Question on grilling a Turkey - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-25-2008, 01:30 PM   #1
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Question on grilling a Turkey

Merry Christmas!

I am grilling a turkey tomorrow for a friend to enjoy with his son.
The turkey has to be foiled and put in a cooler for transportation.
What should the internal breast temp. be? before It's put in the cooler?
It will probably be 1 to 2 hours before eating, and I don't want to dry it out.
Any help would be greatly appreciated.

Cheers
Steve
__________________

__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 12-25-2008, 02:06 PM   #2
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
You are grilling a turkey breast only? I have never heard of grilling a whole turkey. What equipment are you using? Grill name? I've grilled chicken breasts before.
__________________

surfinsapo is offline   Reply With Quote
Old 12-25-2008, 02:12 PM   #3
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
SS, I do a whole Turkey it's about 15lbs. done up to 30lbs. I use a mixture of oak and hickory. With a drip pan under the grill full of water(gravy)
The unit I use is a 18 year old Weber gasser. (I wish it would die)
Cheers
S
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 12-25-2008, 02:37 PM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
As Uncle Wheel would say...I"m just thinking out loud here...but I would take it your normal finshed temp and then put it in the cooler...you probably won't get to much more of a carry over temp then if you let it rest normal...the cooler will maintain (hold) the temp it shouldn't go much higher....thats my .02 for whats its worth...taking into acount thremal loss and such...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-25-2008, 02:44 PM   #5
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Thanks Witt!
Enjoy your new WSM!
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 12-25-2008, 02:54 PM   #6
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well if your doing a whole turkey forget the breastes temp stuff. Concentrate on the thigh temp which should be 175. If you gonna try to do this puppy on a gas grill your going to run into some logistics issues less you can figger out some way to get a water pan under it and cook it face down the whole time. Ideal way to cook it would be to twirl on a Rotess. Anyway you could do that?

bigwheel
bigwheel is offline   Reply With Quote
Old 12-25-2008, 03:47 PM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by wittdog
As Uncle Wheel would say...I"m just thinking out loud here...but I would take it your normal finshed temp and then put it in the cooler...you probably won't get to much more of a carry over temp then if you let it rest normal...the cooler will maintain (hold) the temp it shouldn't go much higher....thats my .02 for whats its worth...taking into acount thremal loss and such...
I agree. Just make sure you don't put the turkey in a cooler that has been sitting outside if the temperature is COLD! No need to preheat the cooler either, just put it inside your house, that will be warm enough.

I like to pull my turkeys when the breast hits 163ļ, at that point the thighs are always 170ļ+.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-25-2008, 04:39 PM   #8
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well as you know my theory is cook the thighs and let the breastes fend for itself..cuz when the thighs is done the breastes is way over done even under the best of circumstances. Now aint saying there aint ways to protect the breastes..keep it basted from the inside by cooking breast down..build a little tinfoild shield for it like Alton does etc. All kinds of tricks a person can pull on a dumb turkey to make it act right. Unfortunantly 170 in the thighs aint a good plan. It will eventually end a person up with some bloody thighs and that go over like a lead ballon here in God's Country. I know this cuz I used to do it like that. 175 is the magic number..then throw it in the hot box for an hour or two. Shouldnt be a hint of blood in sight if a person follows that game plan. Just my .02 of course Now most likely the best way to cook a turkey is to split it and cook it like chicken halves. I know an old boy from another list who tried it and said it worked great..for the same reason it much mo easier to cook split chickens than whole ones. Matter of fact I think some of the fancy Q joints with the Southern Prides..Ole Hickorys etc load em on the ferris wheel by halves..if they dont they should if they gonna cook any. Meat side down the whole time of course.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-25-2008, 09:02 PM   #9
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Most turkeys will cook on a grill in three hours or less. In order for the meat to be safely eaten, the internal temperature of the turkey breast must reach 165 degrees before it's removed from the grill. Use a meat thermometer
to determine the internal temperature. Insert it into the breast at least one inch and make sure it's not touching a bone, which heats faster than the meat. Once your turkey has reached the proper temperature, remove it from the grill and allow it to stand for about fifteen minutes or store inside of a cooler for up to a few hours. This allows the juices to seep back into the meat and makes it much easier to carve.
surfinsapo is offline   Reply With Quote
Old 12-25-2008, 09:23 PM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Hey now I was scorching Juajalotes back when you was still thinking about making caca in your Pampers. Think this boy should listen to me

