Alron Brown's Turkey at 151 degrees

sfbbqguy · 11-19-2008, 03:39 PM

Hey, did anyone see Alton Brown on a Holiday Special last night doing his Turkey to 151 degrees in the breast then resting. He said he got the breast to 170 on the resting time but does this sound doaable? Are you going to get 19 degrees during the resting time?
Seems like from what I've seen here that his bird might be under-done.

BBQ Grail · 11-19-2008, 03:44 PM

If Alton says it...it must be true!

CajunSmoker · 11-19-2008, 03:52 PM

I rarely get more than 5 degree rise during resting. If I wrap it and cooler it , I may get a little more, but just tented on the kitchen counter I don't get near that much.

eagle697 · 11-19-2008, 03:58 PM

i missed the holiday special, but on his show about turkey a few years ago, i thought he went to 161. Maybe i am wrong though. I don;t think i have ever gotten 19 degrees carry-over though.

wnkt · 11-19-2008, 04:10 PM

It seems that 19 degrees is a bit much for me. But I really dont like the idea of bloody turkey, but he IS a professional so he MUST know what he is talking about....right?

Ron_L · 11-19-2008, 04:53 PM

I normally take mine to 155 and it will rise to 165, but I agree, 19 degrees is a bit much.

sfbbqguy · 11-19-2008, 05:40 PM

I had a cocktail while I was watching and may have heard wrong but pretty sure he said 151 and not 161 because I remember being so surprised it was so low.

HeSmellsLikeSmoke · 11-19-2008, 05:45 PM

Here is an Alton Brown turkey recipe where he says take it to 161 degrees. I bet you misheard.

http://www.foodnetwork.com/recipes/a...ipe/index.html

sfbbqguy · 11-19-2008, 05:52 PM

Makes sense...my wife says I mishear her all the time.
I'm gonna go with RonL and take this year's bird to between 155-160.

ricksegers · 11-19-2008, 07:50 PM

I watched the show last night. He said 151. I did a double take to make sure I heard right. He even said it a couple of times. He said it went up to 170 but I still find it very hard to believe to get a 19 degree increase especially just setting on the counter with a single thickenss of foil over it.

sfbbqguy · 11-19-2008, 08:05 PM

So it wasn't the booze! I thought that's what I heard. I'm not going to try one at 151.
How about that stuffing they made with the sausage and sourdough bread...man that looked good.

mbshop · 11-19-2008, 08:32 PM

nope, he said 151. surprised the heck out of me. i just imagined the thigh as being on the raw side. i'm not gonna follow that recipe.

Norcoredneck · 11-19-2008, 08:39 PM

Maybe he is using an inferior "Other than BLUE Thermapen"

HeSmellsLikeSmoke · 11-19-2008, 09:27 PM

Or maybe Alton misspoke?

Brian in So Cal · 11-20-2008, 05:34 AM

Quote:

Originally Posted by Norcoredneck

Maybe he is using an inferior "Other than BLUE Thermapen"

For sure that is what happened.

11-19-2008, 03:39 PM	#1
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	Alron Brown's Turkey at 151 degrees Hey, did anyone see Alton Brown on a Holiday Special last night doing his Turkey to 151 degrees in the breast then resting. He said he got the breast to 170 on the resting time but does this sound doaable? Are you going to get 19 degrees during the resting time? Seems like from what I've seen here that his bird might be under-done. __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

11-19-2008, 03:44 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	If Alton says it...it must be true! __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-19-2008, 03:52 PM	#3
CajunSmoker is Blowin Smoke! Join Date: 02-06-07 Location: Rolling down the river between St Louis and New Orleans Downloads: 0 Uploads: 0	I rarely get more than 5 degree rise during resting. If I wrap it and cooler it , I may get a little more, but just tented on the kitchen counter I don't get near that much. __________________ Rodger How y'all are? I'm glad you got to see me I guarontee Justin Wilson 4/24/1914 - 09/05/2001 CAJUN QUE KREWE Proud ARKLAFO KCBS member & CBJ#24398 Twin CoonAss Ugly Drum Smokers Brinkman Smoke King Deluxe Brinkman Gourmet ECB with super chicken mods Weber OTS kettle

11-19-2008, 03:58 PM	#4
eagle697 is one Smokin' Farker Join Date: 01-07-08 Location: Senoia Ga Downloads: 0 Uploads: 0	i missed the holiday special, but on his show about turkey a few years ago, i thought he went to 161. Maybe i am wrong though. I don;t think i have ever gotten 19 degrees carry-over though. __________________ Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver

11-19-2008, 04:10 PM	#5
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina Downloads: 0 Uploads: 0	It seems that 19 degrees is a bit much for me. But I really dont like the idea of bloody turkey, but he IS a professional so he MUST know what he is talking about....right? __________________ Chargriller Super Pro with side firebox ------ I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being wider than life. (Pedro Moura Pinheiro, a funny guy)

11-19-2008, 04:53 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I normally take mine to 155 and it will rise to 165, but I agree, 19 degrees is a bit much. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

11-19-2008, 05:40 PM	#7
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	I had a cocktail while I was watching and may have heard wrong but pretty sure he said 151 and not 161 because I remember being so surprised it was so low. __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

11-19-2008, 05:45 PM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Here is an Alton Brown turkey recipe where he says take it to 161 degrees. I bet you misheard. http://www.foodnetwork.com/recipes/a...ipe/index.html __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-19-2008, 05:52 PM	#9
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	Makes sense...my wife says I mishear her all the time. I'm gonna go with RonL and take this year's bird to between 155-160. __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

11-19-2008, 07:50 PM	#10
ricksegers Full Fledged Farker Join Date: 08-11-03 Location: Island off the GA Coast Downloads: 0 Uploads: 0	I watched the show last night. He said 151. I did a double take to make sure I heard right. He even said it a couple of times. He said it went up to 170 but I still find it very hard to believe to get a 19 degree increase especially just setting on the counter with a single thickenss of foil over it. __________________ Rick Segers KCBS Certified Judge/Fl BBQ Assoc Certified Judge/MBN Judge

11-19-2008, 08:05 PM	#11
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	So it wasn't the booze! I thought that's what I heard. I'm not going to try one at 151. How about that stuffing they made with the sausage and sourdough bread...man that looked good. __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

11-19-2008, 08:32 PM	#12
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	nope, he said 151. surprised the heck out of me. i just imagined the thigh as being on the raw side. i'm not gonna follow that recipe. __________________ george spam, can't live without it

11-19-2008, 08:39 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Maybe he is using an inferior "Other than BLUE Thermapen" __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

11-19-2008, 09:27 PM	#14
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Or maybe Alton misspoke? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

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