I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
I'm not using the SFB, but instead, I'm going to put the lump on both
far sides of the main grill area, and the turkey in the middle. I'm
getting a fresh, natural bird from a local grocer, and will brine it
the night before. My questions: How long should I grill it, what temp
should I shoot for, how close to the bird should I have the lump (It
has an adjustable charcoal grate), and is it ok to stuff the turkey?
Any other tips, suggestions would be appreciated.

Thanks,

JimnGin

Eddie wrote:
> On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:

> Easiest way is just get a Maverick. I've been using one for years and
> all my meats have come out perfect.
> Eddie

Thanks, but I'm going to stick with what I've got- cooker-wise. I use
the method I mentioned for whole chickens, and they always come out
great. I just wasn't sure how good a turkey would come out w/ the same
method.

JimnGin

"JimnGin" > wrote in message
ups.com...
> Eddie wrote:
>> On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:
>
>> Easiest way is just get a Maverick. I've been using one for years and
>> all my meats have come out perfect.
>> Eddie
>
> Thanks, but I'm going to stick with what I've got- cooker-wise. I use
> the method I mentioned for whole chickens, and they always come out
> great. I just wasn't sure how good a turkey would come out w/ the same
> method.
>
> JimnGin
>

Check here http://www.eaglequest.com/~bbq/faq2/toc.html It's the FAC
for this NG and it has information on cooking a turkey .

Steve Wertz wrote:
> Maverick is an electronic thermometer. A Polder/Taylor works just
> as well (just more reliable).
>
Do the Polder/Taylor models measure both the meat and smoker
temperatures? And are they wireless?

My Maverick ET-73 died a while back. They replaced it under warranty,
but if it dies again, it won't be under warranty.

Thanks,
Mike


--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvalds claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Steve Wertz wrote:

> Maverick is an electronic thermometer. A Polder/Taylor works just
> as well (just more reliable).

Just when I thought I knew something about BBQ'ing! Geez- do I feel
dumb! I thought he was referring to a brand of smoker. I have an
instant read thermometer- not as good as the ones mentioned, but it
tests accurately, and seems to do a good job. I'm figuring on pulling
the turkey when the internal temp reaches about 160-165. Does that
sound about right?

Thanks,

JimnGin

On 15 Nov 2006 11:51:57 -0800, "JimnGin" > wrote:

>Steve Wertz wrote:
>
>> Maverick is an electronic thermometer. A Polder/Taylor works just
>> as well (just more reliable).
>
>Just when I thought I knew something about BBQ'ing! Geez- do I feel
>dumb! I thought he was referring to a brand of smoker. I have an
>instant read thermometer- not as good as the ones mentioned, but it
>tests accurately, and seems to do a good job. I'm figuring on pulling
>the turkey when the internal temp reaches about 160-165. Does that
>sound about right?
>
>Thanks,
>
>JimnGin

Your question is harder to deal with than it sounds, Jim. It depends
on how spicy you make your brine solution. Mine is fairly mild as it
uses citrus, herbs garlic & such - pretty close to Hound's brine.
I install the turkey into the brine late in the day and leave it go
overnight and into the next day - more or less 24 hours. I then rinse
& dry it and let it sit overnight on a platter in the fridge. It
comes out a couple of hours ahead of being cooked. A brined bird will
go at about 12 minutes/lbs so you can start counting backwards from
when you plan to serve. I rest my turkey under a tinfoil tent [NOT
WTAPPED - LOOSELY COVERED] for at least 30 minutes under a heat lamp
if you have one. I paint the turkey with EVOO and rub it with S&P and
some garlic. This always makes me a nice crispy brown skin - that is
why I stress LOOSELY TENTED. I pull the bird at 150 or so and it
finishes off closer to 160. That satisfies everyone in the whole
famdamily.
I cannot address your cooker but I go indirect on my Kamado #7 and run
it at 350. I stuff the bird.

If the 'browning ' starts to get ahead of you and the projected
finishing time/temp drop the temp [naturally, eh ;o)] and start to
protect the legs etc with tin foil. If you remove it towards the very
end, you should get a crispy finish. HTH

Harry

Remember that running 30-40 minutes late is a glass of wine, but being
30-40minutes early gets you 10 years without parole from the Sous Chef
who is timing herself around your ETA. Unless you are wealthy enough
to also support a Mistress, this can get to be quite lonely, eh . . .
.. .

