Poochie Posted August 26, 2015 Report Posted August 26, 2015 Practice turkey for when Thanksgiving rolls around. Cooked at 350 until the end when it was ramped up. This is a 13 pounder and it fits like a glove on the 21" Komodo. Next time I'll put it straight on the grill with pan on lower rack. Or I may spatchcock it. It was very juicy and slightly smokey from the pecan wood.
bosco Posted August 26, 2015 Report Posted August 26, 2015 That is beautiful. I do Easter and thanksgiving turkey on the BBQ and my family goes nuts. My mom usually does Christmas dinner... This year they all voted to have it at my house. So now I do three holiday dinners!! Great bird cook!!!
MacKenzie Posted August 26, 2015 Report Posted August 26, 2015 Poochie, that turkey sure looks moist and tasty.
CeramicChef Posted August 26, 2015 Report Posted August 26, 2015 Poochie, I give this cook two thumbs up! Wonderfully done. Kudos!
ckreef Posted August 26, 2015 Report Posted August 26, 2015 Looks delicious. I like turkey anytime of the year. Great cook.
PRippley Posted August 26, 2015 Report Posted August 26, 2015 Great work Poochie. I like practice like this! Deflector plate in, or no?
Poochie Posted August 26, 2015 Author Report Posted August 26, 2015 Yes, I had the heat deflector sitting on top of the bottom grate. Worked out just fine cooking it at 350. No Guru this time either.
PRippley Posted August 26, 2015 Report Posted August 26, 2015 Ok, cool. How long did it take and what internal temp did you shoot for? Last questions, I promise! (For this thread anyway:))
kjs Posted August 26, 2015 Report Posted August 26, 2015 Nothing wrong with turkey in August, looks darn good.
CeramicChef Posted August 26, 2015 Report Posted August 26, 2015 Turkey is a year round treat here at ChezChef. The rid is so very versatile. Roast turkey dinner is so dang good. Then there are leftovers. Need I say more? Then we have sammiches, enchiladas, soup, pot pies, yada, yada, yada. I love turkey and this is one good looking bird!
Poochie Posted August 26, 2015 Author Report Posted August 26, 2015 Ok, cool. How long did it take and what internal temp did you shoot for? Last questions, I promise! (For this thread anyway:)) It was a 13 pounder and it took approximately 3 hours and 30 minutes. I wanted the thigh to hit at least 175 degrees because it wasn't going to sit long after I pulled it off the Komodo. The breast meat was super juicy!
tony b Posted August 27, 2015 Report Posted August 27, 2015 Nice job on that turkey, poochie! That is beautiful. I do Easter and thanksgiving turkey on the BBQ and my family goes nuts.My mom usually does Christmas dinner... This year they all voted to have it at my house. So now I do three holiday dinners!! Good thing you bought 2 KK, now isn't it!!!
