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325 pull when breast is 160.
I just did a 19 lb. turkey. I let it sit out awhile to warm up while I got the grill ready. I had a 300 degree grate and a 360 degree dome. I had the turkey on a v rack that was sitting on the grid. I used the plate setter legs up.
I thought it would take about 4-1/2- 5 hrs. It was done in 3 hrs. I had 3-1/2 hrs. before I could serve it. I wrapped it in foil, then 2 bath towels and then put in my big cooler. It was still hot when I carved it a turned out wonderful. I did not brine it, just used a misty's rub.
I love a success story, I am very happy for you.
I smoked a turkey for thanksgiving on the egg and it turned out amazing!!! I brined it for 2 days in a 5 gallon bucket....1 gallon of chicken broth...1 gallon of water....1 cup brown sugar...2 cups of sea salt...thyme...sage...2 quartered oranges, 2 quartered lemons
Then I put rub under the skin and the oranges and lemons inside and smoked it using Hickory chips and Lump Charcoal at 250 until internal temp was 170. It took about 20 min a pound. It was a 16 pound turkey. Best turkey I ever had
If you are lucky 'ol swamp balls will chime in for his two bits.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings