MAK Turkey

MAK DADDY · November 15, 2009, 07:55:05 PM

Well, since we are going to be on a ship for thanksgiving we cooked our turkey today.
It was awesome, and Titus (our 1yr old Lab) was drooling :)

Smokin Soon · November 15, 2009, 07:57:49 PM

That's one beautiful bird Mak! We will be anxiously awaiting Ky's posts for comparisons.

MAK DADDY · November 15, 2009, 08:31:13 PM

Quote from: Smokin Soon on November 15, 2009, 07:57:49 PM
That's one beautiful bird Mak! We will be anxiously awaiting Ky's posts for comparisons.

He will have a blast with it :)

KyNola · November 15, 2009, 08:55:14 PM

Hey MAK!

Now that looks real good. Tell me MAK, I noticed a meat probe stuck in your turkey. Just exactly what was that probe connected to? ;)

KyNola

MAK DADDY · November 15, 2009, 09:02:58 PM

Quote from: KyNola on November 15, 2009, 08:55:14 PM
Hey MAK!

Now that looks real good. Tell me MAK, I noticed a meat probe stuck in your turkey. Just exactly what was that probe connected to? ;)

KyNola

;D

KyNola · November 15, 2009, 09:05:57 PM

You're welcome MAK! ;)

KyNola

MAK DADDY · November 15, 2009, 09:18:52 PM

Quote from: KyNola on November 15, 2009, 09:05:57 PM
You're welcome MAK! ;)

KyNola

Could I have picked a better reviewer, Doubtful :)

ArnieM · November 16, 2009, 01:01:41 PM

Your Lab looks great. Nice pic. The turkey looks pretty good too ;D

MAK DADDY · December 06, 2009, 02:59:51 PM

OK Round two for Turkey. This time I am going to try a few different techniques I read on here :)
Last time I cooked slower and the breast was done quite a bit before the thighs, we'll see if the higher cook temp evens them out any and if the roaster pan helps any.

Brine Turkey with Kosher salt, honey, and sugar for 48hrs.
Rinsed, patted dry, rubbed with olive oil & coated with Chipoltle rub.
Placed in roaster pan to catch juices.
On to the grill with a program to cook @275 until meat probe reaches 165 degres then switch to smoke to hold until pulled off.

Titus is ready as usual :)

Turkey is ready too.

Onto the MAK.

Pellet Boss Settings and off we go:

Tenpoint5 · December 06, 2009, 03:07:51 PM

MAK,
I would hit it with the smoke first then cook. If you cook it first the skin is going to seal itself up and crust over. Which IMHO will effectively block off any smoke penetration.

Hopefull Romantic · December 06, 2009, 03:16:04 PM

Quote from: Tenpoint5 on December 06, 2009, 03:07:51 PM
MAK,
I would hit it with the smoke first then cook. If you cook it first the skin is going to seal itself up and crust over. Which IMHO will effectively block off any smoke penetration.

I agree. Did that with a chicken once. No smoke flavor or even a hint

HR

MAK DADDY · December 06, 2009, 06:38:15 PM

Quote from: Tenpoint5 on December 06, 2009, 03:07:51 PM
MAK,
I would hit it with the smoke first then cook. If you cook it first the skin is going to seal itself up and crust over. Which IMHO will effectively block off any smoke penetration.

That's what I did the first time, meat was outstanding but skin was a little tough. The MAK still smokes quite a bit at 275:)

Smokin Soon · December 06, 2009, 06:51:27 PM

Gotta get that skin over the 300 mark to get some crackling going on, or it's gonna be rubber! I see the mak can reach 500 degrees, why didn't you crank it up?

MAK DADDY · December 06, 2009, 07:05:36 PM

OK, when the breast hit 165 the thigh was was the same. So since I am wanting good skin I foiled and continued to cook at 300 until thigh hit 180. Breast was 180 as well but amazingly it was still VERY juicy, maybe that foil does help? Or maybe it was the combo of that and the broiler pan. Anyway the skin was OUTSTANDING!!! and it was very smokey too.
I think next time I will cut the legs off and cook them separate to see if i can get everything done at the same time.
So if great skin is what your after cooking at the higher temperatures definitely works and it didn't take anything away from the meat!

This is when the breast hit 165.

I foiled and cooked till thigh hit 180.

Final results, awesome :)

MAK DADDY · December 06, 2009, 07:22:21 PM

Quote from: Smokin Soon on December 06, 2009, 06:51:27 PM
Gotta get that skin over the 300 mark to get some crackling going on, or it's gonna be rubber! I see the mak can reach 500 degrees, why didn't you crank it up?

Someone else suggested that too, I have done that with spatchcock chicken but haven't tried it on Turkey.
How long on the high heat?