Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: [1]   Go Down

Author Topic: Grilled turkey  (Read 633 times)

0 Members and 1 Guest are viewing this topic.

urnmor

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1306
Grilled turkey
« on: October 26, 2019, 09:00:35 AM »

Looking for thoughts on how I plan to cook a pre brined turkey breast that weighs 7.2 pounds.  I will add my secret brine  :) of salt pepper and paprika and let sit over night.  In the morning I will make a mixture of butter and Olive oil, mix with herbs de Provence, rub all over.  I will place on a turkey stand add a sweet white wine to the bottom place on the MAK 2 Star and smoke for about 30 minutes raise the temp to 350 to finish.

so just wondering what you think of my approach
Logged

Brushpopper

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 957
  • "The road goes on forever...
Re: Grilled turkey
« Reply #1 on: October 26, 2019, 10:27:03 AM »

Sounds like a good plan to me.  Only thing I'd do different is go to 250 and let take longer to finish and get some more smoke, but that's a smokiness preference.
Logged
And the party never ends!!" by Robert Earl Keen; Woodwind Pro 24 with Sidekick Sear and griddle top

cookingjnj

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 894
  • Branchburg, New Jersey
Re: Grilled turkey
« Reply #2 on: October 26, 2019, 05:42:46 PM »

I cook mine similar to Brushpopper, but at 235 instead of 250.  Sometimes the skin does come out a bit chewy though, but the moistness and smokiness flavor is outstanding.
Logged

urnmor

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 1306
Re: Grilled turkey
« Reply #3 on: October 26, 2019, 08:45:55 PM »

Thanks for the responses.  As to the smoke I only prefer a small amount on my birds that is why I am going with 30 minutes.  Should be able to post photos tomorrow
Logged

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: Grilled turkey
« Reply #4 on: October 27, 2019, 07:38:42 AM »

When we do them we smoke for an hour and finish just like you @350. We have found it’s not overwhelming smoke this way.
We don’t really worry about the skin, sometimes it gets a little crisp but more times than not it doesn’t.
Logged

Ffvillager

  • Knows what a Pellet Is.
  • *
  • Offline Offline
  • Posts: 11
Re: Grilled turkey
« Reply #5 on: November 05, 2019, 01:03:11 PM »

I would put some of the butter/herbs mix under the skin. Makes a big flavor difference. Otherwise would not change a thing.
Logged
Frank
Camp Chef Smoke Pro SG24 WIFI Pellet Grill- Camp Chef Italia Artisan Pizza Oven-iGrill 2

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9647
  • Mayberry
Re: Grilled turkey
« Reply #6 on: November 05, 2019, 02:01:27 PM »

I think it is a great plan.  I like wood roasted Turkey and not low temperature smoked Turkey.
Logged
Bacon is a Gateway Food...

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: Grilled turkey
« Reply #7 on: November 06, 2019, 10:35:02 AM »

I think it is a great plan.  I like wood roasted Turkey and not low temperature smoked Turkey.

+1

Wood roasted anything, even casseroles.  Try wood roasted baked ziti some time.
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower
Pages: [1]   Go Up