Popular Post Chestnut Posted December 25, 2021 Popular Post Report Share Posted December 25, 2021 Our Christmas Eve dinner was turkey. Made on the charcoal grill with lots of cherry and maple for flavor. The skin got a bout black but the meat underneath was perfect and delicious. 5 Quote Link to comment Share on other sites More sharing options...
Coop Posted December 25, 2021 Report Share Posted December 25, 2021 On a Kettle type grill, how did you regulate the temp for such a long time? Looks fantastic! Quote Link to comment Share on other sites More sharing options...
JohnG Posted December 25, 2021 Report Share Posted December 25, 2021 Merry Christmas and happy holidays to all! 1 Quote Link to comment Share on other sites More sharing options...
Chestnut Posted December 25, 2021 Author Report Share Posted December 25, 2021 9 hours ago, Coop said: On a Kettle type grill, how did you regulate the temp for such a long time? There is a lot of fiddling, adding wood and adjusting vents. I've found that regulating an even temperature between 325 and 550, is usually good enough. As long as I keep it from being too hot too long it all evens out. This is essentially how a microwave works, blasting at full power than turning off. I was checking every 20-30 min for 1.5-2 hours. More important than grill temp is removing the turkey at the right time. I had a probe in the middle of the breast and in the middle of a theigh/leg. I removed the turkey when the probe read 155, a 15-20 min rest brought the internal temp to ~165. 2 Quote Link to comment Share on other sites More sharing options...
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