Big party at the house Friday night, and I'm going to do a 18-20+lb. turkey on the Egg. Now frozen. Like to cook probably Wed. or Thurs.
Love to get suggestions on defrosting. Usually just let it sit out for a day--but don't want anyone keeling over from salmonella. How about cook times and temps? Will inject the bird the night before and rub it vigorously with a nice dry rub, too. Thanks folks!!