Eric Moe Posted December 26, 2012 Report Share Posted December 26, 2012 I missed out on the turkey madness surrounding Thanksgiving as I was vacationing away from my KK. Being home for Christmas however has given me a chance to try myself. Thanks to mguerra as this cook was inspired by his recent post. I went with apple brine instead of the maple and also had a dramatically shortened brine (18 hrs) and air dry (6 hrs) before the cook (335 for about 4 hours for a 21# bird) Pulled when the breasts hit 170 and they were perfect. Thighs were only 165 and could have stood a bit longer, however creative liberties by the carver and a large stock pot for carcass and cast offs made sure nothing went to waste (I can smell the soup I am starting as I type) Next time I will ice the breasts to help everything come to temp the same time ( a great tip I did not appreciate until it was too late!) Quote Link to comment Share on other sites More sharing options...
Saison Posted December 26, 2012 Report Share Posted December 26, 2012 Re: Christmas Turkey This year I cut the legs/thighs off and put them on the KK later (for my 17lber, 1 hour was too quick, I'd go 2 hours next time). I will be doing this from now on. Everything comes out right, with limited fussing about. Quote Link to comment Share on other sites More sharing options...
