Two 12lb turkeys. Brined with meat church brine for 8 hours. Patted down, did meat church gospel on one and honey bbq on the other. Veggies in cavities. Grilla pellet grill preheated to 300. The turkeys heated up quicker than I expected and were done after 4 hours. I didn’t put butter under the skin but did baste every 30 minutes. The first turkey to finish had one breast reading 162 and the other reading 156 so I took it off and foiled it. About 15 minutes later the 2nd turkey had similar readings so I did the same. I put them both in a cold oven for 1 hour while we finished the sides. Seasoning was great but both turkeys were dry. Where did i mess up?
by Intelligent-Rock-372
13 Comments
Two full turkeys and we get one picture?
When I did my 13 pound one I put it in the brine for an hour per pound, but I spatchcocked mine. I pulled mine at 155-160 as well. I think u may need to lower ur temp at the start maybe 275 then 300 for the last hour or so? But I would put it in the brine for longer
Definitely needed a longer brine and I’d also inject them. I’d also start lower at 250 and finish at 350 for the last hour to crisp the skin.
Spatchcock them. That’s all they need
I’ve been having super great success spatchcocking but then also cutting them again between the breasts. Way easier to manage and you can rotate them however you need. This way I can get the biggest birds and still fit them.
The date. Thanksgiving is next week.
The date. Thanksgiving is next week.
Awesome 🤘
I’d just rotate the birds to keep them cooking pretty evenly.
Sharing!
I cooked mine at too high a temp (300) the first year I tried. The second year I used a lower temp (I think 225) and it was perfect.
you delivery service, cause i haven’t received any
Spatchcock method
Spatchcock them, cut out the back and break the breast bone. This flattens them out and gives you more surface area for the meat. Start low, but finish at high temperature to get the skin right. Turkey isn’t like beef/pork it doesn’t have a bunch of intermuscular fat to render, the fat is mostly in the skin. Inject the butter rather than putting it on the outside.