Turkey Mistakes & Epiphanies

[kaleokahu (Kaleo)]

Other that at the Holidays, I rarely roast turkeys. I’ve had successes and failures, but I’ve never achieved a perfect bird. The white/dark balance is off, or the skin isn’t crispy or is overbrowned. Something.

This Thanksgiving I roasted unstu

ffed and indirect on my new Big Green Egg, and the results were very good. I’d “dry brined” for a prescribed time and added an icepack to the breasts (allegedly to help slow the cooking there) and roasted at 325F with a temp probe in the thigh. Underneath was a drip pan with aromatics, mushrooms, stock and wine.

As I said, the results were good. And my fears that the drippings would wind up too bitter with smoke proved unfounded. But there was serious weirdness along the way…

Mid-cook, I measured the breast temperature. I was panicked to find the breast was already at 180F while the thigh was just 150F. Oh, crap! What to do? I covered the breasts with a blanket of cold bacon strips, and removed the dripping pan. Kept cooking until the thigh hit 180F. I didn’t even want to know where the breasts were at that point.

I was cursing myself for placing the drip pan so close to the bottom of the bird–obviously the liquid had slowed the thighs more than the breasts. Oh, well, better dry white meat than undercooked dark…

When carving time arrived, I was double-shocked to find that the breasts were still moist! What Fresh Heaven was this? I know not whether to attribute this to the overall moist environment in the Egg, or to the dry brining, or even the icepack. But the cook worked well in ultimate fact. The bird was, overall, probably better than most of my efforts. Maybe the lesson is to simply be thankful for the food and family and the time to enjoy them.

So what have been your mistakes, failures and lessons from cooking whole turkey?

[ninrn (Ni)]

Wow, are there really no responses to this wonderful post? When I saw the title, I jumped right in hoping to get a full education in turkey-making.

Here’s why: I opened my big mouth yesterday. Surprisingly, it was to talk instead of eat (first mistake). Then I proceeded to offer to make a whole turkey dinner this year for my sister’s annual Friendsgiving (second mistake).

I have never cooked a whole turkey before. In fact, the only turkey I’ve ever cooked is ground turkey in a turkey burger, and that wasn’t very good. No one in my family likes turkey all that much. That’s why, for all the years that she’s been doing it, my sister has declined to make a turkey for the hodgepodge of friends and randos she has over for Thanksgiving. Usually I make braised short ribs. The guests are always all very good sports about that, very grateful and enthusiastic. But I can tell they’re wistful for traditional Thanksgiving turkey. So I told my sister that I think this year we should have turkey available for them, and she said, “Fine, as long as you make it and I don’t have to touch it or hear about it.” And I said, “Fine. I will. And I’m making gravy, mashed potatoes, and that weird green bean thing with fried onions too.” And she said, “OK, it’s your funeral.”

So, as early as it is, would anyone like to jump onto @kaleokahu ’s invitation to talk turkey and help me plan my funeral?

Here are my thoughts and questions so far:
• Turketta — no fear of the prep, but how easy is it to screw this up in terms of over- or under-cooking? And is it bad to go all white meat like that?
• An easier option that I have no fear of is this recipe for stuffed turkey thighs. But does it meet the brief for Thanksgiving turkey if it’s just little bundles of thigh with no carving or slices of breast meat?: https://www.wsj.com/recipes/crispyskinned-turkey-thighs-with-chestnutleek-stuffing-a89e141d?gaa_at=eafs&gaa_n=ASWzDAgK1DrCdNKicGeptZFaPNIe12nMgw4uUrbPB7QslMIQhpMEw5jzxbPQloiNsPI%3D&gaa_ts=685ad440&gaa_sig=E7xE09BPSf1rRIls7ehiRi1LHv0rqmduIoyitPjoBmMJ2dDXDAGBK_tsnLmKYGhVI2_PCNpPI0SqMDSIDMG4Uw%3D%3D
• Spatchcocked whole turkey à la Kenji. How easy is this to screw up? https://www.seriouseats.com/herb-butter-rubbed-crisp-skinned-butterflied-spatchcock-roast-turkey-thanksgiving-recipe

Any suggestions for other approaches or tips as to how not to ruin things would be most appreciated.

