Speaking of turkey (semi-OT)

Carolina Q

I will probably be at Mom's for Thanksgiving and will not have access to an egg. She has always roasted the turkey in the oven, but as with most things she cooks, it is always, shall we say, well done! This year, I think I will "offer" to do the turkey. Keep in mind, I have never roasted one. Ever. In anything.

I have two choices; a Weber kettle and the oven. Does anyone know anything about methods for roasting a turkey on a kettle? I imagine I will use a roasting pan with rack. Could I somehow use my platesetter, or maybe hang a baking stone under the grid? Or should I just shove the lump around the perimeter (Weber's version of indirect)? Will one load of lump even last long enough to do a 15-18 lb bird?

I'm assuming I can figure out how to more or less control the temp. Maybe stick the BGE dome thermo into the upper vent. I'm worried about cooking in a tin can in (potentially) cold weather though. Not much thermal mass there! :laugh:

Anyone ever done this? Any suggestions much appreciated!

Carolina Q

Surely someone has cooked a bird on a kettle. No suggestions at all?

ShedFarm

I don't have an egg (yet), so my only experience is with gas and Weber kettles. Three "must have" items I have for my kettle are the charcoal fuel holders, a Char-Broil "universal fit" temperature gauge, and the 22" hinged grate. After confirming the accuracy of the temperature gauge, I drilled a hole in the top of the kettle lid just below the handle, and mounted the temperature gauge, there. It has a short stem, which works well with the thin metal of the kettle.

I fill both baskets with charcoal, set them up against each other in the middle of the fuel grate, and get them going, leaving the lid off and the bottom vent open. In the meantime, I prep the bird.

When the charcoal is ready, I push one off to each side, and place a disposable aluminum tray in-between them. The hinged grate goes on, with the hinges located over the charcoal baskets. On goes the lid, and I close the bottom vent to being about 1/4" open, and the top vent half open, to start. When the temperature stabilizes to around 350/375 (adjusting bottom vent only), I bring out the bird, insert my temperature probe, add in a chunk of cherry or hickory to one of the baskets, and close the lid.

Note: If you have a big bird, use only one basket, and make sure the lid vent ends up on the opposite side of the grill, over the turkey.

I usually have to add more charcoal, every 30-45 minutes - a step I will be HAPPY to forgo, once I get an egg!

As a starting guess on finishing time, think 15 minutes per pound if not stuffed, and 20 minutes per pound, if it is. Regardless of time, you want to cook to temperature. I usually pull it at 160 degrees to rest.