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xmas turkey

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ponyboy3060
ponyboy3060 Posts: 7
edited November -1 in EggHead Forum
has anyone cooked a 15-20 lb bird direct @ 350 w/ a vertical roaster and drip pan w/ good results?i plan on brining and doing this on xmas eve.advice and pics would be very appreciated.thanx
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  • Revolution
    Revolution Posts: 130
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    ponyboy3060,[p]I did mine exactly as the set up you mention. I had a 13 1/2 lb, turkey and it took right at 4 hours if I remember correctly.

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  • ponyboy3060
    ponyboy3060 Posts: 7
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    Revolution,
    did it come out good,w/ crisp skin?
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  • Tom
    Tom Posts: 189
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    ponyboy3060,[p]I did a 10 LB turkey breast at Thanksgiving. Brined it overnight then cooked at 250 for just over 4 hours. Put herbed butter under the skin then rubbed on skin and it came out smoked and juicy and the skin was crisp. The herbed butter kicked it up a notch - fresh herbs put in the middle of soft butter then rolled up and chilled. Slice and slide under skin. Used a drip pan and the plate setter as well as mesquite chips. It's done when internal temp reaches 160 - take out and tent for at least 30 minutes.

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  • Pharmeggist
    Pharmeggist Posts: 1,191
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    ponyboy3060,
    See link below for cooking instructions for a vertical roaster... I followed these directions at thanksgiving with fantastic results. I used EVOO on the outside of the Bird with Bad Byron's Butt rub.[p]Happy Egging, Pharmeggist
    P.S. I will be cooking A CHRISTmas Bird too! Upon my wifes request :>)
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