Turkey help

[kad1979]

Hi all, I am doing an early Thanksgiving this weekend and plan on doing a whole turkey in the KK. Can anyone share their success stories. Low and slow (225 ish) or should I go higher heat. What cook time can one expect using both techniques?

Thanks in advance.

[LarryR]

Re: Turkey help

I prefer high heat (325), don't see any benefit in low and slow on a turkey, too lean.

Tip, ice the breasts down for about 30/40 minutes while resting your bird in the counter, will promote even cooking of white and dark meat.

[5698k]

Re: Turkey help

I'm with LarryR. 300-400 deg. is fine for bird. Takeing it off at about 165 deg. Internal temp is whats important. Play with rubs or marinades, thats the flavor in a bird.

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[kad1979]

Re: Turkey help

Wow, thanks. Great idea icing the breasts. I think I am going to use this honey brine from alton brown. I will let you know how it turns out.

Any idea of time per lb at 325/350 ish?

http://www.foodnetwork.com/recipes/alto ... index.html

[EGGARY]

Re: Turkey help

Google Mad Max Turkey. Also check out recipe for Bourbine Brined Maple Smoked Rurkey. It is one of the

Topics in the side.

[MadMedik]

Re: Turkey help

Ditto Larry R, about 325, indirect, ice the breast, about 2 hours 45 minutes. I only did it once...a 12 pound turkey, and it was really good. I used some cherry wood for smoke...just because i like the way it smells when it is burning...

[dub]

Re: Turkey help

Spatchcock that booger if you have the room.

It's just a big chicken after all.

dub(use the backbone for stock)

[kad1979]

Re: Turkey help

Thanks for the advice! The turkey turned out excellent. I iced the breasts and this worked like a charm. Legs the breast finished together. I should have foiled the wings but of course I went to grab foil and realized I didn't have any. I cooked the bird at 350 for approx 2 1/4 hours to an internal temp of 160. Thanks again, you helped make my guests very happy!