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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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11-20-2008, 11:00 AM | #1 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Turkey Size?
OK - I've cooked a bunch of turkets in the 10 to 14# range and know what to do to get what I want. Wife calls me at work and says "guess what honey, you will be so proud of the deal I got on a 21# Turkey" (I know, any time you get a call that starts-out "guess what honey" you should be prepared for anything). I reminded her that I wanted to keep the size between 10 and 14# and if she wanted more turkey we'd cook two-birds.
I'm concerned that with a bird this size to get it cooked thru, I will dry it out. It's a self-basting bird so it's been brined, and I plan on coking at 300* to 325*. Any thoughts? I want to try and avoid ice-bagging the breasts. Thanks
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11-20-2008, 11:07 AM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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The only way to keep it moist would be inject during cooking and wrap it after a little while
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11-20-2008, 11:13 AM | #3 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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I'm with you I don't like them larger than 14 lbs
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11-20-2008, 11:15 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I haven't cooked a bird that big, bu my mother used to do it every year. I don't think she did anything special.
I have seen folks recommend cooking the bird breast down for the first part of the cook and then flipping it to get the skin browned, but I haven't tried it. This supposedly yields moister breast meat.
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11-20-2008, 11:23 AM | #5 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I usually cook one large bird for show at the table. I'll do it as RonL suggests, and shoot the breast up with quite a bit of Tony C's. I'll also have some breasts in the cooker, just in case
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11-20-2008, 11:31 AM | #6 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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I have layered bacon strips over the breast, worked pretty good and the bacon was good afterwards
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11-20-2008, 11:33 AM | #7 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've never had a problem with dry meat on a brined smoked bird of any size. I do have problems with tough skin though. Suggestions?
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11-20-2008, 11:43 AM | #8 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
I think higher heat to crisp the skin would work.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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11-20-2008, 12:48 PM | #9 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I'd make it into two 10.5 lb. turkeys.
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11-20-2008, 01:23 PM | #10 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Hmmm - Spatchcock the sucker??? Interesting
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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11-20-2008, 01:25 PM | #11 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I've done larger birds and found that if I take an 1 apple cut into wedges, 1 onion also cut into wedges, and 1 cinnamon stick and place them in a microwave safe bowl and cook the mixture for 4 to 5 minutes and then stuff it in the bird, the breast meat seems to stay more moist (I'm thinking because of the steam)...
I saw it once on 'Good Eats' and it's been a staple in our house for the last 5 or 6 years...
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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11-20-2008, 01:28 PM | #12 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Bird that big can Get pretty dark. You might want to do the cheese cloth thingy!
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11-20-2008, 01:32 PM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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This is one case where size does matter
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11-20-2008, 01:37 PM | #14 |
Knows what a fatty is.
Join Date: 07-21-08
Location: San Diego CA
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11-20-2008, 01:38 PM | #15 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
and it was delicious
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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