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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-20-2008, 11:00 AM   #1
RichardF
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Default 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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Unread 11-20-2008, 11:07 AM   #2
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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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Unread 11-20-2008, 11:13 AM   #3
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I'm with you I don't like them larger than 14 lbs
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Unread 11-20-2008, 11:15 AM   #4
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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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Unread 11-20-2008, 11:23 AM   #5
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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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Unread 11-20-2008, 11:31 AM   #6
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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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Unread 11-20-2008, 11:33 AM   #7
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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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Unread 11-20-2008, 11:43 AM   #8
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Quote:
Originally Posted by Bigmista View Post
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?
Exfoliate?

I think higher heat to crisp the skin would work.
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Unread 11-20-2008, 12:48 PM   #9
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I'd make it into two 10.5 lb. turkeys.
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Unread 11-20-2008, 01:23 PM   #10
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Quote:
Originally Posted by Mark View Post
I'd make it into two 10.5 lb. turkeys.
Hmmm - Spatchcock the sucker??? Interesting
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Unread 11-20-2008, 01:25 PM   #11
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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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Unread 11-20-2008, 01:28 PM   #12
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Bird that big can Get pretty dark. You might want to do the cheese cloth thingy!
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Unread 11-20-2008, 01:32 PM   #13
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This is one case where size does matter
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Unread 11-20-2008, 01:37 PM   #14
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Quote:
Originally Posted by Jorge View Post
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

What is Tony C's

thanks

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Unread 11-20-2008, 01:38 PM   #15
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Quote:
Originally Posted by big brother smoke View Post
Bird that big can Get pretty dark. You might want to do the cheese cloth thingy!
I'm ok w/dark skin. This was from last year -






and it was delicious
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