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Bourbon Brined Turkey

bodskibodski Posts: 244
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 Gasser, Weber Kettle

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