Eric Moe Posted December 26, 2012 Report 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
Saison Posted December 26, 2012 Report 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
