I did a turkey earlier this month. It was a frozen Butterball that was injected so I didn't bother to brine it. I followed Alton Brown's recomendations and started it for half an hour in a very hot grill. (Too hot for my Maverick which goes a little over 400°) Here it is after a half hour in the 26" with two chimneys of lump and a couple chunks of apple and cherry:
After the initial hot period, I reduced the temperature to 350°, covered the breast with a foil shield and cooked to a breast temperature of 161°. Here it is resting before I package and carve it.
You can see where the skin on the breast tore a little and then really opened up, but the meat was still moist when carved over an hour later. (I had to transport to a party. I put it in a roasting pan that was preheated and then put that in a picnic cooler that I had preheated with hot water. When ready to carve over an hour later, the breast temperature read 170°!)
Everyone liked the turkey and one party goer claimed (several times) that it was the best turkey she had ever had.
PS: I have lots of apple and cherry to share with anyone in the Chicago area.
Topic: Roasted turkey. (Read 2470 times)
