Anybody do turkey low and slow?

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alecksjaycubs

New member
I ask only because we're doing an early Thanksgiving this weekend. I plan on throwing a brisket in the 2 Star and thought my upper rack might look good with a spatchcocked bird on it. I do brisket at 225 which is way lower than I've ever cooked a turkey. Just wondering if anyone else has tried or if this is a bad idea out of the gate.


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Ozric

Ozric

New member
My primary concern would be getting the turkey out of the danger zone (IT-wise) in less than 4 hours. Spatchcocking is a good idea; busting her up into pieces parts is even better. In any case, I would definitely stick with a small bird (under 12 lbs), smaller the better. Need more? Do 2. I've done one slow with a whole bird (about 14 lbs). Brined, misted with apple juice, foiled and everything, it still came out awfully dry by the time the thighs got up to 170° IT. Won't make that mistake again.

Let us know how it goes. Pictures, please!

By the way, I now use Mad Hunky's Poultry Brine. I would HIGHLY recommend it for your bird.
 
Big Poppa

Big Poppa

Administrator
I dont brine at all and can prove that it does little....check out gre blonders genuine ideas....the smartest man in outdoor cooking.

225 is great and you have no worries about danger zone but 250 is better...the idea is that lower the temp the better chance of even cooking he worst is the 350 cook the outside is done before the inside is close check out my thanksgiving sticky in hall of fame.
 
FLBentRider

FLBentRider

New member
I would not want a turkey dripping on my brisket....

I've done them at 250, 275, 300F The lower temps really don't seem to have any benefit, there really isn't any collagen->gelatin stuff going on like with a brisket or pork butt.

IMHO, whether brining helps depends a lot on the bird. A lot of them are injected with water/etc before you get them and brining really does not help these.
 
S

Sir Lamerok

New member
I have always cooked my chickens at 225 and have tried 250 and 275 and like them better at 225. I have done two turkeys at 225 and they turned out great. I did brine both turkeys.
 
TentHunter

TentHunter

Moderator
It depends on how you like the skin versus smoke. If you like a little more smoke and don't mind the skin a little tough, then go with 225°.

I like the skin, so I apply a light coat of mayonnaise as a glue for my seasonings and cook at 275° - 300°. To keep it smoky I use Applewood for smoke. It also gives a nice chestnut brown color.
 
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TrickyDick

TrickyDick

New member
Very timely.

I've always been restricted from interfering with the turkey cook, except to carve. My wife has family tradition and their turkeys come out great. Honestly one of the reasons I married her!

Anyways, having 9 adults and my two kids for thanksgiving. I think that even a big 15# bird, and did I mention my wife hasn't begun to even look, won't be enough. Especially the dark meat. Plus, there will be little to no leftovers!

I am going to try a smoked bird this year, well, at least a MAK pellet cooked bird. Time to go investigate the hall of fame area...
Needs to be moist and tender. Crispy skin a plus, but even a nice bark would be nice. Don't necessarily need to do a whole bird. Maybe a small one. Hate to do just the breast and miss out on the dark meat...

TD
 
TentHunter

TentHunter

Moderator
TrickyDick said:
I am going to try a smoked bird this year... Needs to be moist and tender. Crispy skin a plus, but even a nice bark would be nice. Don't necessarily need to do a whole bird. Maybe a small one. Hate to do just the breast and miss out on the dark meat...

TD
Click to expand...

Go with a spatchcocked bird and just get a smaller one. With spatchcocking the bird is incredibly moist - No need to brine! Pull when the breast reaches 165°.

Like BP I don't brine. I don't care for the watery texture and don't really care for the extra salt.
 
F

Ffvillager

New member
We tend to not brine turkey because it makes it too salty in our opinion, even if the brine is rinsed off. We have found that injecting with Cajun butter then seasoning with Cajun rub makes on outstanding combination. It is put on the GMGDB at 350 until done. This gives a very tasty bird and the skin is as crispy as we like. A hint of smoke, but we like the taste this way because the smoke flavor is just noticeable. Meat is very moist.
 
kskomodo04

kskomodo04

Member
Cooked my 12 1/2 lb turkey today at 225 degrees. I cooked it for 3 3/4 hrs. IT of the legs were 190 degrees, breast was 185 degrees
 
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