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Bourbon Brined Turkey

bodskibodski Posts: 353
I'm going to be doing my first whole turkey on my LBGE for Thanksgiving.  I’m thinking about the bourbon brined turkey from the BGE cookbook (something about the name sounds appealing). Regardless of which way I go, I’m thinking through the set up and thought I’d get some feedback. The book has an indirect set up using a plate setter, legs up, and a drip pan. Then the bird sits directly on the grid above the setter and pan. That certainly sounds like it would work, but I wondered what folks thought about a using v-rack (on the grid or in the drip pan) or a vertical turkey roaster. Any thoughts?

Cincinnati

LBGE, Weber Kettle, Weber Gasser

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Comments

  • GriffinGriffin Posts: 6,757
    I've done turkeys exactly like the set up you describe and it worked out perfectly. Not sure if you are planning on using the drippings for a gravy. We weren't, so I don't remember if they ended up burning with that set up or not. Somebody will surely come along and give more info.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • GriffinGriffin Posts: 6,757
    Oh....just the set up, not the bourbon brined turkey.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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