I did a practice run for thanksgiving over the weekend with a 13lb bird. I did it in much the same manner as I roast a chicken, which I do pretty much weekly with astounding results. Dry brined, spatchcocked, seasoned with herb butter under the skin, and cooked over indirect heat (although I did the turkey at 350, where I normally roast chickens around 400-450). Once the thickest part of the breast hit 145 I opened up the dampers and let the temp soar to about 500 to crisp up the skin until I hit a breast temp of 150 for a minute or two, at which point I pulled the bird.
The resulting turkey was a mixed bag. I oversmoked it, but that's easily remedied. The breasts were cooked to perfection, very tender and moist. The dark meat was overdone, which is a shame because that is the best part of the bird!
Obviously the difficulty with poultry is the difference in temp between white and dark meat, and the fact that they both cook differently. The size of a turkey only exacerbates this. Would breaking down the bird before it goes on the grill be a viable solution to making sure it doesn't dry out? I figured if I monitor the temp of both dark and white meat I can pull each right when their temp is perfect, and that would also grant me a little more surface area for seasoning. I know it's not quite the typical presentation for a turkey but I'm going to be carving it before it gets to the table anyway, and I'd like as few variables as possible on the big day so I don't ruin dinner!
Here's my yahdbyrd. Dry brined for in the fridge for two days. Then oiled it up put some salt & pepper garlic & onion powder and some of Paul Prudhomme's poultry magic. Cooked it over a full load of lump and 4 pieces of cherry wood with the heat deflectors in place. Filled an aluminum pan with carrots, onions, celery, water, and some chicken stock. Slapped the Byrd on at 350° and let it roll till the breast read 160°. Best Byrd yet!
I have not been active on here in a while because i haven't been cooking for a while too busy. yeah i know you should never be too busy to cook. I opted for something non traditional for t-day this year. we are going to families on friday and i was told that they would cook the turkey..... not sure if they doubt my skills or just dont like smoked anything?? I decided to cook for the home team this thanksgiving and do some rib therapy. ran around 250 for about 4 and 1/2 hours, rub with mustard night before and sprayed with some apple juice, cider vinegar, jim beam, and brown sugar, every 40min or so during the cook. turned in some good ribs!!!! (had some baked beans, yam patties candied, slaw, shells and cheese, and rolls to go with it) Great thanksgiving!!
300 grams (2 cups plus two tablespoons) all purpose flour (100%)
195 grams (7/8 cup) lukewarm water (65%)
6 grams (3/4 tsp) salt (2%)
6 grams (1 1/2 tsp) active dry yeast (2%)
2 tbsp melted butter
1 1/2 to 2 tsp ground cinnamon
Note: You can easily use a store-bought pizza dough for this recipe if you choose.
Combine the yeast and water and let dissolve for 10-15 minutes. Add the melted butter.
Wisk the dry ingredients together in a separate mixing bowl.
After the yeast has dissolved, combine with the dry ingredients and knead by hand or in a mixer with a dough hook until there is no sign of dry flour left. Cover with plastic in mixing bowl and let rise until doubled in size, about 1 hour.
Preheat the grill to 375°F and set up for indirect cooking on a pizza stone.
Make your glaze drizzle:
1 cup powdered sugar
2 tbsp milk
1 to 2 tsp vanilla extract
After your dough has risen, form it out into a 12-14 inch diameter pizza crust. Put it on the grill and cook it by itself for about 10 minutes.
Remove it from the grill.
Spread cream cheese frosting over the surface of the crust (See recipe below).
4 oz butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
Mix together completely
Spread Strawberry Pie Filling over the surface (or any other pie filling or combination of pie fillings that you might like.
Return to the pizza stone on the grill for another 10 minutes.
After that 10 minutes. sprinkle on some chocolate chips and cook for another 5 to 8 minutes.
Remove from the grill and let cool for 10 minutes and then drizzle with your glaze.