It’s barbecue day!
I just pulled the turkey out of the brine after an 18-hour soak.
We are trying something slightly different this time in order to get some authentic turkey gravy. We’ve pulled the wings off the bird and Susan is roasting in them in the oven. We’re hoping to get enough dripping for gravy.
1:15 PM: The starter charcoal has been lit.
1:36PM: The turkey is in. Here is the first photo capture of the Meater display.
2:45 PM: The turkey has been in for just over an hour. When the time estimate first came up on the Meater, it estimated 3 hours and 45 minutes. Right now, it's saying it has one hour remaining. The temperature in the barbecue is up to 265° and rising. I have already closed the bottom vent a touch, but it looks like it needs a touch more.
This is a 14-pound bird, so I am not expecting it to be finished in an hour.
I have never found the Meater time estimates to be that reliable. I'm going to rely on the temperature of the meat rather than the time.
4:15 PM: We're getting down to the wire. As of this moment, the bird is at 158° with 18 minutes remaining in the time estimate. I haven't seen a lot of smoke coming out of the barbecue so I'm wondering if my wood chips were sufficient. Last year, my wood chips flamed up and burned the one side of the turkey. I don't think I soaked them enough.
This year, I thoroughly soaked the wood chips for several days and I didn't put them in as heavy as I did last time. Maybe that's why I'm not getting good smoke. I'll find out more when I pull the lid off and see how the charcoal snake is doing.
5:00PM: We are in resting mode. I pulled it off after 3 hrs, 25 minutes when it reached 165°. It ended up going about 35 minutes past the time estimate.
It looks great and it smells smoky. As soon as it's done resting, I'm going to start carving. We will cut it up tonight and warm the cut turkey tomorrow prior to dinner.
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