a little too much? The suggestion about icing the breastesses is probably the best one.

11-20-2012, 06:28 PM	#9
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Lower temp with longer cooking time maybe? __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen The Fun Never Stops at the BBQ Brethren Throwdowns

11-20-2012, 06:32 PM	#10
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	Cover the breasts in bacon until the IT gets to 145-150, then pull the bacon and feed it to the dog. Provides a nice shield for the breast meat, acts as a baster and it's BACON! Helps keep the breast moist while the rest of the bird catches up. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-20-2012, 06:38 PM	#11
wmrrock Got Wood. Join Date: 06-14-12 Location: Trumbull CT Downloads: 0 Uploads: 0	350 seems a bit high. I usually smoke at 300. Last one was 13lbs and smoked for 3 hours 30 minutes. The Breast temp was about 175 when I took it off - and perfect.

11-20-2012, 09:05 PM	#12
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	some people recommend not trussing the legs. It allows the dark meat to cook more evenly with the breast meat. Similar to icing the breast, but without the ice. When doing an untrussed bird at higher temps, it helps to make sure there is air flow through the center of bird so it cooks from the inside too. If you fill it up with so much stuff that it impedes the flow, the cook will end up closer to what you describe. Nothing wrong with cooking at 350 if you like good skin, but it's possible the grate temps were hotter than the dome temp.. I personally prefer my dark meat cooked to 180+. By trussing the bird, you are slowing down the cooking process of the dark parts. By the time dark is in the right zone, white is overcooked when trussed or stuffed. You might try spatchcocking or splitting? __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)