Turkey Help

Depends on shape,etc.

They should cook ,about the same as the larger bird,so I'd give myself six hrs for planning,and don't be startled by less.

If they don't fit easily on one shelf,put on the top two.

Thanks Tom..I took them out of the freezer today. I figure that it will take about 3 days for them to thaw out..then It's time to follow Turkey 101 brine and all. One of my familys asked me to do a turkey half and half..sort of like a pizza. So I will be doing one bird with half of it a jerk chicken rub(very spicy) and the other half regular bbq rub. They have requested that I do not cut the bird in half. This sounds like fun..but we will see. There is lots of space to cook the birds on the same level. I was thinking of starting at level two for 4hrs at 258 degrees then dropping it down to level 3. At that point I would raise the temp up to 300degrees until done. I am open to any suggestions from anyone. Rob

I don't think a lot of rub will penetrate, so for the jerk, I'd go with an injection to help.

I'd "personally" make different birds, they're not that much and I'd add some jerk seasoning to the brine so the flavors penetrate.

I would have never thought of injection for the jerk..I am going to try it. Great idea thanks Smokin'Okie.. Rob

Like Smokin' says.

Yep,the "jerk" folks really are more into marinades/bastes/rubs and really haven't gotten as much into injections ,as the pork and poultry folks around here.

The jerk powdered rubs,should incorporate into an injection.

You might be able to mix Grace,Walkerswood,or one of the other fine commercial bastes into an injection medium.

Maybe apple juice,if you have a coarse needle,and don't mind the needle marks?

The scallions,onions,scotch bonnets,fresh Thyme leaves,etc,that make up the traditional paste, might be more complicated,and cooking them onto the surface of the product lends a lot to the flavor /mouth feel,etc.

Maybe,because jerk is done on smaller pieces,i.e. chicken parts,pork chops,fish?

Can't say, in all the Island nations,I've ever heard of jerking a whole turkey.

Hi Tom Thanks for your help. I usually jerk chicken parts and they turn out quite good.The one thing that baffles me is that when I oven cook my parts they maintain that "bite" that my clients want. I have tried several batches of wings in my FEC100 but they do not have the bite that I want. The chicken loses the spiceyness and I do not know why. I have never jerked a turkey before and I am hoping that with a shot of walkerswood and some other spices in an injection this may solve the problem.Anyway, this is why this forum is so great.."we will take this turkey where no bird has gone before" I still have time before the cook so anyone with any guidance or opinion please weigh in.Rob

Lots of fresh /chunky product in great jerk.

Think about time and the effect on fresh flavors.

How long is your oven cook,and how much air do you flow over the parts?

Put all fresh herbs/vegetables on a 20 lb packer,load 'er up with hickory, and cook it for 24 hrs.

Want to bet me,you can pick out the individual seasonings?

I use a CS 160 down here,hickory chunks,a bottle of wet allspice berries in foil,and have lots of Island diners/cooks/experienced tasters eat my poultry/pork/fish.

I am king.

Of course,I give away plenty of cheap island rum and Red Stripe beer.

Just a couple thoughts.