PBC Turkey Hanger - It Rocks

[smarkley]

ya... thanks KingOfSilverSpring ... sounds like you nailed it!

I have two of the turkey hooks now... gonna wait till turkey day to try them... I just know they are gonna be a great tool.

[KingOfSilverSpring]

The deepest part of the breast was 155, fzxdoc and what was really cool was the rest of the bird, thighs, legs, etc were all at that same temperature. The hardest part of cooking a turkey is always to get uniform doneness and not dry individual parts out. This method really nailed it. I will also say I took the plunge and pulled it off at 155 versus 165 and let it rest a half hour. That was key, taking it off at 165 is just too over cooked.

Let me also say that I did not pull up the skin of the bird and rub underneath it. In the past when I have done this the skin peeled back and the exposed meat got dry. Not peeling back the skin, just spraying it with olive oil and rubbing it worked really well. I think the skin staying in place gave the bird a nice seal, kept the juices inside well.

I will be cooking another turkey this weekend!

[BigBear]

Thanks for the review KingOfSilverSpring . That gives me more confidence when using mine. I probably won't get to practice before Thanksgiving and was a little anxious about presenting the festive bird to the family without a dry run.

[fzxdoc]

Thanks for the review, KingOfSilverSpring . Good to hear that it all turned out well. Cracking the lid for the last half hour must have made that PBC temp shoot up like a rocket. What temp was the bird (breast or thigh) when you took it off?

Kathryn

[KingOfSilverSpring]

In terms of temp, I don't fool with it too much, I light it using the chimney menthod and let it get up to about 350 before putting the lid on, it settled into about 290 for this cook. I cracked the lid at the end a quarter of an inch for a half hour to crisp the skin.

[jecucolo]

I ordered mine on Saturday. I am excited to add some bling to the PBC!

[mayapoppa]

I don't monitor my temps closely with the PBC, but when I cook chicken. I usually don't push the lid down tightly. I don't know exactly how much of a difference it makes, but it definitely cooks hotter. The coals certainly go faster. The skin was fairly solid. Not cracking, but not rubbery at all.

[PappyBBQ]

Thanks for the posting!! I have one of the hangers but haven't been able to use it yet! I too am interested if you have any idea on what the pit temp was. Typically I run mine at 350 for fowl to get that crispy skin. I just did 1/2 a 15 pounder in 1.5 hours but it cooks faster when cut in half or spatchcocked.

[Cidergregg]

Do you know what the pit temp was? Are you low and slow at all, or more a higher chicken temp.

[risawyer]

Great to hear. I got the hanger as well but have not cooked a practice turkey yet. No need this Thanksgiving since I'll be at the in-laws and they want a regular oven roasted bird BUT I will be doing one for Christmas for sure. Good to hear such glowing remarks about it (I too was worried about the breast down, but not after this).

[mayapoppa]

I also got my turkey hanger last week, and did a chicken with it on Friday night. Yes, it does rock. Works very well, easy to hang, good even cook.

[KingOfSilverSpring]

Sorry no pictures, I wasn't going to post but then decided I had to while having leftover smoked turkey for lunch.

Got the PBC turkey hanger and on a whim decided to try it out Sunday. I bought a 15 pound frozen P.O.S. turkey from Shoppers Food Warehouse, let it defrost and did a very simple preparation:

- Sprayed lightly with olive oil
- Rubbed liberally with PBC all purpose rub mixed with extra thyme and sage

Put it in the PBC with the hanger, it took a total of 4.5 hours to reach 155 internal temp. The last 30 minutes I cracked the lid a tiny bit.

Can I say this was THE BEST TURKEY EVER! Skin was crisp, the white and the dark meat perfectly done, perfectly juicy and everything had that "pulled chicken" consistency, shreding easily but remaining moist.

Concerns with cooking the breast side down or the breasts of the turkey being too close to the fire are unfounded.

If you want to do a turkey in the PBC I thought this worked perfectly, much better than hanging the turkey with the hooks. The fat dripped down and kept everything nice and juicy and it was easy to use.

I am totally onboard with the new turkey hanger and recommend it fully.