bigwheel
bigwheel is offline   Reply With Quote
Old 12-26-2008, 09:41 AM   #11
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Thanks for all your anwsers!
I have done turkey on my grill at least 20 times.
I just needed to know, if I should pull it off before 175, since I have to travel with it, then have a few adult bevies when I get there. It will be about 2 hours by the time it comes off the grill and served.

Cheers
I will post pictures on the weekend.
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 12-26-2008, 03:13 PM   #12
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Ahh no. Cook it like you want it before sticking it in the hot box. If you depend on the residual heat to finish cooking it for you it will jump up and bite you like a pizzenous adder...on the other hand if you ignore it it will be helpful in clearing the red out of the joints..letting it reabsorb some juice etc. I left mine in the box for 7 hrs. last T-day..wrapped in foil and layered with folded newspapers top and bottom. It was still too hot to handle in the middle. Best of fortunes to you.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-28-2008, 09:52 AM   #13
BBQ Central College


 
Join Date: Mar 2005
Location: Ontario
Posts: 400
Well the turkey turn out perfect, I cooked to a internal breast temp of 175
wraped in foil and put in a cooler, I did not get eaten for over 4 hours
Lots of bevies.
When removed from the cooler it was still warm and very moist, and excellent tasting.
Cheers
Sorry no pics, have to go and find a deal on new camera, mine is NFG.
__________________
It's like Angel's crying on your tounge
BEER Yummm!!!
Steve McMurtry is offline   Reply With Quote
Old 12-28-2008, 10:48 AM   #14
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Good to hear
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-28-2008, 12:15 PM   #15
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Steve

Good to hear about the turkey -- not about the camera.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 12-28-2008, 03:41 PM   #16
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well glad to hear it turned out edible for ya. Person want to take a breastes up that high on purpose might as well just wait for the little temp thingy to pop up. That gets triggered at 180 or thereabouts. My hero Alton Brown shoots for 161. Since I never check it aint sure how high I like it. I'm a dedicated thigh checker. In an ideal world highly suspect 160 work just fine. Alton is a purty smart feller ya know?

bigwheel


Quote:
Originally Posted by Steve McMurtry
Well the turkey turn out perfect, I cooked to a internal breast temp of 175
wraped in foil and put in a cooler, I did not get eaten for over 4 hours
Lots of bevies.
When removed from the cooler it was still warm and very moist, and excellent tasting.
Cheers
Sorry no pics, have to go and find a deal on new camera, mine is NFG.
bigwheel is offline   Reply With Quote
Old 12-28-2008, 04:30 PM   #17
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Quote:
Originally Posted by bigwheel
Well glad to hear it turned out edible for ya. Person want to take a breastes up that high on purpose might as well just wait for the little temp thingy to pop up. That gets triggered at 180 or thereabouts. My hero Alton Brown shoots for 161. Since I never check it aint sure how high I like it. I'm a dedicated thigh checker. In an ideal world highly suspect 160 work just fine. Alton is a purty smart feller ya know?

bigwheel
BW, I thought you disspized them Yuppie folk. AB studied in my neck of the woods (at NECI), and that made him what he is.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 12-28-2008, 07:01 PM   #18
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I don't disspize any of God's Creatures. There is just some which is generally smarter mo astute and attractive than others...Texans of course. Not sure how Alton wound up in yankeeland. Maybe kidnapped as a baby and smuggled up there or sumthing like that. Always heard Gypsies is handy at that trick along with various home improvement scams. Now I can testify of the latter from personal expuriences..and was warned about the former many times by those in control as a young skull full of mush.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×