PBC turkey

[Livermoron]

I have the bird hangers as well. Over the summer, a neighbor brought over a whole turkey and we dropped it in the PBC for an improvised turkey dinner. It came out fantastic, crispy skin and all, with very little prep(!).

We normally do turkey breast for Thanksgiving...this will be the first time I've tried it on the PBC. I'm intrigued by fzxdoc's method for birds and I'm wondering if it'll work for the turkey breast. Probably need to do a dry run before Thanksgiving's performance...

[abandonedbrain]

Any time there's an excuse to do a dry run, my family is very encouraging!

[stickbit]

Just ordered the turkey hangars last night - hoping to have them by next Friday...doing Thanksgiving at in-laws on Thursday and then cooking a turkey on the PBC for my folks on Friday. My Dad loved the ribs so much (Meathead's recipe of course) from the 4th of July he offered to pay me for it haha.

Curious what turkey methods/recipes you guys recommend? Tony C's might be good - never done the injection deal before. I have some ideas but there's so many ways to do it I thought I'd ask. Also... wondering fzxdoc lighting method for running PBC higher heat like she does fro chicken is recommended for turkey? Thanks all!

[EdF]

Here's my usual approach, unless I'm spatchcocking it. But to use this you'd have to go with the grate instead of the hangers. https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps

[stickbit]

thanks Ed!! looks good I like it

[EdF]

It is consistently awesome, after over 10 years of experimenting. I'm sure it'll change some more though. If you use it, let us know how it turns out. I do this approach mainly because my wife wants stuffing with drippings in it, and her gravy. Otherwise, I might just spatchcock (which I've done for less ceremonial occasions). But I like the stuffing too!

[Mansquatch]

Any details on how you estimate cooking times? I know ultimately the thermometer will be the final arbiter, but need to plan the rest of my cooks around the bird, so need to estimate cooking time. I plan to do 2 x 12# Birds.

[jecucolo]

Last year I did 2 12 lb turkeys. I cracked the lid the whole time and it was cooked 2 hours. Knocked the socks off of it.

[fzxdoc]

What size turkey was that, Kathryn?

[email protected] it was a 14 lb turkey.

Kathryn

[Gunderich_1]

Kathryn,
So why do you add baking powder the PBC rub? Just curious?

[fzxdoc]

Gunderich_1 , I use the baking powder to help dry out the skin. I only put the baking powder (aluminum-free)/PBC AP rub mixture on the skin. For the rest of the bird, I use straight up PBC AP rub.

I got the baking-powder-AP-mixture for the skin tip from the Serious Eats site, as described here: (I substitute the AP rub for the salt/pepper mixture described)

Dry-brining a turkey will give you great flavor, but you’ll need more than salt to get that crispy texture you want on the outside of the turkey. J. Kenji López-Alt at Serious Eats says the secret is baking powder (not baking soda). Combine one part baking powder with three to four parts kosher salt, add a little black pepper to taste, and sprinkle it over the turkey. Now let it rest in your refrigerator for 12 to 24 hours before you stick it in the oven.

The baking powder raises the skin’s pH levels so the proteins break down more efficiently. The baking powder also mixes with the turkey’s juices, creating carbon dioxide bubbles that increase the skin’s surface area, giving it a crunchier texture when the bird starts to cook. You can use the same trick for chicken too.

Some people here use baking soda instead, and swear by it. I tried baking soda and didn't care for the flavor it imparted. But that was just me. YMMV.

Kathryn

[Gunderich_1]

@fzxdoc: Kathryn, thank you so much for the write up. I really apprectiate it. This is going to be a big help!

[sp2573]

I did two turkeys on Sunday for a early Thanksgiving dinner and I used one turkey hanger from pbc and improvised another hanger from a piece of flat bar and a piece of all thread and it worked as good as the pbc hanger

[fzxdoc]

Great idea! How did your turkeys turn out, sp2573 ?

Kathryn

[sp2573]

They were both some of the best turkey I've had, for some reason I only took a pic of one.

[fzxdoc]

Yum!

Kathryn

[Butchman]

I just cut my turkey in half removing the backbone just like I cook chicken. Hanging each half on its on hook.