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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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04-14-2013, 07:56 PM | #1 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Turkey Issue
Any turkey pro's on here?
I've been smoking turkeys lately and keep having the same issue- the dark meat is overcooked by the time the breast is ready. The white meat will be great but the dark is a little dry/almost stringy or completely stringy. This is on a wsm so the heat is coming from the bottom, 325f. Can anything be done? I can't imagine cooking the bird breast down with a probe in it.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-14-2013, 08:11 PM | #2 |
is One Chatty Farker
Join Date: 10-09-11
Location: Pelahatchie MS
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I put some ice in a ziploc bag and let it rest on the breast while the cooker comes up to temp, bird resting on the counter. Usually the temp is about even between the breast and thigh at the end of the cook...
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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04-14-2013, 08:23 PM | #3 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Sounds to me that you are having the opposite problem that most have. Do you brine? that may help. Otherwise just not sure what to make of it, but I am in no way a "turkey pro".
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-14-2013, 08:36 PM | #4 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Correct, the breast is taking too long to cook or the dark meat is cooking too fast.
Yes to brining.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-14-2013, 08:42 PM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Go to the naked wiz site and click ceramic cooking They have a great turkey recipe The guy cooks his on an egg but you can adapt. You definately want to put gallon bags of ice on the breast about 45 min before you cook That will help the white meat be done 1865 the same as the dark meat 180
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-14-2013, 08:49 PM | #6 | |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Quote:
1865 is a little hot...typo should be 165! |
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04-14-2013, 08:58 PM | #7 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Yeah, sounds backward. Usually I ice the breast but that's because the breast usually gets done before the dark meat.
Can't imagine what is causing your issue. There's certainly nothing wrong with cooking breast side down. The dark meat usually needs to go a out 10 degrees more than the white, so that's why it's a good idea to ice the breast to give the leg & thigh a head start.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-14-2013, 08:59 PM | #8 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
What are you cooking on?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-14-2013, 09:08 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I've done turkeys on my Eggs, Weber Kettle and pellet grill and have never had an issue with the dark meat finishing before the white meat. Do you have the water pan in the WSM as a heat diffuser?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-14-2013, 09:18 PM | #10 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
The water pan is in place but is left empty. I smoked a pork tenderloin a few weeks ago and was surprised to see how much more cooking took place from the bottom. A cross section looked pink with a slim grey area around the edges but the bottom probably had 1/8-1/4" of grey to it. So that's what I think is happening here. The dark meat is taking a majority of the heat and is being overcooked. I don't know how this can be stopped unless the bird is cooked breast down- which would be a pain with a probe...but then maybe the dark meat wouldn't be done. Maybe spatchcocking is the answer.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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04-14-2013, 09:41 PM | #11 | |
is One Chatty Farker
Join Date: 04-12-10
Location: Houston, Texas
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04-14-2013, 09:47 PM | #12 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Must be because be water pan is empty and the thighs and legs are just getting so much direct heat? Perhaps try and put sand in the water pan to act as a heat sink so the heat from the fire pan doesn't transmit through the water pan as easily?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-14-2013, 09:51 PM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That's the only thing that makes sense. Try adding something to the water pan (water, sand, clay saucer) to cut down on the radiate heat and see what happens.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-14-2013, 10:37 PM | #14 | |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Chris- Midwest BBQ Outreach |
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04-15-2013, 11:59 AM | #15 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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I'll add a saucer and see what happens. Might also try traying the bird.
Thanks.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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