Trial Run 20 lb Turkey (pics)

hammerz_nailz · 10-12-2010, 08:26 AM

I tried a turkey for the first time on the egg. Everything went fairly well except the drippings were scorched in the pan. The plate setter was legs up with spacers between that and the pan. Next time I'm going to try a 16" pizza stone on the plate setter with spacers between that and the pan. I think that might protect the bottom of the roasting pan from scorching, plus even out the heat more.

Also ...I checked the BGE thermometer this morning and it was off by 15°, so it was cooking a little hotter than I thought. I re-calibrated with boiling water.

The bird was a little over 20lbs and only took 3.5 hours.

Out of the brine and rinsed.

Firebox full of lump.

Icing the breasts

Buttered up and ready to go.

Finished

Louisiana Smoker · 10-12-2010, 08:28 AM

Why did you ice the breast?

bluetang · 10-12-2010, 08:31 AM

Fine looking bird

bigabyte · 10-12-2010, 08:40 AM

Looks fantastic!

pomah25 · 10-12-2010, 09:36 AM

I agree, why ice the breast? Will that really help them to cook slower? She looks good!

Diva Q · 10-12-2010, 09:41 AM

Smart to ice the breast. Slows down the breast cooking so that the temps come up together from dark and white together. Thats a gorgeous looking bird!!!!

bam · 10-12-2010, 09:41 AM

Great looking bird raw awesome cooked add some water or broth to roaster.

Diver · 10-12-2010, 09:46 AM

CircleW · 10-12-2010, 09:51 AM

VERY nice. :)

I didn't see what your temp was in the Egg? 325? 350?

Thanks!

swamprb · 10-12-2010, 10:02 AM

Nice!
Looks like you are using too much lump if the drippings are burning in the pan with the platesetter legs up. Could also be the reason your gaskets are burnt off (don't ask me how I know this)

donmiller · 10-12-2010, 10:06 AM

Hammerz,

Even if you use spacers between the plate setter and drip pan, it will generally be necessary to start off with some fluid in the drip pan so that your drippings do not get scorched. It is kind of a balancing act. Too much fluid, and you dilute your drippings un-necessarily. Too little fluid, and it evaporates too fast and you still get scorched drippings.

You can use plain water. Some people use a mixture of water and white wine. I prefer using plain water because wine can become overbearing.

That is a beautiful bird -- the skin looks perfect.

Don

che22879 · 10-12-2010, 10:15 AM

great lookin bird and nice technique with the ice! I read about it on the smoke ring.

Ron_L · 10-12-2010, 10:20 AM

That looks like a variation on the Mad Max turkey method. Very nice looking bird!

MattG · 10-12-2010, 10:51 AM

Looks good.

chaddie · 10-12-2010, 11:13 AM

The turkey looks wonderful! I'll be trying my first one soon.

10-12-2010, 08:26 AM	#1
hammerz_nailz Full Fledged Farker Join Date: 06-11-09 Location: Coventry , Ct Downloads: 0 Uploads: 0	Trial Run 20 lb Turkey (pics) I tried a turkey for the first time on the egg. Everything went fairly well except the drippings were scorched in the pan. The plate setter was legs up with spacers between that and the pan. Next time I'm going to try a 16" pizza stone on the plate setter with spacers between that and the pan. I think that might protect the bottom of the roasting pan from scorching, plus even out the heat more. Also ...I checked the BGE thermometer this morning and it was off by 15°, so it was cooking a little hotter than I thought. I re-calibrated with boiling water. The bird was a little over 20lbs and only took 3.5 hours. Out of the brine and rinsed. Firebox full of lump. Icing the breasts Buttered up and ready to go. Finished __________________ Couple of Weber kettles UDS Large BGE Red Thermapen

10-12-2010, 08:31 AM	#3
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Fine looking bird __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

10-12-2010, 08:40 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks fantastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-12-2010, 09:41 AM	#6
Diva Q is one Smokin' Farker Join Date: 07-20-07 Location: Barrie,ON,Canada eh! Downloads: 0 Uploads: 0	Smart to ice the breast. Slows down the breast cooking so that the temps come up together from dark and white together. Thats a gorgeous looking bird!!!! __________________ Diva Q Website Follow me on Twitter and like us on Facebook. Check out my new show BBQ Crawl ! Life is too short for bad BBQ®

10-12-2010, 09:41 AM	#7
bam is one Smokin' Farker Join Date: 10-22-08 Location: Philly, PA Downloads: 0 Uploads: 0	Great looking bird raw awesome cooked add some water or broth to roaster. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

10-12-2010, 08:28 AM	#2
Louisiana Smoker Full Fledged Farker Join Date: 06-05-10 Location: Pineville LA Downloads: 0 Uploads: 0	Why did you ice the breast?

10-12-2010, 09:36 AM	#5
pomah25 Full Fledged Farker Join Date: 04-03-09 Location: Chesapeake, VA Downloads: 0 Uploads: 0	I agree, why ice the breast? Will that really help them to cook slower? She looks good!

10-12-2010, 09:46 AM	#8
Diver Full Fledged Farker Join Date: 03-12-09 Location: Currituck NC Downloads: 0 Uploads: 0	__________________ [COLOR=red]The Soundside Smokers Competition Team[/COLOR] 2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker

10-12-2010, 09:51 AM	#9
CircleW On the road to being a farker Join Date: 07-02-09 Location: New England Downloads: 0 Uploads: 0	VERY nice. :) I didn't see what your temp was in the Egg? 325? 350? Thanks! __________________ BillC Circle W BBQ -SS UDS- Super, super fast YELLOW Thermapen! Stoker

10-12-2010, 10:02 AM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Nice! Looks like you are using too much lump if the drippings are burning in the pan with the platesetter legs up. Could also be the reason your gaskets are burnt off (don't ask me how I know this) __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

10-12-2010, 10:06 AM	#11
donmiller Knows what a fatty is. Join Date: 01-17-10 Location: Roswell, GA Downloads: 0 Uploads: 0	Hammerz, Even if you use spacers between the plate setter and drip pan, it will generally be necessary to start off with some fluid in the drip pan so that your drippings do not get scorched. It is kind of a balancing act. Too much fluid, and you dilute your drippings un-necessarily. Too little fluid, and it evaporates too fast and you still get scorched drippings. You can use plain water. Some people use a mixture of water and white wine. I prefer using plain water because wine can become overbearing. That is a beautiful bird -- the skin looks perfect. Don __________________ XL BGE w/ Flip-3 ring combo :thumb: Medium BGE :thumb: Small BGE :thumb: Sunshine Legend 3000 Gasser :shocked:

10-12-2010, 10:15 AM	#12
che22879 is one Smokin' Farker Join Date: 07-09-10 Location: Los Angeles Ca Downloads: 0 Uploads: 0	great lookin bird and nice technique with the ice! I read about it on the smoke ring. __________________ Masterbuilt XL Smokehouse, Master Forge Smoker, Trusty old 55 gallon drum charcoal grill.

10-12-2010, 10:20 AM	#13
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	That looks like a variation on the Mad Max turkey method. Very nice looking bird! __________________ "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/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-12-2010, 10:51 AM	#14
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	Looks good. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

10-12-2010, 11:13 AM	#15
chaddie Full Fledged Farker Join Date: 10-25-09 Location: Ridgefield WA Downloads: 0 Uploads: 0	The turkey looks wonderful! I'll be trying my first one soon. __________________ *************** Good morning, Miss Ratched

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