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[Bentley]

I have been wanting to try this, I can't remember if it was Shelly or Mike McQue (I think it was one of them) maybe pmillen...that 1st post that is the way they started doing it. 

Bird was brined in a 3% solution for 72 hours.  Memphis Pro set on 350°, have timer set for 90 minutes, no real idea how long it will take parted.  Will start to check breast and wings at that point, I will pull them when they hit 155° and rest.  Thighs and legs, I am really not sure, we like both fork tender and that usually takes between 195-205°...I am gonna figure 3-3 1/2 hours on legs and thighs.  But check every 30 minutes after the 2 hour mark!

The Bird has been on about 30 minutes when this photo was taken.  Hopefully no more dry, mealy, over cooked breast...and No more destroyed wings, and legs and thighs trying to carve them at the table!  Things are removed as they are done and time checked.  Then hopefully, can be added at correct time on Thanksgiving Day so they all come out about the same time! Much Joy! 

[Conumdrum]

Thanks for this, something I have wondered about.

[Bar-B-Lew]

I have not made a turkey in several years.  I would brine for a day, rub the next day and inject, and cook on the 3rd day with the bone cut out and butterflied.  Curious to watch this experiment.  This is like Pellet Fan Test Kitchen.

[Bentley]

Kristin says she thinks about 21lbs.  And by the size of the thighs, I could see it!

90 minutes give of take 5 on the Wings.  About 167° in drumett, 178° in whatever the other one is called.

We are not Turkey skin eaters like fried chicken, so appearence and crispness does not matter.  I guess for T Day, I might rub with butter every 30 minutes...

How big was the turkey?

[Bentley]

At 90 minutes, breast was between 117° and 125°.  Thighs and legs around 150°.  So parted out, it appears, breast will be last done...go figure!

[Kristin Meredith]

I just put the wings back on.  I thought they were cooked, but still a bit rubbery, so I would like to see what more time does for them.

[Bentley]

Doh!

[yorkdude]

That's a great idea to try it this way.
Watching closely

[Bentley]

2 hour mark, turned Pro to 325°.  Small part of breast 162°  Large part 130°, legs, wings and thighs around 180°.

[Bentley]

If you are a low and slow turkey cook, this is not for you.  If you are a whole bird cook, this is not for you.  Kristin feels it is a little salty, for me the thighs are on the boarder, I do not even taste the salt in the breast, but I would have normally cooked this after 2 days of brine, that was not possible, and I flat forgot to take it out on day 2.

I am done with whole bird cooking.  I do not have to deal with wrestling with the bird at the table, and everyone is gonna get hot meat, it will not take 10 minutes to get it all carved up for the eaters!

3 hours, breast appx 175°, thighs 201°, wings 200°, all pulled, legs at about 192° and will go another 30 minutes.

[yorkdude]

The skin on the thighs looks like it is crispy, is it?
It all looks really good.

[dk117]

been doing this for several years now.  Frozen bone in Turkey breast this time of year is as low as $.98 a lb but I like the $1.69 a lb ones from Honeysuckle vs the cheap ones from Jennie-O.

Then the butcher gets me a case of drumsticks.  30 lbs, 15 legs.   $45 or so.   I just skip the wings. 

It's the only way to go.  And I do brine for 72 hours.  24 just doesn't cut it for me. 

DK

PS the frozen bone in already has a 15% solution.  I brine those again anyway.   And finally, yeah the skin is kind of garbage, easy to pull off when carving. 

[Kristin Meredith]

The skin on the thighs was real crispy!

[Bentley]

It was a beneficial experiment for me.  It is nice to know I can have the bird done in 3 hours, and when to put on each section!