Has anyone done a whole turkey in the PBC? And what sage advice (pun intended) can you offer? Thanks.
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Sure thing, Munch. Read Meatheads tutorial on cooking a turkey. I spatchcock mine, salt and fridge a day ahead uncovered in the deige, inject the breast with melted butter, rub the akin with olive oil, season it. When I cook min, I leave out one rebar which brings your temps up. You might have to watch the temps a little closer than usual. Pull it at the correct temp, about 162 or so, and enjoy. Best turkey I've ever had. Also, you can try just watching Noah's video on turkey. Good luck! -
Uh, not the "deige".. in the "fridge".Comment
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I have done a few, whole hang with legs down.
Make sure your fire is nice and hot before the bird gets in.Comment
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Munch just follow Noah's method the first time. I am going to do it again this way because I am a big believer in the KISS method. It will taste great. If you want to get "freaky" though, check out Youtube. There are a ton of recipe's for the "Bird in the Barrel" so to speak. Just type in turkey and PBC in the search window and then stand by.....
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I've cooked two just following Noah's instructions. First year I hooked it and last year I hung it on the hangar. Both came out great.Comment
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I'm going to do a 12 pounder spatchcocked on my PBC. I've ordered the hanger too. I have Meathead's book and read his turkey page on this site. I have a couple questions for you guru's
1. Do I have to create an indirect zone in my PBC, or can I hang the bird directly over the coals, like I do ribs or chicken? I'm thinking 'just hang it dang it'.
2. From Carolyns wonderful sticky topic I'm anticipating a cook time of 2 hours (sea level altitude - vent 1/4 open.) Is that about right for a spatchcocked gobbler?
3. If I'm making gravy per Meathead's recipe, do I put the metal pan directly on the hot coals?
4. I'm taking this bird to my sister's about 20 minutes away. Is it better for me to take the bird off the PBC at 155 degrees to allow for carry over cooking in the cooler I use to transport the bird or do I cook it all the way to 160? Do I crisp the skin in her oven at 400 degrees or leave well enough alone?
I apologize for the simple minded questions, and thank you all for your help.
David
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dlisko I can answer some of your questions but not all. The first and foremost is you do not have to create an indirect zone. The PBC does not require this like a Weber or other standard grill might. The turkey will cook just fine over the charcoal in the PBC. I presume if you are spatch-cocking you will be using the hooks. I would imagine this will allow the turkey to cook quicker but I have always hung it whole. Around 3-4 hours depending on conditions. I would guess you will be done in 2-3 hours but it depends on weather conditions, size of the bird, etc. I have never tried to make gravy in the PBC. I would guess if you put it directly on the coals it will evaporate/burn. As far as the transportation to your sister's....I would cook it to the 160-165 mark and then drive it over. I don't think it will overcook on the way but that's just my opinion. The oven thing is up to you. I have never done it after cooking chicken or turkey on the Barrel. Everyone loves it just the way it is. I hope this helps. I'm sure others will chime in and give their experiences as well. Good luck and Happy Turkey Day!
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I just did a 13.5 LB turkey on my PBC. (couldn't wait for TGiving) Hung on the hanger, made it to 160 in 2 hours 15 min. One word of caution, when my meat probe showed 160 I pulled it off and probed around to verify and found areas still in the 150 range. I had left the lid off during this and the drippings that were on the coals was now a flame. I put the lid on and let them extinguish but when rehanging the bird and probe inserting they lit off again. This made for a less then Norman Rockwell looking turkey. Tasted great but not pretty.
Lesson learned: Close lid as soon as meat comes off.Comment
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It helps if you make notes this year on time and temperature. My experience last year was the pbc cooks pretty fast.Comment
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dlisko, good questions. The problem with bird transport after cooking is making that beautiful crisp skin turn to rubber. Try not to cover it and build up moisture. A cooler would be risky. I would consider a large pan with an elevating rack in the bottom so it don't sit in it's own juices and carry it without covering. Or, you could pull it early and finish in the oven like you said. I would be tempted to pull it even earlier for that. By the time that bird hits 140-145, it's plenty smoked up. Good high heat oven with that bird at your sister's will have the house smelling amazing. Make people love you more. You want direct heat in the PBC. It's what creates those complex flavors that poultry shines in. I don't know how to do that and catch drippings for gravy. I understand about making the gravy which I'm sure is super good, but that turkey hanging over fire is crazy good. Happy Thanksgiving!Comment
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Does it make any difference if the legs are up or down?Comment
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There isn't much on the turkey to hook into if the legs are up. With the legs down, you can insert the hooks through the breast bone ... much stronger and much less likely to drop the bird into the coals.Originally posted by lschweig View PostComment
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Although thinking more about it now with the legs down it seems like the cavity would get more smoke exposure.Comment
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Noah's video shows legs up and that is what I did. The black on the breast is from the drippings fire.Comment
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