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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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Old 10-13-2012, 12:15 PM   #1
Desertracer
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Join Date: 04-07-12
Location: Redlands
Default Turkey on the UDS?

For several years now our family have always done our turkey in a pit we built in the ground. The pit itself is a 55 gallon drum placed in the ground. We use a hard wood and burn wood for 4-5 hours until we get a lot of hot coals in the bottom. The turkey is wrapped in oven bags, foil, and a burlap sack, placed on the hot coals, and covered quickly so that there is no flames. We then cook the turkey for about five hours. When we remove the turkey it virtually falls apart and there is an abundance of juice inside. It really is the best turkey I have ever had.

Obviously the fire in the drum is very hot initially but slowly cools during the cook. I am trying to figure out if I can duplicate the end results with a turkey in a UDS but am looking for answers as how I should control the temps? Should I start it hot and then bring the temps down slowly or should I just cook it at one constant temp?

The reason I am contemplating this is just the ease of use of the UDS versus doing the pit method. Any thoughts?
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Old 10-13-2012, 12:53 PM   #2
J-Rod
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I cook our thanksgiving bird on my UDS every year, but I just go for around 250* cook temp and bring the breast to 160* internal, while basting every hour or so with apple juice. Takes about 5+ hours. I guess what I'm saying is I'd go for a constant temp during the cook... though you could try low and then bring it up at the end to firm/crisp up the skin.
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Old 10-13-2012, 03:01 PM   #3
foam2
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I do one every year on my 22" wsm. I shoot for 300-325 for about 3.5 hours. The higher cook temperature helps avoid rubbery skin. Check out the virtual weber bullet web site - they have a pretty good section devoted to cooking topics and also cooking forums. They have a couple different brine recipes and turkey recipes as well.
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Old 10-13-2012, 06:47 PM   #4
mytmouz
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I do mine in the 325 range on my UDS...
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