? on Q\'in my turkey today

EggHead09

Is it okay to place my 17lb turkey directly onto the grill top if I have it set up for indirect cooking on the plate setter with a drip pan and aluminum foil funneling the drippings into the pan? If not what should I do? Also cookbook says 350 for 15 minutes/lb of meat. I was thinking about cooking it at a lower temp or is the recommended okay...Thanks all!!!

Also after the meat is done I am going to pull it and soak it in my Q sauce and put it in a aluminum foil pan cover it most the way and let it cook some more or is that not a good idea. Sauce is a St. Louis style sauce which is tangy and thin.....

Matt

civil eggineer

Your set up sounds fine. Since turkey has very low fat, I would cook it at 350 dome or even 375 to get around 350 temps at the grid level. It will cook much faster as the egg cooks like a convection oven. Typically the turkeys I have made take between 2 and 3 hours max with most of them being done closer to 2.5 hour cook time. I would serve it as is rather then risk drying it out with your other suggestion but I believe in KISS. It will be the most succulent bird you ever had. You can try to prechill the breast with bags of ice water for 2 hours prior to cooking. Cook it untel the breast temp is 160 and the thigh temp is 180. If both were coming along at the same temps I would cook it all to 180. You will still have a very moist delicious bird. Good luck!

EggHead09

Thank you for the input!!!!!!

Grandpas Grub

Ohhh, turkey is always good on the egg. I follow Mad Max Turkey pretty close.

I have found the turkey cooks a bit quicker.

Put some spacers under the drip pan so there will be some air flow between the plate setter and drip pan. A little bit of butter and herbs over the skin sure makes for golden brown finish.

USDA now says 165° breast and legs. I have used Max's ice the breast method and archive the 165° breast (most important) and 180° in the legs. The method works well.

I used the V rack inside a large pan.





GG