Thank you!

[Amandarama (Amanda)]

Behold! The Mighty Turchetta! Gentle and benevolent ruler of the holiday...

I have made this for a few years now without issue. I roast it and use a probe thermometer to make sure it cooks through, so never issues with under/overcooking. The number of people you have coming to dinner would drive the total number of them that you’d make. You could make this and your stuffed thighs and then both the white and dark meat lovers would have a choice!

[ninrn (Ni)]

Thank you, @Amandarama ! Could two of these turchetti comfortably serve 10-12 people? And is a probe thermometer the kind you leave in the whole time, that beeps when a certain temperature is achieved? Do you have a recommendation for a good brand?

[Amandarama (Amanda)]

You’re welcome! I might do 3 to be on the safe side (it calls for 4-5 lbs each bone-in and I find that once the bone is gone and it is all rolled up my partner and I get maybe two meals for 2 out of one breast). I think my current leave in probe is a ThermoPro and it works fine. It’s a leave in that you can set with a phone app to beep when it gets to the desired temp. I’ve also had ones from Kitchen Aid that do the same, but without the phone app. Those were fine also. ThermaPen is considered the best of the best brand and is pricey, but a good investment if you think you are going to use it on a regular basis.

[bbqboy]

Do a breast or two. Skip the carcass and dark meat.

[ninrn (Ni)]

Are you suggesting to roast whole breasts, bone in, rather than whole turkey or rolled deboned, @bbqboy ? There will be up to 15 people there, about 10 or 12 of whom eat turkey. Won’t it be hard to keep those moist, or am I worrying for nothing?

[GretchenS]

@ninrn

Won’t it be hard to keep those moist

That is the reason for gravy! Only sort of kidding.

[Desert-Dan (Dan)]

After Thanksgiving, I picked up two turkey breasts on clearance. They are patiently waiting in the freezer for me to utilize them.

When the time comes, I thaw one of them in the fridge and cook it in my larger slow cooker. I’ll serve a “Thanksgiving” style dinner, then break down the rest of the meat into meal portions & freeze. I’ll use the meat in all manner of dishes, Turkey Fried Rice, Turkey Quiche, Turkey Stew or Soup – maybe even make a white pizza with turkey…

For the record, I have cooked a whole turkey in my larger slow cooker – granted it was a “small-ish” turkey, but turned out great, Similar to the breasts, I served dinner then broke down the balance of the meat in meal sized portions and froze for later meals.

[Amandarama (Amanda)]

If you just roast them whole, you can brine to avoid drying out if needed. Or, have gravy on hand. A lot of people who think they like turkey mostly like how turkey smells and the trappings that come with it (gravy, potatoes, cranberries, etc.). All of which can add moistness to the overall forkful composed at the plate.

[bbqboy]

I make them occasionally through the year. Much easier to add flavor and spice to them than a whole turkey.
I like adding citrusy notes.
We went to just breasts when our big family dinners become small family gatherings.
The only thing missing is the dressing and the inevitable turkey stew in endless variations, so no loss really.

[shrinkrap]

Sorry I missed the OP and so timely back in November! There is usually a lot of activity about turkey (the bird) in November.

I dry brine a breast to serve alongside a whole turkey every Thanksgiving and done “correctly” it is not dry!

This recipe is for smoking a turkey breast but there are links to lots of good info. That Meater thermometer also helps!

[DaBadger (Григорій Стрічко)]

I’ve never deboned a gobbler, but , these days, I disassemble the bird and roast the breast, like Shrinkwrap, but I braise the dark meat. That way, I get the breast skin crispy, but the dark meat ends up very soft and rich. The cook gets the heart.