kad1979 Posted November 14, 2012 Report Share Posted November 14, 2012 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. Quote Link to comment Share on other sites More sharing options...
LarryR Posted November 14, 2012 Report Share Posted November 14, 2012 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. Quote Link to comment Share on other sites More sharing options...
5698k Posted November 14, 2012 Report Share Posted November 14, 2012 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. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
kad1979 Posted November 14, 2012 Author Report Share Posted November 14, 2012 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 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted November 14, 2012 Report Share Posted November 14, 2012 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. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted November 14, 2012 Report Share Posted November 14, 2012 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... Quote Link to comment Share on other sites More sharing options...
dub Posted November 15, 2012 Report Share Posted November 15, 2012 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) Quote Link to comment Share on other sites More sharing options...
kad1979 Posted November 19, 2012 Author Report Share Posted November 19, 2012 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! Quote Link to comment Share on other sites More sharing options...
