Mad Max Turkey Date: 11/25/2010

Product Notes: (weight, cost, source, preparations, etc)

Honeysuckle White fresh turkey 13lbs. Brined w/ 1 cup ea maple syrup, bourbon, salt, 6 leaves bay, 2 tbsp peppercorns, thyme
sprigs. Kept at 40f for 1 hr per pound. Seasoned w/ Poultry Perfect Rub, iced breast for 30 min before going on.
Cook Equipment
Cooker: Big Green Egg #1 Fuel used: royal oak w/ 3 chunks cherry, 1 hickory
Cooker notes: (prep work, grates, etc)
Cleaned out ash, set wood chunks top to bottom. Ignited one point in center for 20 secs w/ Mapp gas
Weather and other General Comments
Mild (65 at start), clear, and breezy

Cooker Target Cooker Actual Meat Internal

Time Temp (f) Temp (f) Temp (f) Notes:
12:15pm 325 270 43.6 opened bottom vent up a little, dmft open petals
12:45pm 325 325 57.2
1:15pm 325 300 86.8 opened bottom vent 1/4" and basted bird w/ chix stock
1:45pm 325 300 109.3 basted w/ wine/butter/garlic
2:15pm 325 325 125.5 basted w/ wine/butter/garlic
2:45pm 325 325 141.1 basted w/ wine/butter/garlic
3:15pm 325 325 158.9 removed to rest

Results (flavor, moisture, texture, etc)

Great flavor, juicy, and just about the right amount of smoke taste/smoke ring. Madison said best turkey he's ever had. As
good as usual to me. Used a v-rack over ceramic dish, raised 1/4" off plate setter but drippings still burned, so no authentic
gravy.
What I would Do Different Next Time
to keep drippings from burning, maybe use spacers - pizza plate - spacers - dish.
Graph

350

300

250

200
Temps

150

100

50

0
12 pm

1: m

1: m

2: m

2: m

3: m
pm
1 2 me

5p

p
5

15

45

15

45

15
Ti
:1

:4

Cooker Actual Temp (f) Meat Internal Temp (f)