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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 10-12-2010, 09:26 AM   #1
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Default 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.


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Old 10-12-2010, 09:28 AM   #2
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Why did you ice the breast?
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Old 10-12-2010, 09:31 AM   #3
somebody shut me the fark up.

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Fine looking bird
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Old 10-12-2010, 09:40 AM   #4
somebody shut me the fark up.
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Looks fantastic!
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Old 10-12-2010, 10:36 AM   #5
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I agree, why ice the breast? Will that really help them to cook slower? She looks good!
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Old 10-12-2010, 10:41 AM   #6
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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!!!!
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Old 10-12-2010, 10:41 AM   #7
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Great looking bird raw awesome cooked add some water or broth to roaster.
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Old 10-12-2010, 10:46 AM   #8
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Old 10-12-2010, 10:51 AM   #9
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VERY nice. :)

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

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Old 10-12-2010, 11:02 AM   #10
somebody shut me the fark up.
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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)
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Old 10-12-2010, 11:06 AM   #11
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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.

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Old 10-12-2010, 11:15 AM   #12
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great lookin bird and nice technique with the ice! I read about it on the smoke ring.
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Old 10-12-2010, 11:20 AM   #13
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That looks like a variation on the Mad Max turkey method. Very nice looking bird!
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Old 10-12-2010, 11:51 AM   #14
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Looks good.
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Old 10-12-2010, 12:13 PM   #15
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The turkey looks wonderful! I'll be trying my first one soon.
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