Trial Run

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Guest
Hello,

I'm cooking my trial run turkey as we speak. I brined it for about 24 hours, and let it air dry overnight. I was worried about keeping my temps up for crispy skin, so I have used extra fuel, and have forgone the Minion method for the standard hotter starting method. Also I am not using water in the pan. So far so good as my temps have been hovering at the 350* mark.

One thing that I did at the start of my cook was to leave the access door open as the cooker was firing up. My temps in the beginning were hovering at 300* and I really wanted to get them higher for the skin. The polder actually shot up to its high mark, and then gradually worked its way back down to 350*. This could be one way of crisping the skin. I'll post more info when it is finished. Happy Qing!

Derek
 
Hello,

Just a follow up to my previous post. The turkey came out tasting great! I used four large chunks of apple wood and it had a nice smokey flavor. It was also very moist, and I enjoyed the flavor that the brine imparted. Kind of a hammy taste, but one that I enjoy. I like turkey, not love it, but this recipe has changed my opinion somewhat. It turned out a lot more flavorful than a normal turkey.

I was not able to get the skin as crispy as I would have liked. It was much better than the skin on my smoked chicken, but it could have been just a bit crispier. It was edible though.

I will do it again on Thursday, and in the meantime will try to perfect my technique before the big day.

Happy Qing!

Derek
 
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