![]() ![]() After it reaches temp, I take it off the grill and tent it, letting it rest for a few minutes before carving. Youll know your turkey is done when the thickest part of its thigh reaches 165. I grill breast-down so that the juices run into the white meat. For most turkeys, that means at least an hour of cooking time, if not much more. I try not to exceed 350 and typically use an aluminum heat shield to protect the skin a bit. How Long to Cook a Turkey What Should the Temperature of a Turkey Be You'll find that most people (including the USDA) consider the turkey to be done once it's reached a minimum internal temperature of 165 degrees F (75 degrees C) in the thickest part of the thigh. I tried using the pan drippings in gravy once and didn’t like the way it turned out (bitter and too smoky), so we do our stuffing and gravy on the stove without smoke and it provides perfect counterpart to the smoked meat.Ĭheck the bird from time to time. Lately, I’ve followed Harry Soo’s advice about putting the wood chunks in the center/bottom of the lump charcoal pile and the smoke has never been better, velvety smooth and delectable. Steak and veal should be cooked to at least 145☏ (65☌) ( 6, 11. This year I’m using the excellent applewood spice rub from B’s Rub’s in Othello, Washington, a small family-owned company (operated by husband-and-wife school teachers), which has become my new favorite for pork baby back ribs, after using Dizzy Pig’s Dizzy’s Dust for years.Īlso, I use more wood (apple and hickory) than either recipe suggests because we all love the smoky succulence of these grilled birds. Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160☏ (70☌). The liquid in the drip pan varies from year to year, depending on what’s handy. I stuff the cavity with citrus, apples, and onion. I’ve wet- brined and dry-brined I prefer the dry method. I’ve been grilling turkeys for 40 years, first on a Weber kettle, then on a New Braunfels cast iron grill that used whole logs, and for the last 8 years or so on my XL BGE. For most turkeys, that means at least an hour of cooking time, if not much more. Within this temperature range, a spatchcocked turkey will take 10 to 12 minutes a pound to smoke. Instead, set your smoker to 325 to 350 degrees Fahrenheit. Conclusion: there are variables to consider and your results will almost certainly vary from what others have experienced. For a smoked turkey, you want to aim a bit lower than 425 degrees. The “official” text version says 10 minutes a pound at 325. Well, look no further because your quest ends here!ĭiscover how the Big Green Egg transforms a simple meal into a moist, flavorful extravaganza, bringing families together and leaving them craving for more with these recipes below.The “official” video says 15 minutes a pound at 350. If you’re looking to grill, roast, smoke, bake, inject, brine or even spatchcock the bird, you’re in search of a foolproof way to take your Thanksgiving turkey from good to extraordinary. At the heart of this culinary celebration is the Thanksgiving turkey, a dish that symbolizes warmth, togetherness, and tradition. Every bite is an explosion of flavors, and every slice is a testament to the Big Green Egg’s culinary prowess.Īs the crisp autumn breeze fills the air and the holiday season approaches, there’s an undeniable sense of anticipation for Thanksgiving – a time when families and friends gather around a table laden with delicious dishes. The EGG’s ceramic walls and precisely engineered airflow create an oven-like environment, locking in moisture and ensuring that your turkey remains succulent from the first bite to the last. With the Big Green Egg, say goodbye to this worry forever. ![]() It’s best to actually take the turkey completely out of the oven and close the oven door so you don’t lose too much heat from the oven. Hold the thermometer still: Keep the thermometer there until the numbers stop moving. One of the biggest challenges when cooking a Thanksgiving turkey is preventing it from drying out. Check your thermometer’s manual and position your thermometer in the thigh meat accordingly. ![]()
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