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American Heritage Turkey #2

NessmukNessmuk Posts: 251
edited 6:59AM in EggHead Forum
Put the 12.4 pound bird on the BGE @10am. I cooked it indirect with a pizza stone & a pizza stone on the grid. I used a Spanek with a base that held fluid. I filled it with water. Internal breast temp was 35. Patio temp was 17. Grid temp was 284 with the dome temp of 250. I set the butterfly to full open & controlled the temp with the sliding door.[p]At 2p the polder breast temp was 165. Removed the wings & legs for ease of wrapping in film 905. Placed it in a styrofoam container for holdiing. The legs took another 30 minutes to cook to 180.[p]After 30 minutes, I sliced it. It had a smoke ring & was weeping moisture. Perfect, according to the family & guests.[p]Did nothing to the bird except spritz it with olive oil & apple juice each hour. [p]I used sassafras wood as we do in Pennsylvania.[p]
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