"JimnGin" > wrote in message
oups.com...
> I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
> I'm not using the SFB, but instead, I'm going to put the lump on both
> far sides of the main grill area, and the turkey in the middle. I'm
> getting a fresh, natural bird from a local grocer, and will brine it
> the night before. My questions: How long should I grill it, what temp
> should I shoot for, how close to the bird should I have the lump (It
> has an adjustable charcoal grate), and is it ok to stuff the turkey?
> Any other tips, suggestions would be appreciated.
>
> Thanks,
>
> JimnGin
>
>
Get a cheap oven thermometer from your local supermarket so you know
your "oven" temp. This will tell you how far you want to be between the
lump.
It's a royal pain to try to do a bird greater than 14lb. I usually
grill-smoke-roast a 12lb bird. Start with the breast side down, and rotate
90 degrees about every thirty minutes. You want your initial temp. between
the lump to be about 375F, or slightly greater. Let the temp, after initial
browning, drop to 300F or so for the duration.
ALWAYS use a drip pan under the bird to catch drippings to use for gravy and
stuffing. This, for us, is most important. Use a quick read thermometer and
roast to 165F breast temp, and 180F thigh temp. Let the turkey rest for 25
min. or so while you make your gravy. Make your stuffing on the side and
cook it inside in the oven.
Always, and I can't over emphasize this, use the leftover carcass to make
turkey stock for next years event. Keep it frozen. The "grandeur" of this
annual dinner is tied to what's in your turkey stock to raise this somewhat
boring meat to a higher power. As well, what you put in your stuffing helps
to do the same. We have done this many times for many years on a 22" Weber.
You won't roast a turkey inside ever again, even when it's raining.

Happy Thanksgiving,

Kent

On Wed, 15 Nov 2006 08:22:36 GMT, Eddie >
wrote:

>On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:
>
>>I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
>>I'm not using the SFB, but instead, I'm going to put the lump on both
>>far sides of the main grill area, and the turkey in the middle. I'm
>>getting a fresh, natural bird from a local grocer, and will brine it
>>the night before. My questions: How long should I grill it, what temp
>>should I shoot for, how close to the bird should I have the lump (It
>>has an adjustable charcoal grate), and is it ok to stuff the turkey?
>>Any other tips, suggestions would be appreciated.
>>
>>Thanks,
>>
>>JimnGin
>Easiest way is just get a Maverick. I've been using one for years and
>all my meats have come out perfect.

GENIUS! Excellent, helpful advice. The beauty part is that you can
just repost it whenever anyone asks anything about cooking anything.

On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:

>I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
>I'm not using the SFB, but instead, I'm going to put the lump on both
>far sides of the main grill area, and the turkey in the middle. I'm
>getting a fresh, natural bird from a local grocer, and will brine it
>the night before. My questions: How long should I grill it, what temp
>should I shoot for, how close to the bird should I have the lump (It
>has an adjustable charcoal grate), and is it ok to stuff the turkey?
>Any other tips, suggestions would be appreciated.

Some applicable suggestions and instructions he

http://www.webpak.net/~rescyou/turkey/turkey.htm

Kevin S. Wilson wrote:
> On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:
>
>
>>I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
>>I'm not using the SFB, but instead, I'm going to put the lump on both
>>far sides of the main grill area, and the turkey in the middle. I'm
>>getting a fresh, natural bird from a local grocer, and will brine it
>>the night before. My questions: How long should I grill it, what temp
>>should I shoot for, how close to the bird should I have the lump (It
>>has an adjustable charcoal grate), and is it ok to stuff the turkey?
>>Any other tips, suggestions would be appreciated.
>
>
> Some applicable suggestions and instructions he
>
> http://www.webpak.net/~rescyou/turkey/turkey.htm
>
GENIUS! Excellent, helpful advice. The beauty part is that you can
just repost it whenever anyone asks anything about cooking a turkey and
as a bonus they get to look at your goofy pictures!

"Kevin S. Wilson" > wrote in message
...
> On 14 Nov 2006 21:50:01 -0800, "JimnGin" > wrote:
>
>>I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
>>I'm not using the SFB, but instead, I'm going to put the lump on both
>>far sides of the main grill area, and the turkey in the middle. I'm
>>getting a fresh, natural bird from a local grocer, and will brine it
>>the night before. My questions: How long should I grill it, what temp
>>should I shoot for, how close to the bird should I have the lump (It
>>has an adjustable charcoal grate), and is it ok to stuff the turkey?
>>Any other tips, suggestions would be appreciated.
>
> Some applicable suggestions and instructions he
>
> http://www.webpak.net/~rescyou/turkey/turkey.htm
>
>
Regarding your URL above: Explain the discrepency between your first
paragraph below and the your following ingredients list that indicates the
ratio of salt to volume of H2O by weight.

