Socalcooker Posted November 30, 2014 Report Share Posted November 30, 2014 Completed a very successful Turkey cook on my Ol' KK. Bought 18# Fresh Butterball Turkey from Costco Brined it for 4 days Removed from Brine and patted dry and placed in refergerator for 24 hours to dry the skin out. (Next time I think I would do only 12 - 15 hours as the skin was a little too tough) Injected the breasts with a butter seasoning mix Rubbed the skin with the same butter mixture (Next time I will use Grape Seed Oil to prevent the dark browning) Cranked up the KK and let it settle in on 325 degrees for about 3 hours in advance. Added some Applewood chunks, put the deflector stone in place with an aluminium pan to catch the juices on top. Added the top grate, set turkey on grate, inserted 2 temp probes (1 in each breast) Let her go for approximately 3hrs 45 min. The breast temp was 150 when I pulled it. Let the turkey rest in a insulated cooler for about 30 min. The bird was beautiful to cut, lots of moisture even in the white meat. We served 8 folks and they raved..... Hell, we're still having leftovers and the white meat is still nice and moist and sooooo smokey flavorful. Try it you'll like it. Quote Link to comment Share on other sites More sharing options...
nolan8v Posted December 1, 2014 Report Share Posted December 1, 2014 Nicely done. One tip for consideration: Cover the top of the turkey with foil (once it reaches a nice, brown coloring) to prevent the skin from getting too dark. The skin may not get as crispy as without the foil, but the skin's coloring will not be as dark as in your photo. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 1, 2014 Report Share Posted December 1, 2014 Kinda reminded me of my Peking Duck adventure - too dark skin! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 2, 2014 Report Share Posted December 2, 2014 Social - I'd say you must have stayed at a Holiday Inn Express the night before you cooked that bird because .... YOU NAILED IT! Kudos! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted December 2, 2014 Report Share Posted December 2, 2014 Tony - Do you have any leftovers? I'm a betting man and I'm betting NOT! Pretty tasty looking! Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2014 Report Share Posted December 2, 2014 Sorry, but those ducks were cooked months ago for a Chinese themed dinner party, so they are long gone! Quote Link to comment Share on other sites More sharing options...
