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What's the best way to hold a turkey that gets done too soon?

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  • fzxdoc
    Founding Member
    • Jul 2014
    • 5023
    • My toys:
      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
      Pit Barrel Cooker (which rocks)
      Weber Summit S650 Gas Grill
      Weber Kettle Premium 22"
      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
      Camp Chef Somerset IV 4-burner outdoor gas range


      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
      Adrenaline BBQ Company's SS Rack for DnG
      Grill Grate for SnS
      Grill Grates: five 17.375 sections (retired to storage)
      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
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      Steelmade Griddle for Summit gas grill

      Fireboard Extreme BBQ Thermometer Package
      Fireboard control unit in addition to that in the Extreme BBQ Package
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      2 Fireboard Driver Cables
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      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
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      Thermoworks Temp Test 2 Smart Thermometer
      Thermoworks Extra Big and Loud Timer
      Thermoworks Timestick Trio
      Maverick ET 73 a little workhorse with limited range
      Maverick ET 733
      Maverick (Ivation) ET 732

      Grill Pinz
      Vortex (two of them)

      Two Joule Sous Vide devices
      VacMaster Pro 350 Vacuum Sealer
      Instant Pot 6 Quart Electric Pressure Cooker
      Instant Pot 10 Quart Electric Pressure Cooker
      Charcoal Companion TurboQue
      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

      BBQ Dragon and Dragon Chimney

      Shun Classic 8" Chef's Knife
      Shun Classic 6" Chef's Knife
      Shun Classic Gokujo Boning and Fillet Knife
      Shun Classic 3 1/2 inch Paring Knife

    What's the best way to hold a turkey that gets done too soon?

    I'm making 2 turkeys for Thanksgiving--one roasted in a convection roast oven and the second one smoked in my Pit Barrel Cooker. Both turkeys will be spatchcocked. Hopefully they will be about the same size. (I've ordered them, spatchcocked, from the butcher).

    Now here's the rub (pun intended): I figure that one will be done sooner than the other, especially since "done" in a smoker is a bit of a moving target. For a spatchcocked 14 lb turkey I've read smoking times here anywhere from 1.5 hours to 3 hours. That's a pretty wide window.

    So I'm wondering how to keep one turkey warm without drying it out while the other one finishes up.

    Any suggestions?

    Thanks in advance,
    Kathryn
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9677
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    I was going to recommend the "Full Nelson."

    Meathead recommends a cambro, or some variation thereof.

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2447

      #3
      Just finished my second, done within 10 minutes of my first at 2 hours. I kept it right at 325 and it came out perfect. I had a half hour drive so I set it in a plastic pan and draped pretty loosely with foil. The smell was so amazing I almost pulled over to grab a bite. The skin didn't suffer much at all, maybe a little around the thigh where the juices were pooling.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
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          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
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          • Brinkmann cabinet charcoal smoker (repurposed)

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        #4
        I guess I would try to oven it at 160, although most ovens only go down to 170, which will overcook the breasts given enough time. Otherwise faux cambro. Maybe a quick broil to crisp back up before slicing?

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5023
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #5
          Thanks for the suggestions, Jerod, John and Huskee.

          John, it was encouraging to hear that the cooking time for both of your turkey cooks was pretty reproducible. I'm definitely going to do the one-rebar hang so I can pull the other rebar out to keep that temp up.

          I'd so like to have both turkeys synchronized as far as cook times go, but if not, I'll try the faux cambro method.

          Kathryn

          Comment

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