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I have a knock off Egg / Kamodo that I got from Costco. I have had it a few years and really like it. I make lots of brisket, some steak, some hamburgers and sometimes even pizza. We had been out of town for Thanksgiving in 20' and 21', so this year was my first chance to try a turkey. I did a practice run in early November and was pleased with the results. I cooked it around 300 degrees, up to an internal temp of 165. I rubbed some olive oil on it with some poultry rub. Before Thanksgiving I told a friend and he said he likes to put a pan of white wine on the rack below the turkey. It evaporates off and keeps the turkey moist and infuses flavor. So for Thanksgiving in addition to what I did during my trial run I added diced onions and apple slices to the cavity and a pan of moscato on the rack. The birds were about the same size, but instead of one 12 lb bird, there were two. I monitored temps with two Meater probes in each bird. I kept the cooking temp about the same and removed the birds when they hit 165 internal. But the two birds for Thanksgiving went beyond moist. They almost felt wet. Almost like the were undercooked. The flavor was great, but because they were so moist, it threw off the texture. Is it possible to have cooked a bird to 165 internal and to have undercooked it? Or did my pan of moscato, which also happened to catch the droppings and kept those circulating through the air, just make the interior of the egg too moist? | ||
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Fighting the good fight |
Yes, if your temperature reading wasn't accurate. Probe placement can make a difference. If your probes are overinserted/underinserted, inserted touching a bone, or inserted in a thinner area, it can affect the accuracy of your temperature readings. | |||
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Green grass and high tides |
if everything is equal I would think cooking it another 20-30 mins. would be preferrable. "Practice like you want to play in the game" | |||
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Member |
When I use a probe, I always double check several areas w/ an instant read to make sure. | |||
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Fighting the good fight |
That's a good idea, especially on things with greatly varying thickness, like a whole bird. | |||
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Member |
Make sure to probe both dark and white meats Serious eats has a good video on placements ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
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Ubique |
I almost ruined Thanksgiving three years ago by doing the same thing. I inserted the probe in the breast, when it should have gone in to the transition from breast to leg (according to my BIL chef). He quickly deboned the bird and we cooked the meat before serving. Calgary Shooting Centre | |||
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Get my pies outta the oven! |
The best part to put the probe is the thigh, or the thickest part of the bird. I guess you basically are saying that. Breast meat cooks faster than thigh/leg which is why it's easy to end up with bone dry breast and pink undercooked thigh if you aren't careful. | |||
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Member |
@holdem Kamado grills tend to cook items which come out much moister than other ways of cooking. My first question would be if your friend is using a kamado. If it is any other type of grill, like gas or typical charcoal most of the methods that work well in them do not apply. Kamados work by limiting airflow and insulating to control temperature which is why food does not dry out so much. It is a totally different way of getting to the end result. Also look up spatchcocking as that is an excellent way of cooking poultry. You cut the backbone out and flatten the carcass on the cooking grate. It cooks very evenly and quicker than when left as a whole bird. The “POLICE" Their job Is To Save Your Ass, Not Kiss It The muzzle end of a .45 pretty much says "go away" in any language - Clint Smith | |||
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Member |
Each bird had two probes. One in the breast, one in the leg. I did not keep track of which was which, but on both birds, when one said 165, the other was at least at 160. So they were pretty close. But I guess maybe that was enough of a difference. | |||
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Member |
That was my thought. Just cook the next one to 170 internal. | |||
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Member |
Yes, he is using an actual BGE brand. | |||
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Member |
I would say 300 was a little low. 300 warms up the bird but doesnt allow the meat to break down like you want IMO. I cook mine at 350. Got it to 165 and then went another 15 mins. Good and moist but not under cooked. Temp was 170 off the grill. But we also brine it and have sliced fruit and onion in the cavity. So expect it to be moist. Hedley Lamarr: Wait, wait, wait. I'm unarmed. Bart: Alright, we'll settle this like men, with our fists. Hedley Lamarr: Sorry, I just remembered . . . I am armed. | |||
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Save an Elephant Kill a Poacher |
I am no expert but I always thought the "egg" came out of a Turkey?? 'I am the danger'...Hiesenberg NRA Certified Pistol Instructor NRA Certified Rifle Instructor NRA Life Member | |||
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Drill Here, Drill Now |
I suspect that the issue is an insufficient air gap between the water pan and the rack the turkey sat upon. Here is an excerpt from Amazingribs.com's excellent turkey tips:
Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Member |
I do several turkeys and chickens a year on my BGE. I hate dry poultry. I have tried several methods, a "fast cook" at 350, a slower cook at 275, and a slow cook at 225, all indirect with pecan wood for smoke. I prefer results from the slow cook method. I insert the meat thermometer in the thigh, and use a ceramic "beer can" turkey cooker with water and lemon in the cooker, which steams the bird from the inside and cooks faster. I do not use a water pan beneath. They always come out tender and moist in the BGE. I consistently find that the BGE cooks the turkey faster than the recipe cooking times. I believe this is in part because the turkey stands up in the cooker and it is hotter high in the dome than it is at the grate. This past Thanksgiving the 20# bird was done 4 hours before dinner. My only solution was to carve the bird and seal the carved birds in foil pans in the fridge until reheating at 300 for about 30 minutes before dinner. It turned out moist and tender. There is a stand available that holds the pit temperature sensor high in the dome which I will be using next time I smoke a turkey to see how much difference it makes. CMSGT USAF (Retired) Chief of Police (Retired) | |||
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Member |
Also if you aren't. Spatchcock the Turkey or any chickens. It'll lend to a faster & much more even cook. How to Spatchcock a Turkey Train how you intend to Fight Remember - Training is not sparring. Sparring is not fighting. Fighting is not combat. | |||
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Yeah, that M14 video guy... |
I smoke at 275˚. The white meat is done at 160˚ and the dark is done at 175˚. I use a zip-lock bag of crushed ice and place it on the breast when it reaches 160˚ to keep it from overcooking while the dark meat finishes at 175˚. Brined turkeys will hold more water and cook faster. Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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