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Indirect cooking turkey

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Post Wed Jul 21, 2004 5:30 pm
Paulie raw
raw

Posts: 4
I want to indirect cook a turkey for approx 10 people. I recently did a 6 pound chicken in a oven bag with marinade in the bag with it, the concern is that it took longer than I anticipated.

How big of a turkey should I get for 10 people and has anyone done a turkey in a oven bag on the grill and used the indirect method? Also about how long per pound?

Paul[/b]

Post Wed Jul 21, 2004 7:06 pm
sacmer well done
well done

Posts: 561
Location: Sacramento, CA
Most recommendations seem to say about 1 lb of meat per adult but of course turkey has a lot of bones so I would go bigger. (13-18 lbs) Always better to have leftovers. Cookbooks say 15-20 min per lb for turkey but I would go by the internal temp. I just did a 13.5 lb turkey last weekend on my Weber kettle rotisserie (once all trussed up it did not look even that big) and it took about 3 hrs to reach about 180 internal temp. That is the temp listed in many books. Some may pull sooner but mine was nice and moist. I have also done turkeys in the kettle indirect on a roasting rack and that works well but I am definately in love with my new rotisserie. I have not used the oven bag.

Post Wed Jul 21, 2004 8:10 pm
TonyGreek medium-rare
medium-rare

Posts: 75
Location: Celina, Ohio
using an oven bag would negate the need for grilling it as you wouldn't get any of the grilled flavors.

be sure to brine the turkey for a day prior. get a clean 5 gallon bucket, like Home Depot, etc sell and sink it in there. actually, lemme dig up the recipe i use for thanksgiving. i think it may have come from Weber a few years back and it...is...incredible. you'll never use the bag again. i'm not a fan of the bags, maybe due to mom's awful turkeys that she'd do in them that came out like much due to the moisture. if you haven't tried it, try the beer can chicken and you'll never change.

here ya go:

Apple-Brined Whole Turkey
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1 12-14 pound turkey
2 quarts apple juice
16 oz brown sugar
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered 4 oz fresh ginger, sliced thin
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed

unsalted butter, melted
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.

Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, and let mixture come to room temperature.

In a large non-reactive container, combine the room temp apple juice mixture with the other ingredients and stir. Place rinsed, drained whole turkey into the brine. Use a heavy weight to keep the bird submerged, if necessary. Refrigerate for 24 hours.

Remove turkey from brine and pat dry. Allow the turkey to sit at room temperature for one hour before cooking. Brush with melted butter and place on vertical roasting rack. Cook at 250-300*F to 170-175*F in the thigh, 160-165*F in the breast.

For crispy skin: Instead of cooking immediately after brining and patting dry, place the turkey on a wire rack over a rimmed baking sheet. Allow the turkey to air dry uncovered in the refrigerator overnight. Let the turkey sit at room temperature for one hour before cooking. Fire the WSM with a full ring of hot coals and with the water pan in place, foil-lined but without water. Brush the turkey with melted butter and place on the top cooking grate, breast side up. Cook with all vents wide open, 400*F for 30 minutes, then adjust lower vents to ramp temp down to 350*F. Cook to 170-175*F in the thigh, 160-165*F in the breast.
-- Tony --
Grand Lake St. Mary's
<img src="http://img249.imageshack.us/img249/9895/licenseor9.jpg" border="0">

Post Thu Jul 22, 2004 8:01 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
I fully agree with Tony. Ditch the bag, use a brine of an injection and I typically use a 25 pounder for 3 hours or so but like Tony said go by the temp. If you're looking for another option for a brine there is one here somewhere for Emeril's Funky Bird that I just love. Regardless of wheter you brine or inject make sure you season the cavity and the skin, at least with salt, pepper and galic if not something more adventerous.
Don't forget to use some wood chip/chuks too. With turkey I loike to use apple or maple.
Make sure you keep the skin moist while cooking too. I usually brush/spray with EVO.

Turkeys on the grill are easy and great and feed a big group no problem and the leftovers are even better...if there are any.
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Post Thu Jul 22, 2004 9:31 am
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Paul,

I'd save the oven bag for the oven, if you're going to smoke it you want the smoky flavor to get to the meat. Get a big turkey that way everyone can eat their fill and you'll have some leftovers to enjoy tomorrow! I cooked a 24 pound turkey which it was tender and juicy. Pictures of it can be seen on my website (click the "WWW" button under the post or my license plate signature). I injected it with chicken broth that had some of Steven's Cajun Rub from HTG in it and brushed the outside with butter. Each hour I brushed a little more Cajun seasoned butter on the bird and it came out beautiful. See for yourself :D
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