You say: "A simple brine is 2 cups of Kosher salt or 1 cup of table salt
dissolved in 2 gallons of water. I prefer to use a bit less salt, say 1.5
cups of Kosher salt or 2/3 cup of table salt. For this recipe, you'll use
1.5 cups of Kosher salt. You can try various amounts of salt until you hit
on a combination you particularly like; all will improve the texture and
moistness of turkey, though some might result in a saltier taste than
others.

Then you say: 1 gallon water
a.. 1.5 cups of Kosher salt
There is considerable difference in the specific gravity of different Kosher
salts, varying from 1.65 to 2. What Kosher salt is consistent with your
recipe? You should include that to insure an accurate ratio of salt to
volume of H2O by weight.

JimnGin,

We just posted a Grilled Turkey recipe on our web site if you want to
use that as a guide.

Take a look - http://www.grilljunkie.com/recipes.html

As far as the basics here is what we would suggest:

1) Cooking Time depends on how big the bird is. Typically you should
be shooting for 11-13 minutes per pound.

2) Cooking Temperature - You would want to aim to get the grill temp
at between 325-350 F.

3) Bird Temperature - The internal temparature of the bird should be
at least 165 F, ideally 180 F. Be sure to check with a good
thermometer and in a few places away from the bone as the bones usually
are hotter than the meat and will give you a false reading.

4) Stuffing the bird? - With grilling it is recommended not to do so
in order for the smoke to penetrate and the inside of the bird to cook.
Grilling is not as controlled as in the oven so you want to be careful
to keep an even temp .....having the bird stuffed and on the grill may
not be the best combination.

Hope that helps!

GrillJunkie


JimnGin wrote:
> I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
> I'm not using the SFB, but instead, I'm going to put the lump on both
> far sides of the main grill area, and the turkey in the middle. I'm
> getting a fresh, natural bird from a local grocer, and will brine it
> the night before. My questions: How long should I grill it, what temp
> should I shoot for, how close to the bird should I have the lump (It
> has an adjustable charcoal grate), and is it ok to stuff the turkey?
> Any other tips, suggestions would be appreciated.
>
> Thanks,
>
> JimnGin

On 17 Nov 2006 06:51:18 -0800, "GrillJunkie"
> wrote:

>3) Bird Temperature - The internal temparature of the bird should be
>at least 165 F, ideally 180 F.

180 is way too high. I do poultry until it reaches 161 in the breast,
then let it rest.

GrillJunkie wrote:
> JimnGin,
>
> We just posted a Grilled Turkey recipe on our web site if you want to
> use that as a guide.
>
> Take a look - http://www.grilljunkie.com/recipes.html
>
> As far as the basics here is what we would suggest:
>
> 1) Cooking Time depends on how big the bird is. Typically you should
> be shooting for 11-13 minutes per pound.
>
> 2) Cooking Temperature - You would want to aim to get the grill temp
> at between 325-350 F.
>
> 3) Bird Temperature - The internal temparature of the bird should be
> at least 165 F, ideally 180 F. Be sure to check with a good
> thermometer and in a few places away from the bone as the bones usually
> are hotter than the meat and will give you a false reading.
>
> 4) Stuffing the bird? - With grilling it is recommended not to do so
> in order for the smoke to penetrate and the inside of the bird to cook.
> Grilling is not as controlled as in the oven so you want to be careful
> to keep an even temp .....having the bird stuffed and on the grill may
> not be the best combination.
>
> Hope that helps!
>
> GrillJunkie
>

Wow- that really helps! Thanks for the info! I love your website!
You've answered my questions and then some! The only issue I take w/
your info is your recommendation for the internal temp of the bird once
it's done. From all I've seen and read, 180 F seems too high. It seems
that 165 F is a better temp to shoot for.

Thanks again, and thanks to everyone who took the time to respond to my
questions! I appreciate your time and help!

JimnGin

Kevin S. Wilson wrote:
> On 17 Nov 2006 06:51:18 -0800, "GrillJunkie"
> > wrote:
>
> >3) Bird Temperature - The internal temparature of the bird should be
> >at least 165 F, ideally 180 F.
>
> 180 is way too high. I do poultry until it reaches 161 in the breast,
> then let it rest.


well when your selling stuff online, you don't want the FDA ****sed at
you by telling the truth,that 180 is WAY high.